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Savory Hand Pies

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Savory Hand Pies with a rich, flavorful filling of ground beef, vegetables, and herbs wrapped in a golden, flaky puff pastry crust. A perfect snack, lunch, or dinner.

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 medium white onion, finely diced

1 carrot, peeled and finely diced

1 rib celery, finely diced

Salt to taste

Black pepper to taste

4 cloves garlic, pressed through garlic press

1 pound ground beef (85/15 ratio lean to fat)

1 ½ teaspoons Italian seasoning

½ teaspoon white pepper

1 tablespoon tomato paste

2 tablespoons Worcestershire sauce

3 level tablespoons all-purpose flour

1 ¼ cups beef stock or broth

1 medium russet potato, peeled and diced into ¼ –½ inch cubes

2 teaspoons fresh thyme leaves, plus extra for garnish

1 tablespoon finely chopped parsley

¼ cup green peas

2 (17.3 ounce) packages puff pastry sheets, frozen

1 egg, whisked for egg wash

Flaky salt, optional garnish

Instructions

  1. In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for about 5-7 minutes until softened.
  2. Add the garlic to the pan and cook for another 1-2 minutes until fragrant.
  3. Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks, about 7-10 minutes.
  4. Stir in the Italian seasoning, white pepper, tomato paste, and Worcestershire sauce. Let the mixture cook for another 2 minutes.
  5. Sprinkle the flour over the beef mixture and stir to combine. This will help thicken the filling.
  6. Gradually add the beef stock, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes until it thickens.
  7. Add the diced potato, fresh thyme, parsley, and green peas. Stir everything together and cook for an additional 10-12 minutes, or until the potatoes are tender. Season with salt and black pepper to taste.
  8. Remove the skillet from heat and allow the filling to cool slightly.
  9. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  10. Roll out the puff pastry sheets on a floured surface. Use a round cutter or a glass to cut out circles (about 4-5 inches in diameter).
  11. Place a spoonful of the beef mixture in the center of each pastry circle. Fold the dough over the filling to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges and ensure they stay closed.
  12. Place the hand pies on the prepared baking sheet. Brush the tops with the whisked egg to give them a golden, shiny finish.
  13. Bake for 20-25 minutes, or until the hand pies are golden brown and the puff pastry is fully cooked.
  14. Remove from the oven and let them cool for a few minutes. Garnish with extra thyme leaves and flaky salt if desired.

Notes

These hand pies can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, bake in the oven at 350°F (175°C) for 10-15 minutes or microwave for a quicker option (though it may not stay as crispy).

The filling can be made ahead of time and stored in the fridge for up to 2 days.

For a vegetarian option, substitute ground beef with lentils or mushrooms.

For a spicy kick, add red pepper flakes or hot sauce to the filling.

These can also be frozen before baking. Once frozen, transfer to a freezer bag and bake directly from frozen (just add a few extra minutes to the baking time).

If using pie dough instead of puff pastry, the texture will be different, but it will still work well for the hand pies.

Nutrition

Find it online: https://familydinnercooking.com/savory-hand-pies/