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Savory handheld pies featuring seasoned ground beef, melted cheddar cheese, and mixed vegetables wrapped in a flaky pie crust. Perfect for snacks, appetizers, or quick meals.

  • Total Time: 45 minutes
  • Yield: 8-10 hand pies 1x

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 package (2 sheets) refrigerated pie crusts
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Heat a large skillet over medium heat and brown the ground beef for 5–7 minutes, breaking it up as it cooks.
  3. Drain excess fat from the skillet.
  4. Add finely chopped onion and minced garlic to the beef; sauté until onion is translucent, about 3–4 minutes.
  5. Stir in frozen mixed vegetables, Worcestershire sauce, salt, black pepper, paprika, and dried oregano; cook until vegetables thaw and moisture reduces, about 4–5 minutes.
  6. Remove skillet from heat and let the filling cool for 3–5 minutes.
  7. Fold in shredded cheddar cheese until evenly combined.
  8. Unroll refrigerated pie crusts on a lightly floured surface and cut 5–6 inch circles using a round cutter or bowl.
  9. Spoon about 1½–2 tablespoons of filling into the center of each dough circle.
  10. Moisten edges with water, fold dough into a half-moon, press edges firmly and crimp with a fork to seal.
  11. Arrange assembled pies on the lined baking sheet.
  12. Brush tops and edges with beaten egg.
  13. Cut small slits on top of each pie to vent steam.
  14. Bake for 20–25 minutes until golden and flaky, checking at 20 minutes to prevent overbrowning.
  15. Cool pies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Drain cooked beef well to avoid soggy crusts., Let filling cool before adding cheese and filling dough to prevent early melting of cheese and difficult dough handling., Do not overfill the pies; about 1½ to 2 tablespoons per pie prevents spills during baking., Seal edges tightly and crimp well to keep filling contained., Brush egg wash on edges and tops for a golden finish and better sealing., Cut small steam vents on top to release hot air and prevent soggy filling., Bake on a preheated baking sheet or on the lowest rack initially for a crisper bottom crust., Variations include swapping cheddar for pepper jack, Monterey Jack, or sharp cheddar; using puff pastry or empanada dough instead of pie crust; using ground turkey, chicken, plant-based meat, or vegetarian alternatives like mushrooms and lentils., Store baked pies in airtight container in fridge up to 3-4 days., Freeze unbaked pies on parchment-lined tray until firm before bagging; bake straight from frozen at 400°F, adding 8-12 minutes to time., Reheat pies in oven or toaster oven at 350°F for best crispness; avoid microwaving alone to prevent sogginess., Homemade or gluten-free pie crusts can be substituted; adjust baking time as needed.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 hand pie
  • Calories: Approximately 280 calories per serving
  • Fat: 14g per serving
  • Carbohydrates: 20g per serving
  • Protein: 18g per serving