Weeknight Beef Hand Pies
These easy weeknight hand pies are the perfect tasty meal – and a great way to use any leftovers you have on hand! Best of all, they only take 30 minutes to make and the whole family will love them!
Servings: 4 servings
Calories: 773kcal
Ingredients
- 1 lb ground beef or 2 cups of whatever leftover meat you have on hand
- 1 onion diced
- 4 oz mushrooms diced
- 1 cup chopped carrots
- ⅓ cup frozen peas
- 4 slices applewood smoked bacon cooked and crumbled
- 2 TBSP tomato puree
- 1 tsp dried sage
- salt and pepper to taste
- 2 tsp dried thyme
- ¼ cup flour
- 1 cup milk
- ½ cup beef stock or ale
- ½ cup parmesan cheese
- 1 box 2 sheets puff pastry
- course salt and eggs white for topping
Instructions
- Preheat oven to 350F.
- In a large cast iron skillet, brown the ground beef (If you are using leftover meat that is already cooked, skip them step).
- Add in the onions, mushrooms, carrots, and peas and cook, stirring often, until the veggies are soft, about 10 minutes.
- Add in the tomato puree, dried sage, dried thyme, salt and pepper and stir.
- In a small cup, mix together the flour, milk and ale or stock to a paste. Pour it into the pan and stir. Allow to simmer for a few minutes to thicken.
- Stir in the parmesan cheese and the crumbled bacon.
- Roll out two sheets of puff pastry and cut out circles that fit into a muffin pan and that will be the tops.
- Spray the muffin pan and press the bottom pieces of puff pastry into each muffin well.
- Fill with the meat mixture.
- Top with the remaining circles of puff pastry, using an egg white wash to seal the edges and to brush over the top.
- Sprinkle with course salt.
- Bake for 10-12 minutes, or until the puff pastries are golden brown.
- Remove and allow to cool for a few minutes, and then enjoy!
Nutrition
Serving: 1g | Calories: 773kcal | Carbohydrates: 28g | Protein: 65g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 955mg | Fiber: 3g | Sugar: 4g
