This hearty meat hand pie recipe is a simple mix of beef and potatoes with savory spices wrapped in a flaky homemade pie dough. Have you had mini pies that you are able to eat right from your hands? They’re great for a grab and go meal or when everyone is eating at different times.
In fact, I like to made a couple of batches to freeze for a quick mid-week dinner option. In a rush to get dinner on the table? Use the same ingredients and make a rustic galette!
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Meat Pie Recipe with Potatoes
This is a classic meat pie and instead of using a lamb or ground beef filling we cook beef sirloin with diced potatoes and cabbage in place of a vegetable mix. If you love a savory filling in a Shepherd’s Pie, then your family will also enjoy this delicious recipe.
Kids between school events? This is a great meal to make sure they get a nutritious meal before their busy schedule.
I’ve been thinking about making a beef & potato pie with a pastry dough for awhile, but I couldn’t decide if I should make a galette or hand pies, so I made both.
Both are hearty and look somewhat rustic. You know, kind of like what Ma would cook for her cowboy after a hard day on the ranch!
Ingredients need to make hand pies
Before you get started, here is an ingredient checklist when grocery shopping:
- All-purpose flour – You can also use a gluten free 1 to 1 baking flour.
- Unsalted frozen butter – I always use unsalted and add salt to taste. You want very cold butter. This contributes to developing a flaky crust.
- Sour cream – This also enhances the dough adding to the tender flakes. You can use a lower fat if you want, but I stick with full fat sour cream for this recipe.
- Fresh lemon juice
- Ice water – this helps bind the ingredients together
- Egg, whisked – this is to brush egg wash over the dough once the hand pie if formed.
Savory Meat Filling
- Oil (vegetable or olive) to cook with
- Russet potato – this adds some bulk to the hand pies. Plus, hello! Meat with potatoes is the ultimate comfort food duo!
- Onion, finely chopped
- Beef sirloin – Purchase either a roast or steaks and then dice before cooking.
- Cabbage, finely shredded
- Tomato sauce or tomato paste. To use tomato paste you will need to add additional water.
- A-1 steak sauce or Worcestershire sauce
- Spices fresh thyme, salt and black pepper
How to make Savory Pies
First, I want to assure you that this recipe is not hard to make, but if you are short on time you can have some pre-made dough options below. Also, instead of making 4 hand pies you can make a galette.
Step 1 – Make Pastry Dough
Lightly spoon flour into measuring cups, level with a knife. Whisk 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. Combine sour cream and juice in a small bowl, them 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 cold water until the dough comes together into one flattened large disk. Cover dough with plastic wrap and place in the refrigerator for 15 minutes.
For hand pies:
Divide dough into 4 equal portions and gently form with your hand four or roll with a rolling pin 4 to 6-inch circles on parchment paper. Cover and place in the refrigerator until the meat filling has been prepared.
Place a large piece of parchment paper on a flat surface. Remove the chilled dough from the plastic and place on prepared parchment paper. Cover dough with an additional parchment paper. Roll dough into a 13-inch large circle. Place dough in the refrigerator until ready to assemble.
Step 2 – Prepare Meat Pie Filling:
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. Add beef, and cook for about 5 minutes or until meat is no longer pink. Add tomato sauce, steak sauce, thyme, and water. Mix together, and then fold in cabbage. Cover dish and simmer until cabbage wilts (approximately 5 minutes). Add salt and pepper for taste.
Step 3 Assemble Hand Pies or Galette:
Place prepared dough a a baking sheet and fill one side of the dough with meat and potatoes (about 1/3 cup each). Fold dough over the meat and press edges together with a fork. With a small pastry brush lightly coat the pastry dough with egg wash (optional). Cut a small vent in each piece, and bake for 10-12 minutes or until the crust is golden brown.
Place cold large 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. Fold dough edges on top of the meat. Brush pastry with egg wash (optional), and bake for 10-12 minutes or until the crust is golden brown. See this Savory Galette Recipe for helpful tips on making a galette.
Pie Dough Options
Although making your own pie crust is fairly easy, you do have some options when making meat hand pies by using pre-made dough. here are some options:
- Pre-made pie dough – pick up your favorite brand from your grocery store. No shame in this at all! Do what works best for you.
- Puff pastry – Is rich tasting like a homemade pastry dough, assuming the main fat is butter. Although puff pastry is often used for sweet pastries you can use it for savory dishes too. It also may be more difficult to crimp the edges for hand pies. This would work better for a savory galette.
