Description
These Ground Beef Hand Pies are a savory and comforting snack or meal option featuring a flavorful beef and vegetable filling encased in flaky pie crusts. Perfectly browned and baked to golden perfection, these hand pies are great for family dinners, parties, or on-the-go lunches.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/2 cup carrots, finely diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1/3 cup beef broth
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup frozen peas
Crust & Finishing
- 2 refrigerated pie crusts
- 1 large egg, beaten
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cook vegetables: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and diced carrots, cooking for 4–5 minutes until they soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until its aroma is released, being careful not to burn it.
- Brown beef: Add the ground beef to the skillet and cook until fully browned, breaking it apart with a spoon as it cooks. Once browned, drain any excess grease from the pan for a less oily filling.
- Simmer filling: Mix in the tomato paste, beef broth, Worcestershire sauce, salt, and black pepper. Allow the mixture to simmer for 3–4 minutes until it thickens slightly.
- Add peas and cool: Stir in the frozen peas and cook for an additional minute. Remove the skillet from heat and set the filling aside to cool completely before assembling the pies.
- Prepare crusts: Roll out the refrigerated pie crusts on a clean surface. Use a round cutter to cut out 8 circles total (4 from each crust).
- Fill and seal: Place about 1/4 cup of the cooled beef filling in the center of each crust circle. Fold the dough over to create a half-moon shape, then crimp the edges firmly with a fork to seal. Cut small slits on top of each pie to allow steam to escape during baking.
- Apply egg wash: Brush the tops of the hand pies with the beaten egg to create a shiny, golden finish after baking.
- Bake: Arrange the hand pies on the lined baking sheet and bake in the preheated oven for 18–22 minutes or until they turn golden brown and crisp.
- Cool and serve: Remove the pies from the oven and let them cool slightly before serving to allow the filling to set and prevent burns.
Notes
- Be sure to let the filling cool completely before assembling to prevent the crust from becoming soggy.
- You can substitute ground turkey or chicken for beef for a lighter option.
- These hand pies can be frozen before baking; simply bake directly from frozen adding a few extra minutes to the cooking time.
- Feel free to add herbs like thyme or parsley to the filling for additional flavor.
- If refrigerated pie crust is unavailable, homemade pie crust or puff pastry sheets can be used instead.
