Best Steak Hand Pie Recipes

STEAK AND ALE HAND PIES

Steps:

• Season steak cubes with salt and pepper and preheat a large saucepan or Dutch oven over medium-high heat. Sear cubes in canola oil for 3-4 minutes, reduce heat to medium, add onions and garlic; continue to sear 2 minutes. Add beef broth and Worcestershire sauce, turn heat down to low and simmer 20 minutes.
• In a small pitcher, whisk together beer and corn starch to create a slurry. Pour into beef and stir over medium heat to thicken the mixture, 2 minutes. Turn off heat, add frozen vegetables and potatoes, and allow to cool while preparing dough.
• Preheat oven to 400°F. Flour a work surface and roll out each of the eight biscuit dough portions into 7-inch rounds.
• Measure 1/2-cup of stew into the dough rounds. Brush the edge of the dough with egg wash half way around the circumference of the dough then fold over the other edge of the dough to form half circles. Using the tines of a fork, gently crimp the folded edge to seal. Puncture the top of the dough 3-4 times with the fork to allow steam to escape while baking.
• Brush each hand pie with remaining egg wash and arrange on a sheet pan. Bake for 15 minutes. Allow to cool before serving.

BEEF AND CHEDDAR HAND PIES

Steps:

• Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
• Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
• Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

STEAK PIE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
• Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.