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Beef and Potato Hand Pies
4.9 from 48 votes

Beef and Potato Hand Pies

Beef and potato filling folded into a homemade pastry hand pie. Want one pie instead? Make a galette with the same ingredients.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 688 kcal
Course: Others
Cuisine: American

Ingredients

Pastry for 1 pie crust
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 3 tablespoons butter chilled and diced in small pieces, unsalted
  • ¼ cup sour cream
  • 1 tablespoon lemon juice fresh
  • 3 tablespoons water ice
  • 1 egg whisked (wash optional)
Filling:
  • 1 tablespoon neutral cooking oil vegetable or olive, generic cooking oil
  • 1 russet potato peeled and diced into small chunks, large
  • 1 onion finely chopped, small
  • 1 pound beef sirloin diced
  • 2 cups cabbage finely shredded
  • ¼ cup tomato sauce
  • 1 teaspoon A-1 steak sauce or Worcestershire sauce
  • 1 teaspoon thyme fresh
  • 1/2 cup water
  • black pepper
  • salt

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. For Pastry: Pastry dough will make one galette or 4 hand pies.
  3. Lightly spoon flour into measuring cups, level with a knife. Combine flour together with the salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture forms into small course pebbles.
  4. Combine sour cream and juice in a small bowl, then add it to the flour mixture. Sprinkle surface with 1 tablespoon of ice water; toss with a fork until moist and crumbly. Repeat with remaining 2 tablespoons of ice water.
  5. Gently press dough into a 4-inch circle on plastic wrap, cover and chill in the refrigerator for 15 minutes.
  6. For hand pies, see assembly directions below.
For galette:
  1. Place dough on parchment paper on a flat surface. Cover with another piece of parchment paper and roll dough into a 13-inch circle. Place dough on a baking tray and keep in the in the refrigerator until ready to fill. See directions for assembly (below).
For Filling:
  1. In a large skillet, heat oil over medium-high heat. Add onion and diced potato. Cook for approximately 7 minutes. The potatoes should begin to soften.
  2. Add diced beef, and cook for about 5 minutes or until meat is no longer pink.
  3. Add tomato sauce, steak sauce, thyme, and water. Mix together, and then fold in cabbage.
  4. Cover dish and simmer until cabbage wilts (approximately 5 minutes). Add salt and pepper for taste.
Assemble:
Hand Pies:
  1. On a lightly floured surface divide dough into 4 equal portions, and roll or hand pat into circles or triangles (or follow directions for galette, placing dough between parchment paper or plastic wrap before rolling).
  2. Place dough on prepared baking sheet and fill one side of the dough with meat and potatoes (about 1/3 cup each). Fold dough over the meat and seal the edges together with a fork.
  3. Brush pastry with egg (optional). Cut a small vent in each piece, and bake for 10-12 minutes or until the crust is golden brown.
For galette:
  1. Place 13 inch round dough on prepared baking sheet and fill the center with cooked meat and potatoes, leaving 2 inches of the edge of the dough unfilled.
  2. Fold dough edges on top of the meat.
  3. Brush dough with egg (optional), and bake for 10-12 minutes or until the crust is golden brown.

Nutrition Information

Serving 1g Calories 688kcal (34%) Carbohydrates 52g (17%) Protein 41g (82%) Fat 30g (46%) Saturated Fat 12g (60%) Polyunsaturated Fat 14g (82%) Cholesterol 175mg (58%) Sodium 598mg (25%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 688

% Daily Value*

Serving 1g
Calories 688kcal 34%
Carbohydrates 52g 17%
Protein 41g 82%
Fat 30g 46%
Saturated Fat 12g 60%
Polyunsaturated Fat 14g 82%
Cholesterol 175mg 58%
Sodium 598mg 25%
Fiber 5g 20%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.