High-Protein Ground Beef Hand Pies

There’s nothing quite like the aroma of savory ground beef wafting through your kitchen, enticing everyone to the dinner table. Did you know that ground beef is an excellent source of protein, delivering around 22 grams per 3-ounce serving? As you pull those golden-brown, flaky hand pies from the oven, the sight of their perfectly crisp crusts and the promise of a hearty filling will surely delight your senses. These little parcels of joy not only make for a satisfying meal but also offer a fun cooking project for the whole family.

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How to Make Savory Ground Beef Hand Pies in 45 Minutes

Want a meal that’s not only delicious but also quick to prepare? These Savory Ground Beef Hand Pies can be your go-to solution for busy weeknights. With just a handful of ingredients and a bit of chopping, you’ll be well on your way to creating pies that pack in layers of flavor. The beauty of these hand pies lies in their versatility and the ease with which you can whip them up. Whether you’re feeding a crowd or just your family, these hand pies are all about satisfaction and simplicity.

The Essentials

To rustle up these delicious hand pies, you’ll need the following:

• 1 tablespoon butter
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 pound ground beef
• salt and pepper (to taste)
• 2 carrots (peeled and finely diced, about 1/2 cup)
• 1 large potato (peeled and finely diced, about 1 cup)
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1/2 cup peas
• 2 packages pie crust (4 pie crusts)
• 1 egg (optional, for egg wash)

Step-by-Step Method

Let’s dive straight into the cooking process! Trust me, you’ll want to follow along closely for the best results.

1. Preheat your oven to 350ºF. Line two baking sheets with parchment paper or aluminum foil. A clean baking tray makes for easier cleanup.
2. Melt the butter in a large, deep skillet over medium heat. This will set the stage for your flavorful filling.
3. Add the onions and cook, stirring often, until they start to soften and turn translucent, about 5 minutes. This is where the aroma begins!
4. Stir in the garlic and cook an additional 30 seconds—avoid browning the garlic, as it can turn bitter quickly.
5. Add the ground beef to the skillet and season with salt and pepper. Cook, breaking it up with a spatula into fine crumbles until no longer pink, about 5-7 minutes. Don’t rush this—it’s all about depth of flavor.
6. Stir in the carrots and potatoes and cook until just starting to soften, about 3-5 minutes. They’ll still be a little hard at this point, but that’s all right.
7. Mix in the tomato paste, Worcestershire sauce, and thyme until evenly blended. Those flavors are kissing each other now!
8. Sprinkle in the flour and stir to combine. This will help thicken your filling as it simmers.
9. Carefully pour in the beef stock. Raise the heat and bring to a boil, then reduce and simmer until the sauce is thickened and the vegetables are tender, about 5-10 minutes. Stir occasionally to keep it from sticking.
10. Stir in the peas, taste, and adjust seasoning with additional salt and pepper, if needed. Set the mixture aside while you prepare the pie crust.
11. Using a large biscuit cutter, cut as many circles from the dough as you can. You can combine and re-roll the dough as necessary—don’t be shy; just get those circles out!
12. Whisk together the egg and 1 tablespoon of water for your egg wash. This will give your pies that gorgeous golden sheen.
13. Add 1 heaping tablespoon of the ground beef filling to the center of a 3-inch pie crust. Adjust according to the size of your circles!
14. Brush the edge around the filling lightly with the egg wash. This is your pie’s glue.
15. Place a second pie crust circle over the top of the filling. Using the tines of a fork, press the edges together to seal all the way around.
16. Cut a slit in the center of the pie crust and transfer to a prepared baking sheet. Repeat with the remaining pie crust—you’ll have a beautiful lineup on your trays.
17. Brush the tops of the pies lightly with the egg wash. Trust me, they’ll thank you for it later.
18. Bake for about 20 minutes or until the filling is heated through and the pie crust is golden. Your kitchen should smell heavenly at this point.
19. Allow to cool before serving—the filling gets very hot during baking, so exercise a little patience!

Nutrition Breakdown

Serving size is two hand pies, which comes to about 400 calories, 22 grams of protein, 40 grams of carbohydrates, 20 grams of fat, and 4 grams of fiber. These savory pies not only deliver energy but also provide a hearty serving of essential nutrients, making them a wholesome meal option for the family.

Perfect Pairings

When serving up these hand pies, consider a light side salad dressed with a zesty vinaigrette to balance out the richness of the filling. As we transition into fall, a warm apple cider or pumpkin soup could elevate the meal to seasonal comfort perfection.

How to Store It Right

To keep your hand pies fresh, store them in an airtight container in the refrigerator for up to 3 days. If you have leftovers (though I doubt you will!), you can freeze them for up to 3 months. If reheating, pop them in a preheated oven at 350ºF for about 10-15 minutes until they’re warmed through and crispy again.

Pro Tips

1. Incorporate a splash of red wine into your beef mixture for a depth of flavor that will impress.
2. For extra crunch, try adding some chopped nuts to the filling before sealing—walnuts or pecans work beautifully.
3. To achieve extra flaky crusts, let your dough chill in the fridge for 30 minutes before rolling it out.
4. Spice it up by adding a pinch of cayenne pepper or a dash of hot sauce to your filling for heat.
5. Garnish with fresh herbs—parsley or chives sprinkled on top right before serving can elevate the pies aesthetically and flavor-wise.

Flavor Experiments

1. Seasonal Twist: Why not go apple-cinnamon? Toss in sautéed apple chunks and a sprinkle of cinnamon with your beef mixture for an autumn spin.
2. Gourmet Variation: Add a touch of gruyère cheese into the filling for a rich, cheesy hand pie.
3. Playful Option: Swap out the beef for breakfast sausage and mix in scrambled eggs for a breakfast-version hand pie that brings a whole new vibe.

Learn from My Mistakes

1. Overfilling the pies: If you pack too much filling, the pies may burst while baking. Stick to 1 heaping tablespoon per pie for best results.
2. Not sealing properly: Skipping the egg wash or not pressing the edges firmly can lead to leaks. Take your time sealing those edges!
3. Baking at too high a temperature: If the oven is too hot, the crust might brown too quickly before the filling cooks through. Stick to 350ºF for optimal results.
4. Skip the slits in the top: Forgetting to cut slits may result in soggy pies, as steam won’t escape. Don’t miss this crucial step!
5. Ignoring the cooling time: Cutting into piping-hot pies may lead to scalded tongues—don’t be too eager!

What to Do with Leftovers

1. Transform your hand pies into a pizza-like dish by cutting them up and tossing them into a skillet with marinara sauce and cheese, then bake until bubbly—instant comfort food!
2. Chop up the leftover filling and mix it with creamy pasta for a rich, savory mac and cheese twist.
3. Reheat and serve them alongside a fried egg for a delightful brunch spread that’ll impress your guests.

Quick Questions

Can I use a different type of meat in these hand pies? Absolutely! You can substitute ground turkey or chicken for a lighter version.

What can I do if my dough tears? Simply patch it up with a bit of extra dough from the edges—pie crusts are forgiving!

How do I know when the filling is done? It should be thickened and the vegetables tender. Taste testing a spoonful is also a good move!

Can I prepare these hand pies in advance? Yes! You can assemble them ahead of time and store them in the fridge until ready to bake. Just add a few extra minutes to the baking time if baking straight from cold.