Savory Beef and Root Vegetable Hand Pies

Name: Savory Beef and Root Vegetable Hand Pies
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 hand pies
Cuisine: Deutsch
Ingredients: 2 sheets Refrigerated pie crusts (store-bought or homemade); 1 tbsp Olive oil; 450g (1 lb) Ground beef (80/20 lean); 1 Medium onion, chopped; 2 Carrots, peeled and finely diced; 1 Medium potato, peeled and finely diced; 2 cloves Garlic, minced; 1 tbsp All-purpose flour; 1 cup Beef broth; 1 tbsp Tomato paste; 1 tsp Dried thyme; 1/2 tsp Salt, or to taste; 1/4 tsp Black pepper, or to taste; 1 large Egg, whisked (for egg wash)

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These individual hand pies are a comforting and hearty meal, ideal for a chilly March evening or a convenient lunch. Encased in a golden, flaky pastry crust is a robust filling of perfectly seasoned ground beef, tender potatoes, carrots, and onions, all simmered in a rich, savory broth. They offer a delightful contrast of textures and flavors, making them a satisfying and portable alternative to a traditional meat pie. Easy to customize and a real crowd-pleaser.

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Savory Beef and Root Vegetable Hand Pies

Prep Time25 min

Cook Time45 min

Servings8 hand pies

DifficultyMedium

Equipment

Large skilletBaking sheetParchment paperRound cutter (5-6 inch)

Instructions

1
Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
2
Add chopped onion, carrots, and potato to the skillet with the beef. Sauté for 5-7 minutes until vegetables begin to soften. Stir in minced garlic and cook for another minute until fragrant.
3
Sprinkle flour over the beef and vegetable mixture and stir for 1 minute to cook off the raw flour taste. Pour in the beef broth, add tomato paste, dried thyme, salt, and pepper. Bring to a simmer, stirring, until the mixture thickens. Remove from heat and let cool slightly.
4
Unroll the pie crusts onto a lightly floured surface. Using a 5-6 inch round cutter or a bowl, cut out 4 rounds from each pie crust (you should have 8 rounds total). Place about 1/4 cup of the beef and vegetable filling onto one half of each pastry round, leaving a small border.
5
Fold the other half of the pastry over the filling to create a semi-circle. Crimp the edges with a fork to seal. Cut 2-3 small slits on top of each pie to allow steam to escape. Place the hand pies on a baking sheet lined with parchment paper.
6
Brush the tops of the hand pies with the whisked egg wash. Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Let cool for a few minutes before serving.

Nutrition

Calories420 kcal

Protein20g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I make these hand pies ahead of time?

Yes, you can assemble the hand pies and freeze them unbaked. Place them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 10-15 minutes to the baking time.

What other vegetables can I add to the filling?

Feel free to add other root vegetables like parsnips or rutabaga, or even some frozen peas or corn during the last few minutes of cooking the filling, for added color and nutrition.

Can I make my own pie crust?

Absolutely! A homemade flaky pie crust will elevate these hand pies even further. Ensure your recipe uses butter or vegetable shortening and no alcohol.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.