Description
These Ground Beef Hand Pies are a savory, comforting treat perfect for a quick meal or snack. Made with a flavorful filling of ground beef, onions, carrots, garlic, peas, and a rich tomato-beef broth mixture, all encased in flaky pie crusts, these hand pies bake to golden perfection in under 40 minutes. Ideal for family dinners, picnics, or serving as hearty appetizers.
Ingredients
Scale
For the 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
For the Dough
- 2 refrigerated pie crusts
- 1 large egg, beaten (for brushing)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the hand pies.
- Sauté Vegetables: Heat olive oil in a medium skillet over medium heat. Add the finely chopped onion and diced carrots, cooking for 4–5 minutes until they soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, releasing its aromatic flavor without burning.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook thoroughly until fully browned, then drain any excess grease to keep the filling moist but not oily.
- Create Filling Base: Stir in tomato paste, beef broth, Worcestershire sauce, salt, and black pepper. Allow the mixture to simmer on medium-low heat for 3–4 minutes until it thickens slightly and flavors meld.
- Add Peas and Cool: Mix in the frozen peas and cook for an additional 1 minute. Remove from heat and let the filling cool completely before assembling the pies to prevent dough sogginess.
- Prepare Pie Circles: Roll out the refrigerated pie crusts on a flat surface. Using a round cutter or a cup, cut 8 circles (4 from each crust) to form the bases for the hand pies.
- Fill the Pies: Place about 1/4 cup of the cooled beef filling in the center of each dough circle, making sure not to overfill for easy sealing.
- Seal the Hand Pies: Fold each dough circle over the filling to create a half-moon shape. Press the edges firmly with a fork to crimp and seal, then cut small slits on top of each pie to allow steam to escape during baking.
- Egg Wash: Brush the tops of the hand pies generously with the beaten egg. This step helps achieve a golden, shiny crust when baked.
- Bake: Place the prepared hand pies on the lined baking sheet and bake in the preheated oven for 18–22 minutes, or until the crusts turn a beautiful golden brown. Allow pies to cool slightly before serving to enhance the flavors and avoid burns.
Notes
- Make sure the filling is completely cool before filling the dough to prevent soggy crusts.
- For a vegetarian version, substitute ground beef with a plant-based meat alternative or cooked lentils.
- You can add other vegetables like corn or bell peppers for extra flavor and texture.
- These hand pies freeze well uncooked – assemble and freeze on a baking sheet before transferring to a sealable bag; bake directly from frozen, adding a few extra minutes to baking time.
- Use a sharp knife or pizza cutter to cut the dough for clean, even hand pies.
- Brush the tops with egg wash for a glossy finish, or use milk for a more subtle sheen.
