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Make and Freeze These Savory Hand Pies for Easy Meals Anytime

By Cybele Tamulonis, Contributing Writer

May 11, 2025

hand pies on plate — Customizable, crave-worthy, and pocket-ready — your new favorite hand pies. Photo by Cybele Tamulonis.

Savory Beef (or Plant Based) Hand Pies

Hearty and portable, savory hand pies date back to the Cornish miners who popularized the recipe in New Jersey about 100 years ago. They’re perfect for road trips, hikes or lunch boxes. You can use classic ground beef or your favorite plant-based alternative. A rich filling and flaky crust deliver satisfying comfort in every bite. These tiny pies are easy to make ahead of time and are freezer-friendly — a perfect go-to recipe for busy weeks or weekend adventures.

uncooked hand pies — Use store-bought rolls or handmade dough for the crust — both bake up golden and delicious. Photo by Cybele Tamulonis.

Ingredients

For the filling:

1 tablespoon olive oil
1 small onion, diced
1 small carrot, diced
1 clove garlic, minced
1/2 pound ground beef or plant-based substitute
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
1 teaspoon all-purpose flour
1/4 cup beef broth, vegetable broth or water
Salt and pepper, to taste

For the crust:

1 package refrigerated baking rolls (or homemade dough)
1 egg, beaten with 1 tablespoon water (for egg wash)
Or use this pie crust recipe

Instructions

In a skillet over medium heat, heat the olive oil. Add onion and carrot; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in ground beef and cook until browned.
Add the tomato paste, Worcestershire sauce, paprika, and flour. Stir to combine. Pour in the broth and cook until the mixture thickens. Season with salt and pepper. Let cool slightly.
Preheat the oven to 375 degrees. Remove the refrigerated rolls from the sleeve and separate. Roll each one out into a 6-inch disk. If using homemade dough, roll it out and cut into circles or rectangles. Spoon filling onto one half of each piece, fold over, and crimp edges with a fork. Cut a small slit in each for steam to escape.
Place hand pies on a parchment-lined baking sheet. Brush tops with egg wash. Bake for 20 to 25 minutes, or until golden brown.
Let cool slightly before serving. Delicious warm or at room temperature!

Pairs Well With:

A crisp green salad, pickled vegetables or a tangy yogurt sauce.

Noshing Notes:

These hand pies freeze beautifully. Let them cool, then wrap and store. Reheat in a 350 degree oven until warmed through.

Waste Not Want Not:

Keep in the refrigerator for 3 to 5 days. Bury leftovers in cold compost.

Cybele Tamulonis, Contributing Writer

Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.