I love experimenting with new ways to use prepared pie dough, and one of my favorites is making savory hand pies (like my Mini Taco Pies and Reuben Hand Pies recipes). Today I’m sharing a new mini beef pies recipe: French Dip Hand Pies! They are SO yummy, and fun to eat while dipping them into au jus. If you’re looking for a mini meat pie recipe or a baked French Dip, give these delicious, small meat pies a try! Click the Jump to Recipe button above if you’re ready to start cookin,’ or keep reading for some step-by-step photos and cooking tips.
More pie crust recipes like this mini meat pie recipe
I love using prepared pie dough as a shortcut! Here are more recipes that start with packaged pie crust dough like the savory hand pies recipe I’m sharing today:
- Muffin Tin Chicken Pot Pies (mini chicken pot pies with pie crust)
- Reuben Hand Pies (mini corned beef pies)
- Mini Taco Pies (easy taco hand pies with pie crust)
- Sausage Galette (caramelized onion and mushroom savory galette recipe)
- Pie Crust Mozzarella Sticks (easy baked mozzarella sticks with string cheese)
- Mini Spinach Quiche (mini muffin quiche recipe)
- Mini Air Fryer Cherry Hand Pies
- Air Fryer Blueberry Hand Pies (blueberry mini pies)
- Nutella Hand Pies (air fryer chocolate hand pie recipe)
- Air Fryer Mini Pumpkin Hand Pies (mini pumpkin pie bites)
- Dutch Apple Pull-Apart Pie Recipe
What you need to make these mini beef pies
- 1/4 cup mayonnaise (I prefer Hellmann’s or Best Foods)
- 1 tablespoon prepared horseradish
- Dollop of sour cream
- Squeeze of fresh lemon juice
- Garlic salt, to taste
- 1 tablespoon olive oil
- 1 cup thinly sliced onions (about 1 medium onion, halved then cut into thin slices)
- 1 (1-ounce) packet au jus gravy mix
- 3 cups water
- 2 cups coarsely chopped deli-sliced roast beef
- 2 circles of prepared pie crust dough (from a 14.1-ounce package)
- Flour (for dusting)
- 1/2 cup shredded Swiss and/or Gruyere cheese (or more, to taste)
- 1 egg
- 1 tablespoon water, plus more for moistening the dough
- Baking sheet
- Parchment paper
- Mixing bowls and spoons
- Measuring cups and spoons
- Saucepan
- Slotted spoon
- Rolling pin
- 4-inch biscuit cutter (or a cup with a 4-inch diameter)
- Fork
- Whisk
How to make French Dip Hand Pies (small meat pies)
To make these mini beef pies, first preheat the oven to 425 degrees F, and line a baking sheet with parchment paper. Set that aside while you whip up a creamy horseradish sauce to go with the baked French Dip hand pies. To do this, you’ll mix mayonnaise, horseradish, sour cream, lemon juice, and garlic salt together in a small bowl until the ingredients are well mixed. Cover the bowl and refrigerate the sauce for the flavors to incorporate while prepping the next steps in the mini meat pie recipe.
Next, we’re going to sauté some onions for the filling. Heat olive oil in a medium saucepan over medium heat, then add the sliced onions and sauté until softened (about 10 minutes). Remove the onions with a slotted spoon and set them aside.
In the same saucepan, add the au jus packet and water, whisking to combine. Increase the heat to medium-high, and bring to a boil, stirring frequently. Add the chopped roast beef to the au jus and reduce the heat to a low simmer.
While the beef and au jus are simmering, you’ll prepare the dough circles for the small meat pies. Unroll the unbaked pie crusts onto a lightly floured surface and roll each into a 13-inch circle. Using a 4-inch biscuit cutter (or a cup with a 4-inch diameter), cut the dough into 16 circles, gathering and re-rolling the excess dough as needed until you have 16 total circles for your savory hand pies.
Place 8 of the dough circles on top of the parchment paper on the prepared baking sheet.
