Savory Ground Beef Hand Pies
Savory Ground Beef Hand Pies are filled with juicy beef, potatoes, vegetables and herbs in a flavorful gravy all wrapped up in individual, flaky pie crust shells. They can be served as a snack or appetizer, or even as a main dish.
Servings: 24 hand pies
Calories: 190kcal
Ingredients
- 1 tablespoon butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 pound ground beef
- salt
- pepper
- 2 carrots (peeled and finely diced, about 1/2 cup)
- 1 large potato (peeled and finely diced, about 1 cup)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons all purpose flour
- 2 cups beef stock
- 1/2 cup peas
- 2 packages pie crust (4 pie crusts)
- 1 egg (optional, for egg wash)
Instructions
- Preheat your oven to 350ºF. Line two baking sheets with parchment paper or aluminum foil.
- Melt the butter in a large, deep skillet over medium heat.1 tablespoon butter
- Add the onions and cook, stirring often, until they start to soften and turn translucent, about 5 minutes. Stir in the garlic and cook an additional 30 seconds.1 small onion, 2 cloves garlic
- Add the ground beef to the skillet and season with salt and pepper. Cook, breaking up with a meat chopper or spatula into fine crumbles until no longer pink, about 5-7 minutes.1 pound ground beef, salt, pepper
- Stir in the carrots and potatoes and cook until just starting to soften, about 3-5 minutes. They will still be a little on the hard side at this point.2 carrots, 1 large potato
- Mix in the tomato paste, Worcestershire sauce and thyme until evenly blended.1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme
- Sprinkle in the flour and stir to combine.2 tablespoons all purpose flour
- Carefully pour in the beef stock. Raise the heat and bring to a boil, then reduce and simmer until the sauce is thickened and the vegetables are tender. This may take 5-10 minutes.2 cups beef stock
- Stir in the peas, taste and season with salt and pepper, as needed. Set the mixture aside while you prepare the pie crust.1/2 cup peas
- Using a large biscuit cutter, cut as many circles as you can in the dough. You can combine and re-roll the dough as needed.2 packages pie crust
- Whisk together the egg and 1 tablespoon of water. Set aside.1 egg
- Add 1 heaping tablespoon of the ground beef filling to the center of a 3-inch pie crust. You may need to use more or less depending on the size of the pie circles you cut.
- Brush the edge around the filling lightly with the egg wash. Place a second pie crust circle over the top of the filling. Using the tines of a fork, press the edges together to seal all the way around.
- Cut a slit in the center of the pie crust and transfer to a prepared baking sheet. Repeat with the remaining pie crust.
- Brush the tops of the pies lightly with the egg wash.
- Bake for about 20 minutes or until the filling is heated through and the pie crust is golden.
- Allow to cool before serving - the filling gets very hot during baking.
Notes
Tips and Techniques
- The number of pies may vary depending on the size biscuit cutter that you use and if you choose to re-roll the dough to use up as much as possible. I was able to make 24 pies with a 3-inch round biscuit cutter.
- You may have extra beef filling. You can save it to enjoy as is or over rice or noodles.
- Store leftover hand pies in an airtight container in the refrigerator. Consume within 3 days.
Nutrition
Serving: 1hand pie | Calories: 190kcal | Carbohydrates: 21g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 272mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg