savory hand pies

Hot and flaky, these savory hand pies are brimming with a rich, saucy filling of ground beef, diced potatoes, veggies and fresh thyme!

Savory Hand Pies

olive oil

butter

onion, finely diced

carrot,

rib celery, finely diced

Salt

Black pepper

garlic, pressed through garlic press

beef

Italian seasoning

white pepper

tomato paste

Worcestershire sauce

all-purpose flour

beef stock

russet potato, peeled and diced into 1/4 -1/2 inch cubes

thyme

parsley

green peas

puff pastry sheets, frozen

egg, whisked for egg wash

Flaky salt, optional garnish

Begin by gathering and prepping all of your ingredients (except for the puff pastry sheets—keep those frozen) according to the ingredients list above.

Place a large, deep skillet or Dutch oven oven medium-high heat, and add the butter and the olive oil. Once the butter is melted, add in the onion, carrot, celery, plus a couple of good pinches of salt and pepper, and saute the veggies for a few minutes until just softened.

Add in the garlic, and once aromatic, add in the ground beef along with the Italian seasoning, the white pepper plus a couple more pinches of salt and pepper, and use your spoon or spatula to crumble the beef into a fine consistency, cooking it for a few minutes until no longer pink.

Next, add in the tomato paste along with the Worcestershire sauce and stir that into the beef mixture, then sprinkle in the flour and stir that in to blend well.

Add in the beef stock or broth, followed by the diced potato, and stir to combine. Cover the pan and allow the filling to gently simmer just until the potatoes are tender and the sauce thickened, roughly 25-35 minutes.

To finish the filling, add the thyme leaves, the chopped parsley and the peas, and stir to combine. Check to see if any additional salt or pepper is needed, and allow the beef filling to completely cool.

Once your filling is nearly cooled, take your puff pastry sheets out of the freezer (you should have a total of 4 sheets), and allow them to thaw at room temp, roughly 40 to 45 minutes (if the pastry sheets thaw before your filling has cooled, place them into the fridge to keep cold.)

When the puff pastry sheets have thawed, place one sheet at a time in front of you on a work surface. Roll the puff pastry sheet out to a size that is 10 by 10 inches, and cut it into 4, 5 inch squares. Place the squares onto a wax or parchment paper-lined sheet tray to hold while you repeat the process with all of the puff pastry sheets, placing more parchment paper or wax paper between layers of squares as needed to help prevent sticking.

Once all of your puff pastry sheets are rolled and cut into 5” squares (you should end up with 16 squares in total), then place about 4 squares at a time in front of you. Add about 1/2 cup of the beef filling to the center of each square, forming it so that it is a slightly rectangular shaped mound, leaving some border to allow for sealing.

Wet the edges of the filled square with a touch of water, and place another puff pastry square over top, covering the filling as if you were making a pie. Press the edges together (you can use a fork for this), then trim any excess edge to create a smaller “package” or rectangular parcel. Place onto a large baking sheet lined with parchment paper (or use two baking sheets, if needed), and repeat the process by assembling the rest of the hand pies. (You will have a total of 8 hand pies once assembled.)

Once assembled, cut 2 to 3 small slits or “vents” into the top of each hand pie, to allow steam to escape while they bake. Then, place the hand pies into the freezer for 15-20 minutes to chill.

Once chilled, brush some egg wash over each savory hand pie, sprinkle with a small touch of flaky salt, if using, and bake them for 24 to 26 minutes, or until a deep, golden brown.

Allow the hand pies to cool for 10 minutes on a wire rack before eating, as the filling will be very hot.

Savory and flaky butternut squash hand pies filled with roasted vegetables and feta cheese. Although these butternut squash feta hand pies make a perfect snack on their own, they would be wonderful paired with a simple salad or soup for dinner, or enjoyed packed and eaten on-the-go!

Butternut Squash Feta Hand Pies

(180 grams) unbleached all-purpose flour

Diamond Crystal kosher salt

oz (8 tablespoons; 115 grams) cold unsalted butter

¼ cup (60 mL) ice water

½ red onion (diced)

extra virgin olive oil

kosher salt

pepper

feta cheese (crumbled)

Prepare Pie Dough: Combine the flour and salt in the bowl of a large food processor. Pulse several times to mix thoroughly.

Add the butter and pulse several times until the butter is thoroughly incorporated and the texture resembles that of a coarse meal—you want the butter pieces to be in varying sizes, some small and others slightly larger. This will result in a flakier texture.

While pulsing, slowly add the water - you may not need all of it or you may need a touch more - and continue to pulse until the dough just begins to clump together loosely.

Remove the dough to a clean counter top, shape together with your hands into a square disc, and cover tightly in plastic wrap. Refrigerate the dough for 1½ to 2 hours. The dough can also be prepped in advance, wrapped tightly in plastic wrap, and refrigerated for 1-2 days.

Filling: Preheat the oven to 425°F (220°C) with a rack in the center position. Combine the cubed  butternut squash and diced red onion on a half sheet pan and toss with the extra virgin olive oil, and season with salt and pepper. Spread out evenly onto the baking sheet.

Roast the vegetables for 20 to 28 minutes, tossing with a wooden spoon every halfway, or until the vegetables have softened and have begun to caramelize. Set onto a rack to cool completely.

Assembly: Reduce the oven to 375°F (190°C). Set aside the egg wash and a pastry brush. Line two half sheet pans with parchment paper.

Remove the pie dough from the fridge, and allow it to rest at room temperature for 5 to 10 minutes. Once it has rested, place the dough on a lightly floured counter top.

Using a lightly floured rolling pin, roll the dough into a square that is slightly larger than 12 x 12-inches (don’t worry if the edges are not perfectly straight). Using a pastry cutter or knife, trim off the rough edges. Using a pastry cutter, cut the dough into 12 (3 x 4-inch) rectangles. Note: The easiest way to do this is to use a ruler to notch one side of the square of dough at 4-inch intervals and the perpendicular side of the square at 3-inch intervals). Use the ruler to line up the notches and cut the dough into 12 rectangles.

Place six of the pie dough rectangles onto the lined sheet pan. Place the remaining six pie dough pieces on a separate parchment-paper lined sheet pan sheet and chill in the refrigerator while you work. Using a spoon, portion the butternut squash onion filling into the center of each rectangle, pressing down slightly to compact the filling into a mound, leaving a ½-inch border on all sides. Sprinkle the tops of the squash and onion with crumbled feta, dividing the cheese evenly among the pies.

Using a pastry brush, brush the border lightly with the egg wash. Remove the remaining dough rectangles from the fridge. Using the lightly floured rolling pin, roll each top rectangle dough until they are slightly larger than the bottom rectangles of dough (this will help cover the filling). Place each rectangle on top of the filling-top rectangles. Use a fork to crimp the borders of the dough and seal the pies (dip the fork in flour to prevent it from sticking). Brush the tops of the pies lightly with the egg wash, then use a sharp knife to make two ½-inch slits into the tops of each pie. Chill the filled hand pies in the refrigerator for 10 minutes.

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Savory Hand Pies

Butternut Squash Feta Hand Pies

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