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–+ servings

Minced Beef and Onion Hand Pies

Eleanor Craig
Inspired by traditional British meat pies, these Minced Beef and Onion Hand Pies are a comforting, portable take on a pub classic. Encased in golden, flaky pastry and filled with savory spiced beef and sweetly sautéed onions, they’re hearty enough for dinner yet perfect for a packed lunch. This dish blends rustic charm with refined technique—ideal for both nostalgic family meals and upscale casual entertaining.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine British
Servings 6 pies
Calories 633 kcal

Equipment

Large skillet
Mixing Bowl
Mixing bowls
Rolling Pin
Baking sheet
parchment paper
Pastry brush
sharp knife
Wooden spoon

Ingredients
 
 

For the Filling

  • Glass bowl of olive oil isolated on white background1 tbsp olive oil - extra virgin
  • Raw meat mince1 lb ground beef - 85% lean preferred
  • Ripe yellow onion on a white background1 cup yellow onion - finely diced
  • garlic2 cloves garlic - minced
  • 1 tbsp Worcestershire sauce
  • White bowl with Dijon Mustard1 tsp Dijon mustard
  • Spoon with tomato paste isolated on white background1 tbsp tomato paste
  • Bowl of beef bone stock⅓ cup beef stock - low sodium
  • Ground black pepper pile, paths, top½ tsp ground black pepper - freshly ground
  • Kosher salt½ tsp kosher salt

For the Pastry

  •  
    2 sheets puff pastry - store-bought ; thawed if frozen
  • chicken egg1 medium egg - beaten with 1 tbsp water for egg wash

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large skillet over medium heat, add olive oil. Once shimmering, add the onions and cook until soft and golden, about 5–7 minutes.
  • Add garlic and cook for 1 minute until fragrant. Add ground beef, breaking it apart with a wooden spoon. Cook until browned through, 6–8 minutes.
  • Stir in tomato paste, Dijon mustard, Worcestershire sauce, salt, pepper, and beef stock. Cook for another 5 minutes until slightly thickened. Allow to cool.
  • Roll out the puff pastry on a lightly floured surface. Divide each sheet into 3 rectangles. Spoon 2 to 3 tablespoons of filling onto one half of each rectangle, leaving a border.
  • Brush edges with egg wash. Fold the pastry over to create a half-moon shape or rectangle. Press edges to seal with a fork. Transfer to baking sheet.
  • Brush the tops of the pies with more egg wash. Cut a small vent on top of each pie with a sharp knife.
  • Bake pies for 20–25 minutes until golden brown and puffed. Let cool 5 minutes before serving.

Notes

  • Use pre-made shortcrust pastry if you prefer a sturdier pie with a more traditional texture.
  • Add a touch of grated cheese (like sharp cheddar) inside the filling for extra warmth and richness.
  • Filling can be made up to 2 days ahead—cool and refrigerate, then reheat slightly before assembling pies to prevent soggy bottoms.
  • Make it vegetarian by swapping the beef with finely chopped mushrooms and lentils.

Nutrition

Calories: 633kcalCarbohydrates: 41gProtein: 23gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.5gCholesterol: 76mgSodium: 552mgPotassium: 423mgFiber: 2gSugar: 2gVitamin A: 85IUVitamin C: 3mgCalcium: 36mgIron: 4mg
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