Savory Ground Beef Hand Pies

Introduction

These savory ground beef hand pies are the ultimate portable comfort food. They combine a rich, flavorful beef and vegetable filling with flaky pie crust for a satisfying meal you can eat on the go. You’ll love how the simple ingredients come together into a crowd-pleasing snack or lunch.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 24 hand pies

Ingredients

• 1 tablespoon butter
• 1 small onion ((diced))
• 2 cloves garlic ((minced))
• 1 pound ground beef
• salt
• pepper
• 2 carrots ((peeled and finely diced, about 1/2 cup))
• 1 large potato ((peeled and finely diced, about 1 cup))
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 tablespoons all purpose flour
• 2 cups beef stock
• 1/2 cup peas
• 2 packages pie crust ((4 pie crusts))
• 1 egg ((optional, for egg wash))

Instructions

1. In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 more minute.
2. Add the ground beef to the skillet, season with salt and pepper, and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
3. Add the diced carrots and potato to the skillet. Cook for 4-5 minutes, stirring occasionally.
4. Stir in the tomato paste, Worcestershire sauce, and dried thyme until well combined.
5. Sprinkle the flour over the mixture and stir for 1 minute to cook off the raw flour taste.
6. Slowly pour in the beef stock, stirring constantly. Bring to a simmer and cook until the vegetables are tender and the sauce has thickened, about 8-10 minutes.
7. Remove from heat and stir in the peas. Taste and adjust seasoning with more salt and pepper as needed. Let the filling cool completely.
8. While the filling cools, preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
9. Unroll the pie crusts on a lightly floured surface. Use a 4-inch round cutter or bowl to cut circles from the dough, re-rolling scraps as needed.
10. Place a heaping tablespoon of the cooled filling onto one half of each dough circle. Moisten the edges of the dough with a little water.
11. Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal. Transfer the pies to the prepared baking sheets. Repeat with remaining dough and filling.
12. If desired, whisk the egg with a splash of water and brush it lightly over the tops of the pies. This will give them a golden shine. Use a sharp knife to cut 2-3 small vents in the top of each pie.
13. Bake for 18-20 minutes, or until the crusts are golden brown. Let cool for 5 minutes before serving.

Variations

• Make them larger: Use a 6-inch cutter to make 8-10 lunch-sized pies, adjusting the baking time as needed.
• Try a different seal: Instead of using a fork, try a decorative crimp for a more polished look.
• Serve with a dip: Offer ketchup, brown gravy, or a simple sour cream and chive dip on the side for extra flavor.
• Add a twist: Brush the tops with melted butter and sprinkle with flaky sea salt or everything bagel seasoning before baking.

Tips for Success

• Let the filling cool completely before assembling. A warm filling will make the dough soggy and difficult to seal.
• Use a round cookie cutter or a drinking glass with a sharp edge for clean dough circles.
• Don’t overfill the pies; a heaping tablespoon is perfect. Too much filling will cause them to burst open while baking.
• For an even golden finish, rotate the baking sheets halfway through the cooking time.

Storage & Reheating

Store completely cooled hand pies in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 10-12 minutes, or until heated through and crisp. You can also freeze them before baking and bake from frozen, adding a few extra minutes.

FAQ

Can I make the filling ahead of time?

Yes, the filling can be made and stored in the refrigerator for up to 2 days before assembling and baking the pies.

Do I have to use the egg wash?

No, the egg wash is optional. It provides a beautiful golden color, but the pies will bake perfectly fine without it.

What can I use if I don’t have a round cutter?

You can use the rim of a drinking glass, a wide-mouth mason jar lid, or even a small bowl as a guide to cut circles with a sharp knife.

Why do I need to cut vents in the top?

The vents allow steam to escape during baking, preventing the pies from puffing up too much or bursting open at the seams.

Can I use fresh thyme instead of dried?

Yes, you can substitute 1 tablespoon of fresh thyme leaves for the 1 teaspoon of dried thyme.

My pies didn’t seal well and opened up. What happened?

This usually happens if the dough edges get filling on them or if they aren’t moistened enough with water before sealing. Ensure your filling is cool and your edges are clean and damp. Press firmly with a fork.