There’s something magical about holding a warm, golden hand pie—crisp layers giving way to a savory, juicy filling that tastes like home. These Beef and Tomato Hand Pies are my go-to when I crave nostalgia with a side of convenience. Picture this: tender ground beef simmered with sweet onions, garlic, and tomatoes, all hugged by a buttery, flaky crust that shatters with every bite. Whether you’re packing lunch for a hike or need a quick dinner after a long day, these pies are your edible security blanket.
Why This Recipe Works
- Flaky meets hearty: That perfect crust-to-filling ratio in every handheld bite.
- Meal prep hero: Make a batch, freeze ’em, and bake straight from frozen on chaotic weeknights.
- Endlessly adaptable: Swap in mushrooms, add cheese, or kick up the heat—it’s your kitchen, your rules.
- Foolproof for beginners: Detailed steps ensure even first-timers nail that bakery-quality crimp.
The Story Behind the Sauce
Hand pies are the original fast food—think medieval laborers munching on meat-filled pasties or Latin abuelas folding empanadas for family gatherings. My version leans into classic American diner vibes: a juicy beef filling with a tangy tomato punch, all wrapped up in a crust so flaky, you’ll swear it’s whispering secrets.
Essential Ingredients & Tools
Ingredients for the Dough
- 2½ cups all-purpose flour (spooned and leveled—no packed cups here)
- 1 tsp salt (because seasoning starts with the crust)
- 1 cup cold unsalted butter (cubed; the colder, the flakier)
- ½ cup ice water (add it slow—patience makes perfect pastry)
Ingredients for the Filling
- 1 lb ground beef (80/20 blend for that ideal juicy crumble)
- 1 small onion (diced fine; yellow for sweetness, white for punch)
- 2 cloves garlic (minced; fresh only—jarred garlic is a crime here)
- 1 cup diced tomatoes (canned with their juices or ripe Romas)
- 2 tbsp tomato paste (your umami booster)
- 1 tsp Worcestershire sauce (that je ne sais quoi depth)
- ½ tsp dried oregano (or fresh if you’re feeling fancy)
- Salt and pepper (season in layers—taste as you go!)
Tools You’ll Need
- Rolling pin (or an empty wine bottle in a pinch—we’ve all been there)
- Pastry cutter (or two knives crisscrossing like a culinary swordfight)
- Baking sheet (lined with parchment—no one likes scrubbing pans)
- Sharp knife or biscuit cutter (for those Instagram-worthy circles)
- Pastry brush (egg wash is the difference between dull and dazzling)
Serves: 8 | Prep: 30 min | Cook: 25 min | Total: 55 min
How to Make Beef and Tomato Hand Pies
- Make the Dough (Like a Pro)
In a big bowl, whisk 2½ cups flour and 1 tsp salt like you’re conducting an orchestra. Cut in 1 cup cold butter until it looks like sandy pebbles—those uneven bits are your ticket to flakiness. Drizzle in ½ cup ice water, a tablespoon at a time, mixing just until the dough holds together when you fist it. Overmixing is the enemy; think gentle caresses, not a wrestling match. Divide into two discs, wrap tight, and chill for 30 minutes (this lets the gluten relax and the butter firm up). - Cook the Filling (The Flavor Bomb)
Brown 1 lb ground beef in a skillet over medium heat, breaking it into tiny crumbles (no big chunks allowed). Drain the fat but keep a spoonful to sauté 1 small onion and 2 cloves garlic until they’re soft and fragrant—about 3–4 minutes. Stir in 1 cup tomatoes, 2 tbsp tomato paste, 1 tsp Worcestershire, and ½ tsp oregano. Let it simmer for 10 minutes until thick enough to mound on a spoon. Cool it completely (hot filling = soggy crust tragedy). - Assemble & Bake (The Grand Finale)
Roll one dough disc to ⅛-inch thick (the width of two stacked quarters). Cut into 6-inch circles (a bowl works in a pinch). Spoon 2 tbsp filling onto one half, leaving a ½-inch border. Fold, seal, and crimp the edges with a fork or get fancy with a twist (channel your inner empanada artist). Cut steam vents, chill for 15 minutes (keeps them from spreading), then bake at 375°F (190°C) for 20–25 minutes until golden. Rotate the pan halfway—even browning is non-negotiable.
Pro Technique
- Freeze your butter for 15 minutes before cutting it in—extra flakiness guaranteed.
- If the dough’s dry, spritz with water instead of adding more (less is more).
- Brush with egg wash (1 egg + 1 tbsp water) for that glossy, golden sheen.
Chef’s Wisdom
A tight seal keeps the filling where it belongs—inside the pie. Dab the edges with water before folding to act as glue. Press with a fork for a classic look, or fold and twist for a rope edge (steal this move from empanada masters). For an ultra-crisp bottom, bake on a preheated baking steel or stone—it’s like giving your crust a turbo boost.
