Description
Golden, flaky pastry encasing a hearty filling of seasoned beef and vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 pound ground beef
- Salt and pepper (to taste)
- 2 carrots (peeled and finely diced, about 1/2 cup)
- 1 large potato (peeled and finely diced, about 1 cup)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1/2 cup peas
- 2 packages pie crust (4 pie crusts total)
- 1 egg (optional, for egg wash)
Instructions
- Preheat your oven to 350ºF. Line two baking sheets with parchment paper or aluminum foil.
- Melt the butter in a large, deep skillet over medium heat.
- Add the onions and cook until translucent, about 5 minutes.
- Stir in the garlic and cook for an additional 30 seconds.
- Add the ground beef and season with salt and pepper. Cook until no longer pink, about 5-7 minutes.
- Stir in the carrots and potatoes and cook until just starting to soften, about 3-5 minutes.
- Mix in the tomato paste, Worcestershire sauce, and thyme.
- Sprinkle in the flour and stir to combine.
- Pour in the beef stock and bring to a boil, then reduce and simmer until thickened, about 5-10 minutes.
- Stir in the peas and adjust seasoning if necessary.
- Cut circles out of the pie crust dough using a large biscuit cutter.
- Whisk together the egg and 1 tablespoon of water for an egg wash.
- Add 1 heaping tablespoon of the filling to the center of each pie crust.
- Brush the edges with egg wash, top with another pie crust, and seal with a fork.
- Cut a slit in the center of each pie and place on the baking sheet.
- Brush the tops lightly with egg wash.
- Bake for about 20 minutes until golden brown.
- Allow to cool before serving.
Notes
These hand pies can be a nutrient-dense addition to your family meal rotation. Customize with your favorite vegetables or proteins.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg