Description
These Ground Beef Hand Pies are savory, flaky pastries filled with a flavorful mixture of ground beef, vegetables, and seasonings. Perfect as a hearty snack, appetizer, or meal, these hand pies are baked to golden perfection with a tender crust and a deliciously juicy filling.
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 Finishing
- 2 refrigerated pie crusts
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and diced carrots, cooking for 4–5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without burning.
- Cook Beef: Add the ground beef to the skillet and cook until fully browned, breaking it apart with a spatula. Once cooked, drain any excess grease to keep the filling from being too oily.
- Add Flavorings: Stir in the tomato paste, beef broth, Worcestershire sauce, salt, and black pepper. Let the mixture simmer for 3–4 minutes to thicken slightly and blend the flavors.
- Add Peas and Cool Filling: Stir in the frozen peas and cook for an additional minute. Remove the skillet from heat and set aside to allow the filling to cool completely, which will help when assembling the pies.
- Prepare Dough: Roll out the refrigerated pie crusts on a flat surface. Using a round cutter, cut 4 circles from each crust to make 8 circles total.
- Fill Pies: Spoon about 1/4 cup of the cooled filling into the center of each dough circle.
- Seal Pies: Fold each dough circle over the filling to form a half-moon shape. Use a fork to crimp and seal the edges securely. Cut small slits on the top of each pie to allow steam to escape while baking.
- Apply Egg Wash: Brush the tops of the hand pies with the beaten egg to give them a glossy and golden finish once baked.
- Bake: Place the pies on the prepared baking sheet and bake in the preheated oven for 18–22 minutes or until the crust is golden brown and fully cooked. Remove from oven and let cool slightly before serving.
Notes
- Allow the filling to cool completely before assembling to prevent the crust from becoming soggy.
- You can swap frozen peas for fresh peas when in season for an even fresher taste.
- These hand pies can be prepared in advance and reheated in the oven for a quick snack or meal.
- If desired, add herbs like thyme or parsley to the filling for additional flavor.
- Use a fork to crimp the edges well to prevent filling from leaking during baking.
