I absolutely adore these Savory Hand Pies—flaky parcels of buttery puff pastry stuffed with rich, seasoned ground meat and veggies. They’re the perfect on-the-go comfort snack or cozy dinner treat.
Why You’ll Love This Recipe
I’m hooked on how these hand pies combine convenience with gourmet flavor. Puff pastry makes the crust irresistibly crisp, while a hearty beef and vegetable filling delivers savory warmth. I love that I can prep them ahead, freeze, and bake straight from frozen—they’re a delightful, fuss-free meal or appetizer that impresses every time
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef (or turkey, lamb, chicken, or sausage)
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Onion, carrot & celery (finely diced)
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Garlic (minced)
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Russet potato (small dice) – optional for added body
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Tomato paste & Worcestershire sauce
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Beef broth
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Italian seasoning, thyme, parsley
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Frozen peas – optional
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Olive oil & butter
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Puff pastry sheets
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Egg wash
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Flaky salt for sprinkling
Directions
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Make the filling:
I sauté onion, carrot, celery in oil and butter until tender, then cook garlic and ground meat. I stir in tomato paste, Worcestershire, spices, then add broth, diced potato, and peas, simmering until the mixture thickens and cools. -
Prep pastry:
I thaw puff pastry, roll each sheet into a 10 × 10″ square, and cut into 5″ squares—yielding about 16 pieces. -
Assemble pies:
I spoon ½ cup filling onto half the squares, brush edges with water, top with another square, seal with a fork, trim edges, and use a knife to vent. -
Chill (optional):
I chill the assembled pies for 15–20 minutes—this helps pastry stay crisp during baking. -
Bake:
I brush pies with egg wash, sprinkle flaky salt, and bake at 400 °F for 24–26 minutes until golden-brown. Then I let them rest 10 minutes before serving.
Servings and timing
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Prep time: 20 minutes
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Cook time: 1 hour (includes filling simmer + baking)
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Total time: ~1 h 20 min (plus chilling)
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Serves: 8 pies (makes 16 squares, folded into 8)
Variations
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Meat swaps:
I substitute turkey, lamb, chicken, sausage—or go vegetarian with lentils or meatless “beef”. -
Cheesy filling:
Stir in shredded cheddar or Parmesan into the filling for extra richness. -
Flavorful add-ins:
I fold in mushrooms, spinach, caramelized onions, or swap root vegetables instead of potato. -
Herb uplift:
Fresh basil, rosemary, or thyme brightens the savory pocket beautifully.
storage/reheating
I store leftover pies in an airtight container in the fridge for up to 3 days, or freeze uncooked pies for up to 3 months—then bake from frozen, adding 5–10 minutes.
To reheat, I warm them in a 350 °F oven or toaster oven for 5–10 minutes to restore crispness.
FAQs
Can I freeze them unbaked?
Yes! I freeze assembled, uncooked pies for easy meals later. I bake from frozen, adding slight time so they cook through.
What’s the best pastry to use?
Store-bought puff pastry is my go-to for flakiest results. You can also try homemade or shortcut pastry.
Can I make them ahead for parties?
Absolutely—I make them a day ahead, then bake right before serving for fresh, crisp results.
How do I prevent soggy bottoms?
Filling must be cool before assembly. Chilling before baking and using egg wash helps create a barrier for crisp pastry.
Can I freeze cooked pies?
Yes—I freeze baked pies wrapped individually for up to a month. I reheat from frozen or thawed in the oven.
Conclusion
These Savory Hand Pies are one of my favorite easy yet impressive dishes—they bring restaurant-worthy flavor with homey comfort. Perfect for make-ahead meals, gatherings, or cozy dinners. I hope they become a staple in your kitchen like they are in mine!
Print
Savory Hand Pies
- Total Time: 1 hour 15 minutes
- Yield: 8 hand pies
Description
Flaky pastry pockets filled with a flavorful mixture of seasoned ground meat, vegetables, and cheese—perfect for lunch on-the-go or a cozy snack.
Ingredients
2 cups all-purpose flour
1 tsp salt
½ tsp black pepper
1 cup cold unsalted butter, cubed
4–6 tbsp ice water
Filling:
1 lb ground meat (beef, chicken, or turkey)
1 small onion, diced
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
1 tsp dried thyme (or Italian seasoning)
Salt & pepper, to taste
½ cup shredded cheese (cheddar, mozzarella, or your favorite)
1 egg, beaten (for egg wash)
Instructions
In a food processor or bowl, combine flour, salt, and pepper. Add cubed butter and pulse (or cut in) until mixture resembles coarse crumbs.
Gradually add ice water, 1 Tbsp at a time, until dough begins to form. Gather into a ball, flatten into a disc, wrap, and chill for at least 30 minutes.
While dough chills, heat a skillet over medium heat. Add ground meat and cook until browned, breaking apart. Drain excess fat.
Add onion, carrot, celery, and garlic; sauté until softened, about 4–5 minutes. Season with thyme, salt, and pepper. Remove from heat and stir in cheese; let filling cool.
Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
On a floured surface, roll chilled dough to about 1/8-inch thickness. Use a 4–5-inch round cutter (or small bowl) to cut circles.
Spoon about 2 Tbsp of filling onto the center of each circle. Brush edges with beaten egg. Fold dough over filling to create a half-moon shape and seal edges with a fork.
Transfer pies to the prepared baking sheet, brush tops with egg wash, and cut a small slit in each for steam release.
Bake for 18–20 minutes or until golden brown and crisp.
Let cool for a few minutes before serving warm.
- Prep Time: 25 minutes
- Chilling Time:: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
