If you’re looking for a savory treat that delivers creamy cheese, rich beef, and golden, flaky pastry in every bite, Beef and Cheese Hand Pies are about to claim a top spot in your kitchen repertoire. These hand-held wonders are the perfect combination of nostalgia and gourmet comfort, just as delightful for busy weeknight dinners as they are for fun gatherings. Whether you’re serving them hot from the oven or packing them up for a picnic, there’s something irresistible about that bubbling cheddar and juicy beef tucked snugly inside a buttery shell.
Ingredients You’ll Need
Nothing fussy here: just simple, accessible ingredients that create a dish packed with flavor and texture. Each component of Beef and Cheese Hand Pies plays a unique role, whether it’s the umami-rich beef, the savory boost from mustard and Worcestershire, or the pillow-soft layers of puff pastry.
- Ground beef (1 pound): Aim for 85% lean for a juicy, flavorful filling without excess grease.
- Finely diced onion (1 cup): Adds essential sweetness and depth.
- Garlic (minced or 2 cloves, minced): Provides a fragrant, earthy backdrop that makes the savory notes pop.
- Worcestershire sauce (2 tablespoons): This umami-packed condiment brings richness and that extra something special.
- Dijon mustard (2 teaspoons): A subtle tang that balances the richness; swap for another mustard if needed.
- Coarse salt and freshly ground black pepper: Season to taste for maximum flavor in both the filling and crust.
- Shredded cheddar cheese (6 ounces/about 2 cups): Sharp or medium cheddar melts beautifully for a creamy, gooey center.
- Frozen puff pastry (1 sheet, 12 oz, thawed): Delivers effortless, flaky layers—just thaw before use.
- All-purpose flour (for dusting): Prevents sticking while rolling out the pastry for perfectly crisp pies.
- Large egg, lightly beaten: An essential for sealing and glazing, resulting in that golden, glossy finish.
How to Make Beef and Cheese Hand Pies
Step 1: Prepare the Filling
Begin your Beef and Cheese Hand Pies journey by preheating your oven to 425 °F. Grab a large nonstick skillet, crank the heat to high, and toss in the ground beef, garlic, and onion. As the aromatic steam rises, cook, stirring often, until the mixture starts to brown and the onions turn soft and translucent—about 7 minutes. This is where the magic starts: sprinkle in Worcestershire sauce, Dijon mustard, salt, and pepper, blending thoroughly. Remove from the heat and let the filling cool completely. The flavors will mingle as it cools, promising an extra-savory interior.
Step 2: Add the Cheese
Once the beef filling is no longer hot (trust me, don’t rush this part or your cheese will melt before baking!), fold in the shredded cheddar. The cheese will evenly disperse, ensuring every pie gets a luxurious, molten center once baked.
Step 3: Prepare the Pastry
Lightly dust your work surface with flour and set down your thawed puff pastry. Gently roll it out until you have a 14-inch square—don’t worry if it’s not a perfect square, but aim for even thickness. With a sharp knife or pizza cutter, slice the pastry into four equal 7-inch squares. These are your “pockets” for the magic to happen.
Step 4: Assemble the Hand Pies
Place a quarter of the cooled beef and cheese mixture onto the center of each pastry square. Brush the edges with the beaten egg, then fold each square into a triangle, pressing the edges together to seal tightly. For extra security and classic hand pie charm, crimp the sealed edges with a fork. Transfer your assembled pies onto a parchment-lined baking sheet.
Step 5: Chill and Bake
Almost there! Brush the tops of each hand pie with the remaining beaten egg. Use a knife to cut two small vents in the top of each pie—this lets steam escape and keeps the crust crisp. Pop the tray in your freezer for 10 minutes; this quick chill helps the pastry stay extra flaky in the oven. Slide the tray into the hot oven and bake for about 20 minutes, or until the pies are puffed and deeply golden brown on top. Serve warm and enjoy every buttery, cheesy, beefy bite.
How to Serve Beef and Cheese Hand Pies
Garnishes
A little flourish goes a long way with Beef and Cheese Hand Pies. A simple sprinkle of fresh parsley or chives creates a fresh, herby contrast to the rich filling. For an extra hit of flavor, serve with a side of spicy mustard or a dollop of sour cream—dip away and watch those pies disappear.
Side Dishes
Hand pies love company! Roasted broccoli rabe brings a satisfying bitterness to balance out the richness, while a bright green salad lifts every plate. Even classic potato wedges or a light coleslaw can turn these pies into a hearty lunch or dinner affair.
