Martha Stewart Beef and Cheddar Hand Pies

Martha Stewart Beef and Cheddar Hand Pies turn ground beef, sweet onion and sharp cheddar into flaky golden puff pastry turnovers in 1 hour 10 minutes. Save this easy handheld dinner for game day, potluck night or a cozy fall supper, because it's make-ahead friendly.

Let the beef filling cool completely before you stir in the cheddar and fill the pastry. Warm filling melts the butter in the puff pastry and leaves you with flat, greasy pies instead of crisp, flaky layers.

Martha stirs Worcestershire and Dijon mustard into the beef and onion, which gives the filling a tangy, savory depth that plain ground beef never has. She also freezes the shaped pies for 10 minutes before baking, so the pastry puffs up high instead of slumping in the oven.

Martha Stewart Beef and Cheddar Hand Pies

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

780

kcal

Browned beef and sweet onion get a tangy kick from Dijon and Worcestershire, then melt together with cheddar inside folded puff pastry. A quick chill before baking keeps the layers puffed, crisp and deeply golden.

Ingredients

• 1 pound ground beef (80 percent lean)
  

• 1 tablespoon minced garlic (from 2 cloves)
  

• 1 large onion, halved and thinly sliced (3 cups)
  

• 2 tablespoons Worcestershire sauce
  

• 2 teaspoons Dijon mustard
  

• Coarse salt and freshly ground pepper
  

• 6 ounces cheddar, shredded (2 cups)
  

• 1 sheet (12 ounces) frozen puff pastry, thawed
  

• All-purpose flour, for dusting
  

• 1 large egg, lightly beaten
  

• Roasted broccoli rabe or other green vegetable, for serving
  

Directions

• Brown the filling: Heat a large nonstick skillet over high heat, then add 1 pound ground beef, 1 tablespoon minced garlic and 1 large sliced onion. Cook, stirring occasionally, for about 7 minutes until everything starts to brown.
• Season the beef: Stir in 2 tablespoons Worcestershire sauce and 2 teaspoons Dijon mustard, then season with salt and pepper. Remove the skillet from the heat and let the mixture cool completely before folding in 6 ounces shredded cheddar.
• Preheat and roll: Preheat the oven to 425°F. Roll the thawed puff pastry sheet out on a lightly floured surface to a 14-inch square, then cut it into four 7-inch squares.
• Fill the pastry: Place a quarter of the beef mixture on each pastry square. Brush the edges with the lightly beaten egg, then fold one corner over each pie to form a triangle.
• Seal and vent: Press the edges firmly to seal, then set the pies on a parchment-lined baking sheet. Brush the tops with more egg and cut 2 vents in each one.
• Freeze briefly: Pop the baking sheet in the freezer for 10 minutes. That quick chill firms up the butter in the pastry so the layers puff instead of melting.
• Bake and serve: Bake the pies until golden brown, about 20 minutes. Serve them warm with roasted broccoli rabe or another green vegetable on the side.

Tools for this recipe

• Nordic Ware half sheet pan, J.K. Adams French rolling pin, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these beef and cheddar hand pies ahead of time?

Cook the filling and let it cool, then store it in the fridge for up to 2 days. You can also assemble the pies, skip the egg wash, and freeze them on the baking sheet, then bake from frozen with a few extra minutes.

How do I store and reheat leftover hand pies?

Keep cooled pies in an airtight container in the fridge for up to 3 days. Reheat them on a baking sheet in a 350°F oven for about 10 minutes, since the microwave turns the pastry soft.

Can I use a different cheese or meat?

Gruyere, Swiss or pepper jack all melt well in place of the cheddar. Ground turkey or ground lamb works for the beef, though leaner meat can taste drier, so add a splash more Worcestershire.

What can I use if I don't have a nonstick skillet?

A stainless steel or cast iron skillet works fine here. Just keep the heat high and stir often so the onions and beef brown instead of sticking.

Why did my hand pies leak or turn out soggy?

The most common cause is filling that was still warm, which melts the pastry and makes it greasy. Overfilling or a weak seal also lets the cheese escape, so keep each portion to a quarter of the mixture and press the edges firmly.