Craving a delicious, satisfying meal that’s perfect for on-the-go? Look no further than these incredible Beef and Cheese Hand Pies! These portable savory pastries are essentially individual pockets of flaky pastry, bursting with a flavorful ground beef filling, gooey melted cheese, and aromatic spices. Ideal for picnics, lunchboxes, or a quick dinner, a beef and cheese hand pie delivers big on taste with minimal fuss, making them a fantastic option for busy home cooks and a guaranteed crowd-pleaser.
Key Ingredients for Beef and Cheese Hand Pies
Here’s everything you’ll need to create these delectable savory hand pies:
For the Filling:
- 1 tablespoon olive oil
- 1 pound lean ground beef (80/20 or 85/15 recommended for flavor and texture)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tablespoon all-purpose flour
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt, or to taste
- 1 cup shredded sharp cheddar cheese (or a blend of cheddar and mozzarella)
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
For the Pastry:
- 2 sheets frozen puff pastry, thawed according to package directions (usually about 30 minutes at room temperature)
- 1 large egg, beaten (for egg wash)
How to Make Beef and Cheese Hand Pies
These beef and cheese hand pies are incredibly easy to make, surprisingly delicious, and immensely satisfying. The combination of savory ground beef, rich cheese, and flaky pastry creates a textural and flavorful masterpiece.
With a prep time of just 20 minutes and a cooking time of 25-30 minutes, you’ll have these golden-brown pockets of joy ready in under an hour, making them a perfect weeknight meal or a weekend project.
Step-by-Step Instructions:
- Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Beef: Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat from the skillet.
- Thicken the Filling: Sprinkle the flour over the browned beef and stir to coat. Cook for 1 minute, allowing the flour to cook off. Pour in the beef broth, stirring constantly to prevent lumps. Add the dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened. Remove from heat and let the filling cool slightly, about 10 minutes. This cooling step is crucial to prevent the cheese from melting too quickly and the pastry from becoming soggy.
- Preheat Oven and Prepare Pastry: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Unroll the thawed puff pastry sheets on a lightly floured surface.
- Cut the Pastry: Using a 4-5 inch round cookie cutter or a sharp knife, cut each puff pastry sheet into 4 squares or circles. You should get 8 pieces in total (4 from each sheet).
- Assemble the Hand Pies: Spoon about 2-3 tablespoons of the cooled beef filling onto one half of each pastry circle or square, leaving a small border around the edge. Sprinkle about 1-2 tablespoons of shredded cheese over the beef filling.
- Seal the Hand Pies: Fold the other half of the pastry over the filling, creating a crescent shape (for circles) or a triangle/rectangle shape (for squares). Press the edges firmly together to seal. You can use the tines of a fork to crimp the edges, which not only seals them securely but also adds a decorative touch.
- Egg Wash and Bake: Carefully transfer the sealed hand pies to the prepared baking sheets. Brush the tops of each hand pie with the beaten egg wash. This will give them a golden, glossy finish.
- Bake to Golden Perfection: Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Why You’ll Love These Beef and Cheese Hand Pies
You’ll absolutely adore these Beef and Cheese Hand Pies for their irresistible combination of flavors and incredible convenience. The main highlight is undoubtedly the crispy, flaky puff pastry encasing a savory, perfectly seasoned ground beef and melted cheese filling. Not only are they absolutely delicious, but making these at home is a fantastic way to save money compared to store-bought options or take-out.
The rich beef, gooey cheddar, and aromatic herbs create an explosion of flavor that’s far superior to any fast-food alternative. You can even customize them with a sprinkle of red pepper flakes for a kick or a touch of smoked paprika for depth. If you enjoy the simplicity of a savory tart, these hand pies offer a similar satisfaction but in a perfectly portable package. Give them a try – your taste buds and wallet will thank you!
What to Serve Beef and Cheese Hand Pies With:
These versatile hand pies pair beautifully with a variety of sides, depending on the occasion:
- For a Lighter Meal: A fresh green salad with a zesty vinaigrette, or a simple side of roasted vegetables (like asparagus or broccoli).
- For a Heartier Meal: A warm bowl of tomato soup, a creamy coleslaw, or even some baked beans.
- Dipping Sauces: Ketchup, a spicy sriracha mayo, a tangy barbecue sauce, or even a homemade ranch dressing can elevate the experience.
