Beef & Vegemite Handheld Pies
Beef & Vegemite Handheld Pies
Ingredients
For the Pie Filling
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef, 80/20 lean
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 teaspoon Vegemite
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
- 1 teaspoon salt
For Assembly and Glaze
- 1 egg, large, beaten
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
While the dough chills, prepare the filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 4
Add the minced garlic and cook for another minute until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 5
Stir in the all-purpose flour and cook for 1 minute, stirring constantly. Gradually pour in the beef broth, stirring to prevent lumps. Add the Vegemite, Worcestershire sauce, tomato paste, dried thyme, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, or until the sauce has thickened and the flavors have melded. Taste and adjust seasoning if needed. Let the filling cool completely.
⏱️ 20 min
- 6
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 7
On a lightly floured surface, roll out one disc of pie dough to about 1/8-inch thickness. Using a 5-inch round cutter (or a bowl/lid as a guide), cut out four circles. Repeat with the second disc of dough to get another four circles, for a total of eight circles.
⏱️ 10 min
- 8
Place four of the dough circles on the prepared baking sheet. Spoon about 1/3 cup of the cooled beef filling onto the center of each circle, leaving a 1/2-inch border.
⏱️ 5 min
- 9
Brush the edges of the dough circles with the beaten egg. Place the remaining four dough circles on top of the filling. Press down gently around the edges to seal, then use a fork to crimp the edges securely.
⏱️ 5 min
- 10
Cut two small slits in the top of each pie to allow steam to escape. Brush the tops of the pies with the remaining beaten egg.
⏱️ 2 min
- 11
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for a few minutes before serving.
⏱️ 25 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Beef & Vegemite Handheld Pies
For the Pie Filling
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef, 80/20 lean
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 teaspoon Vegemite
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
- 1 teaspoon salt
For Assembly and Glaze
- 1 egg, large, beaten
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
While the dough chills, prepare the filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min - 4
Add the minced garlic and cook for another minute until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 5
Stir in the all-purpose flour and cook for 1 minute, stirring constantly. Gradually pour in the beef broth, stirring to prevent lumps. Add the Vegemite, Worcestershire sauce, tomato paste, dried thyme, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, or until the sauce has thickened and the flavors have melded. Taste and adjust seasoning if needed. Let the filling cool completely.
⏱️ 20 min - 6
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 7
On a lightly floured surface, roll out one disc of pie dough to about 1/8-inch thickness. Using a 5-inch round cutter (or a bowl/lid as a guide), cut out four circles. Repeat with the second disc of dough to get another four circles, for a total of eight circles.
⏱️ 10 min - 8
Place four of the dough circles on the prepared baking sheet. Spoon about 1/3 cup of the cooled beef filling onto the center of each circle, leaving a 1/2-inch border.
⏱️ 5 min - 9
Brush the edges of the dough circles with the beaten egg. Place the remaining four dough circles on top of the filling. Press down gently around the edges to seal, then use a fork to crimp the edges securely.
⏱️ 5 min - 10
Cut two small slits in the top of each pie to allow steam to escape. Brush the tops of the pies with the remaining beaten egg.
⏱️ 2 min - 11
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for a few minutes before serving.
⏱️ 25 min•🌡️ 400