Quick Recipe Version (TL;DR)
Pennsylvania Dutch Beef and Potato Hand Pies are flaky, golden pastry pockets filled with finely diced beef, tender potatoes, onions, carrots, and a peppery beef gravy. This farmhouse-inspired version makes a satisfying dinner or a wonderfully portable lunch.
Quick Ingredients
- Pastry: 4 cups (500 g) all-purpose flour, 1 teaspoon (6 g) fine salt, 1 cup (226 g) cold unsalted butter, and 3/4 cup (180 ml) ice water, plus up to 2 tablespoons (30 ml) more if needed
- Beef and vegetables: 1 pound (454 g) beef top sirloin, 12 ounces (340 g) peeled Yukon Gold potatoes, 1 medium yellow onion (150 g), and 2 medium carrots (120 g), all finely diced
- Gravy: 2 tablespoons (28 g) unsalted butter, 2 tablespoons (16 g) all-purpose flour, and 1 cup (240 ml) low-sodium beef broth
- Seasoning: 1 teaspoon (6 g) fine salt and 1 1/2 teaspoons (3 g) freshly ground black pepper
- Finishing: 1 large egg beaten with 1 tablespoon (15 ml) water; up to 2 tablespoons (16 g) extra flour for rolling
Do This
- 1. Mix the pastry flour and salt, cut in the cold butter, and add ice water just until the dough holds together. Divide into 8 disks, wrap, and refrigerate for at least 1 hour.
- 2. Dice the beef and vegetables into 1/4-inch pieces. Brown the beef in 1 tablespoon butter; remove. Cook the vegetables in the remaining butter, add flour and broth, and simmer until the potatoes are tender. Return the beef and season. Allow about 30 minutes of stovetop cooking.
- 3. Spread the filling in a shallow metal pan and refrigerate for about 30 minutes, until cool to the touch.
- 4. Roll each dough disk into an 8-inch circle. Divide the filling among the circles, about 1/2 cup each, keeping a 3/4-inch border clear. Moisten the edges, fold, and crimp.
- 5. Refrigerate the assembled pies for 15 minutes while heating the oven to 400°F (205°C). Brush with egg wash and cut 2 small vents in each pie.
- 6. Bake on 2 parchment-lined baking sheets for 35–40 minutes, rotating and swapping the sheets after 20 minutes, until deeply golden and the filling reaches 165°F (74°C).
- 7. Rest for 10 minutes before serving with pickles and cooked vegetables.
Why You’ll Love This Recipe
- Flaky outside, savory inside: Buttery pastry surrounds tender beef and vegetables without turning soggy.
- Simple farmhouse flavor: Onion, beef broth, and plenty of black pepper make an especially comforting filling.
- A complete meal in a pocket: Each generous hand pie contains meat, potatoes, and vegetables.
- Excellent for planning ahead: Make the components in advance or freeze assembled pies for another day.
Grocery List
- Produce: 12 ounces Yukon Gold potatoes, 1 medium yellow onion, and 2 medium carrots; optional pickles and green vegetables for serving
- Meat: 1 pound beef top sirloin
- Dairy: 1 cup plus 2 tablespoons (254 g) unsalted butter
- Eggs: 1 large egg
- Pantry: All-purpose flour, low-sodium beef broth, fine salt, and black pepper
- Baking supplies: Parchment paper and plastic wrap or a covered container for chilling the dough
Full Ingredients
For the Flaky Pastry
- 4 cups (500 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 teaspoon (6 g) fine salt
- 1 cup (226 g) unsalted butter, cut into 1/2-inch cubes and kept cold
- 3/4 cup (180 ml) ice water, plus up to 2 tablespoons (30 ml) more if needed
- Up to 2 tablespoons (16 g) additional all-purpose flour, for rolling
For the Beef and Potato Filling
- 1 pound (454 g) beef top sirloin, trimmed and cut into 1/4-inch pieces
- 2 tablespoons (28 g) unsalted butter, divided
- 1 medium yellow onion (150 g), cut into 1/4-inch pieces
- 2 medium carrots (120 g), peeled and cut into 1/4-inch pieces
- 12 ounces (340 g) Yukon Gold potatoes, peeled and cut into 1/4-inch pieces
- 2 tablespoons (16 g) all-purpose flour
- 1 cup (240 ml) low-sodium beef broth
- 1 teaspoon (6 g) fine salt, divided
- 1 1/2 teaspoons (3 g) freshly ground black pepper, divided
For the Egg Wash
- 1 large egg
- 1 tablespoon (15 ml) water
Optional Accompaniments
- Dill pickles or pickled beets
- Steamed green beans, buttered cabbage, or a crisp green salad
Step-by-Step Instructions
Step 1: Make and chill the pastry
Whisk the 4 cups flour and 1 teaspoon salt together in a large bowl. Add the cold butter cubes and work them into the flour with a pastry blender or your fingertips. Stop when the mixture looks shaggy, with a combination of small crumbs and flattened, pea-size pieces of butter.
