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Savory Beef and Vegetable Hand Pies Recipe

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4.5 from 35 reviews

These savory hand pies feature a rich ground beef filling with aromatic vegetables and herbs encased in flaky puff pastry. Perfect as a comforting snack or appetizer, these hand pies combine tender meat, potatoes, and peas in a delicious, golden crust.

Ingredients

Filling

  • 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

Dough and Finishing

  • 2 (17.3 ounce) packages puff pastry sheets, frozen (4 sheets total)
  • 1 egg, whisked for egg wash
  • Flaky salt, optional garnish

Instructions

  1. Prepare the vegetables: Gather and finely dice the onion, carrot, and celery. Peel and dice the russet potato into ¼ to ½ inch cubes, and press the garlic cloves.
  2. Sauté the aromatics: Heat the butter and olive oil in a large deep skillet or Dutch oven over medium-high heat. Once the butter is melted, add the onion, carrot, celery, with salt and black pepper. Sauté until the vegetables are just softened, about 3-5 minutes.
  3. Add garlic and brown beef: Add the pressed garlic, cook until aromatic, then add ground beef, Italian seasoning, white pepper, salt, and pepper. Crumble the beef finely with a spoon and cook until it loses its pink color, about 5 minutes.
  4. Incorporate tomato paste and flour: Stir in the tomato paste and Worcestershire sauce until blended. Sprinkle flour over the mixture and stir to combine, cooking for 1-2 minutes to remove raw flour taste.
  5. Simmer with stock and potatoes: Pour in the beef stock, add the diced potato, stir well, cover the pan, and simmer gently until potatoes are tender and sauce thickens, about 25-35 minutes.
  6. Finish the filling: Stir in fresh thyme, chopped parsley, and green peas. Adjust seasoning with salt and pepper as needed. Remove from heat and let the filling cool completely.
  7. Thaw puff pastry: Remove puff pastry sheets from freezer and let thaw at room temperature for 40-45 minutes. If they thaw before filling is cooled, refrigerate to keep cold.
  8. Prepare pastry squares: Roll each thawed puff pastry sheet into a 10 by 10 inch square. Cut each sheet into 4 squares of 5 inches each, arranging squares on parchment-lined trays with additional parchment between layers to prevent sticking. Repeat for all 4 sheets to yield 16 squares.
  9. Assemble hand pies: Place 4 squares at a time. Spoon about ½ cup of cooled beef filling into center of each square, forming a slightly rectangular mound leaving a border around edges. Moisten edges with water, top each filled square with another square, press edges together firmly with a fork, and trim excess to make neat parcels. Place onto parchment-lined baking sheets. Repeat until all hand pies are assembled (8 total).
  10. Vent and chill: Cut 2-3 small slits on top of each hand pie to allow steam to escape during baking. Freeze the assembled hand pies for 15-20 minutes to chill and firm up.
  11. Preheat oven: Set oven temperature to 400 degrees Fahrenheit while hand pies chill.
  12. Egg wash and bake: Brush each chilled hand pie with whisked egg for a golden finish. Optionally sprinkle flaky salt on top. Bake on the baking sheets for 24-26 minutes or until deep golden brown and puffed.
  13. Cool and serve: Transfer baked hand pies to a wire rack and let cool for 10 minutes before serving to avoid burns from hot filling.

Notes

  • Use a sharp knife to trim the edges cleanly after sealing for a professional look.
  • If puff pastry sheets thaw before filling cools, keep them refrigerated to maintain firmness.
  • The filling can be made a day ahead and refrigerated to speed assembly.
  • For a vegetarian option, substitute ground beef with cooked lentils or a plant-based meat alternative and use vegetable stock.
  • Flaky salt on top adds nice texture and flavor but can be omitted for a lower sodium option.
  • Make sure to vent the hand pies well to prevent sogginess from trapped steam.
  • Store leftovers in the refrigerator and reheat in the oven to maintain crispiness.

Find it online: https://hotsavors.com/savory-beef-and-vegetable-hand-pies-recipe/