Beef and pea hand pies

Savoury mince and peas inside flaky pastry creates a tasty meal for the family.

  • 40 mins cooking
  • Makes 12
  • Print
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  • 2 teaspoons olive oil
  • 1 small brown onion (80g), chopped finely
  • 1 clove garlic, crushed
  • 500 grams minced beef
  • 2 tablespoons tomato paste
  • ⅔ cup (170g) bottled passata
  • ½ cup (60g) frozen peas
  • ⅓ cup finely chopped fresh flat-leaf parsley
  • 3 sheets puff pastry
  • 1 egg, beaten lightly
  • 1 cup (250ml) tomato sauce


  • 1
    Preheat oven to 200°C. Oil oven trays.
  • 2
    Heat oil in a large frying pan over medium-high heat; cook onion and garlic, stirring, for 3 minutes or until onion softens. Increase heat to high, add beef; cook, stirring, for 5 minutes or until beef is browned and cooked through. Add paste, passata and peas; cook, stirring, until heated through. Remove from heat; stir in parsley. Season to taste.
  • 3
    Cut each pastry sheet into quarters (you will have 12 squares). Spoon ¼ cup of beef mixture into centre of each square. Brush edges with a little egg; fold pastry in half diagonally to enclose filling, pinch edges to seal.
  • 4
    Place pies on trays; brush with egg. Bake about 15 minutes or until browned. Serve with tomato sauce.


Cooked pies can be frozen for up to 3 months.

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