Drizzle in 3/4 cup ice water, tossing gently with a fork. Squeeze a handful of dough: it should hold together without feeling wet. If it falls apart, add the extra water 1 tablespoon at a time, using no more than 2 additional tablespoons. Press the dough together without kneading it smooth.
Divide into 8 equal portions, approximately 114 g each before any extra water is added. Flatten into thick disks, wrap well, and refrigerate for at least 1 hour. The dough can chill while you prepare and cool the filling.
Step 2: Prepare the beef and vegetables
Cut the beef, onion, carrots, and potatoes into small, even pieces, about 1/4 inch across. This is important: larger potato pieces take longer to soften, and large chunks of beef make the pies harder to fill and eat.
Pat the beef dry with paper towels, then season it with 1/2 teaspoon of the filling salt and 1/2 teaspoon of the black pepper. Keep the remaining 1/2 teaspoon salt and 1 teaspoon pepper for the gravy.
Step 3: Cook the thick, savory filling
Melt 1 tablespoon butter in a large, heavy skillet over medium-high heat. Brown the beef in 2 batches, cooking each batch for about 2 minutes and turning occasionally. Transfer the beef and any juices to a bowl. It will finish cooking after it returns to the skillet.
Reduce the heat to medium. Add the remaining 1 tablespoon butter, followed by the onion and carrots. Cook for 5 minutes, stirring regularly. Add the potatoes and cook for 2 minutes. Sprinkle in the 2 tablespoons flour and stir for 1 minute.
Slowly pour in the beef broth, scraping up the browned bits from the pan. Add the remaining salt and pepper. Bring to a gentle simmer, cover, and cook over medium-low heat for 10–12 minutes, stirring twice, until the potatoes are just tender when pierced with a small knife.
Uncover and simmer for 3–4 minutes to reduce the gravy. Return the beef and its juices and cook for 2 minutes more, until the beef is cooked through. The finished mixture should be moist and glossy, with just enough thick gravy to coat and bind the ingredients. A spoon drawn across the pan should leave a trail rather than immediately filling with liquid. Allow about 30 minutes for this stovetop stage.
Step 4: Cool the filling completely
Spread the filling in a shallow metal baking pan, ideally no more than 1/2 inch deep. Refrigerate for approximately 30 minutes, until cool to the touch with no remaining warmth. If necessary, allow a little longer; warm filling will melt the butter in the pastry and make sealing difficult.
Do not leave the filling sitting at room temperature to cool for an extended period. A shallow layer cools much more quickly and safely than a deep bowl.
Step 5: Roll the pastry and portion the filling
Line 2 large baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Working with one dough disk at a time, roll it into an 8-inch circle, approximately 1/8 inch thick. Keep the remaining disks refrigerated while you work.
Divide the cooled filling into 8 equal portions, approximately 1/2 cup per pie. Spoon one portion onto one half of each pastry circle, leaving a clear 3/4-inch border around the edge. Keep the filling in a compact mound rather than spreading it across the entire half-circle.
Step 6: Seal, chill, and finish the hand pies
Lightly moisten the pastry border with water. Fold the empty half over the filling, gently press out trapped air, and press the edges together firmly. Crimp with a fork, taking care not to pierce the filled portion. Transfer 4 pies to each prepared baking sheet, leaving at least 1 inch between them. Allow about 25 minutes total for rolling, filling, and sealing all 8 pies.
