Juicy Beef Stew Hand Pies Recipe

Introduction

These juicy beef stew hand pies combine tender, savory beef filling with flaky puff pastry for a satisfying snack or meal. Perfectly seasoned and packed with vegetables, they’re great for both family dinners and gatherings. Let’s walk through how to make these delicious hand pies from scratch.

Ingredients

• 1 tablespoon olive oil
• 1 pound lean minced beef
• 3 tablespoons butter
• 2 carrots, peeled and finely chopped
• 1 stalk celery, finely chopped
• ½ yellow onion, finely chopped
• 2 cloves garlic, crushed
• Salt and pepper to taste
• ½ cup green peas (frozen)
• 1 tablespoon chopped fresh sage
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 3 tablespoons plain flour
• 1 ½ tablespoons Worcestershire sauce
• 1 cup tomato sauce
• 1 cup beef stock
• 2 packs puff pastry sheets (total 4 sheets), thawed
• 1 large egg, beaten

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside to ensure the puff pastries cook evenly and don’t stick.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it apart with a spoon for even cooking.
3. Step 3: Add butter to the skillet, then stir in carrots, celery, and onion. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables start to soften.
4. Step 4: Stir in garlic, peas, thyme, and sage. Season with salt and pepper again. Cook for 1 more minute to combine flavors.
5. Step 5: Sprinkle flour over the mixture and stir well to coat the beef and vegetables, helping to thicken the filling.
6. Step 6: Pour in tomato sauce, Worcestershire sauce, and beef stock. Stir and bring to a simmer. Cook gently, stirring occasionally, until the filling thickens and flavors meld.
7. Step 7: Roll each puff pastry sheet to a 12×10 inch rectangle. Cut each sheet into 6 rectangles to make 24 in total. Place 12 rectangles on the prepared baking sheet.
8. Step 8: Spoon the beef filling evenly onto the center of each rectangle on the baking sheet, leaving space around the edges for sealing.
9. Step 9: Top each filled rectangle with another pastry rectangle. Press edges gently to seal and crimp with a fork for a secure closure.
10. Step 10: Brush the tops with beaten egg. Bake in the preheated oven until golden brown and flaky, about 15–20 minutes. Serve warm and enjoy!

Tips & Variations

• For a richer flavor, use fresh herbs whenever possible, but dried herbs work well too.
• You can swap beef stock with vegetable stock if you prefer a lighter taste.
• Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy twist.
• For extra crispiness, chill the assembled pies in the fridge for 15 minutes before baking.
• Use ready-made puff pastry sheets to save time, but homemade puff pastry will add a special touch.

Storage

Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes to restore the crispiness of the pastry. These pies also freeze well—freeze unbaked, then bake straight from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this filling?

Yes, ground lamb or turkey can be used instead of beef. Adjust cooking time accordingly and season to taste.

How do I prevent the puff pastry from becoming soggy?

Ensure the filling is thick and not too wet before assembling the pies. Chilling the pies before baking also helps keep the pastry crisp.

Juicy Beef Stew Hand Pies Recipe

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These Juicy Beef Stew Hand Pies are a savory delight featuring tender minced beef and vegetables simmered in a rich tomato and beef broth filling, encased in flaky puff pastry. Perfect as a hearty snack or a satisfying meal, they combine classic beef stew flavors with the convenience of handheld pies, baked to golden perfection.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 24 hand pies 1x
• Category: Snack
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Filling Ingredients

• 1 tablespoon olive oil
• 1 pound lean minced beef
• 3 tablespoons butter
• 2 carrots, peeled and finely chopped
• 1 stalk celery, finely chopped
• ½ yellow onion, finely chopped
• 2 cloves garlic, crushed
• Salt and pepper to taste
• ½ cup frozen green peas
• 1 tablespoon chopped fresh sage
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 3 tablespoons plain flour
• 1 ½ tablespoons Worcestershire sauce
• 1 cup tomato sauce
• 1 cup beef stock

Dough and Finishing

• 2 packs puff pastry sheets (total 4 sheets), thawed
• 1 large egg, beaten (for egg wash)

Instructions

1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure even cooking and to prevent sticking.
2. Cook the Ground Beef: Heat olive oil in a large skillet over medium heat. Add the minced beef, season with salt and pepper, and cook until browned, breaking it apart for even cooking.
3. Sauté the Vegetables: Add butter to the skillet, then add carrots, celery, and onion. Cook for 3-4 minutes, stirring occasionally until vegetables soften.
4. Add Additional Ingredients and Thickening: Stir in garlic, frozen peas, thyme, and sage. Season again with salt and pepper and cook for another minute. Sprinkle flour over the mixture and coat well to help thicken.
5. Create the Beef Stew Filling: Pour in tomato sauce, Worcestershire sauce, and beef stock. Stir and bring to a simmer, cooking until the mixture thickens and flavors meld.
6. Prepare and Fill Puff Pastry: Roll each thawed puff pastry sheet into a 12×10 inch rectangle. Cut each sheet into 6 rectangles for a total of 24. Place 12 rectangles on the prepared baking sheet and evenly spoon the beef filling onto the center of each, leaving space around the edges.
7. Assemble and Bake: Cover each filled rectangle with another pastry rectangle and seal edges by pressing gently, using a fork to crimp for a secure seal. Brush tops with beaten egg. Bake in preheated oven until golden brown and flaky, about 20-25 minutes. Serve warm.

Notes

• Ensure the filling is cooled slightly before placing on pastry to prevent sogginess.
• Freeze extra filled hand pies before baking for an easy meal later; bake from frozen, adding a few extra minutes to the bake time.
• You can substitute fresh herbs with dried herbs if fresh are unavailable, reducing quantity accordingly.
• For a vegetarian version, replace beef with lentils or chopped mushrooms and use vegetable stock.

Keywords: beef stew, hand pies, puff pastry, savory pies, easy snack, oven baked