Simple Beef Hand Pies

Just because this is Pie Week doesn’t mean that we’re leaving savory dishes out in the cold! Today’s recipe is for a simple beef hand pie. These are a great weeknight meal, or a late night snack. Candice and I both happen to own the Breville Personal Pie Maker, and that’s what we used to make the beef pies. The great thing about using the pie maker is that you don’t have to heat up the kitchen in the middle of Summer! You can make 4 pies at once, so you can  make eight pies in less time than in normally takes to make one. We used a pre-made, store bought pie crust for the bottom and packaged puff pastry for the top. This combination makes for the best flavor and the most even cooking.

I used Montreal Steak Seasoning in the meat mixture, and if you’re not familiar with it, you should head to the spice aisle of your grocery store and get some! It’s great on steak (obviously), but it also makes for amazing breakfast potatoes, and delicious meat pies!

This would also be great filled with the Slow Cooker Shredded Chicken, or a great curry recipe. Just make sure that there’s not too much liquid because it will make the crust soggy.

p.s. My mom was a little mortified that I didn’t paint my nails for this picture. Don’t judge me too harshly! I’ll try to coordinate my nails with the Baker’s twine next time!

 

Beef Hand Pies

Ingredients

• 1 lb. Ground Beef
• 1 Onion, chopped
• 1c. frozen chopped vegetables
• 1/2 c. frozen cubed potatoes
• 2 Tbsp. Worcestshire Sauce
• 1 tsp. Montreal Steak Seasoning
• 3/4 c. Ketchup
• 1 package Premade Pie Dough
• 2 sheets Puff Pastry

Instructions:

1. Brown ground beef and onions in a skillet over medium heat.
2. Add frozen vegetables and potatoes to the beef and cook for 5 minutes.
3. Add Worcestshire sauce, seasoning and ketchup.
4. Let simmer for 15 minutes.
5. While meat mixture is simmering, unroll the pie dough and pastry dough and pre-heat the pie maker.
6. If you have the Breville Pie Maker, it comes with a circle cutter that is perfectly sized for the openings, one side cuts a larger circle for the bottom and a smaller circle for the top. Use the large side for the pie dough and the smaller side for the puff pastry.
7. Place 4 pie dough rounds in the bottom of the 4 openings in the pie maker and fill each opening with 1/4 c. of the meat mixture. Top each round with a puff pastry circle, close the lid, and cook for 10 minutes, or until the puff pastry is a golden brown.