- Phyllo dough – This dough is thin layers made with little fat. Instead of pressing the edges with a fork you may want to seal the edges with an egg wash.
- Low carb coconut flour pie crust – To lower the carbs you can make a low carb crust by removing the sweetener and vanilla extract for a savory dish. This crust isn’t your typical flaky pie crust, but it’s great for those that are watching their carbohydrate intake.
Is there a low carb option?
This recipe isn’t really made for low carb followers. It’s a meat and potatoes kind of meal that my husband grew up with. However, to make it lower carb you can make the following updates. As mentioned above, use a grain free crust like this low carb coconut flour pie crust or you can even use this Fat Head Pizza Dough. Instead of a potato add cooked cauliflower. Sound yummy?
Can these be made with ground beef?
Yes! In fact, using ground beef is another economical way to make these hand pies. Replace the beef sirloin for ground beef. The remaining ingredients will be the same. Although, depending on the amount of fat in the ground beef, you may want to cook separately, drain, and then add to the potatoes and onions before folding in the remaining ingredients.
Can you Freeze Meat Hand Pies?
Yes! You can freeze for up to three months. There are two methods you can choose from. Freeze the hand pies before baking or freeze fully cooked meat pies.
To freeze before baking, assemble the hand pies, then place on a baking sheet and flash freeze. Place in the freezer for 30 minutes or until the dough is firm to the touch. Remove from the freezer and wrap each hand pie in plastic wrap, then aluminum foil or freezer paper before placing in a freezer bag or freezable container.
To freeze cooked meat hand pies, cool baked pies on a baking rack. When the meat pies reach room temperature , then place in the freezer and follow the same method as above.
For both options, reserve topping each pie with the egg wash. However, once you reheat or cook for the first time out of the freezer, add a little egg wash to the top of each pie. The precooked hand pies will have a darker crust with a second coat of egg wash.
To reheat, unwrap each pie and place on a baking sheet lined with parchment paper. Bake at 350°F degrees for 30-40 minutes.
Can you cook Meat Pies in an Air Fryer?
Yes! Instead of baking hand meat pies in the oven, you can air fry these pies. Lightly brush egg wash over the pies, then place in a single layer in the basket of the air fryer. Cook at 350°F degrees for 10-12 minutes.
More Savory Dishes to try
Craving some more savory meals? Be sure to check out these recipes too:
- Stuffed Acorn Squash – Quick and easy acorn squash filled with sausage, kale, chopped leeks, and pecans for a complete healthy meal.
- Chicken and Butternut Squash – One pan Indian inspired dish. This healthy meal is ready in 30 minutes.
- Italian Sausage Soup – Hearty soup made with sausage and orzo. Make on the stovetop on in an Instant Pot.
Hand Pies or Galette?
You have the option to make 4 hand pies (one pie crust) or if you are in a crunch for time, then make a rustic galette! Let me know what you try. Homemade pie crust (worth it!) or trying a pre-made pastry dough?
How cute would these hand pies be tucked into a lunch bag? VERY.
You know everyone will be envious of a lunch with meat and potato hand pies, especially if you add a dessert and tuck in some Glazed Apple Pie Cookies.
Beef and Potato Hand Pies
Pastry for 1 pie crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons unsalted butter chilled and diced in small pieces
- ¼ cup sour cream
- 1 tablespoon fresh lemon juice
- 3 tablespoons ice water
- 1 egg whisked (wash optional)
- 1 tablespoon oil vegetable or olive
- 1 large russet potato peeled and diced into small chunks
- 1 small onion finely chopped
- 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 fresh thyme
- 1/2 cup water
- Salt and pepper
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- For Pastry: Pastry dough will make one galette or 4 hand pies.
- 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.
- 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.
- Gently press dough into a 4-inch circle on plastic wrap, cover and chill in the refrigerator for 15 minutes.
- For hand pies, see assembly directions below.
- 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).
- 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.
- Add diced beef, and cook for about 5 minutes or until meat is no longer pink.
- Add tomato sauce, steak sauce, thyme, and water. Mix together, and then fold in cabbage.
- Cover dish and simmer until cabbage wilts (approximately 5 minutes). Add salt and pepper for taste.
- 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).
- 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.
- 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.
- 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.
- Fold dough edges on top of the meat.
- Brush dough with egg (optional), and bake for 10-12 minutes or until the crust is golden brown.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe was first shared February, 2014. It has been updated with new photos and step by step instructions, August, 2021.