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Classic Minced Meat Hand Pies Recipe

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This savory minced meat hand pie recipe combines a flaky homemade shortcrust pastry with a flavorful, spiced beef filling. Perfect as an appetizer, snack, or even a hearty meal, these pies are easy to make and pack a punch of comforting flavor. Follow this complete guide for making the pastry and savory filling, and learn how to assemble and bake golden, delicious hand pies that the whole family will love.

Ingredients

For the Pastry:

  • 340 g plain flour
  • A pinch of salt
  • 150 g margarine (or butter, for richer flavor)
  • 3 to 4 tablespoons cold water

For the Filling:

  • 1 onion, finely chopped
  • 1 clove garlic, minced or crushed
  • 1 green pepper, chopped
  • 2 green chillies, finely chopped (adjust to taste)
  • 1 tablespoon oil
  • 250 g minced meat (beef recommended)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons tomato ketchup or tomato paste
  • 150 ml beef stock (or substitute with water)
  • 2 teaspoons plain flour
  • 1 to 2 tablespoons water (to mix with flour for thickening)
  • Salt and pepper to taste
  • 1 beaten egg (for glazing)

Instructions

Step 1: Prepare the Pastry

  1. Sift and Rub In: Sift the plain flour and salt into a large mixing bowl. Add the margarine (cut into small pieces). Rub the margarine into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  2. Form the Dough: Gradually add the cold water, a tablespoon at a time, mixing with a fork or your hands until a soft, pliable dough forms. Avoid overworking the dough.
  3. Chill: Wrap the dough in cling film and refrigerate for 30 minutes to allow it to rest and become easier to handle.

Step 2: Prepare the Filling

  1. Sauté Aromatics: In a skillet over medium heat, heat the oil. Add chopped onion, garlic, green pepper, and green chillies. Sauté for 3 to 4 minutes, until softened and fragrant.
  2. Cook the Mince: Add the minced meat to the pan. Cook until browned, breaking it up with a spoon. Season with salt, pepper, Worcestershire sauce, and tomato ketchup or paste.
  3. Add Liquid: Pour in the beef stock and simmer for about 5 minutes, allowing the flavors to blend.
  4. Thicken the Mixture: In a small bowl, mix the 2 tsp plain flour with 1 to 2 tablespoons of water until smooth. Stir the slurry into the meat mixture and cook for a few more minutes until thickened.
  5. Cool: Once thickened and well-seasoned, remove the filling from the heat and let it cool completely before assembling the pies.

Step 3: Assemble the Hand Pies

  1. Preheat Oven: Set your oven to 190°C (375°F) and prepare a baking tray lined with parchment paper.
  2. Roll and Cut: On a lightly floured surface, roll out the pastry dough to about 3mm thickness. Use a round cutter or small bowl to cut out circles (about 10-12 cm in diameter).
  3. Fill and Fold: Place a spoonful of the cooled mince filling in the center of each pastry round. Fold over into a half-moon shape and press the edges together firmly to seal. Use a fork to crimp the edges.
  4. Glaze: Place the hand pies on the prepared baking tray. Brush each pie with the beaten egg for a glossy, golden finish.
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Step 4: Bake

  1. Bake the hand pies in the preheated oven for 20–25 minutes, or until golden brown and crisp.
  2. Remove from the oven and allow to cool slightly on a wire rack.

Serving Suggestions

These savory hand pies are perfect on their own or paired with a simple green salad. You can also serve them with a dipping sauce like chutney, yogurt dip, or spicy tomato relish. They make a fantastic lunchbox filler or picnic treat.

Storage and Reheating

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze unbaked pies individually on a tray, then store in a freezer-safe bag. Bake from frozen at 190°C for 30–35 minutes.
  • Reheating: Reheat in a preheated oven at 180°C for 10–12 minutes or until heated through. Avoid microwaving to maintain the pastry’s crispness.

Tips for Success

  • Cool Filling: Always ensure the filling is cool before adding to the pastry to prevent sogginess.
  • Sealing: Use a bit of water on the pastry edge to help seal the pies tightly.
  • Shortcrust Tips: Handle pastry as little as possible to avoid tough dough. Cold margarine and water help maintain flakiness.

Variations

  • Cheesy: Add grated cheese to the mince filling for a richer taste.
  • Spicy: Increase the number of chillies or add a pinch of cayenne for a bolder kick.
  • Vegetarian Option: Substitute minced beef with lentils, mushrooms, or soy mince and use vegetable stock.

Conclusion

This classic minced meat hand pie recipe offers flaky pastry filled with a warm, hearty beef mixture that’s full of flavor. Easy to prepare and incredibly versatile, it’s a timeless dish that never fails to please. Whether you serve it as a light dinner, a party snack, or a grab-and-go lunch, these hand pies are bound to become a staple in your recipe collection.

Enjoy baking and savor every bite!