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Michigan Pasties - Beef Hand Pies

Easy, delicious and portable - savory hand pies

Course: Main Course, sandwich
Cuisine: Cornish, Michigan
Keyword: beef, hand pie, onion, pie, potatoes, sandwich
Servings: 4 Pies
Author: HelenFern
  • 20 to 25 Sheets puff pastry, thawed
  • 1 cup cubed, cooked potatoes
  • 2 large cloves garlic, crushed
  • 1/2 cup chopped onion
  • 1/2 pound ground beef
  • 1 Tablespoon all-purpose flour
  • 2 Tablespoons beef broth
  1. I used puff pastry. I've never found a pie crust I could make! So start by either making pie crust or thawing out some frozen crust or puff pastry.

  2. Preheat the oven to 350°.

  3. While the crust is thawing, cook the ground beef until it just starts to brown. 
    Add the onions, garlic and potatoes and cook until they being to brown lightly. 

  4. Stir in the spices, broth and flour. Simmer until slightly thickened. 

  5. Roll the dough out into four 6 to 8 inch circles. For puff pastry you'll need to cut 4 to 5 layers. 

  6. Place one third of the meat mixture in the center, then gently fold over the top and seal the sides with warm water. Just rub the water on the edges and press.

  7. Put the pies on a parchment lined cookie sheet. Brush the top of each with some melted butter. 

  8. Bake for about 30 minutes, or until the crust is golden brown.

  9. Allow to cool and serve with gravy or mustard - or just eat it plain!

Recipe Notes

Don't know what to do with the broth you don't use? Freeze it into cubes! 

Each cube is about 2 Tablespoons!