Description
Delicious and easy Beef and Potato Hand Pies made with seasoned ground beef, diced potatoes, pepper jack cheese, and flaky canned biscuits. Perfectly baked golden pockets filled with savory flavors, ideal for a family meal or party snack.
Ingredients
Units
Scale
Filling
- 1 pound lean ground beef
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons seasoning salt
- 1 tablespoon smoked paprika
- 1 1/2 cups diced frozen potatoes, thawed (or canned diced potatoes, drained)
- 3 tablespoons tomato paste
- 1 cup shredded pepper jack cheese
Egg Wash
- 2 egg yolks
- 2 tablespoons water
Dough
- 3 (16 ounce) cans refrigerated biscuits
Serving
- Ketchup, BBQ sauce, or ranch dressing (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for baking the hand pies.
- Cook Beef and Onions: In a large skillet over medium-high heat, add the ground beef and diced onions. Cook and crumble the beef for about 2 to 3 minutes until it starts to brown.
- Add Seasonings and Potatoes: Stir in the minced garlic, ground cumin, seasoning salt, smoked paprika, and diced potatoes. Cook for another 8 to 10 minutes until the beef is no longer pink and the potatoes are tender.
- Add Tomato Paste and Cool: Mix in the tomato paste, then remove the skillet from heat. Let the mixture cool for a few minutes before proceeding.
- Mix in Cheese: Once the meat mixture has cooled slightly, stir in the shredded pepper jack cheese until well combined.
- Prepare Egg Wash: In a small bowl, whisk together 2 egg yolks and 2 tablespoons of water to create an egg wash.
- Roll Out Biscuits: On a floured surface, roll each refrigerated biscuit into a larger circle or oval shape to provide enough space for filling.
- Fill and Seal Pies: Place about 2 tablespoons of the meat mixture onto one half of each rolled biscuit. Brush the edges with the egg wash to help seal, then fold the biscuit over the filling and press edges firmly together. Use a fork to crimp the edges securely.
- Brush and Season: Brush the tops of the sealed hand pies with the remaining egg wash and optionally sprinkle a little smoked paprika on top for extra flavor and color.
- Bake: Arrange the prepared hand pies on a baking sheet and bake in the preheated oven for 12 minutes or until they turn golden brown.
- Serve: Remove from the oven and serve warm with ketchup, BBQ sauce, or ranch dressing as desired.
Notes
- You can substitute frozen diced potatoes with canned diced potatoes; just be sure to drain them well before using.
- For a spicier kick, add a pinch of cayenne pepper or chili powder to the filling.
- Using refrigerated biscuits makes preparation quick and easy, but homemade pie dough can be used for a flakier crust.
- These hand pies freeze well after baking; reheat in the oven for a crispy finish.
- Feel free to customize the filling with vegetables like bell peppers or corn for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 103 kcal
- Sugar: 1 g
- Sodium: 301 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 41 mg
