Bread
Beef & Vegetable Hand Pies
A cooled ground-beef, carrot, and potato filling folds into puff-pastry parcels that bake golden for a portable savory dinner.
Inspired by Home-style savory meat pastries
Prep
35 min + 20 min cooling
Cook
50 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 12 ounces lean ground beef
- • 1 onion, finely diced
- • 1 carrot, finely diced
- • 1 small potato (about 6 ounces), cut into 1/4-inch dice
- • 1 tablespoon all-purpose flour
- • 1/2 cup low-sodium beef broth
- • 1 teaspoon Dijon mustard
- • 1/2 teaspoon dried thyme
- • 1/4 teaspoon kosher salt
- • 1/4 teaspoon black pepper
- • 1 sheet puff pastry (about 8 1/2 ounces), thawed in the fridge
- • 1 large egg, beaten
View ingredient-by-ingredient match
- 12 ounces lean ground beefMissing
- 1 onion, finely dicedMissing
- 1 carrot, finely dicedMissing
- 1 small potato (about 6 ounces), cut into 1/4-inch diceMissing
- 1 tablespoon all-purpose flourMissing
- 1/2 cup low-sodium beef brothMissing
- 1 teaspoon Dijon mustardMissing
- 1/2 teaspoon dried thymeMissing
- 1/4 teaspoon kosher saltMissing
- 1/4 teaspoon black pepperMissing
- 1 sheet puff pastry (about 8 1/2 ounces), thawed in the fridgeMissing
- 1 large egg, beatenMissing
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Method
Recipe notes
These are savory individual parcels rather than another sweet dessert pie or large chicken-pot-pie casserole. A thick fully cooked filling must cool before touching puff pastry, or the pastry fat melts before baking. Small potato dice cook inside the brief covered filling stage; larger chunks would remain firm.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked pies within two hours and use within 3 days. Reheat in an oven until the filling reaches 165 F to restore some pastry crispness; freeze cooled pies individually up to two months.
Make-ahead tips
Cook and cool filling one day ahead and refrigerate it promptly. Assemble chilled parcels near baking, keeping puff pastry cold; unbaked prepared parcels can be refrigerated covered briefly before cooking.
What to serve with it
- - A crisp green salad
- - Steamed green beans
- - Roasted broccoli
Equipment needed
- - Lidded filling skillet
- - Lined baking tray
- - Rolling pin, fork and thermometer
Difficulty explained
The extra care is cooling the filling and sealing chilled pastry; small vegetables and a thick sauce prevent leaks without a complex dough recipe.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Ground turkey
Use an equal weight of 85-93% lean ground turkey.
Flax egg
For each egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and rest 10 minutes.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Putting hot filling onto puff pastry melts its fat early and makes it difficult to seal and puff.
- Leaving the filling watery sends steam and gravy through the seams during baking.
- Overpacking small pastry squares prevents a firm seam; reserve excess filling to serve alongside instead.
Nutrition Context
- The estimate includes one quarter of the beef-vegetable filling, pastry sheet, and egg wash per person.
- Puff pastry contributes much of the fat and refined starch; beef leanness and pastry brand change the approximate values considerably.
FAQ
Is this a dessert pie?
No. These are savory beef-and-vegetable dinner parcels with a gravy-style filling.
Why cool filling first?
Hot filling melts pastry fat before baking and makes the parcels harder to shape and seal.
Can I use raw beef inside?
No. The published method fully cooks the ground beef before assembling the pastry.
What if the pastry square is small?
Reduce its filling slightly and serve any excess hot filling beside the baked pie.
How do I reheat one?
Use an oven for a crisper surface and check the filling reaches 165 F rather than warming only the pastry.
What sides pair best with this dish?
Good pairings include A crisp green salad; Steamed green beans; Roasted broccoli. Choose one or two based on how substantial you want the meal to be.