- Beverages: Iced tea, a crisp lager, or even a light-bodied red wine like a Pinot Noir can complement the flavors.
Top Tips for Perfecting Beef and Cheese Hand Pies:
- Don’t Overfill: Resist the urge to overfill your hand pies. Too much filling will make them difficult to seal and can cause them to burst open during baking.
- Cool the Filling: This is critical! If the beef filling is too hot when added to the pastry, it can melt the butter in the puff pastry, making it greasy and less flaky. Let it cool for at least 10-15 minutes.
- Keep Pastry Cold: Work quickly with puff pastry. If it gets too warm, it becomes sticky and hard to handle. If needed, pop it back in the fridge for a few minutes to firm up.
- Seal Securely: Take your time to crimp the edges well with a fork. A good seal prevents the filling from leaking out.
- Ingredient Substitutions:
- Cheese: Experiment with different cheeses! Mozzarella for stretchiness, Gruyere for a nutty flavor, or a Monterey Jack for mild creaminess.
- Vegetables: Add finely diced bell peppers, mushrooms, or even cooked spinach to the beef mixture for extra nutrients and flavor.
- Pastry: While puff pastry offers incredible flakiness, you could also use a store-bought pie crust for a slightly different texture, though it won’t be as dramatically puffed.
- Seasoning: Feel free to adjust the herbs to your taste. A pinch of cumin can add a Tex-Mex twist, or a dash of Worcestershire sauce can deepen the umami flavor.
- Avoid Soggy Bottoms: Ensure your baking sheet is lined with parchment paper, and don’t crowd the pies. Air circulation helps them crisp up evenly.
Storing and Reheating Tips:
These Beef and Cheese Hand Pies are fantastic for meal prep!
- Refrigeration: Store leftover baked hand pies in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: For optimal crispness, reheat hand pies in a preheated oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until warmed through and the pastry is crisp again. Microwaving is possible, but it will soften the pastry.
- Freezing (Cooked): Once baked and completely cooled, you can freeze individual hand pies. Wrap each pie tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep for up to 2-3 months. Reheat from frozen in a 375°F (190°C) oven for 20-25 minutes, or until heated through and golden.
- Freezing (Unbaked): You can also assemble the hand pies (up to the egg wash step), then freeze them uncooked on a baking sheet until solid. Transfer to a freezer-safe bag. When ready to bake, brush with egg wash and bake from frozen at 400°F (200°C) for 30-35 minutes, or until golden and cooked through.
Final Thoughts:
These Beef and Cheese Hand Pies are a culinary delight, offering a perfect blend of savory flavors and satisfying texture in a convenient, portable package. Whether you’re planning a picnic, packing lunches, or simply looking for a fun and fuss-free dinner, these hand pies hit all the right notes. The crisp, flaky pastry paired with the rich, cheesy beef filling makes every bite an experience to savor. Don’t hesitate to make a double batch for easy meal prep throughout the week!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Beef and Cheese Hand Pies FAQs:
Q: Can I use pre-made pie crust instead of puff pastry?
A: Yes, you can! While puff pastry gives a flakier, lighter crust, pre-made pie crusts work well for a slightly denser, more traditional hand pie texture. Adjust baking time as needed according to pie crust package instructions.
Q: What kind of ground beef is best?
A: Lean ground beef (80/20 or 85/15) is recommended for good flavor without too much grease. If you use a fattier blend, make sure to drain the excess fat thoroughly.
Q: Can I make these vegetarian?
A: Absolutely! Replace the ground beef with cooked lentils, finely chopped mushrooms, or a plant-based ground meat substitute for a delicious vegetarian option.
Q: How do I prevent the pastry from getting soggy?
A: Ensure your beef filling has cooled completely before assembling the pies. Also, make sure to drain any excess liquid from the cooked beef mixture. Baking them on parchment paper on a preheated baking sheet also helps create a crisp bottom.
Q: Can I add other vegetables to the filling?
A: Yes, finely diced carrots, peas, bell peppers, or corn would be great additions. Just make sure they are cooked until tender before adding them to the beef mixture.
Q: What if I don’t have a round cookie cutter?
A: No problem! You can easily cut squares or rectangles from the puff pastry sheets using a sharp knife or a pizza cutter. They will taste just as delicious!