Best 2 Savory Beef Hand Pies Recipes

Indulge in the delightful symphony of flavors that is savory beef hand pies, a culinary masterpiece that tantalizes the taste buds with every bite. These handheld pockets of pure delight are crafted with flaky, golden-brown pastry that shatters at the first touch, revealing a hearty and flavorful filling that will transport you to a realm of culinary bliss. Whether you prefer your pies classic or adventurous, this article features a diverse collection of recipes that cater to every palate. From the traditional slow-cooked beef filling to more innovative variations, such as spicy Szechuan beef hand pies or vegetarian renditions with savory lentils, there's a recipe here to satisfy every craving. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones utterly captivated.

Let's cook with our recipes!

BEEF AND CHEDDAR HAND PIES

Beef and Cheddar Hand Pies image

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 1h10m

Number Of Ingredients 11

Ingredients

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

Steps:

Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

SAVORY MEAT PIE

Savory Meat Pie image

A friend gave me this recipe after I had mentioned that my meat pies lacked "punch". The pie has a delicious, distinctive flavor thanks to lots of seasonings. Flecks of carrots peek out of each neat slice. My family especially enjoys this dinner when the weather turns chilly. -Paula L'Hirondelle, Red Deer, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2 medium potatoes, peeled and quartered
1 pound ground beef
3/4 cup sliced green onions
1 large carrot, finely chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
Pinch ground cinnamon
1/4 cup minced fresh parsley
1/4 cup chili sauce
Pastry for double-crust pie (9 inches)
1 tablespoon Dijon mustard
1 tablespoon 2% milk

Steps:

In a saucepan, cook potatoes in boiling water until tender; mash and set aside. , Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat. , Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. , Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.

Nutrition Facts : Calories 506 calories, Fat 26g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 802mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.

Tips:

Prep the Filling First: To ensure the pies are ready in a timely manner, start by cooking the beef filling. This allows it to cool while preparing the crust.
Chill the Butter: The key to a flaky crust lies in keeping the butter cold. Ensure the butter is chilled before incorporating it into the dough to prevent it from melting and compromising the texture.
Rest the Dough: After mixing the dough, let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out and preventing it from shrinking during baking.
Roll the Dough Thin: For a crispy, flaky crust, roll out the dough as thinly as possible without tearing it. This will allow the pies to cook evenly and have a desirable texture.
Crimp the Pies Thoroughly: To prevent the pies from bursting open during baking, ensure the edges are crimped tightly. This will seal the filling inside and keep the juices from escaping.
Brush with Egg Wash: Before baking, brush the top of the pies with an egg wash. This will give them a golden brown color and a glossy finish.
Bake at a High Temperature: Bake the pies at a high temperature initially to create steam and help them rise. Then, reduce the temperature to allow them to cook through without burning.
Let the Pies Cool: After baking, let the pies cool for a few minutes before serving. This will allow the filling to set and prevent the pies from becoming soggy.

Conclusion:

Indulge in the delectable flavors of these savory beef hand pies, a perfect blend of flaky crust and savory filling. With careful attention to chilling the butter, resting the dough, and crimping the pies thoroughly, you can create golden brown, irresistible treats that will impress your family and friends. Whether served as an appetizer, main course, or grab-and-go snack, these pies are sure to be a hit. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more. Happy baking!