Delicious Beef Hand Pies: The Ultimate Portable Comfort Food

Welcome to Sweet Emily, where we make baking simple for busy parents and beginners! These savory beef hand pies are a true delight. Imagine a flaky, golden crust perfectly encasing a rich, hearty beef and vegetable filling. They are incredibly versatile, serving as a satisfying snack, a delicious appetizer, or even a complete main meal. Best of all, this recipe is super easy, especially when you use convenient store-bought pie crust.

Why You’ll Love These Beef Hand Pies

• Flavorful & Comforting: Each bite offers the classic, warm taste of a beef stew, packed into a convenient pastry.
• Versatile: Perfect for packing in lunchboxes, serving at parties, or enjoying as a quick and easy dinner.
• Customizable: Easily swap vegetables or spices to match your family’s preferences.
• Meal Prep Friendly: These savory pastries are excellent for preparing ahead of time and freezing for later.
• Easy to Make: Using store-bought pie crust saves time, making this recipe beginner-friendly and stress-free.

Ingredients You’ll Need

To create these delightful beef hand pies, gather your ingredients. This recipe focuses on simple, accessible items to ensure a delicious outcome without complexity.

For the Filling:

• 1 tablespoon butter
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 pound ground beef (lean recommended)
• Salt & pepper (to taste)
• 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 frozen peas

For the Pies:

• 2 packages store-bought pie crust (4 total, typically)
• 1 egg (for egg wash, optional but recommended)

Notes & Substitutions

• Ground Beef: Opt for lean ground beef to minimize excess grease in your filling.
  

  According to the USDA, ground beef should be cooked to 160°F to destroy harmful bacteria.

• Vegetables: Feel free to customize! Add corn, diced mushrooms, or bell peppers for extra flavor and nutrients in your ground beef filling.
• Herbs: For a fresh twist, use fresh herbs like finely chopped rosemary or parsley instead of dried thyme.
• Pie Crust: While store-bought is our go-to for ease, a homemade pie crust will elevate these savory turnovers to the next level.
• Flavor Boost: For a deeper, richer flavor, substitute some of the beef stock with Guinness beer or a dry red wine.

Essential Equipment

Gathering your tools before you start makes the cooking process smooth and enjoyable. You’ll need just a few basic kitchen items for these portable pies.

• Large, deep skillet
• Meat chopper or spatula
• Measuring cups and spoons
• Sharp knife & cutting board
• Two baking sheets
• Parchment paper or aluminum foil
• Large biscuit cutter (approximately 3-inch diameter)
• Small bowl and whisk

Step-by-Step Instructions

Making delicious beef hand pies is easier than you think. Follow these simple steps for a perfect batch every time.

1. Prep Oven & Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or aluminum foil. This prevents sticking and makes cleanup easy.

2. Sauté Aromatics: Melt the butter in a large, deep skillet over medium heat. Add the diced onions and cook, stirring often, for about 5 minutes until they begin to soften and become translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

3. Brown Beef: Add the ground beef to the skillet. Season generously with salt and pepper. Cook, breaking up the beef with a meat chopper or spatula into fine crumbles, until no longer pink, about 5-7 minutes. Drain any excess grease if necessary.

4. Cook Vegetables: Stir in the finely diced carrots and potatoes. Cook them for about 3-5 minutes, or until they just start to soften. They will still be slightly firm at this stage, as they will finish cooking in the oven.

5. Build Base Flavor: Mix in the tomato paste, Worcestershire sauce, and dried thyme. Stir everything until these ingredients are evenly blended into the beef and vegetable mixture. This adds a rich depth of flavor.

6. Thicken Gravy: Sprinkle the all-purpose flour over the filling ingredients and stir well to combine. Carefully pour in the beef stock. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Let it cook for 5-10 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender.

7. Finish Filling: Stir in the frozen peas. Taste the filling and adjust the seasoning with salt and pepper as needed. Set the mixture aside to cool slightly while you prepare the pie crust. A slightly cooled filling is easier to work with.

8. Prepare Pie Crust: Gently unroll your store-bought pie crusts onto a clean work surface. Use a 3-inch biscuit cutter to cut out as many circles as possible from each crust. Gather any scraps, gently press them together, and re-roll to cut out additional circles.

9. Prepare Egg Wash: In a small bowl, whisk together the egg with 1 tablespoon of water. This egg wash will give your beef hand pies a beautiful golden shine.

10. Fill Pies: Place one heaping tablespoon of the cooled ground beef filling onto the center of a pie crust circle. Be careful not to overfill, as this can make sealing difficult.

11. Seal Pies: Lightly brush the edges of the bottom crust circle with the prepared egg wash. Place a second pie crust circle directly over the filling. Use the tines of a fork to firmly press and crimp the edges of both crusts together, sealing the filling inside.

12. Vent & Arrange: Using a small sharp knife, cut a tiny slit or two on the top of each sealed hand pie. This allows steam to escape during baking. Carefully transfer the assembled pies to your prepared baking sheets.

13. Egg Wash Top: Lightly brush the tops of all the hand pies with the remaining egg wash. This helps them achieve a beautiful golden-brown color and a lovely sheen.

14. Bake: Bake the beef hand pies in your preheated oven for about 20 minutes, or until the crust is golden brown and the filling is hot and bubbly.

15. Cool: Allow the baked pies to cool on the baking sheets for a few minutes before serving. The filling will be very hot.

