Ground Beef Hand Pies
These hand pies are the perfect meal idea. They are the perfect comfort food!
Servings: 6
Equipment
- mini pie pans or muffin pans
Ingredients
- 1 recipe pie dough this can be homemade or storebought
- 1 ½ pounds ground beef
- ½ cup minced onion
- 1 cup minced celery
- 1 cup chopped carrots
- 1 ½ cups chopped potatoes I like to use either red potatoes or creamers.
- 2 tablespoons minced garlic
- 1 teaspoon chopped dried rosemary
- ¼ teaspoon crushed red pepper
- 3 tablespoons flour
- 2 ½ cups beef broth
Egg Wash
- 1 egg
- 2 tablespoons milk
Instructions
- Add your beef to a medium pan and cook for about 3-4 minutes until the beef is almost cooked through. Next, add in the vegetables and mix well. Cook these for about 3 minutes.
- Sprinkle the flour over the mixture and cook this in, stirring frequently for another 2-3 minutes. Then add the broth, mix well, and let this cook until it has thickened. Check for seaosning. Depending on how salty your broth is, you might need to add salt.
- Remove from heat and allow this mixture to cool slightly. This can even be made ahead of time- like 3 days ahead of time. Store in the fridge in an airtight container.
- When you are ready, preheat the oven to 400 degrees. Roll your pie dough to about ⅛ inch. If you are using the mini pie pans, cut a circle that is about 5-6 inches and press gently into the pan. Cut 6 of these and 3-inch circles for the top.
- If you are using the muffin pan, cut a 6, 4-inch circle. Then cut 6, 2 ½-inch circles. Press gently into space. Now,
- Whatever size you used, fill the cavity with the beef filling. Top with the smaller circles and press the sides closed if you like.
- Make your egg wash and brush the pies with the egg wash. I like to put these on a baking sheet in case they spill over.
- Bake for about 20-25 minutes until they are a beautiful golden brown.
- Remove from oven and they are ready to go. These can be served hot or cooled slightly. You cannot go wrong with these!
Notes
- As I noted above, make sure and let the filling cool before you add it to the pies. The pie dough turns into a mess if you don't. You can even make the filling ahead of time, like 2-3 days ahead of time! Just keep it chilled in the fridge until you are ready to use it.
- I like to work quickly with the pie dough. You want it to stay chilled until it hits the hot oven. Along with this tip, you want to also make sure the oven is hot and ready to go when your pies are.
- Another tip that you might find useful is, you can make these hand pies a day ahead of time, place them in the fridge, then bake the following day.
- A hot oven with chilled pie dough is the perfect combination for success.
- These meat pies will hold well in the fridge for up to a week, so they really make a great meal prep idea. In fact, you can always double this recipe and really bulk up. Just make sure you let them cool and wrap them well before putting them in the fridge.
- You can also freeze them after they are baked and cooled. However, I do not like them as well as when they are just refrigerated. But, it is still an option.