These Classic Beef and Potato Hand Pies are the definition of comfort food. Filled with savory beef, tender Yukon Gold potatoes, sweet carrots, and aromatic herbs, all wrapped in a flaky, buttery homemade crust, they’re satisfying, nostalgic, and incredibly versatile.
Perfectly portable and baked until golden, these hand pies are ideal for cozy dinners, make-ahead meals, or even packed lunches. Every bite delivers rich flavor, tender filling, and crisp pastry—simple ingredients transformed into something truly special.
Who Is This Recipe For?
This recipe is perfect for:
- Home cooks who love traditional, hearty meals
- Families looking for filling, budget-friendly dinners
- Anyone who enjoys savory baked pastries
- Meal preppers who want freezer-friendly food
- Fans of classic comfort dishes like pot pie or pasties
Why It’s Great
- Made with simple, wholesome ingredients
- Rich, savory filling with tender vegetables
- Flaky homemade dough that bakes beautifully
- Freezer-friendly and great for make-ahead meals
- Customizable with different meats or vegetables
- Perfect balance of protein, carbs, and flavor
Ingredients
For the Filling
- 1 lb beef (ground or shredded roast)
- 1 lb Yukon Gold potatoes, diced
- 2 medium carrots, peeled and diced
- 1 small onion, diced
- 2 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- ½ tsp dried rosemary
- ½ tsp dried thyme
- Salt and pepper, to taste
For the Dough
- 3 cups all-purpose flour
- 1 stick unsalted butter, chilled and cubed
- 1 tsp salt
- 2 egg yolks, divided
- ½ cup cold water
Kitchen Equipment Needed
- Large skillet
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- Baking sheet
- Parchment paper
- Sharp knife or pastry cutter
How to Make Beef and Potato Hand Pies
Step 1: Prepare the Filling
In a skillet over medium heat, cook the beef until browned. Add onion and carrots and cook until softened. Stir in garlic, Worcestershire sauce, rosemary, thyme, salt, and pepper. Add diced potatoes and cook for a few minutes until slightly tender. Remove from heat and let cool completely.
Step 2: Make the Dough
In a bowl, mix flour and salt. Cut in chilled butter until mixture resembles coarse crumbs. Stir in 1 egg yolk and cold water gradually until dough comes together. Divide dough in half, wrap, and chill for 30 minutes.
Step 3: Assemble the Hand Pies
Roll dough out on a floured surface. Cut into circles. Spoon filling onto one side, fold over, and crimp edges with a fork to seal.
Step 4: Bake
Brush tops with remaining egg yolk. Bake at 375°F (190°C) for 30–35 minutes, or until golden brown and crisp.
Storage
- Refrigerator: Store baked pies for up to 4 days
- Freezer: Freeze unbaked or baked pies for up to 3 months
- Reheat: Oven at 350°F until warmed through for best texture
FAQ
Can I use a different meat?
Yes! Ground turkey, chicken, or lamb work well.
Do I have to peel the potatoes?
Yukon Gold skins are thin and optional to peel.
Can I make the dough ahead of time?
Absolutely. Dough can be refrigerated for up to 2 days.
Can I air fry these?
Yes—air fry at 375°F for about 12–15 minutes, flipping once.
Conclusion
These Beef and Potato Hand Pies bring together classic flavors, flaky pastry, and satisfying comfort in a perfectly portable form. Whether served fresh from the oven or reheated from the freezer, they’re a reliable, crowd-pleasing dish you’ll come back to again and again.
