Steakhouse-Style Flaky Beef Hand Pies
Buttery, golden, and packed with rich flavor, these Steakhouse-Style Flaky Beef Hand Pies are the ultimate savory comfort food. Made with a seasoned beef & mushroom filling and wrapped in a crisp, flaky pastry crust, this easy homemade hand pie recipe is perfect for dinner, meal prep, or game day entertaining.
other additions to these steakhouse-style hand pies:
- freshly grated cheddar
- sautéed leeks
- boursin
- grated gruyere for a more elevated taste!
- shredded mozzarella
should puff pastry be thawed before using?
Yes. Thaw it in the refrigerator until pliable but still cold; if it’s too warm, it becomes sticky and won’t puff properly.
why didn’t my puff pastry rise?
The pastry was likely too warm, rolled too thin, or baked at too low a temperature. Puff pastry needs high heat (usually 400–425°F / 200–220°C) to create steam and layers.
should i poke holes in puff pastry?
Only for recipes where you don’t want full puffing, like tart bases. For hand pies, avoid docking so the pastry stays light and flaky.
why is the bottom of my puff pastry soggy?
This can happen if the filling is too wet or not cooled. Use thick fillings, chill assembled pastries before baking, and bake on a hot, preheated sheet pan.
Cook with me!
Steakhouse-Style Flaky Beef Hand PIes
Ingredients
- 2 sheets Frozen Puff Pastry thawed
- 1 Sweet Onion finely chopped
- 3 Garlic Cloves minced
- 2 tbsp. Olive Oil
- 1 lb. Ground Beef
- 1 tsp. Fine Sea Salt
- 1/2 tsp. Crushed Black Pepper
- 8 oz. Baby Bella Mushrooms washed and sliced
- 1 tbsp. Fresh Thyme Leaves
- 1 tbsp. Worcestershire sauce
- Egg beaten
- Sesame Seeds for garnishing
Instructions
- Place a large skillet over medium high heat. Add the olive oil to warm up until glistening, about 1 minute.
- Add the chopped onion and minced garlic to saute for 2-3 minutes, until tender and fragrant.
- Add the ground beef, season with the salt and black pepper, then saute until browned, about 5-7 minutes. Break up the meat with a wooden spoon.
- Add the thinly sliced mushroom, Worcestershire sauce, and thyme to cook until all moisture from the mushrooms has evaporated, about 4-5 minutes.
- Remove from heat to cool for 20-30 minutes, until room temperature.
- Preheat oven to 425F. Line large baking pan with parchment paper.
- Dust the parchment paper lightly with flour.
- Place one sheet of thawed puff pastry on the baking pan. Slice into 4-6 equal squares/rectangles.
- Add a generous serving of the cooled beef filling into the center of each.
- On a lightly floured surface, divide the remaining puff pastry sheet into similar sizes to match the others. Place on top of each filled puff pastry square. Crimp the edges with a fork. Score the top with 2-3 small slits on top.
- Place the baking pan in the freezer for 10-15 minutes.
- Afterwards, brush each top with an egg wash then sprinkle with sesame seeds.
- Bake until deeply golden brown, about 20-25 minutes. Best enjoyed while warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Amazing recipe! Saw it last night, and immediately made it for dinner for my family. Im gluten free and used gluten free puff pastry and it tasted amazing and browned up beautifully!
I made this recipe last night and it was fantastic. My sister begged me to make them again. I even made a mustard dipping sauce. Thanks for the recipe!
Adding the stuff for this recipe to my grocery cart now. In step 4, it says add the carrots and celery. I think this step might be from a different recipe, or the ingredient list is missing some things. Thank you for all you do!
Hi Samantha! oh my goodness yes I had my chicken hand pies in mind when typing this hahah
Thank you for sharing this recipe