Beef Sausage Hand Pie Recipe

This post may contain affiliate links. Please read my disclosure policy.

This beef sausage hand pie recipe is a complete meal perfect for picnics as you can eat it at room temperature with your hands and without any mess. The filling is made with half beef and half pork mixed with diced carrot, celery, and onion and flavoured with a touch of Cognac.

What are hand pies

The name hand pies originated in England in the 19th century. They were semi-oval minced pies called Pasties that the miners in Cornwall would bring to work for their lunch. As they had dirty hands, they would hold the pies from the outer round crust eating only the centre of the pie and throwing away the now dirty crust.

Although, since I don’t like to throw away food, even if just a crust, I decided to make these hand pies in the shape of a long bread roll, like a sandwich. A thin crust is wrapping the filling made of meat and vegetables, making it easy to eat with your hand.

Origins of this hand pie recipe

Even if the concept of these hand pies is the same as the Cornish Pasty, this is not their recipe.

I adapted this recipe from the ‘The Hairy Bikers’, but I don’t even remember the original name of the recipe. It got my attention as Cognac was added to the filling.

Their recipe was more of a Pork Pie with gelatine poured inside once the pie was cooked. I never tried to add the gelatine, not because I didn’t want to try, but because I knew my boys would discard it.

I may try one day, but for the moment these are very popular with my boys and their friends.

Before you make this hand pie recipe

The secret of this recipe is to let the filling rest overnight in the fridge so the Cognac has time to combine all the flavour together. You can also make the pastry the day before.

If you decide to give it a try, get started the day before!

Making the pastry

The ingredients are:

• 7 tbsp – 100 g of butter at room temperature
• 2 cups – 300 g of flour
• 1 egg
• 1 tsp salt
• 1/3 cup fresh water

1. Mix the ingredients for the pastry until you get a smooth dough.
2. Wrap in cling film and let it rest overnight.

Making the filling

Ingredients:

• 12 oz – 350 g freshly minced lean beef
• 12 oz – 350 g minced pork or sausage meat (casings removed)
• 2 carrots diced
• 1 onion diced
• 1 celery stalk diced
• 1/4 cup freshly chopped parsley
• 1 egg
• 2 tsp salt
• 1/2 cup Cognac

1. Mix the ingredients for the filling in a bowl.
2. Cover with cling film and let it rest overnight so the flavours have time to amalgamate.

Making the hand pies

Before you start making the pies, make an egg wash by mixing an egg in a small bowl with a brush.

1. Divide the filling into 6 equal portions and shape them into balls.
2. Cut the dough into 6 equal sizes.
3. Roll the dough into rectangular shapes larger than 8×12 in – 20×30 cm with a thickness of 2 mm.
4. Place the filling in the centre making a large sausage.
5. Fold the pastry over the filling
   1. Turnover on one side of the pastry and brush the top with the egg wash
   2. Flip over on the other side of the pastry and brush with the egg wash the two ends.
6. Fold the two ends

7. Put the parcel on a parchment paper with the folded sides facing downward.

8. Lay them on the baking tin on top of the parchment paper.
9. Brush the top with egg wash.
10. Make 3 diagonal cuts on each parcel so that steam can evaporate during the cooking process.
11. Bake them in a hot oven at 355 F – 180C for 45 minutes.
12. Once they are ready let them cool down for at least for 1 hour before serving them.
13. They should be served at room temperature.

Bringing the hand pies to a picnic

These beef sausage hand pies are perfect to bring on a hiking trip or a skiing day. They should be eaten at room temperature so they do not need to be heated up. They are packed with energy, a full meal of meat and vegetables into a nice crunchy parcel.

I like to serve them with radishes and salt, a healthier option to french fries.

When my son Liam came with his 4 friends from university, I made these pies to have for lunch during their trip back to Grenoble. They never made it to the car, they were eaten immediately as soon as they saw them.

Tips for making this hand pie recipe

• You can make the filling and dough the day before, letting it rest overnight.
• Don’t dice the vegetables too small as it is nice to have pieces of vegetables mixed with the meat.
• Use the egg wash to seal the pies.
• Make some cuts on the top of the pastry so that steam can escape while cooking.
• Once they are ready, let them cool down, they should be eaten at room temperature.
• If you are going for a picnic, put them into a sealed container just in case some juice comes out.

More pie ideas

• Beef Pie With Marsala Sauce And Mushrooms
• Chicken and Mushroom Pie Recipe
• Chelsea Market Heidi Pie With French Chevre
• Zucchini Mushroom Quiche Recipe
• Caramelized Squash Spinach Bacon Quiche

If you are making this Beef Sausage Hand Pie Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Print Recipe Pin Recipe

5 from 5 votes

Beef Sausage Hand Pie Recipe

This beef sausage hand pie recipe is a complete meal perfect for picnics as you can eat with your hands without any mess. The filling is made with half beef and half pork mixed with grated carrot, celery, and onion.