Pro Tips & Troubleshooting

• Avoid Overfilling: Use a heaping tablespoon of filling for each hand pie. Overfilling makes sealing tricky and can lead to messy leaks during baking.
• Chill Dough: If your store-bought pie crust feels too soft, chill it for 10-15 minutes before cutting. This keeps the flaky crust firm and easy to handle.
• Uniform Dicing: Dice your carrots and potatoes into small, even pieces. This ensures they cook thoroughly and evenly within the filling.
• Prevent Soggy Bottoms: Make sure your filling gravy is thoroughly thickened before adding it to the crust. An overly wet filling can result in a soggy crust.
• Perfect Golden Crust: Don’t skip the egg wash! It gives your beef hand pies a beautiful golden color and a lovely, professional-looking shine.
• Re-rolling Dough: When combining dough scraps, do so gently. Overworking the dough can develop the gluten, leading to a tougher, less flaky crust.

Serving Suggestions, Storage, & Variations

These versatile beef hand pies are a delicious addition to any meal or gathering.

• Serving: Serve these savory portable pies warm for the best flavor and texture. They are fantastic on their own as a hearty snack, an impressive appetizer, or a satisfying main dish.
• Pairings: Complement your beef hand pies with a simple side. A crisp green salad with a light vinaigrette, a dollop of ketchup, or a zesty ranch dipping sauce are all excellent choices.
• Storage (Refrigerated): Once completely cooled, store leftover baked pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
• Freezing (Unbaked): Assemble the unbaked pies as directed, but do not egg wash. Arrange them on a baking sheet and freeze until solid. Transfer the frozen pies to a freezer-safe bag or container. Bake from frozen, adding an extra 5-10 minutes to the baking time. Brush with egg wash before baking.
• Freezing (Baked): Allow baked pies to cool completely. Wrap each individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Reheat in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes, or microwave for 1-2 minutes.
• Flavor Variations:
  • Spicy Kick: Add a pinch of red pepper flakes to the beef filling along with the other spices for a touch of heat.
  • Cheese: Mix in 1/2 cup of shredded cheddar or mozzarella cheese with the peas for a cheesy, comforting twist.
  • Different Meats: Experiment with ground chicken, turkey, or even lamb for a different flavor profile.
  • Sweet Potato: Replace the white potatoes with finely diced sweet potato for a touch of sweetness and extra nutrients.
• Crust Variations: For an even flakier and lighter result, try using store-bought puff pastry instead of pie crust.

Nutrition Information

Understanding the nutritional content helps you make informed choices. These values are estimates and can vary based on specific ingredients and brands used.

Frequently Asked Questions (FAQ)

Conclusion

These delicious beef hand pies offer an irresistible combination of flaky crust and a hearty, flavorful filling that your family will adore. They are incredibly easy to prepare, making them an ideal choice for busy weeknights or as a convenient, satisfying snack. Whether for a quick lunch, a party appetizer, or a comforting dinner, this recipe delivers on both taste and simplicity.

We encourage you to try these delightful hand pies soon – share your creations and enjoy every scrumptious bite!

Delicious Beef Hand Pies: The Ultimate Portable Comfort Food

These Delicious Beef Hand Pies offer a comforting and portable meal, featuring a savory ground beef, vegetable, and herb filling encased in a flaky pie crust. Perfect for a quick lunch or dinner on the go, these pies are easy to make and satisfying.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4 pies

Calories 520 kcal

Equipment

• oven
• Baking sheets
• Parchment paper or aluminum foil
• Large deep skillet
• Meat chopper or spatula
• Large biscuit cutter
• Whisk
• Fork

Ingredients

  

Main 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 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

 

Preparation

• Preheat your oven to 350ºF and line two baking sheets with parchment paper or aluminum foil.
• Melt the butter in a large, deep skillet over medium heat.
• Add the diced onions and cook until softened and translucent, about 5 minutes; then stir in the minced garlic for an additional 30 seconds.
• Add the ground beef to the skillet, season with salt and pepper, and cook for 5-7 minutes, breaking it into fine crumbles until no longer pink.
• Stir in the finely diced carrots and potatoes, cooking for 3-5 minutes until they begin to soften.
• Mix in the tomato paste, Worcestershire sauce, and dried thyme until evenly blended.
• Sprinkle in the all-purpose flour and stir to combine thoroughly.
• Carefully pour in the beef stock, bring the mixture to a boil, then reduce heat and simmer for 5-10 minutes until the sauce has thickened and the vegetables are tender.
• Stir in the peas, taste, and season with salt and pepper as needed; then set the mixture aside to cool while you prepare the pie crust.
• Using a large biscuit cutter, cut as many circles as possible from the pie dough, combining and re-rolling scraps as needed.
• Whisk together the egg with 1 tablespoon of water to create an egg wash, and set it aside.
• Add one heaping tablespoon of the ground beef filling to the center of a pie crust circle, brush the edges lightly with egg wash, and place a second pie crust circle over the top, sealing the edges firmly with a fork.
• Cut a small slit in the center of each assembled pie, then carefully transfer them to the prepared baking sheets, repeating with the remaining pie crust and filling.
• Lightly brush the tops of all the hand pies with the remaining egg wash.
• Bake for about 20 minutes, or until the filling is heated through and the pie crusts are golden brown.
• Allow the pies to cool before serving, as the filling gets very hot during baking.

Notes

Remember to allow the hand pies to cool sufficiently before serving, as the filling becomes extremely hot during baking. This will prevent burns and allow the flavors to set.