Hand Pies

Learn about this recipe from our Historic Taverns Chef, then try it at home.

Colonial Williamsburg Chef de Cuisine Ivey Boyd, shares the recipe for an 18th-century Beef Pasty. Also referred to as "meat pies" or "hand pies," this basic recipe has been referenced as far back as the 13th and 14th centuries in English and French cookbooks.

This would have been the equivalent of fast food in centuries past. This hearty & portable meal features diced or ground beef, vegetables and seasonings. Other types of meat, such as pork, chicken & venison can be substituted for beef.

Learn how we make this recipe in our kitchens, then use our 21st-century translation to try the recipe at home!

Make it Yourself

Ingredients

• 2.5 lbs diced or ground beef
• 1 large onion, diced fine
• 2 stalks celery, diced fine
• 1 tbsp. minced garlic
• 1 tbsp. chopped fresh parsley
• 1 tsp. fresh thyme leaves
• 1 tsp. fresh rosemary
• 1/4 tsp. black pepper
• 3 tbsp. unsalted butter
• 2 cups beef stock
• 2 medium sized potatoes, diced into 1/4" cubes
• 16 x 6" round or square pastry dough portions 1
• egg beaten with 1/4 cup of heavy cream
  

Instructions

1. Preheat oven to 350F/177C
2. In heavy saucepan, melt 2 tbsp butter.
3. Add diced or ground beef and brown.
4. Add salt & pepper to season. Continue to brown beef.
5. Add 1 tbsp. butter, onions, celery and garlic. Cook until tender. ~ 5-10 minutes.
6. Add diced potatoes and cook until tender. ~ 15-20 minutes.
7. Add beef stock and additional salt & pepper to taste.
8. Slightly smash potatoes.
9. Add parsley, rosemary & thyme.
   
10. Place 3 oz. portions onto one side of pastry dough. Use as much filling as will fit comfortably on that half pastry.
11. Fold the unfilled side over the filling and crimp the edges with fingers or fork. Brush with egg wash.
12. Bake for 20-25 minutes or until golden brown. Enjoy immediately or on-the-go!