Ground Beef Hand Pie

Ground Beef Hand Pie  

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Heat 5 ml cooking oil in a large skillet, add onion and saute for 5 minutes. Add potatoes and cook for 10 minutes stirring occasionally. Add ground beef to onion and potatoes, cook until beef is no longer pink (15 minutes). Add remaining ingredients and cook uncovered for 5 minutes Allow to cool and divide into 5 equal size portions. Lay one spring onion pancake on work surface. Spoon one portion of the meat mixture into the center of the pancake, spread to form a rectangle. Fold the two sides towards the center of the pancakes. Fold top and bottom of pancake over meat mixture. Repeat with remaining pancakes and meat mixture. Wrap hand pies in aluminum foil and freeze for up to six months. To prepare; Defrost hand pie in refrigerator for 8 hours. Preheat oven to 200℃, spray a foil lined baking sheet with cooking spray. Place hand pie on baking sheet and bake for 30 minutes.

  • 500.0 g Ground beef
  • 60.0 g Onion (medium dice)
  • 125.0 g potatoes (medium diced)
  • 240.0 ml Frozen corn
  • 80.0 ml Cream cheese (room temperature)
  • 45.0 ml Worcestershire sauce
  • 10.0 ml Beef boulion granules
  • 5.0 ml Salt
  • 10.0 ml Black pepper
Substitute sour cream for cream cheese and add 20 ml ranch dressing mix and 20 ml heavy cream.