Prep Time30 mins

Cook Time30 mins

Total Time4 hrs

Course: Main Course

Cuisine: French

Keyword: beef sausage hand pie, beef sausage pie, beef sausage rolls

Servings: 6 Rolls

Calories: 613kcal

Author: Laura Tobin

Ingredients

Fillings

• 12 oz freshly minced lean beef
• 12 oz minced pork or sausages meat casings removed
• 2 carrots diced
• 1 onion diced
• 1 celery stalk diced
• 1/4 cup freshly chopped parsley
• 1 fresh egg
• 2 tsp salt
• 1/2 cup Cognac

Pastry

• 7 tbsp butter at room temperature
• 2 cup flour
• 1 fresh egg
• 1 tsp salt
• 1/3 cup fresh water
• 1 fresh egg for egg wash

US Customary - Metric

Love this recipe?Follow @YGuardianChef on Pinterest

Instructions

Making the pastry

• Mix the ingredients for the fillings until you get a smooth dough.
• Wrap in cling foil and let it rest overnight so the flavours have time to amalgamate.

Making the filling

• Mix the ingredients for the fillings in a bowl
• Cover with a cling foil and let it rest overnight so the flavours have time to amalgamate.

Making the hand pies

• Before you start making the pastry, make an egg wash by mixing an egg in a small bawl with a brush.
• Divide the filling into 6 equal portions and shape them into balls.
• Cut the dough into 6 equal sizes
• Roll the dough into rectangular shapes larger than 8x12 in - 20x30 cm with a thickness of 2 mm
• Place the filling in the centre making a large sausage.
• Fold the pastry over the filling
• Turnover on one side of the pastry and brush the top with the egg wash
• Flip over on the other side of the pastry and brush with the egg wash the two ends.
• Fold the two ends and put the parcel on a parchment paper with the folded sides facing downward.
• Lay them on the baking tin over the parchment paper.
• Brush the top with egg wash.
• Make 3 diagonal cuts on each parcel so the steam can evacuate during the cooking process
• Bake them in a hot oven at 355 F - 180C for 45 minutes.
• Once they are ready let them cool down at least for 1 hour before serving them.
• They should be served at room temperature.

Video

Liked this video?Check out My YouTube Channel!

Notes

Tips for making this hand pie

• You can make the filling and dough the day before, letting it rest overnight.
• Don't dice the vegetables too small as it is nice to have pieces of vegetables mixed with the meat.
• Use the egg wash to seal the pies.
• Make some cuts on the top of the pastry so that steam can escape while cooking.
• Once they are ready, let them cool down, they should be eaten at room temperature.
• If you are going for a picnic, put them into a sealed container just in case some juice comes out.

Nutrition

Nutrition Facts

Beef Sausage Hand Pie Recipe

Amount Per Serving

Calories 613 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 15g94%

Cholesterol 193mg64%

Sodium 1727mg75%

Potassium 517mg15%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 2g2%

Protein 28g56%

Vitamin A 4177IU84%

Vitamin C 6mg7%

Calcium 47mg5%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

GET NEW RECIPES SENT TO YOUR INBOXSign up to our newsletter Your Guardian Chef!

Recipes you might also like

For more recipes, check out the category: Main Course

Also check the recipes below:

Classic Veal Milanese

Veal Milanese is a fried breaded veal cutlet, a typical recipe from Milan usually served with an arugula salad and/or french fries. #yourguardianchef #Italianrecipe #italianfood #veal

Check out this recipe

Brazilian Picanha BBQ

Picanha BBQ is one of the prime cuts in the Brazilian Churrasco, a selection of barbecued beef. It is a very tender cut of beef, covered by a large layer of fat that gives the meat a very special taste. #yourguardianchef #bbqrecipes #barbecue #churrasco #picanha

Check out this recipe

Daube Provencal

Beef Daube Provencal is a classic dish from the South of France, it is beef stewed in red wine flavored with vegetables, herbs and orange peels. It can be served with rice, fresh tagliatelle, warm or cold.

Check out this recipe

Traditional Cassoulet Recipe

The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd. Traditional French Cassoulet made with beans pork, duck and saussages #yourguardianchef #frenchfood #onepot

Check out this recipe

Magret de Canard à l'Orange Recipe

Magret de Canard sauce a l'Orange, duck breast with orange sauce, may seem like a complicated dinner, however it is not difficult to make. Step by step recipe easy to follow. #yourguardianchef #frenchrecipes #duck

Check out this recipe

Pork Casserole with Pineapple or whatever

It happened by chance, I wanted to make a Pork casserole with apples but realized at the last minutes that I did not have any apples but I had a pineapple, You can use whatever other vegetables or fruit you fancy.  #yourguardianchef #porkrecipes #pineapple

Check out this recipe

Pulled Pork Pressure Cooker

If you want to feed a crowd but you don't have time for cooking, the pulled pork pressure cooker is the solution. You can use pork loin or pork shoulder. Serve with coleslaw, and wraps.#yourguardianchef #instantpot #pressurecooker #pulledpork

Check out this recipe

Creamy Chicken Marsala Without Cream

A creamy chicken Marsala is easy to make and does not require cream as the Marsala makes a perfect creamy sauce full of flavour. I serve it with mushrooms and baked potatoes.

Check out this recipe