Savory Beef Hand Pies (Print Version)
Flaky golden pastry encases seasoned beef with vegetables, perfect for portable savory bites.
# What You'll Need:
→ 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 Steps:
01 - Combine flour and salt in a large bowl. Cut in cold butter using fingertips until mixture resembles coarse crumbs. Gradually add ice-cold water, mixing gently until dough forms. Do not overwork. Divide dough in half, shape into discs, wrap in plastic, and chill at least 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onions and carrots until tender, about 4 minutes. Add garlic and cook 1 minute. Add ground beef and cook, breaking up meat, until browned. Stir in tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper; cook 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 baking sheet with parchment. Roll chilled pastry dough to 1/8 inch thickness on lightly floured surface. Cut 8 circles approximately 5 inches diameter. Place a spoonful of cooled beef filling in center of each circle. Fold pastry over to form half-moon shape; press edges with fork to seal. Arrange on baking sheet. Brush tops with beaten egg and cut small slits for steam release.
04 - Bake pies for 25 to 30 minutes until golden brown and crisp. Allow to cool slightly before serving.
# Expert Tips:
01 -
- Golden, flaky pastry that shatters in the best way possible without the fuss of a full pie
- Seasoned beef filling that's savory and deeply satisfying, making them perfect for lunches, picnics, or unexpected hunger strikes
- They're elegant enough for guests but simple enough to make on a regular Tuesday
02 -
- Cold butter and cold water are non-negotiable for flaky pastry—if your kitchen is warm, chill your mixing bowl and even the flour for a few minutes first
- Don't skip letting the filling cool completely before assembling; warm filling is the enemy of sealed, crispy pies
- The egg wash is what gives them that beautiful golden shine, so don't be shy with it
03 -
- Use a kitchen scale for the flour and butter—it makes the pastry more consistent and predictable
- Chill your hands or use two forks instead of fingers when working butter into flour if your hands run warm
- Don't crowd the baking sheet; give pies a little space so they can get crispy all over