Description
Ground Beef Hand Pies are the ultimate comfort food wrapped in flaky pastry. Filled with seasoned ground beef, tender potatoes, and savory vegetables, these pies pack a punch of rich flavors in every bite. Whether you make them for a weekend lunch, meal prep for the week, or freeze them for later, these hand pies are sure to become a household favorite. The golden brown crust provides the perfect contrast to the juicy, savory filling, making them irresistible to anyone craving a satisfying meal. Customize them by adding cheese or your favorite herbs to the filling, and serve them alongside a simple salad or your favorite dipping sauce. These hand pies are a perfect way to enjoy a hearty meal on the go or at home!
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 carrot, peeled and finely diced
- Salt and black pepper, to taste
- 2 teaspoons minced garlic
- 1 pound ground beef (85/15 lean to fat ratio)
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon tomato paste
- 3 tablespoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 1/4 cups beef stock or broth
- 1 medium russet potato, peeled and diced into 1/4-inch cubes
- 1/4 cup shredded cheddar cheese
- 2 teaspoons fresh thyme leaves (plus extra for garnish)
- 1 tablespoon finely chopped parsley
- 1/4 cup green peas
- 2 packages (17.3 ounces each) puff pastry sheets, frozen
- 1 egg, whisked for egg wash
Instructions
- Prep all ingredients (except puff pastry); keep the puff pastry sheets frozen.
- Heat butter in a large skillet over medium heat, sauté the diced carrots for 3-4 minutes. Add minced garlic and cook for an additional minute.
- Add the ground beef to the skillet, season with salt, pepper, and Italian seasoning, then cook until browned and crumbled.
- Stir in tomato paste and Worcestershire sauce, cooking for another 2 minutes. Sprinkle in the flour, stir well, and cook for 1 minute.
- Pour in the beef stock and add the diced potatoes. Simmer the mixture for 25-35 minutes, until the potatoes are tender.
- Add fresh thyme, parsley, and green peas. Stir and remove from heat, allowing the filling to cool.
- Thaw puff pastry sheets for 30-45 minutes, then roll each to 10×10 inches and cut into 5-inch squares.
- Place about ½ cup of the beef filling in the center of each square. Sprinkle with shredded cheddar cheese.
- Wet the edges with water, cover with another pastry square, and press edges to seal. Trim excess pastry and crimp with a fork.
- Cut small slits on top of each pie to vent. Freeze the hand pies for 15-20 minutes while preheating the oven to 400°F.
- Brush the tops with egg wash and bake for 24-26 minutes, or until golden brown.
- Cool for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes