Savory Hand Pies Ground Beef (Print Version)
# Ingredients:
→ Filling
01 -
15 ml olive oil
02 -
15 g unsalted butter
03 -
1 medium white onion, finely diced
04 -
1 medium carrot, peeled and finely diced
05 -
1 rib celery, finely diced
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
4 cloves garlic, pressed
09 -
450 g ground beef (85/15 lean to fat ratio)
10 -
1.5 teaspoons Italian seasoning
11 -
0.5 teaspoon ground white pepper
12 -
17 g tomato paste
13 -
30 ml Worcestershire sauce
14 -
24 g all-purpose flour
15 -
300 ml beef stock or broth
16 -
1 medium russet potato, peeled and diced into 0.5–1 cm cubes
17 -
2 teaspoons fresh thyme leaves, plus extra for garnish
18 -
1 tablespoon finely chopped parsley
19 -
35 g green peas
→ Pastry
20 -
980 g frozen puff pastry sheets (4 sheets, from 2 packs of 490 g each)
21 -
1 egg, whisked for egg wash
22 -
Flaky salt, optional, for garnish
# Instructions:
01 -
Heat butter and olive oil over medium-high in a large, deep skillet. Add onion, carrot, celery, a generous pinch of salt and black pepper. Sauté until vegetables become just tender, about 4–5 minutes.
02 -
Stir in garlic and cook until fragrant, about 1 minute. Add ground beef, Italian seasoning, white pepper, and additional salt and black pepper. Crumble beef finely and cook until browned, no longer pink, about 5–6 minutes.
03 -
Blend in tomato paste and Worcestershire sauce, stirring well. Sprinkle flour over mixture, incorporate fully to coat ingredients.
04 -
Pour in beef stock and add diced potato. Stir thoroughly. Cover and simmer gently until potatoes are tender and mixture is thickened, approximately 25–35 minutes.
05 -
Stir in thyme leaves, chopped parsley, and peas. Taste and adjust seasoning as needed. Let mixture cool completely.
06 -
Thaw puff pastry sheets at room temperature for 40–45 minutes. Roll each sheet to 25 x 25 cm. Cut into four 12.5 x 12.5 cm squares. Layer squares between parchment to avoid sticking.
07 -
Place 4 pastry squares on work surface. Spoon about 120 ml cooled filling onto center of each. Dampen edges with water and cover with a second pastry square. Seal edges firmly, pressing with a fork if desired. Trim excess dough if needed. Place on parchment-lined baking sheets. Repeat to form 8 pies.
08 -
Cut 2–3 small vents in tops of each pie. Freeze hand pies for 15–20 minutes.
09 -
Preheat oven to 200°C. Brush pastry tops with egg wash and sprinkle flaky salt if desired. Bake 24–26 minutes until pastry is deep golden brown.
10 -
Transfer baked hand pies to a wire rack. Allow to cool for 10 minutes before serving, as filling will be hot.
# Notes:
01 -
Ensure the filling is completely cooled before assembling to prevent soggy pastry.