Beef and Potato Hand Pies
Beef and Potato Hand Pies are flaky little pies filled with ground beef, hash brown potatoes, peas, and cheese. The crust is rustic with extra crunchy edges.
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Servings: 24 hand pies
Ingredients
- 3 box refrigerator pie crust (2 pie crusts/package)
- 1.25 lbs lean ground beef
- 1/2 bag refrigerator or freezer hashbrowns
- 1/2 onion - diced
- 1/2 bag frozen peas
- 2 tbsp Worcestershire sauce
- 1 teaspoon garlic powder
- 2 tbsp tomato paste
- salt and pepper
- 1-1/2 cup shredded cheddar jack cheese
- 3 tbsp extra virgin olive oil
Instructions
Filling Mixture
- Pour 1/2 bag of the frozen peas into a small bowl and set them aside.
- Add 2 tbsp of olive oil to a skillet on medium-high heat.
- Add 1/2 bag of the hash browns in a single layer.
- Liberally salt and pepper the potatoes.
- Cook without touching for 5 minutes.
- Stir and cook without touching for another 5 minutes. They should be brown and crispy. Scoop the cooked hash browns into a bowl and set them aside.
- In the same skillet, add 1 tbsp of olive oil and the diced onions, turn the heat down to medium and cook for 3-4 minutes. ough to touch, add the remaining cheese. Taste and add salt and pepper if needed.
- Add the ground beef and cook until it is browned. If there is a lot of liquid in the skillet, pour off 1/2 of it.
- Mix together the Worcestershire sauce, garlic powder, tomato paste, and salt and pepper, and pour the mixture over the ground beef and onions.
- Stir the cooked hash browns back into the skillet.
- Add 1/2 bag of peas.
- Remove the skillet from the heat and stir in 1/2 of the shredded cheese.
- Let the meat mixture cool at room temperature for 15-20 minutes.
- When the mixture is cool enough to touch, add the remaining cheese.
- Taste and add salt and pepper if needed.
Assembly and Baking
- Preheat oven to 450°.
- Beat the egg with 1 teaspoon of water in a small bowl and set it aside.
- Place a piece of parchment paper on the countertop and unroll one of the tubes of refrigerator pie crust.
- Spread large spoons full of the meat mixture to cover the pie crust.
- Unroll the second pie crust and place it on top of the meat mixture.
- Use a small fork to seal the entire outside of the pie crust.
- Cut the pie into 8 equal slices.
- Crimp the sides of each slice with a small fork.
- Brush the tops of the slices with the egg wash and cut 2 small holes in the top of each slice.
- Transfer the slices to a parchment-covered cookie sheet. Bake for 18-20 minutes.
Notes
- To make this recipe in advance, follow the instructions above through #15. Store the meat mix in an airtight container for up to 2 days in the refrigerator. All that's left is to assembly the hand pie when you're ready to bake them.
- There are many ways to make substitutions to this recipe. Use frozen mixed veggies or frozen corn instead of peas. Swap ground sausage or pork for the ground beef. Add different types of dipping sauces.
- To freeze baked hand pies, cool completely at room temperature, place them in single layers in a zip-top bag or airtight container, and freeze them for up to 3 months. To thaw, let them sit in the refrigerator overnight or on the countertop for an hour and simply microwave them or pop them in the toaster oven to reheat. They are also really good at room temperature. They make the perfect after-school snack or grab-and-go lunch.