Best 2 Beef And Vegetable Handpies Recipes

Savor the delectable flavors of homemade Beef and Vegetable Handpies with this comprehensive recipe guide. Our handpicked collection features two tempting variations: Classic Beef and Vegetable Handpies and a unique Indian-Spiced Beef and Vegetable Handpie. Both recipes promise a delightful culinary experience, combining savory fillings wrapped in flaky, golden crusts.

The Classic Beef and Vegetable Handpies offer the perfect balance of hearty beef and an array of colorful vegetables, all enveloped in a buttery, flaky crust. For a tantalizing twist, the Indian-Spiced Beef and Vegetable Handpies introduce a vibrant blend of aromatic spices, creating a symphony of flavors that will captivate your taste buds.

Each recipe is meticulously crafted, providing step-by-step instructions and helpful tips to ensure success in your baking endeavors. Whether you prefer the traditional comfort of the Classic Beef and Vegetable Handpies or are adventurous enough to try the exotic flavors of the Indian-Spiced variation, this guide has something for every palate.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.

Here are our top 2 tried and tested recipes!

BEEF AND VEGETABLE KABOB

Beef and Vegetable Kabob image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 Tbsp. Mrs. Dash® Original Seasoning Blend
1 lb. beef sirloin, cut into 1 1/2 inch cubes
1/4 red onion cut into wedges, then in half and separated
1/2 lb. whole mushrooms, stems removed and chopped
1 Tbsp. olive oil
cooking spray

Steps:

Low-Sodium Recipe
1. Marinate the meat with Mrs. Dash® Original Seasoning Blend, garlic, onions and mushrooms for 30 minutes.
2. Heat grill or cast iron grill plate. Spray with cooking spray.
3. Skewer meat rotating with onion and mushroom. Brush with olive oil.
4. Grill kabobs about 6-8 minutes to desired degree of doneness, brushing with any remaining marinade during cooking.

BEEF AND VEGETABLE HANDPIES

Beef and Vegetable Handpies image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 small turnip, peeled and thinly sliced
1 carrot, thinly sliced
2 cups cold leftover Slow-Cooker Beef Curry, recipe follows
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
1 14-ounce package refrigerated pie dough (2 rounds)
1 small shallot, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dijon or whole-grain mustard, plus more for dipping
1 5-ounce package baby arugula (about 8 cups)
1/2 cup fresh parsley
2 1/2 pounds cubed beef stew meat
1 pound small red-skinned potatoes, quartered
2 tablespoons Madras curry powder
1 1/4 teaspoons ground cumin
2 tablespoons finely chopped peeled ginger
2 large cloves garlic, grated
Kosher salt and freshly ground pepper
5 slices naan bread
2 15 -ounce cans diced fire-roasted tomatoes
1 1/4 cups fresh cilantro
1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar

Steps:

Preheat the oven to 425 degrees F. Combine the turnip and carrot in a large microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap and microwave until just softened, 3 to 5 minutes. Drain.
Add the beef curry and Worcestershire sauce to the vegetables and stir to combine; season with salt and pepper. Unroll the pie dough and cut each round in half. Spoon one-quarter of the filling on one side of each semicircle and fold in half to form a wedge. Crimp the edges with a fork to seal. Transfer to a baking sheet; cut two or three slits in the tops. Bake until deep golden brown, about 20 minutes.
Meanwhile, combine the shallot with 2 tablespoons each vinegar and water in a small bowl; let stand 10 minutes, then drain. Whisk the remaining 1 tablespoon vinegar, the olive oil and mustard in a large bowl until smooth; season with salt and pepper. Add the arugula, parsley and shallot and toss. Serve with the handpies and more mustard for dipping.
Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Serve the curry with the naan; top with the remaining cilantro puree.

Nutrition Facts : Calories 684 calorie, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 72 milligrams, Sodium 1072 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 28 grams

Tips:

Use a sharp knife to cut the vegetables. This will help you get clean, even cuts that will cook evenly.
Don't overcrowd the pan when cooking the vegetables. This will prevent them from steaming instead of browning.
Season the vegetables generously. This will help them to develop flavor.
Use a variety of vegetables. This will give your hand pies a more complex flavor and texture.
Be careful not to overcook the beef. Overcooked beef will be tough and dry.
Let the hand pies cool slightly before serving. This will help them to hold their shape.

Conclusion:

Beef and vegetable hand pies are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick lunch or dinner, and they can also be made ahead of time and frozen for later. So next time you're looking for a hearty and satisfying meal, give these beef and vegetable hand pies a try.