Description
These Ground Beef Hand Pies are a savory and satisfying dish perfect for a family meal or snack. Filled with a flavorful mixture of browned ground beef, vegetables, and seasonings, all wrapped in flaky refrigerated pie crust and baked until golden brown, these hand pies offer a delightful combination of textures and tastes.
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 (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and diced carrots, cooking for 4 to 5 minutes until they soften and begin to release their sweetness.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant, taking care not to burn the garlic.
- Brown the Beef: Add the ground beef to the skillet. Cook until fully browned, breaking it apart carefully with a spoon as it cooks. Once browned, drain any excess grease from the skillet.
- Simmer Filling: Stir in the tomato paste, beef broth, Worcestershire sauce, salt, and black pepper. Let the mixture simmer gently for 3 to 4 minutes until it slightly thickens and flavors meld together.
- Add Peas and Cool: Stir in the frozen peas and cook for an additional minute. Remove the skillet from heat and allow the filling to 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, giving you 8 total circles for the pies.
- Fill and Shape 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. Crimp the edges firmly with a fork to seal the pies well and cut small slits on top to allow steam to escape during baking.
- Brush with Egg Wash: Brush the tops of each hand pie with the beaten egg. This step adds a beautiful golden color and shine once baked.
- Bake: Arrange the hand pies on the prepared baking sheet and bake in the preheated oven for 18 to 22 minutes, or until the crusts are golden brown and crisp.
- Cool and Serve: Remove from oven and allow the hand pies to cool slightly before serving. Enjoy warm for the best flavor and texture.
Notes
- Make sure the filling is completely cooled before assembling the pies to prevent soggy crusts.
- Refrigerated pie crusts can vary in size; adjust circle sizes accordingly for even cooking.
- You can substitute frozen peas with fresh ones if available, adding them at the same step.
- To store leftovers, keep in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for about 10 minutes to restore crispness.
