Ground Beef Mini Hand Pies
These savory mini pies are encased in a golden, flaky crust and filled with a rich medley of seasoned ground beef and tender vegetables. Ideal for weeknight dinners or make-ahead meals, they deliver hearty comfort in a perfectly portioned form. Pair with a crisp salad or oven-roasted vegetables for a well-rounded plate.
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Ingredients
For the Mini Pies:
- 4 sheets of store-bought rolled pie dough from 2 standard packages
- 1 pound lean ground beef
- 3 Yukon gold potatoes peeled and diced finely
- 1 medium white onion minced
- 2 large carrots chopped into small cubes
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 2 tablespoons plain flour
- 2 cups beef broth
- Freshly ground black pepper and kosher salt to season
For the Egg Wash:
- 1 whole egg
- 1 tablespoon cold water
Instructions
- Preheat your oven to 350°F. Set the pie crusts on the counter to soften while the filling is prepared.
- In a large skillet over medium-high heat, cook the ground beef together with the minced onion until the meat is fully browned and no longer pink, and the onions have turned soft and translucent.
- Incorporate the chopped carrots and diced potatoes into the skillet, followed by the thyme and rosemary. Season generously with salt and pepper. Continue cooking until the potatoes begin to turn tender.
- Dust the mixture with the flour, stirring to coat evenly. Slowly pour in the beef broth while stirring constantly to form a thickened filling. Simmer for approximately 4–5 minutes until the mixture reaches a stew-like consistency. Take the pan off the heat and allow it to cool slightly.
- Roll out the pie dough and use a large round cutter or bowl rim to cut circles sized to line the wells of a standard muffin tin.
- Gently press one circle of dough into each muffin cup. Fill each with approximately ¼ cup of the beef-vegetable mixture. Place a second dough circle over each filled cup, pressing the edges together firmly to seal. Repeat until all pies are assembled.
- Transfer the muffin tin to the oven and bake for 20 minutes.
- Meanwhile, beat the egg with one tablespoon of water to create the egg wash. Remove the pies from the oven, brush the tops with the egg mixture, and return them to the oven for another 5–7 minutes until the crusts are golden and glossy.
- Let the mini hand pies cool for about an hour before serving if they will be eaten without utensils, allowing the filling to set for easier handling.
Notes
These hand pies can be prepared ahead and frozen before or after baking. Reheat in the oven for best texture.