There’s something irresistible about biting into a golden, flaky crust and discovering a rich, flavorful filling. These savory beef hand pies combine tender ground beef, hearty potatoes, sweet carrots, and aromatic herbs for a filling that feels like a warm hug. Wrapped in buttery puff pastry, they are perfect for cozy dinners, meal prep, or even a hearty snack.
The beauty of hand pies lies in their versatility. They’re portable, freezable, and can be easily customized. Whether you’re looking to serve a satisfying dish for the family or impress guests with an elegant appetizer, these pies have you covered. Best of all, you can make them ahead of time and bake them fresh when needed. Let’s dive into the process of creating these mouthwatering pockets of goodness!
Ingredients (Serves 8)
- 1 pound ground beef (85/15 ratio)
- 1 medium russet potato, peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium white onion, finely diced
- 1 carrot, peeled and finely diced
- 1 rib celery, finely diced
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 ¼ cups beef broth or stock
- 2 teaspoons fresh thyme leaves (plus extra for garnish)
- ¼ cup green peas
- 1 tablespoon finely chopped parsley
- ½ teaspoon white pepper
- 1 ½ teaspoons Italian seasoning
- Salt and black pepper, to taste
- 2 packages puff pastry sheets, frozen (17.3 ounces each)
- 1 egg, whisked for egg wash
- Flaky salt (optional garnish)
Instructions
- Prepare the Filling
Heat butter and olive oil in a large skillet over medium-high heat. Sauté the diced onion, carrot, and celery with a pinch of salt and black pepper until softened. Add the minced garlic and stir until fragrant. - Cook the Beef
Add the ground beef, breaking it apart with a spoon. Stir in the Italian seasoning, white pepper, and a little more salt and black pepper. Cook until the beef is browned and no longer pink. - Add Flavor and Sauce
Stir in the tomato paste and Worcestershire sauce, cooking for another minute. Sprinkle in the flour, mixing well to coat the beef and veggies evenly. Slowly pour in the beef broth while stirring, followed by the diced potato. - Simmer and Season
Cover and let the mixture simmer gently for 25-30 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens. Stir in the green peas, fresh thyme, and parsley. Adjust seasoning if necessary. Allow the filling to cool completely. - Prepare Puff Pastry
Once the filling has cooled, thaw the puff pastry sheets at room temperature for 40-45 minutes. Roll out each sheet into a 10×10 inch square and cut into four smaller squares. You should have 16 squares in total. - Assemble the Hand Pies
Place about ½ cup of filling on half of the squares, leaving a border for sealing. Brush the edges with water and cover with another pastry square. Press edges together with a fork, trimming any excess. Cut small slits in the tops to vent steam. Chill the assembled pies in the freezer for 15-20 minutes. - Bake to Perfection
Preheat the oven to 400°F (200°C). Brush the tops of the pies with egg wash and sprinkle with flaky salt if desired. Bake for 24-26 minutes, or until golden brown. Let cool on a wire rack for 10 minutes before serving.
Nutritional Information and Dietary Notes
These hand pies are packed with protein, fiber, and essential vitamins thanks to the combination of ground beef, potatoes, and vegetables. The puff pastry adds a buttery richness, making them a hearty treat. To lighten the recipe, consider swapping ground beef for lean turkey or using whole-wheat pastry. For vegetarian options, replace the meat with mushrooms or lentils.
Sharing and Commenting is Caring
Love this recipe? Share your results with family and friends, or tweak it to make it your own! Leave a comment to let us know how it turned out or to share your favorite filling variations. Don’t forget to spread the joy by sharing this recipe with others! Cooking is always better when it’s shared.
