Savory Beef Hand Pies (Printable version)

Flaky golden pastry encases a savory beef and vegetable filling, perfect for any time hunger strikes.

# Ingredient List:

→ Pastry

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 cup unsalted butter, cold and cubed
04 - 1/2 cup ice-cold water
05 - 1 large egg (for egg wash)

→ Beef Filling

06 - 1 pound ground beef
07 - 1 medium onion, finely diced
08 - 2 cloves garlic, minced
09 - 1 medium carrot, finely diced
10 - 1/2 cup frozen peas
11 - 2 tablespoons tomato paste
12 - 1 teaspoon Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon paprika
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon salt
17 - 2 tablespoons fresh parsley, chopped
18 - 2 tablespoons olive oil

# How to Make It:

01 - In a large bowl, combine flour and salt. Add cold butter and rub in with fingertips until mixture resembles coarse crumbs. Gradually add ice-cold water, mixing until dough comes together without overworking. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Add onions and carrots and sauté until softened, about 4 minutes. Add garlic and cook for 1 minute. Incorporate ground beef and cook until browned, breaking up meat. Stir in tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper. Cook for 2 minutes. Add frozen peas, cook 2 more minutes. Remove from heat, stir in parsley, and cool completely.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out pastry to 1/8 inch thick. Cut eight 5-inch diameter circles. Place a generous spoonful of cooled beef filling in the center of each. Fold pastry over to form a half-moon and seal edges by pressing with a fork. Place pies on baking sheet. Brush tops with beaten egg and cut a small slit for steam release.
04 - Bake hand pies for 25 to 30 minutes until golden brown and crisp. Allow to cool slightly before serving.

# Expert Suggestions:

01 -
  • They're impossibly portable—pack them for picnics, lunchboxes, or midnight snacks without any guilt
  • The crispy, buttery pastry gives way to a deeply savory filling that tastes like it took hours, but only takes minutes to prepare
  • One batch makes enough to freeze and reheat, so you always have a satisfying meal within arm's reach
  • They impress people without requiring you to spend the whole day in the kitchen
02 -
  • Keep everything cold until the moment it enters the oven. This is what separates shatteringly crisp pastry from tough, dense pastry. I learned this the hard way on my first batch.
  • Don't skip the cooling step for your beef filling. Hot filling will melt your butter and make the pastry soggy. Patience here creates crispness later.
  • The egg wash is not optional—it's what transforms ordinary pastry into something that looks professionally made and catches everyone's eye.
03 -
  • If your kitchen is warm and your butter starts to soften while you're working, pop your dough back in the refrigerator for 10 minutes. Cold dough is happy dough.
  • Serve these alongside something bright and tangy—a quick salad, a sharp pickle, or a savory chutney. The acidity cuts through the richness beautifully and makes the whole meal feel balanced and complete.

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