Beef Hand Pies Recipe
Savory beef hand pies with a flaky, buttery crust enveloping a rich filling of tender meat and vegetables, perfect for on-the-go meals or comforting dinners.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp sugar</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (or white vinegar)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g beef chuck, cut into 1cm cubes</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 carrots, diced small</li><li class="ingredients-single-item">1 celery stalk, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp tomato paste</li><li class="ingredients-single-item">250ml beef stock</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">2 tsp Worcestershire sauce</li><li class="ingredients-single-item">1 tsp fresh thyme leaves (or ½ tsp dried)</li><li class="ingredients-single-item">1 bay leaf</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. The varying butter sizes create different layers of flakiness in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and vinegar together. The vinegar prevents gluten from developing too much, ensuring a tender crust. Gradually add this liquid to the flour mixture, pulsing or stirring with a fork until the dough just begins to come together. You might not need all the liquid – stop when the dough holds together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, gather into a ball, then divide in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Chilling allows the gluten to relax and the butter to firm up, resulting in a flakier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Season the beef cubes generously with salt and pepper. In a large, heavy-bottomed pan, heat 1 tablespoon of oil over medium-high heat. Brown the beef in batches (overcrowding will steam rather than brown the meat), about 2-3 minutes per batch. Transfer the browned meat to a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the same pan, add the remaining oil. Add the onions, carrots, and celery, cooking until softened, about 5-7 minutes. Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute to caramelize slightly, which deepens the flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. Gradually add the beef stock while stirring to prevent lumps. Return the beef to the pan along with any accumulated juices. Add the Worcestershire sauce, thyme, and bay leaf.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bring the mixture to a simmer, then reduce heat to low. Cover and cook for about 30-40 minutes until the beef is tender and the sauce has thickened. If the sauce seems too thin, simmer uncovered for a few more minutes. Remove the bay leaf and allow the filling to cool completely before assembling the pies. The filling can be made a day ahead and refrigerated.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator. On a lightly floured surface, roll it out to about 3-4mm thickness. Using a 12-15cm cutter or bowl as a guide, cut out circles. Gather scraps, chill briefly, then re-roll and cut more circles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place about 2 tablespoons of filling in the center of each circle, being careful not to overfill (which would prevent proper sealing). Brush the edges with beaten egg, then fold the dough over to create a half-moon shape. Press firmly to seal, then crimp the edges with a fork or create a decorative crimp with your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the assembled pies to the prepared baking sheets. Cut a small vent in the top of each pie to allow steam to escape during baking. Brush the tops with beaten egg for a golden, shiny finish. Refrigerate the pies for 15-20 minutes before baking – this final chill helps maintain the shape and promotes flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 25-30 minutes until the pastry is golden brown and the filling is hot throughout. If some pies are browning too quickly, tent them loosely with foil. Let the pies rest for 10 minutes before serving – this allows the filling to set slightly and prevents burning your mouth on molten hot filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm or at room temperature. Completely cooled pies can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, warm in a 180°C oven for 10-15 minutes from refrigerated, or 20-25 minutes from frozen.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to achieving perfectly flaky pastry for meat pies?
The secret lies in keeping ingredients cold throughout preparation. Use ice-cold water, chilled butter, and refrigerate the dough between steps. Adding vinegar helps prevent tough gluten development, while varying butter chunk sizes creates different layers of flakiness. Don't skip the final chill before baking.
Can savoury hand pies be frozen for later use?
Absolutely! You can freeze hand pies either before or after baking. For unbaked pies, freeze them on a tray first, then transfer to freezer bags. For baked pies, cool completely before freezing. They'll keep for up to 3 months and can be baked or reheated directly from frozen.
What are the best cuts of beef for a tender hand pie filling?
Chuck steak is ideal as it has excellent marbling that breaks down during slow cooking, creating tender, flavourful results. Alternative cuts include brisket, stewing beef, or even short ribs. The key is choosing cuts with good fat content and connective tissue that become beautifully tender with long cooking.
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