Beef & Potato Hand Pies

Introduction

Few handheld snacks blend savory comfort and portability like Beef & Potato Hand Pies. These flaky golden parcels wrap rich, spiced beef and tender potatoes in a crust that’s perfect for lunchboxes, picnics, or an easy dinner. Their dynamic flavor, ease of serving, and universal appeal make them a guaranteed crowd-pleaser—no utensils required.

Why Make Beef & Potato Hand Pies?

Versatile and satisfying, Beef & Potato Hand Pies strike a beautiful balance between hearty and convenient. The crisp exterior gives way to a warm, perfectly seasoned filling—making every bite a symphony of textures and tastes. Their make-ahead and freezer-friendly nature means you can whip up a batch and have a delicious, ready-to-go snack or meal any time.

Crafting the Filling—Perfect Texture and Seasoning

Achieving a beautifully textured filling is key. To ensure uniform, tender chunks of potato and finely diced onions, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. It quickly preps all your veggies to the ideal size, ensuring even cooking and a pleasant bite.

Brown the ground beef, then break it into fine crumbles using the Farberware Professional Heat Resistant Nylon Meat and Potato Masher for an evenly distributed, savory filling. Season liberally with salt, pepper, paprika, and garlic for that classic comforting flavor.

Making and Shaping the Dough

A buttery pie dough is critical for that irresistibly flaky crust. You can make dough by hand or pulse it together with a food processor for efficiency. Once chilled, divide and roll out into circles for perfect pie-size consistency. Use lightly floured surfaces and a sturdy rolling pin for best results.

For those looking to avoid oven use or streamline cooking, these hand pies can also be crisped in the COSORI Air Fryer 9-in-1, Compact & Large 6-Qt. The air fryer produces a beautifully golden crust with less oil and in less time—an excellent alternative for busy cooks.

Baking and Serving Tips for the Ultimate Hand Pie

Line your baking sheet with Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup and to prevent sticking—critical for keeping those golden bottoms intact. Brush each hand pie with a simple egg wash to enhance shine and crunch.

Serve your pies hot with your favorite dipping sauce, or pack them for lunch in a Bentgo Salad Container to keep everything neat and fresh on the go. Don’t forget a crisp green salad or pickles to balance out the richness.

Nutrition and Yield

This recipe yields 8 generously sized hand pies. Each serving delivers a balanced amount of protein, carbs, and fats, making it a filling meal or snack. Expect approximately 350–400 calories per pie, depending on pastry thickness and specific fillings—hearty and substantial, a true grab-and-go feast!

Beef & Potato Hand Pies (Recap)

Perfect for gatherings, meal prep, or cozy nights in, Beef & Potato Hand Pies are a classic that never goes out of style. Their rich filling and shatteringly crisp crust make them a go-to recipe for anyone craving comfort in a convenient, delicious package.

Instructions

1. In a large bowl or food processor, mix flour and salt. Add cubed butter; pulse or cut in until mixture resembles coarse crumbs. Stir in cold water until a dough forms, divide in two, wrap, and refrigerate 30 minutes.
2. Meanwhile, heat olive oil in a skillet (SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch) over medium. Add onions and sauté 2-3 minutes. Stir in garlic, potatoes, and cook until slightly softened, about 5 minutes.
3. Add ground beef, breaking up with a Farberware Professional Heat Resistant Nylon Meat and Potato Masher. Cook until no longer pink. Stir in tomato paste, paprika, salt, pepper, and beef broth. Simmer uncovered until potatoes are tender and moisture reduces, about 10 minutes. Cool to room temperature.
4. Preheat oven to 400°F (or use the COSORI Air Fryer 9-in-1, Compact & Large 6-Qt at 350°F).
5. On a floured surface, roll dough to 1/8-inch thickness. Cut into 8 circles (about 6-7” diameter). Place about 1/4 cup filling in the center, fold over, and crimp edges with a fork.
6. Place pies on a parchment-lined (Reynolds Kitchens Brown Parchment Paper Roll) baking sheet. Brush with beaten egg. Bake 22–25 minutes (oven) or 12–15 minutes (air fryer), until golden brown and crisp.
7. Cool a few minutes before serving. Enjoy hot or at room temperature!

Cook and Prep Times

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour (plus chilling for the dough)