Australian Meat Hand Pies

March 9, 2014 | 2 Comments

Welcome to week ten of Reddit’s 52 Weeks of Cooking challenge. This week’s theme is Australian.

I was talking to my wonderful MIL this past Friday. During the conversation we talked about this week’s Reddit challenge. I mentioned the theme, and she told me about some delicious hand pies she and my FIL had made a while back. Today after deliberating for a couple days, I decided to make Australian meat hand pies.

I used a recipe for pasties pastry that a friend shared with me a while back. It is a recipe that her grandmother used. It is a really easy pastry to put together,  and easy to work with, as well as being extremely forgiving. I almost forgot the best part, it turns out really flaky and delicious every time I make it.  You can just use your favorite pastry though, and your pies will be yummy.

I used a small cereal bowl for some of the pies, and a soup bowl for others. I placed the bowl upside down on top of the rolled out pastry, and cut around it with a knife. I then carefully lifted the bowl and was left with a circle of pastry.

After I placed a few tablespoons of cooled filling into the center of the pastry circle, I dipped my finger in a small ramekin of water, and wet the entire edge of the pastry circle.

Then I folded one side over the filling, and pressed around to seal the half circle.

Using the tines of a fork, I crimped the edges so they were even more sealed and had a finished, pretty edge.

I should have doubled the pastie pastry, because I had a lot of filling left over. My pastry recipe made four cereal bowl sized hand pies and three soup bowl sized hand pies for lunch.

My girls, and Dominic went to town on these scrumptious pies. I barely had time to snap some finished pictures before they were devouring them.

We added some rice wine vinegar and Bragg Aminos to the leftover filling, and served it for dinner over rice(for them), and sauteed cabbage(for me) and it was yummy! I hope you make these hand pies and share them with your family and friends, I know they will appreciate the pies and you.

Australian Beef and Vegetable Hand Pie
Recipe type: Entree,Snack
Author: Jillian
  • 2 Tbsp coconut oil or other favorite fat
  • 1 pound ground beef
  • 4 carrots, chopped
  • 4 onions, peeled and chopped
  • 3 rutabaga, peeled and chopped
  • 1 small green cabbage thinly sliced, and chopped
  • 4 cloves garlic peeled and chopped
  • 1 1/2 Tbsp fresh thyme leaves
  • small bunch of chives snipped or chopped
  • 1 Tbsp fresh parsley
  • 2 tsp kosher salt for sauteing + more if needed after tasting
  • 4 grinds black pepper
  • 1/2 tsp fresh ground nutmeg
  • 3 Tbsp slivered almonds
  • ————————-
  • ————-
  • 1 large egg
  • 2 tsp water
  • ——————-
  • ——————-
  • 3 cups flour
  • 1 cup shortening (I used non Hydrogenated Organic)
  • 1 1/2 tsp salt (I used sea salt)
  • 1 1/2 tsp baking powder
  • 1 Tbsp vinegar (I used white)
  • 6 Tbsp cold water
  • Combine dry ingredients (I use a whisk)
  • Work in shortening (I use my hands)
  • Whisk water, egg & vinegar
  • Add wet to dry & combine til dough comes together ( I start out with a fork and then switch to my hands)
  • Wrap dough in plastic and flatten to form disc and squeeze air out of plastic
  • Place dough disc in refrigerator for 10-30 minutes
  1. In a medium saucepan, heat oil/fat over medium heat
  2. Add onions, carrots, cabbage and rutabagas, cook until soft
  3. Add garlic and stir
  4. Add beef
  5. Cook beef,stirring and breaking up meat with a spatula, until no longer pink, about 5 minutes
  6. Stir in thyme, parsley & chives
  7. Add 1 1/2 cups cream, and nutmeg
  8. Stir over low heat until mixture gets a little creamy and thickens
  9. Taste and season with salt and pepper
  10. Let cool completely
  11. ————————–
  13. ——————————–
  14. Remove dough from refrigerator, and cut in half
  15. Roll each portion of dough to a thickness of about 1/8 of an inch
  16. Place cereal bowl upside down on top of rolled out dough
  17. Cut around bowl with knife, making pastry circle
  18. Scoop 2-3 Tbsp filling onto center of pastry circle
  19. Dip finger into ramekin, and wet the edges of the circle
  20. Fold pastry in half over filling and seal with fingers
  21. Crimp edges with tines of fork to create a better seal and a pretty package
  22. Place pies on a sheet tray, lined with parchment
  23. Repeat with the rest of the dough (Scraps can be re-rolled and cut again)
  24. Place baking sheets full of hand pies in the refrigerator for 10-20 minutes
  25. Preheat oven to 400 degrees F.
  26. Remove from fridge
  27. Pierce each pie three times with the tip of a knife to vent
  28. Brush the tops of each pie with an egg wash
  29. Bake for 20-25, or until golden brown, rotating sheets halfway through
  30. Let cool, and enjoy with a bit of tomato sauce, ketchup, or some Siracha

2 Responses so far.

  1. Trente Miller says:

    These look wonderful!!! Def added to my list for Fall/Winter. I’ll make a large batch and freeze for quick lunches.

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