Rustic Beef Hand Pies

Cozy up with our rustic beef hand pies, the ultimate comfort food for a chilly day! Tuck into a delicious saucy beef filling with hearty frozen vegetables, wrapped in tender store-bought puff pastry for a quick and convenient meal. Perfect for grab-and-go lunches, after school treats, lunchboxes, or simple dinners, these scrumptious hand pies will warm you up from the inside out. Follow our easy recipe to enjoy this satisfying meal at home, at work, or on-the-go. 

Yield: 16

Author: Ange Zahn

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Rustic Beef Pie

Rustic beef hand pies, the ultimate comfort food for a chilly day! Tuck into a delicious saucy beef filling with hearty frozen vegetables, wrapped in tender store-bought puff pastry for a quick and convenient meal. Perfect for grab-and-go lunches, after school treats, lunchboxes, or simple dinners, these scrumptious hand pies will warm you up from the inside out.

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Ingredients

• 1 brown onion, diced
• 5 garlic cloves, crushed (or 1 tablespoon of crushed garlic)
• 500g lean beef mince
• 1 cup frozen diced carrot, corn and peas
• 1 cup beef stock
• ¼ cup barbecue sauce
• 1 tablespoon tomato paste
• 1 tablespoon tomato sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon vegemite
• 1 tablespoon cornflour
• 4 sheets puff pastry
• 1 egg, lightly whisked (egg wash)
• Sesame seeds

Instructions

1. Heat a frypan over medium heat and cook the onion and garlic for 2-3 minutes or until the onion is translucent.
2. Turn the heat up to medium high and cook the beef mince for 5 minutes or until browned.
3. Add the frozen vegetables and cook for 1 minute.
4. Stir the stock, tomato paste, tomato sauce, barbecue sauce, worcestershire sauce, vegemite and cornflour in a jug. Pour over the mince and cook for 3-5 minutes or until the sauce thickens.
5. Turn off the heat and let the mince cool.
6. Preheat the oven to 220ºC and line 2 baking trays with baking paper.
7. Defrost 4 sheets of puff pastry and cut into 4 squares.
8. Brush the egg wash around the outside of each square.
9. Place a heaped spoon of mince in the middle of each square and roll over to form a rectangle. Using a fork, press the edges to seal.
10. Brush egg wash over the top of each hand pie and sprinkle with sesame seeds.
11. Place on a lined baking tray and cook for 12-15 minutes, or until puffed and golden.
12. Repeat until all trays are cooked.
13. Serve with tomato sauce.

Notes

• You could add 100g of diced mushrooms to the mix in step 1
• Hand pies can be frozen at the end of step 9. Place in the freezer until frozen, then put in a snap lock bag to store until required.
• When you are ready to cook, place frozen hand pies on a lined baking tray and brush with egg wash. Cook 220ºC for 12-15 minutes or until puffed and golden.

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