Description
These savory hand pies feature a deliciously rich ground beef filling with vegetables, herbs, and peas encased in flaky, golden puff pastry. Perfectly portable and satisfying, these hand pies make a comforting meal or snack with layers of hearty flavors and a crisp, buttery crust.
Ingredients
Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium white onion, finely diced
- 1 carrot, peeled and finely diced
- 1 rib celery, finely diced
- Salt, to taste
- Black pepper, to taste
- 4 cloves garlic, pressed through garlic press
- 1 pound ground beef (85/15 lean to fat ratio)
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon white pepper
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 3 level tablespoons all-purpose flour
- 1 1/4 cups beef stock or broth
- 1 medium russet potato, peeled and diced into 1/4 to 1/2 inch cubes
- 2 teaspoons fresh thyme leaves, plus extra for garnish
- 1 tablespoon finely chopped parsley
- 1/4 cup green peas
Puff Pastry & Finishing
- 2 (17.3 ounce) packages puff pastry sheets, frozen (4 sheets total)
- 1 egg, whisked for egg wash
- Flaky salt, optional garnish
Instructions
- Prep Ingredients: Gather all ingredients and prep vegetables by finely dicing onion, carrot, celery, peeling and dicing the potato, and pressing the garlic. Keep puff pastry sheets frozen until needed.
- Sauté Vegetables: Heat a large, deep skillet or Dutch oven over medium-high heat and add butter and olive oil. Once butter melts, add onion, carrot, celery with salt and black pepper. Sauté until softened, about 3-5 minutes.
- Cook Ground Beef: Add garlic and cook until fragrant, then add ground beef, Italian seasoning, white pepper, salt, and pepper. Crumble and cook beef until no longer pink, about 5-7 minutes.
- Add Tomato & Flour: Stir in tomato paste and Worcestershire sauce. Sprinkle flour over mixture and stir well to combine and thicken the filling.
- Simmer Filling: Pour in beef stock, add diced potato, and stir. Cover and simmer gently for 25-35 minutes until potatoes are tender and sauce has thickened.
- Finish Filling: Stir in fresh thyme, parsley, and green peas. Adjust salt and pepper to taste and let filling cool completely.
- Thaw Puff Pastry: Remove puff pastry sheets from the freezer and allow them to thaw at room temperature for 40-45 minutes. If they thaw before filling is cool, refrigerate until ready.
- Prepare Puff Pastry Squares: Roll each puff pastry sheet to 10 x 10 inches, then cut each sheet into four 5-inch squares. Layer squares between parchment or wax paper on a baking tray to prevent sticking.
- Assemble Hand Pies: Place about 1/2 cup beef filling shaped into a rectangular mound in the center of half the squares. Moisten edges lightly with water, top with another square, seal edges with a fork, and trim excess pastry to form neat parcels. Place on parchment-lined baking sheet.
- Vent and Chill: Cut 2-3 small slits on top of each pie for steam to escape. Freeze pies for 15-20 minutes to firm up before baking.
- Preheat Oven: Set oven to 400°F (204°C).
- Egg Wash & Bake: Brush each hand pie with whisked egg and optionally sprinkle flaky salt. Bake for 24-26 minutes or until golden brown and puffed.
- Cool & Serve: Let the hand pies cool on a wire rack for 10 minutes before eating to avoid burning from hot filling.
Notes
- Ensure the filling is completely cool before assembling to prevent puff pastry from becoming soggy.
- Use a fork to crimp and seal edges securely to avoid filling leaking during baking.
- If puff pastry sheets thaw too quickly, keep them chilled in the refrigerator until ready to use.
- Feel free to substitute ground beef with ground turkey or lamb for variation.
- Flaky salt is optional but adds a pleasant texture and flavor on top before baking.
- These hand pies can be frozen after assembly and baked directly from frozen with a few additional minutes in the oven.
