Hamburger Pastry
Submitted by bigredmere
Hamburger pastry hand pies stuffed with seasoned ground beef, onions, vegetables, cheese, and ketchup, all wrapped in a flaky pie crust. A classic American-style meat turnover for lunchboxes, potlucks, or weeknight dinners.
YIELD
1 batchPREP
20 minCOOK
50 minREADY
1 hrsThese are basically a homemade riff on the hand pies your grandma used to pack for road trips. Ground beef browned with onions, bound up with cheese and ketchup, then sealed inside a flaky pastry pocket that holds together when you eat it one-handed.
The trick to a clean hand pie is spreading the filling only on half the circle and leaving a good half-inch border around the edge. Moistening that rim with water before folding is what makes the seal hold through baking instead of bursting open and leaking.
Pricking the tops with a fork lets steam escape so the pastry stays crisp instead of going soggy from trapped moisture. Serve them hot from the oven or pack them cold for lunches, they hold their shape beautifully either way.
Kitchen Tips
- Drain the beef well after browning, excess grease will make the bottom pastry soggy.
- Let the meat mixture cool a few minutes before filling, hot filling melts the pastry fat and ruins the flake.
- Seal with a fork, firmly pressed, then brush with a beaten egg for a shiny golden crust.
- Freeze assembled, unbaked pies on a sheet tray, then transfer to a bag. Bake from frozen, just add 10 minutes.
Variations
- Swap ground beef for ground turkey or seasoned sausage for a different flavor base.
- Use sharp cheddar, pepper jack, or smoked gouda in place of generic cheese for more character.
- Add a spoon of Worcestershire or a pinch of smoked paprika to the meat for deeper savoriness.
Ingredients
Directions
Heat the oven to 375℉ (190℃).
Cook and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat.
Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.
Prepare the pastry as for a 2 crust pie as directed on the package.
Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle.
On half of the circle, spread about ¼ cup of the meat mixture (packed) to within ½-inch of the edge.
Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.
Place on an ungreased baking sheet and prick the tops with the fork.
Bake 30 to 35 minutes.
Comments
