Ground Beef and Cheddar Meat Pies

These easy beef hand pies are a fun and flavorful dinner that the whole family will love!

Course Dinner

Cuisine American

Keyword beef hand pies, hand pies, meat pie recipe, meat pies

Prep Time 45

Cook Time 17

Resting Time 5

Total Time 1 7

Servings pies

Calories 360kcal

Author Blair Lonergan

½ pound ground beef
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Pinch of cayenne (optional)
1 tablespoon salted butter
1 cup chopped sweet onion
2 cloves garlic, minced
½ teaspoon chopped fresh thyme
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1 cup grated sharp cheddar cheese
1 tablespoon chopped fresh parsley
1 (14.1 ounce) box refrigerated pie crust dough (2 count), softened as directed on box (I use Pillsbury brand)
1 large egg, lightly beaten

In a large skillet, cook beef over medium heat until browned and crumbly, about 7-8 minutes. Season with salt, black pepper, and cayenne. Remove beef to a plate and wipe out the skillet.
Add butter to the skillet. When the butter melts, and the onions and cook, stirring frequently, until the onions are caramelized, 15 to 20 minutes. Stir in garlic and thyme; cook, stirring frequently, for 2 minutes. Add Worcestershire sauce; cook for 2 more minutes. Remove from heat and stir in Dijon mustard, cheddar cheese, parsley, and cooked beef.
Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
Remove the pie crusts from the pouches; unroll on a lightly floured surface. Using a 3 ½-inch round cutter or bowl, cut 8 rounds from each crust (re-roll the scraps as necessary). Place half of the dough rounds on the prepared baking sheet. Brush the dough with about half of the beaten egg. Spoon a heaping tablespoon of the beef mixture on each round to within ½ inch of the edge. Top the pies with the remaining 8 dough rounds; press the edges together with a fork to seal. Freeze until firm, 5 to 10 minutes.
Use a paring knife to cut a small “X” in the top of each hand pie to vent. Brush with remaining beaten egg.
Bake until golden brown, about 17 to 19 minutes. Let the pies cool on the pan for 5-10 minutes before serving.

- I use a 3 ½-inch round pastry cutter from a set like this, which you can also use for biscuits, cookies, and the like. Trace a small bowl with a sharp knife if you don't have round cutters, or use a different size round cutter instead. You can make these hand pies as big or as small as you like.
- If you don't have time to wait for the onions to caramelize, no problem. Just cook them until they're soft and translucent -- about 5-7 minutes. They won't be as sweet and flavorful, but the filling will still taste great!

- You might not need all of the filling. If you have extra, enjoy the leftover ground beef mixture on its own, serve it over rice, or tuck it into a sandwich bun.

- Chill the pies in the freezer for at least 5-10 minutes before baking. The cold pastry will yield a flakier crust.

- Don't skip the egg wash. This helps the outside of the pastry brown nicely and gives the pies a lovely sheen.