Beef and Potato Pastry Pies

Introduction

These hand pies use cubed roast beef, cooked potatoes, and beef broth for a filling that stays substantial without needing a long stovetop cook. You roll the pastry into four small rounds, seal them with a fork, and bake until golden brown in 20 to 25 minutes. They fit a simple dinner, packed lunch, or a way to use leftover beef and potatoes.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 2 cups (400 g) cubed cooking roast beef, in ¼-inch (65 mm) pieces
• 1½ cup (350 mL) cubed cooked potatoes
• 1 cup (240 mL) beef broth
• ½ cup (120 mL) diced cooked onion
• 1 tablespoon (15 mL) parsley
• ¼ teaspoon (1 mL) thyme
• ½ teaspoon (3 mL) salt
• ⅛-¼ teaspoon (1-3 mL) pepper
• Pastry for double crust pie (9-inch or 22 cm)
• Half and half cream

Instructions

1. Preheat oven to 450°F (230°C).
2. Combine beef, potatoes, broth, onion, parsley, thyme, salt, and pepper. Set aside.
3. On a lightly floured surface, roll out ¼ of the pastry into an 8-inch (20 cm) circle.
4. Mound 1 cup (240 mL) of filling on half of circle.
5. Moisten edge of pastry with water.
6. Fold dough over filling. Crimp edges with fork to seal.
7. Place on ungreased baking sheet.
8. Repeat with remaining pastry and filling.
9. Cut slits in top of each completed pastry.
10. Brush tops with cream.
11. Bake 20 to 25 minutes or until golden brown.

Variations

• Swap the thyme for rosemary if you want a stronger, more piney herb flavor that stands out more against the beef.
• Replace the pie pastry with puff pastry for a lighter, flakier crust with more lift and less crumbly bite.
• Change the shape from four hand pies to one full pie by using the same filling in a 9-inch pie dish; you get a lower crust-to-filling ratio and a more sliceable result.
• Replace part of the potatoes with cooked diced carrots or peas for a slightly sweeter filling and more texture contrast.

Tips for Success

• Keep the beef and potatoes close to the stated small dice so the filling sits evenly and the pastry folds without tearing.
• Drain off any excess liquid if the filling looks very wet after mixing; too much broth can make the bottom crust soft.
• Moisten only the outer edge of the pastry, not the whole surface, so the seam seals without getting gummy.
• Cut the slits before brushing with cream so the vents stay open and steam can escape cleanly.
• Bake until the tops are clearly golden, not just pale beige, so the pastry is cooked through at the seam and along the bottom.

Storage and Reheating

Store cooled pies in an airtight container in the fridge for up to 4 days. For longer storage, wrap each pie tightly and freeze in a freezer-safe container or bag for up to 2 months.

Reheat in a 350°F (175°C) oven on a baking sheet for 10 to 15 minutes from the fridge, or 20 to 25 minutes from frozen, until hot in the center. You can microwave them for 1 to 2 minutes, but the crust will soften.

FAQ

Can you use leftover roast beef for this?

Yes. Dice it small so it distributes evenly and warms through before the pastry overbakes.

Can you make the filling ahead of time?

Yes. Mix the filling up to 1 day ahead, cover, and refrigerate it so assembly goes faster.

Can you use store-bought pie dough?

Yes. Roll each portion to about an 8-inch circle so the filling amount and bake time stay close to the original method.

Can you make these without dairy?

Yes. Use a dairy-free pastry and brush the tops with an unsweetened dairy-free milk or cream alternative; the crust will brown a little less deeply.