Beef Pasty (Hand Pie) – A simple recipe made from meat and vegetables baked inside pastry dough. Beef pasties can be served for either lunch or dinner and they taste best when dipped in brown gravy.
Years ago, my mom received this beef pasty recipe from a cook in the upper peninsula of Michigan. Apparently they were a big thing in that area at the time. They quickly became a favorite in our home as well, however mom didn’t make them very often. If she did make them it was usually to celebrate some accomplishment that one of us girls had, basically she used them as a reward.
I don’t know exactly what made them so special to us, but we all enjoyed them, a lot. Maybe it’s the same thing that makes Hot Pockets so popular today, a hot meal that you can eat on the go. All I know is that it was always a surprise opening your lunch box to find one of these meat filled hand pies and realizing that mom recognized what you did, no matter how small it was.
1 pound ground chuck
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
2 medium potatoes or rutabaga
1/2 cup beef stock
salt and pepper
pie dough (4 crusts)
1 egg white
measuring spoons & cups
6-inch biscuit cutter
small mixing bowl
Simple Beef Pasties (Hand Pies)
Prepare pie dough as directed or remove pre-made crust from package and allow to come to room temperature.
In a large skillet, brown the ground beef. Drain, add the diced onions, carrots, potatoes (or rutabaga) and beef stock. Cover and let cook, on low, until the vegetables are tender, stirring occasionally. Remove from heat and let cool.
Preheat oven to 425°F.
While the meat mixture is cooking, roll out the pie dough and cut 4 circles from each crust using a 6-inch biscuit cutter. You may have to re-roll the scraps to get enough circles.
Drop 1-2 tablespoons of the cooled meat mixture into the center of each pie crust circle. Fold in half and pinch edges together. Using the tines of a fork, dipped in flour, press the edges to seal.
Place pasties, 1-inch apart on a parchment lined baking sheet.
In a small bowl, beat egg whites until frothy. Brush each one of the hand pies with the the egg whites, avoiding the edges.
Bake for 20-25 minutes or until brown. Remove from oven and let sit for 5 minutes before serving. Serve with brown gravy.
- 1 pound ground chuck
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 medium potatoes or rutabaga
- ½ cup beef stock
- salt and pepper
- pie dough (4 crusts)
- 1 egg white
- brown gravy
- Preheat oven to 425°F.
- While the meat mixture is cooking, roll out the pie dough and cut 4 circles from each crust using a 6-inch biscuit cutter. You may have to re-roll the scraps to get enough circles. Drop 1-2 tablespoons of the cooled meat mixture into the center of each pie crust circle. Fold in half and pinch edges together. Using the tines of a fork, dipped in flour, press the edges to seal.
- Place pasties, 1-inch apart on a parchment lined baking sheet.
Since this is such a simple recipe and they are so convenient to eat on the go, I like to make big batches of these handpies and freeze for later. I’ve even been known to change them up a bit too, filling them with things like taco meat, beans and cheese or ham and cheese, they’re our families version of Hot Pockets.
What would you fill your pasties with?
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