Savory Beef & Potato Hand Pies

Instructions

Make the filling

1. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
2. Add onion, carrot, celery, salt, and pepper. Cook 4–5 minutes until softened.
3. Stir in garlic and cook until fragrant.
4. Add ground beef, Italian seasoning, white pepper, salt, and pepper. Break up the meat and cook until browned.
5. Stir in tomato paste and Worcestershire sauce. Sprinkle flour over the mixture and stir well.
6. Pour in beef broth, add diced potatoes, and mix thoroughly.
7. Cover and simmer on low for 25–35 minutes, until potatoes are tender and the filling is thick.
8. Stir in thyme, parsley, and peas. Adjust seasoning.
9. Remove from heat and let the filling cool completely.

Assemble the hand pies

1. Roll each puff pastry sheet into a 10×10-inch square and cut into four 5-inch squares (16 total).
2. Spoon about ½ cup cooled filling into the center of 8 squares, shaping slightly rectangular and leaving a border.
3. Lightly moisten edges with water, top with remaining pastry squares, and press to seal. Crimp edges with a fork and trim excess if needed.
4. Cut 2–3 small slits on top of each pie for steam.
5. Chill assembled pies in the freezer for 15–20 minutes.

Bake

1. Preheat oven to 400°F (200°C).
2. Brush pies with egg wash and sprinkle lightly with flaky salt if using.
3. Bake 24–26 minutes, until deeply golden and puffed.
4. Cool for 10 minutes before serving.

Recipe Details

Prep Time: 20 minutes (plus cooling time)
Cook Time: 1 hour
Total Time: About 1 hour 20 minutes
Servings: 8 hand pies
Difficulty: Medium

Variations

• Swap beef for ground lamb, turkey, or sausage
• Add mushrooms for extra depth
• Make it vegetarian using plant-based ground meat
• Add a splash of cream for a richer filling

Serving Suggestions