Beef, Potato & Cheese Hand Pies (Makes 12)

These homemade beef, potato and cheese hand pies are a simple, hearty recipe perfect for family meals, packed lunches, or batch cooking. Made with buttery pastry and a savory filling of seasoned beef mince, grated potato, and melted cheese, they bake up golden and crisp with a sprinkle of sesame seeds on top. The grated potato helps absorb the juices from the meat, keeping the filling moist while preventing soggy pastry. These rustic hand pies are filling, budget-friendly, and delicious both warm or cold.

Ingredients

For the pastry (12 hand pies)

• 375 g plain flour

• 190 g cold butter, cubed

• ¾ tsp salt

• 6 - 8 tbsp ice-cold water

For the filling

• 500 g beef mince

• 1 medium potato, grated with excess liquid squeezed out

• Good amount of sea salt and cracked black pepper

• 1 tbsp oregano

• 1 tsp smoked paprika

• Grated cheese (about 80–100 g)

For assembling

• Small knob of butter for each hand pie

• 1 egg (for egg wash)

• Sesame seeds for topping

• Water (for sealing pastry edges)

Method

1. Make the pastry

In a large bowl, mix the flour and salt. Rub the cold butter into the flour until the mixture resembles coarse crumbs. Gradually add the 6 tablespoons of ice-cold water, mixing until the dough just comes together. Bring together gently, wrap, and refrigerate for 30 minutes.

2. Prepare the filling

In a bowl, combine the beef mince, grated potato, oregano, smoked paprika, sea salt, and cracked black pepper. Mix well until evenly combined.

3. Roll and cut the pastry

Divide the dough in half and roll each half into a large rectangle about 3–4 mm thick. Cut into 24 rectangles (for 12 bottoms and 12 tops).

4. Assemble the hand pies

Place a heaped tablespoon of the meat mixture onto 12 pastry rectangles, leaving a small border around the edges.

Top each portion with a small knob of butter, and a small sprinkling of cheese.

Lightly run a finger dipped in water around the edges of the pastry. Place the remaining rectangles on top and press the edges together with a fork to seal.

5. Finish the tops

Brush each hand pie with egg wash and sprinkle with sesame seeds. Cut a small slit in the top to allow steam to escape.

6. Bake

Bake in a preheated oven at 200°C (400°F) for 25–30 minutes, or until the pastry is golden and crisp and the filling is cooked through.

Serving

These beef, potato and cheese hand pies are delicious served hot from the oven or cold the next day, making them perfect for lunchboxes, picnics, or easy family dinners.