Hey there, friends!
Feeling cozy and hungry? I’ve got just the thing for you!
Today, I’m sharing a scrumptious recipe for beef stew hand pies.
These little pockets of goodness are packed with tender beef and rich flavor.
They’re perfect for a hearty meal or a tasty snack on the go.
Trust me, you won’t want to miss this one! Let’s dive in!
Ingredient Substitutions
For the lean minced beef, ground turkey or plant-based meat alternatives can be used to accommodate different dietary preferences or reduce saturated fat content. Adjust cooking time slightly, as these options may cook faster than beef. To replace the butter, coconut oil or olive oil can be used for a dairy-free version, though this may slightly alter the flavor profile. For a gluten-free option, the plain flour can be substituted with cornstarch or arrowroot powder. Use about half the amount of cornstarch or arrowroot compared to flour, as they have stronger thickening properties. When using these alternatives, mix them with a small amount of cold liquid before adding to the stew to prevent clumping.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 90-100 g
- Fat: 100-110 g
- Carbohydrates: 150-170 g
Ingredients
For the filling:
- 1 1/2 tbsp Worcestershire sauce
- 1/2 cup frozen green peas
- 1 cup tomato sauce
- 1/2 yellow onion (finely chopped)
- 1 tbsp fresh thyme
- 1 tbsp fresh sage (chopped, for best aroma)
- salt to taste
- 2 garlic cloves (crushed for best flavor)
- 3 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 tbsp olive oil
- 1 stalk celery (finely chopped)
- pepper to taste
- 2 carrots (peeled and finely chopped)
- 3 tbsp plain flour
- 1 cup beef stock
- 1 lb lean minced beef
For the patties:
- 1 large egg (beaten for an egg wash)
- 2 packs puff pastry (4 sheets total, thawed)
Step 1: Preheat the Oven and Prepare Baking Sheet
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper and set it aside for later use.
This will ensure your puff pastries cook evenly and prevent them from sticking to the baking tray.
Step 2: Cook the Ground Beef
In a large skillet, heat some olive oil over medium heat.
Add the ground beef to the skillet and season it with salt and pepper.
Cook the beef until it is browned, breaking it apart with a wooden spoon or a heat-resistant spatula to ensure even cooking.
Step 3: Sauté the Vegetables
Add butter to the skillet followed by carrots, celery, and onion.
Cook these vegetables, stirring occasionally, for about 3 to 4 minutes until they begin to soften.
Step 4: Add Additional Ingredients and Thickening
To the skillet, add garlic, frozen peas, thyme, and sage.
Season once more with salt and pepper.
Cook for an additional minute to meld the flavors.
Stir in flour, ensuring it coats the beef and vegetables adequately.
This will help thicken the mixture.
Step 5: Create the Beef Stew Filling
Pour in tomato sauce, Worcestershire sauce, and beef broth into the skillet.
Stir the ingredients together and bring the mixture to a simmer.
Allow it to cook and thicken, stirring occasionally, to integrate all the flavors successfully.
Step 6: Prepare and Fill Puff Pastry
Roll each puff pastry sheet into a 12×10 inch rectangle.
Cut each sheet into 6 roughly equal rectangles, giving you a total of 24 rectangles.
Place 12 of these rectangles onto the parchment-lined baking sheet.
Evenly divide the prepared beef stew filling among the 12 rectangles, keeping the filling centered on each rectangle.
Leave room around the edges for sealing.
Step 7: Assemble and Bake
Carefully place a puff pastry rectangle over each filled base, sealing the edges by pressing them together gently.
You can crimp the edges with a fork for added security.
Bake in your preheated oven until the pastries are golden brown and flaky.
Serve warm and enjoy your delicious meat-filled puff pastries!
