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Beef and Potato Hand Pies


Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.

  • Prep:
  • Total Time:
  • Yield: Makes 8

Photography: John Kernick

Source: Everyday Food, October 2011


  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced medium
  • Coarse salt and ground pepper
  • 2 garlic cloves, minced
  • 1/2 pound ground beef
  • 1 tablespoon smoked paprika, plus more for sprinkling
  • 1 medium Yukon Gold potato, diced medium
  • 1/2 cup golden raisins
  • All-purpose flour, for dusting
  • 2 sheets frozen puff pastry, thawed


  1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.

  2. Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.

  3. On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.

  4. Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

Cook's Notes

Fill these pies the day before and refrigerate in a single layer, covered, until ready to bake.

Reviews Add a comment

  • jimenagarciasj
    12 SEP, 2016
    conocidas en mi pais como empanadas tucumanas! exquisitas!!!
  • amorrison05
    8 MAR, 2013
    These are a great idea for a quick dinner. I tweaked the recipe a bit. I made some quick mashed potatoes and the beef separately, then filled the pastry with some of each. They were extremely tasty. It's a good base recipe for adding other veggies and such into it as well. I will definitely be making these again.
  • MandyMalkin
    29 SEP, 2011
    my 10 year old really enjoyed making these with me (she decided we should omit the raisins). Easy weeknight dinner that the entire family really enjoyed.