Ingredients:

• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 package (2 sheets) of refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Preparing the Filling

1. In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
2. Once the beef is browned, drain any excess fat from the skillet. I usually tilt the skillet and use a spoon to help with this process.
3. Add the chopped onion and minced garlic to the skillet with the beef. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
4. Stir in the frozen mixed vegetables, Worcestershire sauce, salt, black pepper, paprika, and oregano. Cook for an additional 5 minutes, allowing the vegetables to thaw and heat through.
5. Remove the skillet from heat and let the mixture cool for a few minutes. Once cooled, stir in the shredded cheddar cheese until well combined. This will create a deliciously cheesy filling!

Preparing the Pie Crusts

1. While the filling is cooling, preheat your oven to 400°F (200°C). This ensures that the hand pies will bake evenly and get that lovely golden color.
2. Unroll the refrigerated pie crusts on a clean, flat surface. If you’re using a rolling pin, you can gently roll them out to make them a bit thinner, but this is optional.
3. Using a round cutter or a small bowl, cut out circles from the pie crust. Each circle should be about 5-6 inches in diameter. You should be able to get about 8-10 circles from each sheet of pie crust.

Assembling the Hand Pies

1. Take one of the pie crust circles and place about 2 tablespoons of the beef and cheese filling in the center. Be careful not to overfill, as this can make sealing the pies difficult.
2. Using your finger or a brush, moisten the edges of the pie crust with a little water. This will help the crusts stick together when you fold them.
3. Fold the pie crust over the filling to create a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure they are sealed well.
4. Repeat this process with the remaining pie crust circles and filling until everything is assembled. I like to place the assembled hand pies on a parchment-lined baking sheet for easy cleanup.

Cooking Process

1. Once all the hand pies are assembled, brush the tops with the beaten egg. This will give them a beautiful golden color as they bake.
2. Using a sharp knife, make a few small slits on the top of each hand pie. This allows steam to escape during baking and prevents them from bursting.
3. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the hand pies are golden brown and flaky. I usually check them around the 20-minute mark to ensure they don’t overbake.
4. Once baked, remove the hand pies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set and makes them easier to handle.

Serving Suggestions

1. These beef and cheese hand pies are delicious on their own, but you can also serve them with a side of dipping sauce. I love pairing them with ketchup, barbecue sauce, or even a spicy mustard.