Beef Stew Hand Pies
These Beef Stew Hand Pies are filled with all of the cozy flavors of beef stew, then tucked inside flaky, buttery puff pastry. This filling is hearty, extra saucy and packed with soft, tender vegetables, beef and fresh herbs.
One of my favorite meals during the colder months is a cozy beef stew recipe. These savory hand pies are filled with all of the cozy flavors of beef stew, in hand held form. If you have kids, you know that sometimes actually sitting at the dinner table and finishing an entire meal without getting up is difficult. I can’t even remember the last time I sat for an entire meal, but for good reason. My kids keep the dinner table entertaining, and when I need to get up to replace the spilled glass of milk, I don’t mind. I’m just so thankful to have them all be a part of my life.
With that being said, these hand held pies come in handy for people like me, and honestly they’re just fun! These may not be your traditional beef stew recipes you find on the internet, but these are good and I think your entire family will agree. Let’s get cooking, shall we?
Here’s what you need to know…
This is a different twist on a beef stew recipe, but trust me, it’s delicious! First things first, when I made these Beef Stew Hand Pies, I actually made them with beef from a small farm, Reil Ranch. They sent me some of their beef to try and truly, it was delicious. Their beef is 100% grass fed and no added hormones are used, which I love. The most important thing to me is that the cattle are raised humanely in open pastures.
Cook the Beef and Veggies
Now, onto making these. You’ll cook the meat first and cook until browned. Next, you’ll add in the veggies (minus the frozen peas) and butter and cook around 4-5 minutes to soften the veggies. Make sure you stir frequently so that everything gets cooked evenly. Once the veggies are softened, the frozen peas, garlic and fresh herbs are added. You’ll cook an additional minute or so to thaw the peas. Stir in the flour. The flour will help to thicken the sauce.
Thicken the Sauce
At this point, you’ll add in the remaining ingredients and just cook until the sauce is thickened. You don’t want the sauce to be too thin. Otherwise, it won’t stay inside of the puff pastry shell.
Assemble and Bake
Scoop the beef stew filling onto cut out puff pastry rectangles, then place an additional puff pastry rectangle on top. You may need to roll the top rectangle out a bit more so that it fits over top of the filling. Use a fork to crimp/seal the edges. Brush the puff pastry with a beaten egg to achieve the golden, shiny appearance, then bake until golden brown.
That’s it! Dinner is served. If you make these savory hand pies, let me know what you think in the comments and ratings below. I love hearing your feedback! Also, make sure you find me on instagram and youtube for the full cooking video of these as well as more fun behind the scenes.
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Beef Stew Hand Pies
Description
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 3 tablespoons butter
- 2 carrots, peeled and finely diced
- 1 rib celery, finely diced
- ½ yellow onion, finely diced
- 2 cloves garlic, minced
- Salt and pepper
- ½ cup frozen peas
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 3 tablespoons all purpose flour
- 1 ½ tablespoons Worcestershire sauce
- 1 cup tomato sauce
- 1 cup beef broth
- 2 boxes puff pastry sheets (so it should be 4 sheets total), thawed
Egg Wash
- 1 large egg, beaten
Ingredients
1. Preheat oven to 400F. Line a baking sheet with parchment paper, then set aside.
2. In a large skillet heat olive oil over medium heat. Add ground beef, season with salt and pepper, and cook until browned, breaking apart with a wooden spoon or heat resistant spatula, while it cooks.
3. Add in butter, carrots, celery and onion and cook, stirring occasionally, for 3–4 minutes to begin to soften the vegetables.
4. Add in garlic, peas, thyme and sage. Season with salt and pepper. Cook additional minute, then stir in flour to coat beef and vegetables.
5. Add in tomato sauce, Worcestershire sauce and beef broth. Bring to a simmer and cook until mixture is thickened, stirring occasionally.
6. Roll each puff pastry sheet into a 12×10 inch rectangle. Cut each sheet into 6 roughly equal rectangles, so you will have 24 total. Place 12 of the puff pastry rectangles onto prepared baking sheet. Evenly divide the filling amongst the puff pastry rectangles, making sure to keep the filling in the center of the rectangle.
7. Place a puff pastry rectangle over top of each of the mounds of filling. You may have to roll each of the top pieces out slightly so that they fit over the filling. It doesn’t have to be a perfectly even rectangle. It just needs to fit over the filling. Using a fork, crimp the edges of the puff pastry together. This will seal the dough so that the filling doesn’t leak out. Brush the puff pastry with egg wash.
8. Bake in preheated oven for 18–22 minutes, or until golden brown in color. Serve and enjoy!
I suggest adding small cut potatoes and a teaspoon of Grey poupon as well! Super tasty!
Breanna,
Thanks for the suggestion! I will certainly have to try that next time. Sounds delicious! So glad you enjoyed these!
-Jolene
Delicious! Can I make these ahead of time or will it not be crispy anymore?
Casey,
You can definitely make these ahead of time. They will not be as crisp, but just before serving, you can pop them into the toaster oven or back in the regular oven for a little bit to crisp them back up. Just keep an eye on them so they don’t get too crisp :). Hope you enjoy these!
-Jolene