Creative Ways to Present
These hand pies are tailor-made for sharing. Stack them high on a platter for game-day eats, or wrap each pie in parchment for lunchbox magic. For a whimsical spin, slice in half and arrange on a board with little bowls of dipping sauces—your guests will love building their own combinations.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Beef and Cheese Hand Pies (a rare thing!), tuck them into an airtight container once fully cooled. They’ll keep beautifully in the fridge for up to three days, perfect for quick lunches or snacks with zero fuss.
Freezing
The beauty of these hand pies is how well they freeze before baking. Assemble them up to the chilling step, then freeze in a single layer until solid. Once frozen, pop them in a zip-top bag or airtight container—pull out as many as you need and bake straight from the freezer, just add a few extra minutes to the oven time. Great for make-ahead meal prep!
Reheating
For that just-baked texture, reheat refrigerated pies in a 350 °F oven for about 10 minutes. Skip the microwave if possible to preserve the crisp pastry. Bake frozen unbaked pies according to original instructions, tacking on 5 to 7 extra minutes.
FAQs
Can I make Beef and Cheese Hand Pies ahead of time?
Absolutely! Assemble the pies up to the point of baking, then either refrigerate for a few hours or freeze for longer storage. When ready to bake, just follow the normal instructions; no need to thaw first if frozen, simply bake a little longer.
What other cheeses work well in these hand pies?
While sharp cheddar is classic and melty, feel free to experiment with smoked gouda, mozzarella, or even a pepper jack if you want extra kick. Each cheese adds its own character, so have fun mixing and matching.
How do I prevent the pastry from getting soggy?
Be sure to let the beef filling cool completely before assembling, and avoid overfilling the pies. The brief freezer chill before baking also helps set the pastry so it bakes up extra flaky and crisp.
Are Beef and Cheese Hand Pies good for picky eaters or kids?
Definitely! These hand pies are wonderfully customizable and pleasing for almost any palate. Leave out the mustard or try milder cheese for kids, or add a little hot sauce for anyone who likes things spicy.
Can I use homemade pastry instead of store-bought puff pastry?
Absolutely—you can swap in your favorite savory pie dough or even biscuit dough for a more rustic feel. Just adjust the baking time slightly and keep an eye on the crust color and puffiness.
Final Thoughts
There’s so much joy in making (and sharing) Beef and Cheese Hand Pies, whether you’re aiming for easy comfort or trying something new for the people you love. I truly hope you roll up your sleeves and treat yourself to a batch—one bite of that flaky crust and gooey, savory filling, and these pies will be showing up in your regular rotation in no time!
Print
Beef and Cheese Hand Pies Recipe
- Total Time: About 1 hour 10 minutes
- Yield: 4 hand pies 1x
- Diet: Non-Vegetarian
Description
These Beef and Cheese Hand Pies are savory, satisfying treats that are perfect for a snack, appetizer, or even a main course. They are filled with seasoned ground beef, onions, garlic, Worcestershire sauce, and cheddar cheese, all wrapped in flaky puff pastry. Easy to make and great for freezing, they are a versatile and delicious option for any occasion.
Ingredients
For the filling:
- 1 pound ground beef
- 1 cup finely diced onion
- Garlic (minced or 2 cloves, minced)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard (or Dijon substitute)
- Coarse salt and freshly ground black pepper
- 6 ounces (about 2 cups) shredded cheddar cheese
For the pies:
- 1 sheet (12 oz) frozen puff pastry, thawed
- All-purpose flour (for dusting)
- 1 large egg, lightly beaten
Instructions
- Preheat the oven: Preheat your oven to 425 °F.
- Cook the filling: In a large nonstick skillet over high heat, cook the ground beef, garlic, and onion until beginning to brown, about 7 minutes. Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Remove from heat and let cool completely. Mix in the shredded cheddar.
- Prepare the pastry: On a lightly floured surface, roll out the puff pastry into a 14‑inch square. Cut into four 7‑inch squares.
- Fill and assemble: Place a quarter of the beef mixture on each square. Brush the edges with beaten egg, fold into triangles, and seal the edges.
- Final steps: Transfer to a parchment‑lined baking sheet, brush the tops with more egg, cut two vents in each pie, and freeze for 10 minutes. Bake until golden brown, about 20 minutes.
- Serve: Serve warm and enjoy!
Notes
- For extra flavor, chill the filling first and use stronger cheese variations.
- These hand pies freeze well before baking—freeze after assembly and bake straight from frozen, adding a few extra minutes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer, Main
- Method: Baking
- Cuisine: American / Comfort
Nutrition
- Serving Size: 1 pie
- Calories: ~500 kcal
- Sugar: ~2 g
- Sodium: ~600 mg
- Fat: ~30 g
- Saturated Fat: ~15 g
- Unsaturated Fat: ~12 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~35 g
- Fiber: ~1 g
- Protein: ~20 g
- Cholesterol: ~80 mg
