Ingredients
Equipment
Method
- Sauté the Aromatics: In a large, deep skillet or Dutch oven over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrot, and celery with a pinch of salt and pepper. Sauté for several minutes until the vegetables have softened.1 tablespoon olive oil, 1 tablespoon butter, 1 medium white onion, 1 carrot, 1 rib celery, Salt, Black pepper
- Brown the Beef: Stir in the garlic until aromatic, then add the ground beef, Italian seasoning, white pepper, and more salt and pepper. Crumble the beef with a spatula and cook until it is no longer pink.4 cloves garlic, 1 pound ground beef, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon white pepper
- Thicken the Sauce: Stir in the tomato paste and Worcestershire sauce. Sprinkle the flour over the meat mixture and stir well to combine.1 tablespoon tomato paste, 2 tablespoons Worcestershire sauce, 3 tablespoons all-purpose flour
- Simmer the Filling: Pour in the beef stock and add the diced potatoes. Cover and simmer gently for 25 to 35 minutes, or until the potatoes are tender and the sauce has thickened into a rich gravy.1 1/4 cups beef stock or broth, 1 medium russet potato
- Cool the Mixture: Stir in the fresh thyme, parsley, and green peas. Taste and adjust seasoning if necessary. Important: Allow the filling to cool completely before assembling the pies to prevent the pastry from melting.2 teaspoons fresh thyme leaves, 1 tablespoon parsley, 1/4 cup green peas
- Prepare the Pastry: Thaw the puff pastry sheets at room temperature for about 40 minutes. Roll each sheet out to a 10x10 inch square and cut into four 5-inch squares (16 squares total).2 packages frozen puff pastry sheets
- Assemble the Pies: Place 1/2 cup of cooled filling in the center of a square. Top with a second square. Moisten the edges with water and press to seal, using a fork to crimp the edges. Repeat to make 8 pies.
- Vent and Chill: Cut two or three small slits in the top of each pie to allow steam to escape. Place the assembled pies in the freezer for 15 to 20 minutes to firm up the pastry.
- Bake: Preheat the oven to 400°F. Brush the chilled pies with the egg wash and sprinkle with flaky salt. Bake for 24 to 26 minutes until they are puffed and deep golden brown.1 egg, Flaky salt
- Rest: Let the hand pies cool on a wire rack for 10 minutes before serving, as the filling will be extremely hot.
Notes
To ensure the best results, always make sure your beef filling is completely cold before it touches the puff pastry. Using russet potatoes is a pro tip because their high starch content naturally helps thicken the sauce as they simmer.