Beef And Potato Hand Pies Recipes

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BEEF AND CHEDDAR HAND PIES



Beef and Cheddar Hand Pies image

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h10m

Number Of Ingredients 11

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

Steps:

  • Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
  • Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
  • Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES



Traditional English Beef & Potato Picnic Pies - Pasties image

Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5" pies that have been made here are quite generous, so if you wish, make them smaller than that - maybe in a muffin tin!

Provided by French Tart

Categories     Savory Pies

Time 2h

Yield 6 individual pies, 6 serving(s)

Number Of Ingredients 19

1 lb white potato, peeled, diced & boiled
2 -3 tablespoons milk
2 ounces butter
salt & pepper
1 lb minced beef
1 tablespoon olive oil
2 white onions, peeled & diced finely
1 -2 garlic clove, peeled & crushed- (optional)
15 ounces canned tomatoes
1 tablespoon soy sauce
1/2 pint beef stock, made with a stock cube
1 teaspoon mixed herbs
1 tablespoon tomato puree (optional)
black pepper
2 (9 ounce) packets puff pastry
flour
butter, for greasing
1 eggs, beaten well or 1 milk
sea salt

Steps:

  • First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
  • Drain the potatoes and add the milk, butter, salt & pepper to taste.
  • Mash very well with a potato masher or using a hand-held mixer.
  • Mash/mix until there are no lumps left.
  • The mashed potato should be smooth but fairly firm and not too soft.
  • Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
  • Cook the onions for about 15-20 minutes, until soft and golden.
  • Remove the onions and set to one side in a large mixing bowl.
  • Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
  • Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
  • Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
  • Take off the heat and add the beef mixture to the onions.
  • Mix them together thoroughly & then add the mashed potatoes - mix again well.
  • Allow to cool slightly.
  • Pre-heat the oven to 220C, 425F or gas mark 7.
  • Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
  • Sprinkle some flour onto a board and roll out the ready-made puff pastry.
  • Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
  • Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
  • Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
  • Crimp the edges of the pastry with a fork or your fingers to make a seal.
  • Cut two slits on top of the pies with a knife or scissors.
  • Glaze with the beaten egg (or milk) and sprinkle some sea salt.
  • Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
  • Serve warm or cold with pickles, chutneys and assorted salads.
  • Ideal for picnics, snacks, light lunches & brunch.
  • Freezer:.
  • To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.

BEEF AND POTATO PIE



Beef and Potato Pie image

Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.

Provided by Spongy

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h50m

Yield 12

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
½ onion, finely chopped
2 pounds beef sirloin, cut into cubes
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ teaspoon ground black pepper
salt to taste
1 cup red wine
2 cups beef stock
2 large potatoes, peeled and cubed
1 cup chopped carrots
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
2 tablespoons milk, or as needed
Calories519.1 calories
Carbohydrate46.1 g
Cholesterol35.4 mg
Fat26.8 g
Fiber4.9 g
Protein20 g
SaturatedFat7.5 g
Sodium527.4 mg
Sugar4.4 g

Steps:

  • Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
  • Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
  • Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
  • Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

BEEF AND POTATO HAND PIES



Beef and Potato Hand Pies image

Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Yield Makes 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced medium
Coarse salt and ground pepper
2 garlic cloves, minced
1/2 pound ground beef
1 tablespoon smoked paprika, plus more for sprinkling
1 medium Yukon Gold potato, diced medium
1/2 cup golden raisins
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed
Calories560 g
Fat34 g
Fiber2 g
Protein22 g
SaturatedFat7 g

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
  • Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
  • On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
  • Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

LOADED POTATO MINI HAND PIES



Loaded Potato Mini Hand Pies image

These mini hand pies are like a loaded baked potato encased in a buttery flaky crust! Great for snack time or a light lunch. Serve with additional sour cream for dipping, if desired.

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 8

3 slices thick-cut bacon, cut into 1/4-inch pieces
3 green onions, chopped
½ pound Yukon Gold potatoes, cut into small cubes
⅔ cup shredded extra-sharp Cheddar cheese
2 tablespoons sour cream
¼ teaspoon ground black pepper
1 (14.1 ounce) package refrigerated pie crusts
1 egg, beaten
Calories220.7 calories
Carbohydrate17.9 g
Cholesterol25.6 mg
Fat14.2 g
Fiber1.7 g
Protein5.4 g
SaturatedFat4.6 g
Sodium260.4 mg
Sugar0.4 g

Steps:

  • Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
  • Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
  • Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
  • Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
  • Brush beaten egg over the pies using a pastry brush.
  • Bake in the preheated oven until golden brown, 18 to 20 minutes.

IRISH BEEF HAND PIES



Irish Beef Hand Pies image

On St Patrick's Day or on any other day, tuck the makings of traditional beef-and-potato stew into flaky pastries you can bake straight from the freezer. These are like empanadas and can be stuffed with all vegetables, or maybe berries of some kind, or sausages and/or other meats. Everyday Food or Martha Stewart web site.;)

Provided by Manami

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1/4 head green cabbage, shredded
1/2 lb red potatoes, scrubbed and diced
1 lb ground sirloin
3 tablespoons tomato paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
coarse salt
fresh ground black pepper
crushed red pepper flakes (optional)
all-purpose flour, for rolling
2 pie crusts (9 inches each, homemade or store-bought)

Steps:

  • Preheat oven to 400ºF.
  • In a medium saucepan, heat oil over medium; add cabbage and potatoes.
  • Cook until beginning to brown, 7 to 9 minutes.
  • Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
  • Stir in tomato paste, crushed red pepper flakes (if using), Worcestershire, thyme, and 1 cup water.
  • Cover, and cook until potatoes are tender, about 15 minutes.
  • Lightly mash mixture with a fork.
  • Season; salt, & pepper, to taste.
  • Crushed red pepper flakes, if using (optional)
  • Let cool completely.
  • On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares.
  • Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling; brush borders with water; fold dough over filling to enclose.
  • Crimp edges with a fork to seal.
  • With a paring knife or scissors, cut 3 small vents in each.
  • Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
  • *Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour.
  • Wrap each pie in foil & place in a resealable plastic bag; freeze up to 2 months.
  • To Bake from Frozen: Proceed increasing baking time to 28 to 30 minutes.

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