Ground Beef Hand Pies
Ingredients
- 1 lb ground beef
- 1 ¼ cups beef stock or broth
- 3 tablespoons Worcestershire sauce
- 2 tablespoon butter
- 2 17.3 ounce packages puff pastry sheets, frozen
- 1/4 cup shredded cheddar cheese
- 1 egg, scrambled for egg wash
- 1 medium russet potato, peeled and diced into ¼ inch cubes
- ¼ cup green peas
- 1 carrot, peeled and finely diced
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste
- 1 ½ teaspoons Italian seasoning
- 3 tablespoons all-purpose flour
- 2 teaspoons fresh thyme leaves, plus extra for garnish
- 1 tablespoon finely chopped parsley
- Salt
- Black pepper
Instructions
- Prep ingredients, excluding puff pastry—keep frozen.
- Sauté carrots in butter, add garlic, then ground beef. Season and crumble until browned.
- Add tomato paste, Worcestershire, and flour. Stir well.
- Pour in beef stock, add potatoes, simmer until potatoes are tender (25-35 mins).
- Add thyme, parsley, and peas. Cool the filling.
- Thaw puff pastry sheets (30-45 mins). Roll each to 10x10 inches, cut into 5-inch squares.
- Place ½ cup of beef filling in the center of each square, sprinkle with cheese.
- Wet edges, cover with another square, press to seal, and trim excess. Repeat for 8 hand pies.
- Cut vents, freeze for 15-20 mins, preheat oven to 400°F.
- Brush with egg wash and bake for 24-26 mins until golden brown.
- Cool for 10 mins before enjoying.
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