Print

Crispy Mini Irish Beef Hand Pies

crispy mini Irish beef hand pies - featured image
Print Recipe

These crispy mini Irish beef hand pies feature a flaky, buttery pastry crust filled with a savory, slow-cooked Irish beef filling. Perfect for cozy nights, potlucks, or festive occasions, they deliver nostalgic comfort in every bite.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (225g) unsalted butter, cold and cubed
  • 6–8 tbsp (90-120ml) cold water
  • 1 tsp salt
  • 1 large egg (for egg wash)
  • 1 lb (450g) ground beef (80/20 preferred)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large carrot, finely diced
  • 1 celery stalk, finely diced
  • ½ cup (120ml) beef broth
  • ¼ cup (60ml) stout beer (optional)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme, chopped (or ½ tsp dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil

Instructions

  1. Make the Pastry Dough: In a large bowl, whisk together flour and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add cold water, 1 tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Prepare the Filling: Heat olive oil in a skillet over medium heat. Add onion, garlic, carrots, and celery; sauté for about 5 minutes until softened. Add ground beef, breaking it up, and cook until browned, about 7-8 minutes. Stir in tomato paste, beef broth, stout beer, Worcestershire sauce, and thyme. Simmer gently for 10-12 minutes until thickened. Season with salt and pepper. Remove from heat and let cool slightly.
  3. Roll Out the Dough: On a lightly floured surface, roll chilled dough to ¼-inch thickness. Cut out 4-inch diameter circles using a round cutter. Gather scraps, reroll, and repeat.
  4. Assemble the Hand Pies: Place a heaping tablespoon of filling in the center of each dough circle. Brush edges with water, fold dough over to form a half-moon, and press edges firmly with a fork to seal.
  5. Prepare for Baking: Place hand pies on parchment-lined baking sheet. Beat egg and brush over tops. Cut a small slit in each pie to allow steam to escape.
  6. Bake: Preheat oven to 400°F (200°C). Bake pies for 20-25 minutes until deep golden and crispy. Watch closely after 18 minutes to avoid burning.
  7. Cool and Serve: Let pies cool on a rack for 10 minutes before serving to set filling and keep crust crispy.

Notes

Keep butter and water cold for flaky pastry. Vent pies with a small slit to prevent bursting. Chill dough before rolling. If filling is too wet, cook down longer. Egg wash can be applied twice for extra shine. Freeze raw pies on a tray before bagging for best results.

Nutrition

Keywords: Irish beef hand pies, mini hand pies, flaky pastry, beef pies, comfort food, savory hand pies, easy beef recipe

Find it online: https://lucydishes.com/crispy-mini-irish-beef-hand-pies-recipe-easy-homemade-flaky-pastry-crusts/