Warm, portable pies filled with beef stew make a great meal or snack.
Introduction
This recipe makes small hand pies that feel like a warm stew in your hands. If you like hearty soups, try a similar comfort dish like this beef barley soup recipe for more ideas.
Why make this recipe
These hand pies are easy to hold, share, and eat. They use simple ingredients you may already have. They are great for lunch, dinner, or a party snack. You can make them ahead and bake fresh when you need them.
How to make Savory Beef Stew Hand Pies
Cook the stew first so the filling is thick and cool enough to put in the crust. Use small spoonfuls so the pies seal well. For tips on shaping and baking meat pastries, see this roast beef sliders guide for simple ideas on working with cooked beef in small breads.
Ingredients :
1 lb beef stew meat, cubed, 1 onion, diced, 2 carrots, diced, 2 potatoes, diced, 2 cloves garlic, minced, 4 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 package of pie crusts, 1 egg, beaten (for egg wash)
Directions :
- In a large pot, brown the beef over medium heat.
- Add the onion, carrots, and potatoes, cooking until onions are translucent.
- Stir in garlic, beef broth, Worcestershire sauce, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1.5 hours until beef is tender.
- Preheat oven to 400°F (200°C).
- Roll out the pie crusts and cut into circles.
- Place a spoonful of the beef mixture in the center of each circle.
- Fold the crust over and seal the edges with a fork.
- Brush the tops with beaten egg.
- Bake for 25-30 minutes or until golden brown.
How to serve Savory Beef Stew Hand Pies
Serve warm on a plate or wrapped in a napkin for hand-held eating. Add a simple green salad or steamed vegetables on the side. Serve with ketchup, gravy, or a dollop of sour cream if you like.
How to store Savory Beef Stew Hand Pies
Cool the pies to room temperature. Store in an airtight container in the fridge for up to 3 days. To freeze, place on a tray until firm, then wrap each pie and store in a freezer bag for up to 2 months. Reheat in a 350°F (175°C) oven until hot.
Tips to make Savory Beef Stew Hand Pies
- Cook the stew until the liquid reduces so the filling is not too wet.
- Chill the filling before filling the crust to avoid soggy bottoms.
- Use small spoonfuls and press edges well with a fork to seal.
- Brush with egg wash for a shiny, golden top.
For more on working with rich cuts and making them tender, read this guide to beef cheek meat.
Variation
- Use ground beef or leftover roast beef instead of stew meat.
- Add peas or corn to the filling for extra color and flavor.
- Swap pie crust for puff pastry for a flakier crust.
- Make mini hand pies for bite-sized snacks.
FAQs
Q: Can I use store-bought stew instead of making it?
A: Yes. Make sure the stew is thick and not too watery before filling the crust.
Q: Can I freeze the pies before baking?
A: Yes. Freeze them raw on a tray, then move to a bag. Bake from frozen and add a few extra minutes.
Q: How do I prevent a soggy crust?
A: Let the filling cool and thicken before filling. Use less liquid in the stew and seal edges well.
Q: Can I make these vegetarian?
A: Yes. Use a mushroom or lentil stew with the same spices and fill the crust.
Conclusion
These Savory Beef Stew Hand Pies are warm, filling, and easy to share. For more savory hand pie ideas, try this recipe on Savory Hand Pies | The Cozy Apron. If you want a similar individual pie with a rich filling, see Savory Hand Pies (Individual Beef Pot Pies) – The Salted Pepper for a different take. For another ground-beef hand pie version, check Savory Ground Beef Hand Pies – Delicious Little Bites.
Savory Beef Stew Hand Pies
Ingredients
For the beef filling
- 1 lb beef stew meat, cubed
- 1 onion, diced
- 2 carrots, diced
- 2 potatoes, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the pie crust
- 1 package pie crusts
- 1 egg beaten (for egg wash)
Instructions
Cooking the Filling
- In a large pot, brown the beef over medium heat.
- Add the onion, carrots, and potatoes, cooking until onions are translucent.
- Stir in garlic, beef broth, Worcestershire sauce, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1.5 hours until beef is tender.
Assembling and Baking
- Preheat oven to 400°F (200°C).
- Roll out the pie crusts and cut into circles.
- Place a spoonful of the beef mixture in the center of each circle.
- Fold the crust over and seal the edges with a fork.
- Brush the tops with beaten egg.
- Bake for 25-30 minutes or until golden brown.