Refrigerate the assembled pies for 15 minutes. Meanwhile, arrange oven racks in the upper and lower thirds of the oven and preheat to 400°F (205°C).
Beat the egg with 1 tablespoon water. Brush a thin layer over the tops of the chilled pies, avoiding puddles around the crimped edges. Cut 2 small, 1/2-inch slits in the top of each pie to release steam.
Step 7: Bake until deeply golden and crisp
Bake for 35–40 minutes, rotating each baking sheet and swapping their rack positions after 20 minutes. The pastry should be a rich golden brown, the bottoms should feel firm and crisp, and a little gravy may bubble through the vents.
Check the center of a pie through a vent with an instant-read thermometer; the filling should reach 165°F (74°C). If the tops brown before the bottoms are crisp, loosely cover the tops with foil and continue baking for the remaining time.
Step 8: Rest and serve
Let the pies rest on their baking sheets for 5 minutes, then transfer to a wire rack for another 5 minutes. This brief rest lets the gravy settle and helps keep the pastry bottoms crisp.
Serve warm with dill pickles or pickled beets and a green vegetable. For packed lunches or picnics, cool completely, refrigerate promptly, and transport with ice packs rather than keeping the pies warm in a closed container.
Pro Tips
- Choose a tender cut: Top sirloin works well with this short cooking time. Raw chuck or generic stew beef needs a much longer braise and is not a direct substitute.
- Keep some butter visible: Small pieces of butter in the dough create flaky layers as the pies bake. If the dough becomes soft or greasy, refrigerate it for 15 minutes before continuing.
- Think thick gravy, not stew: If liquid pools around the filling, simmer it uncovered for another 2–3 minutes before cooling.
- Protect the seal: Brush away loose flour from the pastry border before moistening it, and keep filling away from the edges.
- Use a scale if you have one: Equal portions of dough and filling make the pies easier to shape and help them bake evenly.
Variations
- Leftover roast beef: Replace the raw sirloin with 12 ounces (340 g), approximately 2 cups, finely diced cooked roast beef. Skip browning the meat, use both tablespoons of butter to cook the vegetables, and stir the beef in for the final 2 minutes of cooking.
- A little thyme: Add 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme with the broth for a gentle herbal note.
- Smaller lunchbox pies: Divide the dough and filling into 16 portions. Roll 5 1/2-inch circles, use approximately 1/4 cup filling per pie, and bake at 400°F (205°C) for 25–30 minutes, until golden and 165°F (74°C) in the center.
Storage & Make-Ahead
Refrigerate: Refrigerate baked pies within 2 hours of baking, or within 1 hour if the temperature is above 90°F (32°C). Store in a covered container for 3–4 days. For packed lunches, keep them at 40°F (4°C) or below with ice packs until ready to eat.
Prepare ahead: Make the pastry up to 2 days ahead and keep it wrapped in the refrigerator. Prepare the filling up to 2 days ahead and refrigerate separately. Let very firm dough sit at room temperature for 10 minutes before rolling. Assembled, unbaked pies can be covered and refrigerated for up to 24 hours before brushing with egg wash and baking.
Freeze: Freeze assembled, unbaked pies without egg wash on a parchment-lined tray until firm, about 2 hours. Transfer to a freezer-safe container and freeze for up to 3 months. Brush with egg wash and bake directly from frozen at 400°F (205°C) for 45–55 minutes, until golden and 165°F (74°C) in the center.
Reheat: Place refrigerated baked pies on a baking sheet and heat at 350°F (175°C) for 20–25 minutes, until the centers reach 165°F (74°C). Thaw frozen baked pies overnight in the refrigerator before reheating. Avoid the microwave when possible, since it softens the pastry.
Nutrition (per serving)
Estimated for 1 large hand pie, including pastry and egg wash; optional accompaniments are not included.
Calories: 610 kcal | Carbs: 60g | Protein: 22g | Fat: 31g | Saturated Fat: 18g | Fiber: 3g | Sugar: 2g | Sodium: 680mg | Cholesterol: 130mg
