Made with refrigerator pie pastry for easy preparation, these hand pies are pure comfort food.
Beef Hand Pies
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Prep:
20 min. -
Cook:
55 min. -
Serves:
8
Recipes
Recipe tags: beef base, moderate difficulty, main, beef, skillet
Ingredients
| 2 Tbsp | butter |
| 1 lb | ground beef |
| 1 | small onion, diced |
| 1 | carrot, diced |
| 1 | stalk celery, diced |
| 1 cup | diced potatoes |
| 2 | cloves garlic, minced |
| 1 Tbsp | finely chopped fresh thyme |
| 4 tsp | all-purpose flour |
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 1 Tbsp | grainy mustard |
| 2 pkg | (14 oz each) prepared pie crusts |
| 1 | egg, beaten |
Directions
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1
Melt butter in large skillet set over medium heat; cook beef for 5 to 8 minutes or until slightly browned. Stir in onion, carrot, celery, potatoes, garlic and thyme; cook for 3 to 5 minutes or until vegetables are slightly softened.
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2
Sprinkle flour over top; cook for 1 minute. Stir in 1 cup water, Roasted Beef Base and grainy mustard; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until mixture is thickened and most of the water has evaporated. Let cool completely.
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3
Preheat oven to 400°F. On lightly floured surface, roll out pastry; cut into 4- x 3-inch rectangles, rerolling scraps to make 16 rectangles.
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4
Whisk egg with 1 tsp water; brush over edges of 8 pastry rectangles. Top with beef mixture. Cap with remaining rectangles. Press edges firmly with fork to seal.
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5
Transfer to parchment paper–lined baking sheets, about 2 inches apart (if pastry is too soft, freeze for 10 minutes). Pierce top of each tart with knife to make steam vents. Bake for 18 to 20 minutes or until golden brown.
For chicken or turkey hand pies, substitute ground chicken or turkey for beef and substitute Better Than Bouillon® Roasted Chicken Base or Roasted Turkey Base for Better Than Bouillon® Roasted Beef Base.
These hand pies can be made ahead and refrigerated for up to 3 days or frozen for up to 2 weeks. Reheat in toaster oven for easy busy-day dinners.