Martha Stewart Beef and Potato Hand Pies

Martha Stewart Beef and Potato Hand Pies are flaky puff pastry triangles with spiced ground beef, diced Yukon Gold potato and golden raisins, ready in 60 minutes. They're an easy dessert-style handheld treat for game day, potluck night or a cozy fall weeknight, and they're make-ahead friendly.

Brown the beef until it takes on real color, because that browning is where most of the savory flavor comes from. Pull it off the heat too early and the filling tastes flat against the buttery pastry.

Martha stirs smoked paprika and sweet golden raisins into the beef and potato filling, which gives each pie a smoky, slightly sweet bite. She also uses store-bought puff pastry cut into squares, so you get a flaky crust without making dough.

Martha Stewart Beef and Potato Hand Pies

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

380

kcal

Crisp, puffed pastry gives way to a smoky, savory filling of beef, tender potato and sweet raisins. Each triangle bakes until golden and flaky, so you can eat it right out of your hand.

Ingredients

• 1 tablespoon extra-virgin olive oil
  

• 1 small yellow onion, diced medium
  

• Coarse salt and ground pepper
  

• 2 garlic cloves, minced
  

• 1/2 pound ground beef
  

• 1 tablespoon smoked paprika, plus more for sprinkling
  

• 1 medium Yukon Gold potato, diced medium
  

• 1/2 cup golden raisins
  

• All-purpose flour, for dusting
  

• 2 sheets frozen puff pastry, thawed
  

Directions

• Preheat and cook onion: Preheat the oven to 400 degrees, then heat 1 tablespoon olive oil in a large skillet over medium-high. Cook 1 diced onion with salt and pepper for 5 minutes until translucent, then add 2 minced garlic cloves for 30 seconds.
• Brown the beef: Add 1/2 pound ground beef and cook for 5 minutes, breaking it up with a wooden spoon until browned. Stir in 1 tablespoon smoked paprika, 1 diced Yukon Gold potato and 1/2 cup golden raisins, then season to taste and take the pan off the heat.
• Cut the pastry: Gently roll out 2 thawed puff pastry sheets on a lightly floured surface to smooth the creases. Then cut each sheet into 4 squares.
• Fill and fold: Spoon 1/3 cup of the beef mixture into the center of each square. Brush the edges lightly with water, fold over the filling into triangles, press to seal and sprinkle with a little more paprika.
• Bake the pies: Move the pies to two parchment-lined rimmed baking sheets and bake for 20 to 25 minutes. They're ready when the pastry turns golden and puffed.
• Cool and serve: Let the pies cool for 10 minutes before serving. That rest keeps the hot filling from spilling out and lets the pastry stay crisp.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO silicone pastry brush, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these hand pies ahead of time?

You can assemble them a day early and keep them covered in a single layer in the fridge until baking time. That makes them a handy choice when you're feeding a crowd.

Can I swap the golden raisins for something else?

Dried currants or chopped dried apricots work in the same amount, since they give a similar sweet contrast to the smoky beef. You can also leave the fruit out, though the filling will taste less balanced.

How should I store and reheat leftover hand pies?

Keep baked pies in an airtight container in the fridge for up to 3 days. Reheat them in a 350 degree oven for about 10 minutes so the pastry crisps up again, because the microwave makes it soft.

Can I use ground turkey or lamb instead of beef?

Ground turkey or lamb both work with the same smoked paprika and potato. Lamb is richer, so you may want to drain a little fat from the skillet before you fill the pastry.

What's the most common mistake with hand pies?

Overfilling is the big one, because too much filling pushes through the seams as the pastry puffs. Stick to about 1/3 cup per square and press the edges firmly after brushing them with water.