Mini Mushroom and Beef Hand Pies
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: 8–10 1x
Description
September has a way of arriving suddenly. One moment, it is summer’s long, unstructured days, and the next, it’s back-to-school schedules, early mornings, and making sure everyone is fed, fueled, and focused.
Packing lunches everyday can feel overwhelming, especially when you’re trying to strike the balance between nourishment and convenience. That’s where a recipe like these Mini Mushroom & Beef Hand Pies come in. These pies are cozy and batch-friendly, perfect for making ahead of time!
A batch-friendly recipe, like these handheld pies, takes the guesswork out of weekday meals. By dedicating a time on the weekend, you can stock your freezer with a lunchbox staple that reheats beautifully and can be enjoyed warm or at room temperature (just pack along with an ice pack and you’re all set). These pies are self-contained, kid friendly and portable, making them a perfect fit for school and work lunches.
If your kids are still learning to enjoy mushrooms, this is the perfect recipe to introduce them to mushrooms with other generally familiar and well accepted ingredients like ground beef and carrots.
Ingredients
Filling Ingredients:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, finely chopped
- 1 1/2 cups mushrooms, chopped (crimini or button)
- 2 celery stalks, finely chopped
- 2 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp of Worcestershire sauce
- 1 lb ground beef (or cooked, shredded beef roast)
- 1/2 tsp Salt and 1/4 tsp pepper
- 2 tbsp flour
- 2/3 cup beef broth
Simple Whole Wheat Crust:
(Enough for 8-10 hand pies)
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 3/4 cup cold unsalted butter, cubed
- 1/2 cup cold water (plus more as needed)
- 1 egg (for egg wash)
Instructions
Make the Filling:
- Heat butter and oil in a large skillet over medium heat.
- Sauté onions, carrots, mushrooms, and celery until soft and fragrant (about 8 minutes). Add thyme, Worcestershire sauce, salt, and pepper.
- Add ground beef and cook until browned (drain fat if needed).
- Sprinkle in flour, stir to coat the mixture.
- Slowly pour in broth. Stir until thickened (3–5 mins). Let cool completely.
Make the Dough:
- In a large bowl, whisk together the flour and salt.
- Cut in butter using a pastry cutter or fingertips until crumbly and coarse.
- Add cold water gradually, mixing just until dough comes together.
- Divide in half, flatten into discs, wrap, and chill for 30 minutes.
Assemble & Cook Hand Pies:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
- Roll dough to ⅛–¼ inch thick. Cut into 4-5 inch rounds or rectangles.
- Spoon 1–2 tbsp cooled filling onto each piece.
- Fold over, crimp edges with a fork, and place on sheet.
- Brush tops with beaten egg for golden colour.
- Bake at 375°F for 20–25 minutes, or until golden brown and crisp. Cool slightly before serving.
Notes
Batch Freezing Tips: Bake, cool & freeze. Once pies are baked and cooled, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer bag or container, bake from frozen at 375°F for 25–30 minutes. You can also freeze uncooked pies and bake them for longer but mornings are hectic and this is the way we like to save us some time.
Keywords: Mini Mushroom and Beef Hand Pies