Now we assemble our mini beef pies! Remove the roast beef from the au jus using a slotted spoon, reserving the au jus in the saucepan. Divide the roast beef evenly onto the centers of the 8 dough circles on the parchment paper, leaving some dough exposed around the edge. Top the roast beef with 1/2 tablespoon of the creamy horseradish sauce (you can reserve any extra sauce for dipping), followed by 1 tablespoon sauteed onions, then 1 tablespoon cheese (or more, to taste and space allowed).
Moisten the edges of the topped dough circles with water using your fingers. Place the non-filled dough circles on top of the circles with the roast beef mixture, and carefully lift each of the mini beef pies to pinch the edges together around the filling (they will be really full). Crimp the edges with a fork to seal the dough. Whisk the egg and water together in a small bowl to create an egg wash, then brush the top of the savory hand pies with the egg mixture.
Bake the French Dip Hand Pies in the pre-heated oven for 13-17 minutes, or until the small meat pies are golden. Allow them to cool on the baking sheet for 5 minutes before serving.
Serve the mini meat pie recipe with au jus for dipping.
This is such a fun and unique way to enjoy the flavors you love from a French Dip sandwich!
Here’s the French Dip Hand Pies recipe! I hope you love these fun, savory hand pies as much as we do.
French Dip Hand Pies
I love experimenting with new ways to use prepared pie dough, and one of my favorites is making savory hand pies, like this mini beef pies recipe. These French Dip Hand Pies are SO yummy, and fun to eat while dipping them into au jus. If you're looking for a mini meat pie recipe, give these delicious small meat pies a try.
Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- Dollop of sour cream
- Squeeze of fresh lemon juice
- Garlic salt, to taste
- 1 tablespoon olive oil
- 1 cup thinly sliced onions (about 1 medium onion, halved then cut into thin slices)
- 1 (1-ounce) packet au jus gravy mix
- 3 cups water
- 2 cups coarsely chopped deli-sliced roast beef
- 2 circles of prepared pie crust dough (from a 14.1-ounce package)
- 1/2 cup shredded Swiss and/or Gruyere cheese (or more, to taste)
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Mix mayonnaise, horseradish, sour cream, lemon juice, and garlic salt together in a small bowl until the ingredients are well mixed. Cover and refrigerate for the flavors to incorporate while prepping the next steps.
- Heat olive oil in a medium saucepan over medium heat. Add the onions and sauté until softened, about 10 minutes. Remove the onions with a slotted spoon and set aside.
- Add the au jus packet and water to the saucepan, whisking to combine. Increase heat to medium-high. Bring to a boil, stirring frequently. Add the chopped roast beef to the au jus and reduce heat to a low simmer.
- Unroll the unbaked pie crusts onto a lightly floured surface and roll each into a 13-inch circle. Using a 4-inch biscuit cutter (or a cup with a 4-inch diameter), cut the dough into 16 circles, gathering and re-rolling the excess dough as needed until you have 16 total circles. Place 8 of the dough circles on top of the parchment paper on the prepared baking sheet.
- Remove the roast beef from the au jus using a slotted spoon, reserving the au jus in the saucepan.
- Divide the roast beef evenly onto the centers of the 8 dough circles on the parchment paper, leaving some dough exposed around the edge. Top the roast beef with 1/2 tablespoon of the creamy horseradish sauce (you can reserve any extra sauce for dipping), followed by 1 tablespoon sauteed onions, then 1 tablespoon cheese (or more, to taste and space allowed).
- Moisten the edges of the topped dough circles with water using your fingers. Place the non-filled dough circles on top of the circles with the roast beef mixture, and carefully lift each to pinch the edges together around the filling (they will be really full). Crimp the edges with a fork to seal.
- Whisk the egg and water together in a small bowl. Brush the top of the pies with the egg mixture.
- Bake in the pre-heated oven for 13-17 minutes, or until the pies are golden. Cool on the baking sheet for 5 minutes before serving.
- Serve with au jus for dipping.
Leave a Reply