Beef and cheddar hand pies are the ultimate elevated comfort food. By utilizing store-bought puff pastry, Martha Stewart transforms a classic savory filling into a crispy, golden, and incredibly convenient meal. These pies are flaky, buttery, and packed with a robust mixture of ground beef, caramelized onions, and sharp cheddar cheese.

This recipe sits on marthastewart.com under the title “Beef and Cheddar Hand Pies,” designed as a satisfying meal that pairs perfectly with a crisp salad or roasted green vegetables like broccoli rabe. They are essentially a handheld version of a pot pie, making them an excellent choice for a quick dinner or an impressive lunch.

The secret to success here is ensuring the filling is completely cool before adding it to the pastry. Because puff pastry is essentially layers of butter and dough, adding a hot filling will cause the fat to melt prematurely, leading to a greasy pie that fails to puff up in the oven. Taking the extra time to cool the beef mixture is the key to that signature shattered-glass crispness.

Martha Stewart Beef And Cheddar Hand Pies

Recipe by medshi8Course: Beef, DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

412

kcal

Total time

hour

minutes

Savory ground beef seasoned with Worcestershire and Dijon mustard, combined with sharp melted cheddar, all encased in buttery, flaky puff pastry. These hand pies are a quick, delicious solution for an easy dinner that feels special.

Ingredients

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (about 2 cloves)
1 large onion, halved and thinly sliced (about 3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (about 2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

Directions

Cook the filling: Heat a large nonstick skillet over high heat. Add the beef, garlic, and onion; cook, stirring occasionally, until the beef starts to brown, about 7 minutes. Stir in the Worcestershire sauce and Dijon mustard; season to taste with salt and pepper. Remove from heat and let cool completely. Once cooled, stir in the shredded cheese.
Prep the pastry: Preheat oven to 425°F. On a lightly floured surface, roll out the puff pastry to a 14-inch square. Cut the pastry into four 7-inch squares.
Assemble: Place a quarter of the beef and cheese mixture into the center of each square. Brush the edges with the beaten egg. Fold one corner of the square over to the opposite corner to form a triangle. Use a fork or your fingers to press the edges firmly to seal.
Chill and bake: Place the pies on a parchment-lined baking sheet. Brush the tops with the remaining egg. Use a sharp knife to cut 2 small vents in each pie top to allow steam to escape. Freeze for 10 minutes, then bake until golden brown, about 20 minutes. Serve hot alongside roasted greens.

Notes

Don’t Rush the Cool-Down: As mentioned, a cool filling is non-negotiable. If you’re short on time, spread the beef mixture out on a baking sheet to speed up the cooling process.
The Freezer Trick: Freezing the assembled pies for 10 minutes before they hit the 425°F oven helps set the butter in the pastry. This ensures the hand pies hold their shape and develop those beautiful, distinct layers.
Worcestershire is Key: The depth of flavor in this filling comes from the combination of Worcestershire and Dijon. Don’t be tempted to skip these—they provide the “savory” backbone that balances the richness of the cheese and pastry.

FAQs

Can I make these ahead of time?

Yes. You can cook the beef filling up to 2 days in advance and keep it in the refrigerator. You can also assemble the pies (up to step 3) and keep them in the freezer for up to 1 month. Bake them straight from frozen, adding about 5 minutes to the total baking time.

What kind of cheddar works best?

Use a sharp or extra-sharp cheddar. Since there are relatively few ingredients, the quality and strength of the cheese will really shine through. Avoid pre-shredded cheese if possible; it is coated in potato starch to prevent clumping, which can stop it from melting into a smooth, gooey texture inside the pie.

Why does the pastry need to be vented?

Puff pastry is essentially steam-driven. As the layers of butter melt, they release steam that lifts the dough. By cutting small vents, you allow that steam to escape safely without causing the pastry to explode or blow out the seams of your seal.

Can I use a different protein?

Absolutely. Ground turkey or a mixture of pork and beef would work very well here. Just ensure you use a version with a bit of fat (not extra-lean), as the rendered fat helps carry the flavor into the onion and garlic.

What if I don’t have broccoli rabe?

While the slight bitterness of broccoli rabe is a classic pairing, any roasted green vegetable works beautifully. Asparagus, broccolini, or even a simple arugula salad with a bright lemon vinaigrette will cut through the richness of the pastry perfectly.