A wet filling turns your crust into a sad, soggy mess. Simmer until no liquid pools when you drag a spoon through. If it’s still loose, sprinkle in 1 tbsp breadcrumbs to soak it up. For next-level flavor, deglaze the pan with 2 tbsp red wine, scraping up those browned bits (aka liquid gold).
- Overworking the dough: Handle it like a fragile ego—minimally. If it warms up, rechill for 10 minutes.
- Uneven pies: Weigh dough portions (60g each) and use a measuring spoon for filling—consistency is key.
- Bland filling: Make it a day ahead; flavors deepen overnight. Add 1 tsp smoked paprika or a dash of fish sauce for umami oomph.
Storage & Freshness Guide
- Room temp: Store in a paper bag for up to 8 hours (no plastic—steam is the enemy).
- Fridge: Cool completely, then airtight container for 3 days. Reheat at 350°F (175°C) for 10 minutes to revive the crunch.
- Freezer:
- Unbaked: Freeze on a tray, then bag with parchment between layers. Bake from frozen, adding 5–10 minutes.
- Baked: Wrap in foil, reheat at 375°F (190°C) for 15 minutes.
Nutrition Profile
Each pie is a hearty little package:
| Nutrient | Per Serving |
|---|---|
| Calories | 320 |
| Protein | 14g |
| Carbs | 25g |
| Fat | 18g |
| Fiber | 2g |
Ingredient Variations and Their Impact
- Turkey or chicken: Leaner but drier—add 1 tbsp olive oil or grated zucchini for moisture.
- Vegan: Lentils or mushrooms + coconut oil crust. Boost with ½ tsp miso paste.
- Gluten-free: 1:1 GF flour blend + ¼ tsp xanthan gum per cup for elasticity.
- Spicy: ½ tsp cayenne or diced jalapeño in the filling. Drizzle with hot honey post-bake.
- Cheesy: Fold in ½ cup Gruyère or feta. Sprinkle sesame seeds on top for crunch.
Perfect Pairings
Complementary Dishes
- Simple Green Salad: Toss baby greens with lemon vinaigrette and shaved radishes for a crisp, peppery contrast to the rich pies.
- Roasted Vegetables: Honey-Glazed Carrots or balsamic Brussels sprouts add caramelized sweetness that balances the savory filling.
Drinks
- Iced Hibiscus Tea: Its tartness cuts through the richness, cleansing the palate between bites.
- Light Pinot Noir: A red wine with enough acidity to complement the beef without overpowering it.
Something Sweet
- Vanilla Bean Ice Cream: A cool, creamy counterpoint to the warm, flaky pies.
- Berry Compote: Spoon over the pies for a fruity finish that echoes the tomato’s brightness.
FAQs
Can I use store-bought crust?
Sure, but homemade is worlds better. If you must, choose all-butter and roll it thinner.
How to avoid soggy bottoms?
- Pre-bake crusts for 5 minutes with pie weights.
- Dust dough with grated Parmesan or breadcrumbs before filling.
- Cool the filling completely—no exceptions.
Gluten-free option?
Yep! Use GF flour blend + 1 tsp Apple Cider vinegar for texture.
Best reheating method?
Oven at 350°F (175°C) for 10 minutes. Microwave works but sacrifices crispness.
Air fryer friendly?
Absolutely! Brush with oil, air-fry at 375°F (190°C) for 12–15 minutes.
How thin for the dough?
⅛-inch—like two stacked quarters. Too thick = bready, too thin = leaks.
Beef and Tomato Hand Pies: A Pocketful of Comfort
Make these irresistible Beef and Tomato Hand Pies with a flaky crust and rich, juicy filling. Perfect for meals on the go! Get the recipe now.
Ingredients
For the Dough
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2½ cups all-purpose flour
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1 tsp salt
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1 cup cold unsalted butter (cubed)
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½ cup ice water
For the Filling
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1 lb ground beef (80/20 blend)
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1 small onion (finely diced)
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2 cloves garlic (minced)
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1 cup diced tomatoes (canned or fresh)
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2 tbsp tomato paste
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1 tsp Worcestershire sauce
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½ tsp dried oregano
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Salt and pepper (to taste)
Instructions
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In a large bowl, whisk 2½ cups flour and 1 tsp salt. Cut in 1 cup butter until mixture resembles coarse crumbs. Gradually add ½ cup ice water until dough holds together. Divide into two discs, wrap, and chill for 30 minutes.01
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Brown 1 lb beef in a skillet over medium heat. Drain fat, reserving 1 tbsp. Sauté 1 small onion and 2 cloves garlic until soft. Stir in 1 cup tomatoes, 2 tbsp tomato paste, 1 tsp Worcestershire, and ½ tsp oregano. Simmer for 10 minutes until thickened. Cool completely.02
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Roll dough to ⅛-inch thickness. Cut into 6-inch circles. Spoon 2 tbsp filling onto one half, leaving a ½-inch border. Fold, seal, and crimp edges. Cut steam vents, chill for 15 minutes, then bake at 375°F for 20–25 minutes until golden.03
