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Ground Beef Hand Pies

A personal sized, savory hand pie made with ground beef, potatoes, and veggies all combined in a delicate puff pastry. These are perfect for a family dinner or gathering of friends.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 418 kcal


  • 1 Tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 lb Yukon gold potatoes, diced
  • 1 clove garlic, minced
  • salt & pepper, to taste
  • 1 lb ground beef
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 1 cup chicken or beef broth
  • 1 egg, beaten with a splash of water
  • 1 box puff pastry, 2 sheets


  • Preheat oven to 400°F. Remove the puff pastry from the freezer to defrost. Line two baking sheets with parchment paper.
  • Heat the olive oil over medium-high heat in a large skillet. Add the onion, carrots, celery, potatoes, and garlic. Cook until softened, about 5-7 minutes. Season with salt and pepper.
  • Add the ground beef and break it up. Cook until browned, about 5 minutes. Stir in Worcestershire sauce. Push the beef and veggies to the edges of the pan then add the butter and let it melt. Stir the flour into the melted butter and gradually pour in the broth. Stir it all together and let it bubble for a few minutes to thicken.
  • Carefully open one puff pastry sheet and cut into 4 squares. Roll the square out to a 7 inch square. Place on the parchment paper lined baking sheet and add a large scoop of filling. Beat an egg with a splash of water for the egg wash. Brush the edges of the pastry and fold over to make a triangle. Press edges with the tines of a fork to seal. Repeat with the remaining pastry sheet. You will have 8 pies total.
  • Cut a few slits in the top to let air escape during baking. Brush the tops of the hand pies with the egg wash. Bake until golden brown, about 15-20 minutes.