Best 8 Meat Pies Handheld Recipes

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Are you looking for a delightful and easy-to-make snack or meal? Meat pies handheld are a perfect choice! These delicious pastries are filled with savory meats, vegetables, and seasonings, and they're sure to tantalize your taste buds. With so many variations and recipes available, it can be overwhelming to choose the best one. This article will help you navigate the world of meat pies handheld, providing you with tips and tricks to find the perfect recipe for your needs and preferences.

Here are our top 8 tried and tested recipes!

HANDY MEAT PIES



Handy Meat Pies image

"These pies are great for a snack - and an entree when time is short, too," recalls Amy Stumpf, Hampton, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 10 servings.

Number Of Ingredients 12

3/4 pound ground beef
3/4 pound bulk pork sausage
1 medium onion, chopped
1/3 cup chopped green onions
1 garlic clove, minced
2 tablespoons minced fresh parsley
1 tablespoon water
2 teaspoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tubes (12 ounces each) buttermilk biscuits

Steps:

  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add onions and garlic; cook until tender. Stir in parsley, water, flour, baking powder, salt and pepper. Heat through. Cover and refrigerate for at least 1 hour. , On a floured surface, pat 10 biscuits into 4-in. circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-in. circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top. , Place on an ungreased baking sheet. Bake at 375° for 12-14 minutes or until golden brown and filling is hot.

Nutrition Facts : Calories 214 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

MEAT PIES-HANDHELD



Meat Pies-Handheld image

There could be similar recipes but I saw a lemon pie recipe made in this manner and the lightbulb came on. The light bulb turned out to be a good thing.

Provided by Ruth Tisdale

Categories     Savory Pies

Time 55m

Yield 18 Pies, 9 serving(s)

Number Of Ingredients 11

3 lbs ground lean ground beef
2 cups diced hash brown potatoes
1 cup diced carrot
1 cup diced onion
1 cup diced celery
4 tablespoons brown gravy mix
1 teaspoon black pepper
1/2 teaspoon ground oregano
1/4 teaspoon basil
1 tablespoon granulated garlic
6 pre made pie crusts

Steps:

  • Cover bottom of cast iron skillet with oil. Add potatoes and cook for 10 minutes, add the carrots, celery, and onion and cook until the onion is translucent and the carrots are soft. Set aside.
  • Scramble meat in skillet until the meat is completely cooked and loose.
  • Pour meat into a colander that is sitting in your sink. Let it drain. Rinse it in hot water and let it drain again.
  • Return meat to skillet. Add all of the spices and add 1/2 cup water. Heat for 4 to 5 minutes. Then add gravy mix and 1/4 cup water and stir. Het till hot all the way through and gravy thickened.
  • Remove from heat. Stir the vegetables into the meat mixture and set aside.
  • Lay three pie crusts out onto counter covered in wax paper. Using the pampered chef cut n seal lightly mark 7 circles onto each pie crust .
  • Measure out 2 tbs more or less of the mixture into the middle of each circle.
  • Once all circles are filled cover the pie crust with another pie crust. Firmly using the press n seal cut each set of circles out. Snip the middles of each pie to let steam out as it cooks.
  • Move to baking sheet and lightly spray the pies with baking spray. Sprinkle with granulated garlic and black pepper.
  • Bake at 350* till crust is slightly golden.
  • Take the leftover bits of dough and form into other pie crusts.
  • Each set of two pie crusts will make 8 little meat pies.
  • Bake at 350* for 15 minutes or how ever long it takes to get golden.

Nutrition Facts : Calories 993.5, Fat 59.6, SaturatedFat 16.8, Cholesterol 98.4, Sodium 991.1, Carbohydrate 72.8, Fiber 6.6, Sugar 2.4, Protein 39.6

PASTIES (HANDHELD MEAT PIES)



Pasties (handheld meat pies) image

These pasties are a family favorite. Filled with your favorite savory filling they are sure to be a crowd pleaser.

Provided by Tim Schweinsburg

Categories     Main Dish

Time 1h

Yield 12 to 15

Number Of Ingredients 7

2 lbs Ground Beef or your favorite ground meat
1 Pack Onion Soup Mix
Salt and Pepper to taste
4 Medium Potatoes diced and par-boiled or 2 cans diced potatoes
3 carrots diced and par-boiled or 1 can of carrots
1 small bag frozen peas
3 batches of double pie crust (or more as needed)

Steps:

  • Brown meat with onion soup mix and salt and pepper to taste. Set aside.
  • Peel, dice, and par-boil potatoes and carrots.
  • Add potatoes, carrots, and peas to meat and mix.
  • Roll out pie crust to about a 6" circle.
  • Add ½ to 1 cup of the meat mixture to the pie crust.
  • Brush a little water to one edge of the pie crust.
  • Gently fold the crust over and seal with a fork or your preferred method.
  • Place the pasties on an un-greased cookie sheet and brush with egg and cut two or three vent holes.
  • Bake at 375 degrees for 25 to 30 minutes or until done.

NEBRASKA HANDHELD MEAT PIES



Nebraska Handheld Meat Pies image

If you've ever been to Nebraska, you've probably had a handheld meat pie or sandwich. These palm-sized dough pockets encase browned beef and an assortment of chopped veggies. They are built to travel: great made ahead and heated for lunch, and they'll fly off the table at a potluck.

