Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound beef stew meat, cubed
- 1 onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- In a large skillet over medium heat, add olive oil. Sauté the beef until browned on all sides, then remove and set aside.
- In the same skillet, cook onion, carrots, and celery until tender. Add garlic and cook for another minute.
- Return beef to skillet, add beef broth and thyme, season with salt and pepper. Simmer until mixture thickens into a rich filling.
- Preheat oven to 400°F (200°C). Roll out the dough on a floured surface and cut into circles or rectangles.
- Place filling on half of each dough piece, brush edges with beaten egg, fold, and crimp edges with a fork to seal.
- Place pies on a baking sheet lined with parchment, brush tops with egg wash, and bake for 20-25 minutes until golden brown.
- Cool slightly before serving. Optional: serve with sides like salad or vegetables.
Notes
- Ensure the filling is cooled before sealing to prevent soggy crust.
- Use a sharp cutter for neat edges.
- Egg wash gives a shiny, golden crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 hand pie (about 120g)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 570mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg