These curried beef hand pies are filled with tender, flavorful beef simmered in warm spices and coconut milk, then wrapped in buttery homemade pastry and baked until golden and crisp.
They’re perfect for lunch, snacks, picnics, parties, or make-ahead freezer meals.
Ingredients
For the Beef Filling
- 500 g beef stew meat, finely chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup beef stock
- ½ cup coconut milk or coconut cream
- 2 tablespoons vegetable oil
For the Pastry
- 250 g self-raising flour
- ½ teaspoon salt
- 125 g cold butter, diced
- 60 ml ice-cold water
For Brushing
- 1 egg, beaten (optional)
Instructions
1. Prepare the Beef Filling
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and cook until softened. Add the garlic, curry powder, turmeric, cumin, and paprika. Cook for about 30 seconds, stirring constantly.
Add the chopped beef and season with salt and black pepper. Cook until the beef is browned.
Pour in the beef stock and coconut milk. Reduce the heat and simmer uncovered for 30–40 minutes, stirring occasionally, until the beef is tender and the filling is thick.
The filling should be moist but not runny.
Remove from the heat and allow it to cool completely.
2. Make the Pastry
Add the flour and salt to a large bowl.
Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, mixing just until the dough comes together.
Do not overwork the dough.
Wrap the dough and refrigerate for 30 minutes.
3. Shape the Hand Pies
Lightly flour your work surface and roll the dough to about 3–5 mm thick.
Cut out circles using a round cutter or small bowl.
Place a generous spoonful of the cooled beef filling in the center of half of the pastry circles.
Place another pastry circle on top and press the edges together.
Seal the edges firmly with a fork. Make a small slit in the top of each pie to allow steam to escape.
4. Bake
Preheat the oven to 200°C (390°F).
Arrange the hand pies on a parchment-lined baking tray.
Brush the tops with beaten egg if desired.
Bake for 20–25 minutes, or until golden brown and crisp.
Allow them to cool for a few minutes before serving.
Tips for Perfect Hand Pies
- Cool the filling completely: Warm filling can soften the pastry and make it difficult to seal.
- Keep the butter cold: Cold butter helps create a flaky pastry.
- Don’t overwork the dough: Mix only until the dough comes together.
- Make a thick filling: Excess liquid can make the pastry soggy.
- Seal the edges well: Press firmly with a fork to prevent the filling from escaping.
- Don’t overcrowd the baking tray: Leave space between the pies for even browning.
Flavor Variations
Beef and Pea
Add green peas to the cooled beef filling.
Beef and Sweet Potato
Add small diced pieces of cooked sweet potato for natural sweetness.
Turkey Curry Pies
Replace the beef with ground turkey and add a little smoked paprika.
Vegetarian Hand Pies
Replace the beef with a mixture of cooked lentils and chickpeas.
Mini Hand Pies
Cut smaller pastry circles and use smaller portions of filling to make bite-sized appetizers.
Freezer Instructions
These hand pies are excellent for freezing.
To Freeze Before Baking
Assemble the pies and place them on a parchment-lined tray.
Freeze until solid, then transfer them to a freezer-safe bag or container.
Bake directly from frozen at 200°C (390°F), adding about 5 minutes to the baking time.
To Freeze After Baking
Allow the baked pies to cool completely.
Wrap them individually or place them in an airtight freezer container. Freeze for up to 2 months.
Storage
Allow baked hand pies to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Store for up to 2 months.
Place parchment paper between layers if stacking the pies.
How to Reheat
For the best texture, reheat hand pies in the oven or air fryer rather than the microwave.
- Oven: 175°C (350°F) for 10–12 minutes
- Air fryer: 175°C (350°F) for about 8–10 minutes
- From frozen: Add approximately 5 minutes
Heat until the center is hot and the pastry is crisp.
Serving Suggestions
Serve the hand pies with:
- Mint chutney
- Garlic yogurt sauce
- Sweet chili sauce
- Cucumber yogurt dip
- Fresh salad
- Tomato or chili chutney
They’re delicious served warm or at room temperature.
Frequently Asked Questions
Can I use puff pastry instead of homemade pastry?
Yes. Store-bought puff pastry works well and gives the hand pies a lighter, flakier texture.
Can I use ground beef?
Yes. Ground beef can be used instead of chopped stew meat. Reduce the cooking time and simmer the filling only until thick and well combined.
Can I make these hand pies ahead of time?
Yes. The filling can be prepared up to 3 days ahead and stored in the refrigerator. You can also prepare the pastry in advance and refrigerate it for up to 2 days.
Can I bake the hand pies instead of frying them?
Yes. This recipe is designed to be baked, so no frying is necessary.
Why is my pastry soggy?
The filling may contain too much liquid or may have been too warm when added to the pastry. Make sure the filling is completely cool and thick before assembling the pies.
Can I freeze the hand pies?
Yes. For the best results, freeze them unbaked and bake directly from frozen.
Curried Beef Hand Pies
Crispy golden pastry surrounds a rich, curry-spiced beef filling in these easy homemade hand pies. They’re flavorful, freezer-friendly, and perfect for everything from quick lunches to party appetizers.