Savory Hand Pies

Savory Hand Pies

Savory Hand Pies


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium white onion, finely chopped
  • 1 carrot (peeled and finely chopped)
  • 1 rib celery (finely diced)
  • salt
  • black pepper
  • 4 cloves of garlic, squeezed in a garlic press
  • 1 pound ground beef (85/15 lean to fat ratio)
  • 1 and 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon white pepper
  • 1 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups beef broth or bouillon
  • 1 medium russet potato, peeled and cut into 1/4- to 1/2-inch cubes
  • 2 teaspoons fresh thyme leaves, added for garnish
  • 1 tablespoon chopped parsley
  • 1/4 cup green peas
  • 2 packages (17.3 oz) of puff pastry sheets, frozen
  • 1 egg (beaten for egg wash)
  • salt flakes, garnish (optional)

Savory Hand PiesSavory Hand Pies


  • First, gather and prepare all the ingredients according to the ingredients list above (except for the puff pastry keep it frozen)
  • Heat a large, deep skillet or Dutch oven over medium heat and add the butter and olive oil. Once the butter has melted, add the onions, carrots, celery, and a pinch of salt and pepper and sauté for a few minutes until the vegetables are soft.
    the garlic, once fragrant, add the ground beef, Italian seasoning, white pepper, and a pinch of salt and pepper. Use a spoon or spatula to break up the beef and cook. Leave it for several hours. Wait a few minutes until the color is no longer pink.
    add the tomato paste and Worcestershire sauce and mix into the beef mixture. Next, sprinkle in the flour and mix well. Add beef broth or stock, followed by diced potatoes and stir. Cover the pot and simmer the stuffing gently for about 25-35 minutes, until the potatoes are tender and the sauce has thickened.
    finish the filling, stir in the thyme leaves, chopped parsley and peas. Check if more salt or pepper is needed and wait until the beef stuffing has completely cooled.
    the filling is mostly cool, remove the puff pastry sheets from the freezer (you will need 4 total) and let them thaw at room temperature for about 40-45 minutes (if the puff pastry sheets were thawed before filling). Once cool, put it in the refrigerator to chill. )
    Once the puff pastry sheets are thawed, he places them one at a time on the work surface in front of him. Roll out the puff pastry to 25 x 25 cm and cut into 10 x 12 cm squares. Place the squares on a tray lined with wax or parchment paper while you repeat this process with all puff pastry sheets. Place more parchment paper or wax paper between layers of squares as needed to prevent sticking.
    you’ve rolled and cut all of your puff pastry into 5-inch squares (you’ll need 16 squares total), place about 4 squares in front of you at a time. Place about 1/2 cup of beef filling in the center of each square, forming a slightly rectangular mound. Please leave a little margin for the sticker.
    the edges of the filled square with a little water and place another square of puff pastry on top, covering the filling, as if you were baking a cake. Pinch the edges (this can be done using a fork) and cut off the excess edges to create smaller “packages” or rectangular packages. Place on a large baking sheet lined with parchment paper (or use two baking sheets if you like) and repeat the process to assemble the remaining hand pies. (When assembled, there will be a total of 8 hand pies.)
    assembled, cut 2-3 small slits or “vents” in the top of each handcake to allow steam to escape while baking. Then place the hand pie in the freezer for 15-20 minutes.
    oven to 400°. Once cool, brush the savory pie with a little egg, sprinkle with a little salt flakes, if using, and bake for 24 to 26 minutes, until deep golden brown.
    filling will be very hot, so let the pie cool on a wire rack for 10 minutes before serving.

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