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Beef sausage hand pies on a cutting board one pie cut open
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📋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.
Course Main Course
Cuisine French
Keyword beef sausage hand pie, beef sausage pie, beef sausage rolls
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings 6 Rolls
Calories 613kcal
Author Laura Tobin

Equipment

Ingredients

Fillings

Pastry

US Customary - Metric

Instructions

Making the pastry

  • Mix the ingredients for the fillings until you get a smooth dough.
    7 tablespoon butter, 2 cup flour, 1 fresh eggs, 1 teaspoon salt, ⅓ cup fresh water
  • Wrap in cling foil and let it rest overnight in the fridge so the flavours have time to amalgamate.

Making the filling

  • Mix the ingredients for the fillings in a bowl
    12 oz freshly minced lean beef, 12 oz minced pork or sausages, 2 chopped carrots, 1 onion diced, 1 celery stalk diced, ¼ cup freshly chopped parsley, 1 fresh eggs, 2 teaspoon salt, ½ cup Cognac
  • Cover with a cling foil and let it rest overnight in the fridge 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.
    1 fresh eggs
  • 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.
  • Make 3 diagonal cuts on each parcel so the steam can evacuate during the cooking process
  • Brush the top with egg wash
  • 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

Notes

Top tips
  • 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

Calories: 613kcal | Carbohydrates: 36g | Protein: 28g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 193mg | Sodium: 1727mg | Potassium: 517mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4177IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 5mg