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Five baked hand pies arranged on parchment paper, one split open to show shredded meat filling, with fresh parsley and a bowl of dark dipping sauce nearby.
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Stout Beef Hand Pies with Puff Pastry and Cheddar

Flaky, golden pastry filled with savory braised beef and melty cheddar that doesn't reveal itself until you bite through. Beef hand pies are the kind of thing that make people stop what they're doing and ask where you got them, and the answer is your oven, twenty minutes ago.
These are made with ourleftover Stout and Coffee Braised Beef Shanks, which means the hard work is already done. Cold filling, hot oven, ridiculously good flavor.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, dinner
Cuisine: Irish
Servings: 8 servings
Calories: 310kcal
Author: Kita Roberts

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • 5–6 inch round cutter (or bowl + sharp knife)
  • Fork (for crimping) (or bowl + sharp knife)
  • Pastry brush

Ingredients

  • 1 package frozen puff pastry sheets 2 sheets, thawed according to package directions
  • All-purpose flour for dusting the work surface
  • 2 cups stout and coffee braised beef shanks cold and shredded
  • 4 oz sharp cheddar cheese cut into ¼-inch cubes
  • 1 large egg
  • 1 tbsp water
  • Coarse sea salt optional

Instructions

Prepare the Dough

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Unfold the thawed puff pastry sheets onto a lightly floured surface and gently roll just enough to smooth the creases.
  • Using a 5- to 6-inch round cutter (or a bowl and knife), cut circles from the pastry. You should get about 3–4 circles per sheet.
    Rolled out dough with three circles cut out, a round cutter, a rolling pin, and a bowl with a fork and egg wash on a white surface.

Fill the Pies

  • Place 2–3 tablespoons of cold shredded stout beef in the center of each dough circle.
  • Add 3–4 cubes of cheddar directly into the meat.
    Three uncooked dough circles topped with stout braised beef and small cheese cubes on a wooden board, with bowls of more shredded meat and diced cheese nearby.
  • Leave a ½-inch border around the edge of the dough so the pies can seal properly.

Seal the Pies

  • Lightly brush water along the edge of the pastry circle.
  • Fold the dough over the filling to form a half-moon shape.
  • Dip a fork in flour and press firmly along the curved edge to crimp and seal the pastry.
    A hand presses the edge of a hand pie with a fork on a wooden board, sealing the dough. Another uncooked dumpling is visible in the background.
  • Transfer the pies to the prepared baking sheet.
  • Whisk the egg with 1 tablespoon water and brush the tops generously with the egg wash.
    A hand uses a red silicone brush to apply an egg wash to uncooked, crimped hand pies on a parchment-lined baking sheet.
  • Cut two small slits in the top of each pie to allow steam to escape.
  • Sprinkle lightly with coarse sea salt.
    Eight uncooked, crimped hand pies or hand pies are arranged on a parchment-lined baking sheet.

Bake

  • Bake for 15–20 minutes, until the pastry is puffed and deep golden brown. You may see a little melted cheese bubbling through the vents.
    A baking tray lined with parchment paper holds seven golden-brown baked hand pies arranged in rows.
  • Allow the pies to cool for 5 minutes before serving.

Notes

  • Keep the filling cold. Cold meat prevents the butter layers in puff pastry from melting before baking, helping the pastry puff properly.
  • Use cheese cubes, not shredded cheese. Cubes melt slower and create pockets of gooey cheese inside the pies.
  • Don’t overfill. Leaving a clean ½-inch border ensures the pies seal properly and prevents leaks during baking.
  • If the pastry becomes soft while assembling, refrigerate the pies for 10 minutes before baking to help them puff better.
This recipe uses leftovers from our Guinness Braised Beef Shanks. Start there for the best flavor.

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 14g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 58mg | Sodium: 214mg | Potassium: 266mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 172IU | Calcium: 118mg | Iron: 2mg