Burrito Hand Pies Recipe
Crispy, flaky pastry pockets filled with spiced beef, beans, and cheese that deliver all the savory flavors of a burrito in convenient, portable hand pies.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain 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 white vinegar</li><li class="ingredients-single-item">80-100ml ice cold water</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">300g lean ground beef</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">1 tbsp ground cumin</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp ground coriander</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">200g canned black beans, drained and rinsed</li><li class="ingredients-single-item">100g sweetcorn kernels (fresh or frozen)</li><li class="ingredients-single-item">150g grated cheddar cheese</li><li class="ingredients-single-item">30g fresh coriander, chopped</li><li class="ingredients-single-item">Salt and 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">10cm round pastry cutter or bowl</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</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 and salt. Add the cold cubed butter and pulse or use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pieces are crucial as they'll create steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the vinegar with the ice-cold water. Gradually add this liquid to the flour mixture, stirring with a fork until the dough just begins to come together – you may not need all the water. The dough should hold together when pressed but shouldn't feel sticky. Cold ingredients and minimal handling are key to achieving flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, gather it together gently, then divide it into two equal portions. Shape each portion into a flat disc, wrap in cling film, and refrigerate for at least 1 hour or up to overnight. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and bell pepper, cooking for another 2 minutes until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Increase the heat to medium-high and add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 5-6 minutes. Add the tomato paste and all the spices, stirring well to coat the meat. The caramelization of the tomato paste will add depth of flavor to your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Stir in the black beans and sweetcorn, cooking for another 2-3 minutes. Season with salt and pepper to taste. Remove from heat and allow to cool completely – a warm filling will melt the butter in your pastry before baking, resulting in a tough crust. Once cooled, stir in the grated cheese and fresh coriander.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (180°C fan/400°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness. Using a 10cm round cutter or small bowl as a guide, cut out as many circles as possible.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place about 2 tablespoons of filling in the center of each circle, being careful not to overfill – leave a 1cm border around the edge. Brush the border with beaten egg, which will act as glue. Repeat the rolling and cutting process with the second disc of dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top each filled circle with another pastry circle. Press the edges together firmly with your fingers, then use a fork to crimp and seal completely. This double sealing method helps prevent filling leakage during baking. Cut a small steam vent in the top of each pie.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the pies to the prepared baking sheets, spacing them about 3cm apart. Brush the tops generously with beaten egg for a golden finish. For extra flavor, you could sprinkle with sesame seeds or a pinch of flaky salt.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 25-30 minutes, rotating the trays halfway through, until the pies are deeply golden brown and the pastry is cooked through. If you notice the pies browning too quickly, cover loosely with foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pies to cool on the baking sheets for 5 minutes before transferring to a wire rack. This brief resting period allows the filling to set slightly. Serve warm or at room temperature with your favorite dipping sauces like sour cream, guacamole, or salsa. These hand pies will keep in an airtight container in the refrigerator for up to 3 days, or can be frozen for up to 3 months – perfect for make-ahead meals!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these savoury hand pies vegetarian?
Absolutely! Simply omit the beef and replace with an additional 200g of beans, or use plant-based mince. You could also add sautéed mushrooms, diced courgette, or aubergine for extra texture and flavour. Just ensure the filling isn't too wet to prevent soggy pastry.
What's the secret to achieving perfectly flaky pastry for hand pies?
The secrets are keeping ingredients cold throughout preparation, minimising handling, leaving visible butter pieces in the dough, and allowing proper resting time in the refrigerator. The cold butter creates steam pockets during baking, which results in those coveted flaky layers.
How can I freeze these Mexican-inspired pastries for later use?
Freeze them either before or after baking. For unbaked pies, freeze on a tray until solid, then transfer to freezer bags. Bake from frozen, adding 5-10 minutes to the cooking time. For baked pies, cool completely, wrap individually, and reheat in a 180°C oven for 10-15 minutes.
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