Provided by Young Sun Huh

Categories     main-dish

Time 3h40m

Yield 10 meat pies

Number Of Ingredients 15

1/2 cup warm water (110 to 115 degrees F)
1 packet active dry yeast
1/4 cup sugar
3/4 cup milk
6 tablespoons unsalted butter
4 1/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
3 tablespoons vegetable oil
1 pound ground beef
2 1/2 teaspoons kosher salt, plus more if needed
3 cups chopped green cabbage (about 1/2 large head)
2 cups chopped onion (about 1 large onion)
1 teaspoon ground white pepper
2 tablespoons unsalted butter, melted, for brushing
Ketchup, for serving

Steps:

  • For the dough: Whisk together the warm water, yeast and 1 teaspoon of the sugar in a small bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes.
  • Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F.
  • Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk mixture. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours.
  • For the filling: In the meantime, heat 1 tablespoon oil in a large skillet over high heat. Add the beef and 1 1/2 teaspoons salt. Brown the beef, stirring and breaking it up into small pieces, about 5 minutes. Once browned, transfer to a bowl and add the remaining 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes. Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes. Add the white pepper and additional salt if needed. Take off the heat and set aside to cool completely.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • When the dough has doubled in size, punch it down and divide it into 10 equal-size balls, about 3 1/2 ounces each. Roll a ball into a rectangle, roughly 6- by 8- inches. Spread 1/2 cup of the cooled filling in the center of the rectangle. Bring the two long sides of dough together so the seam is facing up and pinch them together. Pinch the short ends shut as well. You should have a rectangular shape. Put the filled dough seam-side down on one of the prepared baking sheets. Repeat with the remaining 9 balls and the filling. There should be 5 pies per baking sheet. Cover the meat pies with a dish towel and allow them to rest for about 20 minutes. Bake in the oven until golden brown, 20 to 25 minutes.
  • While the pies bake, melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter and serve with ketchup.

NEBRASKA HANDHELD MEAT PIES



Nebraska Handheld Meat Pies image

If you've ever been to Nebraska, you've probably had a handheld meat pie. These buttery palm-sized dough pockets encase a peppery browned beef, cabbage and onion filling. Great made ahead and heated for lunch, they are built to travel; they'll fly off the table at a potluck or tailgate.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h40m

Yield 10 meat pies

Number Of Ingredients 15

1/2 cup warm water (110 to 115 degrees F)
One 1/4-ounce packet active dry yeast
1/4 cup sugar
3/4 cup milk
6 tablespoons unsalted butter
4 1/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons kosher salt
3 tablespoons vegetable oil
1 pound ground beef
2 1/2 teaspoons Kosher salt
3 cups chopped green cabbage (about 1/2 large head)
2 cups chopped onion (about 1 large onion)
1 teaspoon ground white pepper
2 tablespoons unsalted butter, melted, for brushing
Ketchup, for serving

Steps:

  • For the dough: Whisk together the warm water, yeast and 1 teaspoon of the sugar in a small bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes.
  • Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F.
  • Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk mixture. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours.
  • For the filling: In the meantime, heat 1 tablespoon oil in a large skillet over high heat. Add the beef and 1 1/2 teaspoons salt. Brown the beef, stirring and breaking it up into small pieces, about 5 minutes. Once browned, transfer to a bowl and add the remaining 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes. Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes. Add the white pepper and additional salt if needed. Take off the heat and set aside to cool completely.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • When the dough has doubled in size, punch it down and divide it into 10 equal-size balls, about 3 1/2 ounces each. Roll a ball into a rectangle, roughly 6- by 8- inches. Spread 1/2 cup of the cooled filling in the center of the rectangle. Bring the two long sides of dough together so the seam is facing up and pinch them together. Pinch the short ends shut as well. You should have a rectangular shape. Put the filled dough seam-side down on one of the prepared baking sheets. Repeat with the remaining 9 balls and the filling. There should be 5 pies per baking sheet. Cover the meat pies with a dish towel and allow them to rest for about 20 minutes. Bake in the oven until golden brown, 20 to 25 minutes.
  • While the pies bake, melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter and serve with ketchup.

MEAT PIES



Meat Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h50m

Yield 20 meat pies

Number Of Ingredients 15

20 frozen unbaked dinner rolls, such as Rhodes
All-purpose flour, for rolling
2 eggs mixed with 2 tablespoons water, for an egg wash
1 tablespoon vegetable oil
2 poblano peppers, seeded and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
1 1/2 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 cup grated pepper Jack cheese
1/2 cup chopped fresh parsley

Steps:

  • For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  • Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  • Bake until golden brown, 10 to 12 minutes.

MINIATURE MEAT PIES



Miniature Meat Pies image

I make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. -Gayle Lewis, Yucaipa, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1 pound ground beef
1/2 cup chili sauce
2 tablespoons onion soup mix
DOUGH:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1 teaspoon salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside. , In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.

Nutrition Facts : Calories 508 calories, Fat 30g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 983mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.

BEEF AND CHEDDAR HAND PIES



Beef and Cheddar Hand Pies image

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h10m

Number Of Ingredients 11

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (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

Steps:

  • Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
  • Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
  • Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

Tips for Making Perfect Meat Pies:

  • Use high-quality meat: The quality of the meat will greatly affect the flavor of your pie. Choose meat that is fresh and free of gristle.
  • Cook the meat properly: The meat should be cooked until it is tender and juicy. Do not overcook it, as this will make it dry and tough.
  • Use a flavorful gravy: The gravy is what will bring all the flavors of the pie together. Make sure to use a gravy that is rich and flavorful.
  • Don't skimp on the pastry: The pastry is what will hold your pie together. Use a good quality pastry that is flaky and golden brown.
  • Bake the pie at a high temperature: This will help to create a crispy, golden brown crust.
  • Let the pie cool before serving: This will help the flavors to develop and the pie to set.

Conclusion:

Meat pies are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal or a special occasion. With a little planning and effort, you can make a meat pie that is sure to impress your friends and family. So next time you are looking for a hearty and satisfying meal, give meat pies a try!

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