Mini Beef and Pea Hand Pies
Mini Beef and Pea Hand Pies
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 2 cloves garlic, minced
- 1 cup frozen peas, thawed
- 1/2 cup ricotta cheese
- 1/4 cup feta cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Hand Pies
- 1 sheet puff pastry, thawed according to package directions
- 1 egg, large, beaten
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Add the minced garlic to the skillet with the beef and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Remove the skillet from the heat. Stir in the thawed peas, ricotta cheese, crumbled feta cheese, salt, and black pepper. Mix well to combine.
⏱️ 3 min
- 5
Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a 3-4 inch round cutter (or a knife to cut squares), cut out 8-10 circles (or squares) from the pastry.
⏱️ 5 min
- 6
Place a spoonful of the beef and pea filling onto one half of each pastry circle/square. Do not overfill. Lightly brush the edges of the pastry with the beaten egg.
⏱️ 5 min
- 7
Fold the other half of the pastry over the filling to create a half-moon shape (or a triangle if using squares). Press the edges firmly with your fingers to seal, then crimp with a fork to ensure a tight seal.
⏱️ 5 min
- 8
Place the sealed hand pies on the prepared baking sheet. Brush the tops of each hand pie with the remaining beaten egg for a golden finish.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
⏱️ 25 min•🌡️ 400
- 10
Remove from the oven and let cool slightly before serving. These are delicious warm or at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Beef and Pea Hand Pies
For the Filling
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 2 cloves garlic, minced
- 1 cup frozen peas, thawed
- 1/2 cup ricotta cheese
- 1/4 cup feta cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Hand Pies
- 1 sheet puff pastry, thawed according to package directions
- 1 egg, large, beaten
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add the minced garlic to the skillet with the beef and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Remove the skillet from the heat. Stir in the thawed peas, ricotta cheese, crumbled feta cheese, salt, and black pepper. Mix well to combine.
⏱️ 3 min - 5
Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a 3-4 inch round cutter (or a knife to cut squares), cut out 8-10 circles (or squares) from the pastry.
⏱️ 5 min - 6
Place a spoonful of the beef and pea filling onto one half of each pastry circle/square. Do not overfill. Lightly brush the edges of the pastry with the beaten egg.
⏱️ 5 min - 7
Fold the other half of the pastry over the filling to create a half-moon shape (or a triangle if using squares). Press the edges firmly with your fingers to seal, then crimp with a fork to ensure a tight seal.
⏱️ 5 min - 8
Place the sealed hand pies on the prepared baking sheet. Brush the tops of each hand pie with the remaining beaten egg for a golden finish.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
⏱️ 25 min•🌡️ 400 - 10
Remove from the oven and let cool slightly before serving. These are delicious warm or at room temperature.
⏱️ 2 min