These crispy meat hand pies are golden, crunchy pastries filled with a flavorful mix of ground beef, spices, and optional vegetables. They’re perfect as a snack, appetizer, or even a light meal, and can be deep-fried for ultimate crunch or baked for a lighter touch. The flaky crust wraps around a juicy, savory filling that keeps me coming back for more every time.
Why I Love This Recipe
I love how versatile and satisfying these hand pies are. They’re portable, easy to eat, and packed with flavor in every bite. I can make a big batch ahead of time, freeze them, and cook them later when I want something warm and comforting. Whether I choose to fry or bake them, the result is always a deliciously crisp exterior with a tender, seasoned filling. Plus, I get to customize the filling with whatever meat or veggies I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
½ tsp salt
½ tsp baking powder
⅓ cup cold butter (or margarine), diced
½ cup ice water (plus more if needed)
1 egg, beaten (for egg wash)
300 g ground beef (or your choice of meat)
1 small onion, finely chopped
1 small carrot, diced (optional)
1 small potato, diced (optional)
1 clove garlic, minced
1 tsp curry powder (or substitute with preferred spice mix)
Salt & pepper, to taste
Oil, for frying (or for brushing if baking)
Directions
I start by combining the flour, salt, and baking powder in a mixing bowl. Then I add the cold, diced butter and cut it into the flour until the texture is crumbly.
Gradually, I mix in the ice water until the dough comes together. I avoid overmixing, wrap the dough, and chill it for 20–30 minutes.
While the dough chills, I sauté the chopped onion in a skillet until translucent, then add the garlic and ground beef. I cook it all until the meat is browned and drain any excess fat.
If I’m using carrots or potatoes, I add them now along with the curry powder, salt, and pepper. A splash of water helps steam everything until the vegetables are tender. Then I let the filling cool completely.
On a floured surface, I roll the dough out to about 3 mm thick and cut it into circles or rectangles (around 10 cm in diameter).
I spoon a bit of filling onto each piece, brush the edges with water, fold the dough over, and seal the edges with a fork.
Each pie gets a light brushing of beaten egg for that beautiful golden finish.
To fry: I heat oil to around 175–180 °C and fry the pies until golden on both sides. To bake: I preheat the oven to 200 °C and bake them for 20–25 minutes.
I always let them rest a few minutes before serving to let the filling firm up a bit.
Servings and Timing
This recipe makes about 8 hand pies. Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Serving Size: 1 pie Calories per Serving: Approximately 300–350 kcal
Variations
I sometimes switch out the ground beef for lamb, chicken, or even a veggie mix when I want something different. The curry powder can easily be replaced with other spice blends like taco seasoning or ras el hanout. For a lighter version, I go for baking instead of frying—and I often skip the egg wash when I want a more rustic look. If I’m feeling adventurous, I’ll add cheese or herbs to the filling for an extra flavor boost.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 180 °C for about 10 minutes so they stay crispy. If I’ve frozen uncooked pies, I fry or bake them straight from frozen—just adding a few extra minutes to the cooking time.
FAQs
How do I keep the crust flaky and crispy?
I always use cold butter and ice water when making the dough and chill it before rolling. That’s what helps create those flaky, crisp layers.
Can I make these meat pies ahead of time?
Yes, I like to prepare and assemble the pies ahead of time, then freeze them. I fry or bake them directly from frozen whenever I need a quick snack or appetizer.
What other fillings can I use?
I’ve tried them with shredded chicken, spicy lentils, cheese and spinach, and even a breakfast mix with scrambled eggs and sausage. The dough works with just about any filling.
Is baking better than frying?
Baking gives a slightly lighter texture and is less oily, while frying delivers a super crispy and golden crust. I choose based on how indulgent I want to be.
How do I avoid soggy hand pies?
I make sure the filling is cooled and not too watery. If it looks runny, I cook it down more to remove excess moisture before filling the dough.
Conclusion
These crispy meat hand pies are one of my favorite go-to snacks. They’re easy to customize, make ahead, and enjoy in so many ways. Whether I bake or fry them, they never fail to deliver a flaky crust and savory filling that hits the spot every time. Perfect for gatherings, meal prep, or just treating myself to something comforting and homemade.
Crispy hand‑pies filled with savory meat, deep‑fried or baked until golden and crunchy
Ingredients
2 cups all‑purpose flour
½ tsp salt
½ tsp baking powder
⅓ cup cold butter (or margarine), diced
½ cup ice water (plus more if needed)
1 egg, beaten (for egg wash)
300 g ground beef (or your choice of meat)
1 small onion, finely chopped
1 small carrot, diced (optional)
1 small potato, diced (optional)
1 clove garlic, minced
1 tsp curry powder (or substitute with preferred spice mix)
Salt & pepper, to taste
Oil, for frying (or for brushing if baking)
Instructions
In a bowl, combine flour, salt, and baking powder. Add the cold diced butter and “cut” into the flour until mixture resembles coarse crumbs.
Gradually add ice water, mixing until dough just comes together. Do not overwork. Wrap and chill for 20‑30 minutes.
Meanwhile, in a skillet, sauté onion until translucent. Add garlic, then ground beef and cook until browned. Drain excess fat.
If using carrot/potato, add them, season with curry powder, salt, pepper, and a splash of water. Cook until vegetables are tender. Let the filling cool.
Roll dough on a lightly floured surface to about 3 mm thick. Cut into circles or rectangles (e.g. 10 cm diameter).
Place a spoonful of filling in the center of each dough piece. Brush edges with water, fold over, and seal by pressing with a fork.
Brush tops with beaten egg (egg wash).
To fry: heat oil in a pan to ~175–180 °C and fry pies until golden on both sides, drain on paper towels. Or to bake: preheat oven to 200 °C and bake for 20–25 minutes until golden crisp.
Let rest a few minutes before serving so filling firms slightly.
Notes
Keep the butter and water cold to help achieve a flaky, crispy crust.
You can freeze pies (uncooked) and fry or bake later.
If the filling is too watery, cook it down further before filling to avoid soggy crust.
Use a meat of choice (beef, lamb, or mixture) depending on preference.
