Print

Pioneer Woman Beef Hand Pies

Pioneer Woman Beef Hand Pies - recipe card
Print Recipe

These golden, flaky hand pies are stuffed with a rich, savory beef filling that’s been simmered with onions, garlic, and a touch of Worcestershire. The buttery, all-butter crust shatters with each bite, giving way to a hearty, comforting center. Perfect for a satisfying lunch, a picnic treat, or a fun weeknight dinner that’s both portable and delicious.

Ingredients

Scale
  • 1 lb ground beef (85% lean)
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1/2 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp dried thyme
  • 1 large egg, beaten (for egg wash)
  • 1, 14.1 oz package refrigerated pie crusts (2 crusts, as per Pillsbury brand)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. This moderate temperature allows the crust to bake through to a golden crispness without burning the filling.
  2. In a large skillet, heat the olive oil over medium-high heat until it shimmers. Add the ground beef, breaking it up with a wooden spoon, and cook for 5-7 minutes, until browned and no longer pink. Do not drain—the fat adds flavor and moisture.
  3. Reduce the heat to medium and add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent and the garlic is fragrant.
  4. Sprinkle the flour over the beef mixture and stir constantly for 1-2 minutes to evenly coat the meat and vegetables. This roux will help thicken the filling, ensuring it doesn’t make the pie crust soggy.
  5. Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pan with a silicone spatula—those bits are packed with flavor. Add the tomato paste, Worcestershire sauce, salt, black pepper, and dried thyme.
  6. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-6 minutes, stirring occasionally, until the sauce has thickened and the filling is glossy and cohesive. The mixture should resemble a thick, spoonable pot pie filling.
  7. Remove the skillet from the heat and allow the filling to cool completely to room temperature, about 15-20 minutes. You can speed this up by spreading the filling on a plate and refrigerating it. Hot filling will melt the crust and make it difficult to seal.
  8. On a lightly floured surface, unroll the two pie crusts. Using a 5-inch round cookie cutter or a small plate as a guide, cut out four circles from each crust, for a total of 8 circles. Gather and re-roll scraps if needed for a final circle.
  9. Place about 1/3 cup of the cooled filling in the center of each of 4 dough circles, leaving a 1-inch border around the edges. Be careful not to overfill, as the filling will push out during sealing.
  10. Brush a little of the beaten egg around the edges of the filled circles. Place a second dough circle on top of each filled one, and press the edges together firmly with your fingers to seal. Then, use a fork to crimp the edges securely, creating a decorative pattern and ensuring a tight seal.
  11. Transfer the hand pies to the prepared baking sheet, spacing them about 2 inches apart. Cut three small slits on the top of each pie with a sharp knife to allow steam to escape during baking—this prevents the pies from bursting open.
  12. Brush the tops of the hand pies lightly with the remaining beaten egg. This egg wash will give them a beautiful, shiny, golden-brown finish once baked.
  13. Bake the hand pies in the preheated oven for 25-30 minutes, until the crust is deep golden brown and the filling is bubbly. If you have an instant-read thermometer, you can check that the center of the filling reaches 165°F (74°C) to ensure the meat is fully cooked.
  14. Allow the hand pies to cool on the baking sheet for 5-10 minutes before serving. This resting time lets the juices set and prevents the filling from running out when you bite into them. Serve warm.

Notes

Storage: Refrigerate leftover hand pies in an airtight container for up to 4 days. Freezing: Assemble and freeze unbaked hand pies on a baking sheet until solid, then transfer to a freezer bag or container. Freeze for up to 2 months. To bake from frozen, add 10-15 minutes to the baking time. Reheating: For best texture, reheat in a 350°F (177°C) oven for 10-12 minutes, or until heated through. You can also microwave on a defrost setting for a quicker option, but the crust may become soggy.

Nutrition

Keywords: beef hand pies, hand pie recipe, pioneer woman beef hand pies, savory hand pies, flaky pastry, ground beef recipe, comfort food, picnic food, freezer friendly, weeknight dinner, baked hand pies

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-hand-pies-recipe/