Description
These Ground Beef Hand Pies are savory, flaky pastries filled with a flavorful mixture of ground beef, vegetables, and aromatic seasonings. Perfect as a comforting snack or a hearty meal, they’re baked to golden perfection and ideal for sharing with family and friends.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/2 cup carrots, finely diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1/3 cup beef broth
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup frozen peas
Dough and Topping
- 2 refrigerated pie crusts
- 1 large egg, beaten
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and diced carrots, cooking them for 4–5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it apart as it cooks. Continue until the beef is fully browned, then drain any excess grease to keep the filling from becoming oily.
- Add Seasonings and Simmer: Mix in tomato paste, beef broth, Worcestershire sauce, salt, and black pepper. Allow the mixture to simmer gently for 3–4 minutes until it thickens slightly, enhancing the flavors.
- Add Peas and Cool Filling: Stir in frozen peas and cook for 1 minute to warm them through. Remove the skillet from heat and let the filling cool completely before assembling the pies.
- Prepare Dough Circles: Roll out the refrigerated pie crusts on a lightly floured surface. Cut 4 circles from each crust, making a total of 8, sized appropriately to hold the filling.
- Fill and Seal Pies: Place about 1/4 cup of the cooled beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape, then crimp the edges with a fork to seal the pies. Cut small slits on top to allow steam to escape during baking.
- Brush with Egg Wash: Brush the tops of the hand pies with the beaten egg to give them a shiny, golden finish when baked.
- Bake: Place the hand pies on the prepared baking sheet and bake in the preheated oven for 18–22 minutes until they are golden brown and cooked through.
- Cool and Serve: Remove the pies from the oven and let them cool slightly before serving to avoid burning your mouth and to allow the filling to set.
Notes
- Make sure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
- Feel free to add other vegetables like corn or mushrooms to the filling for variation.
- The hand pies can be made ahead and frozen before baking for a convenient meal option.
- Ensure the slits on top are not too large to avoid filling leakage.
- Use a non-stick or parchment-lined baking sheet to prevent sticking.
