Grandma Amy's Hand Pies

Marsha Gardner Recipe

By Marsha Gardner mrdick1950


When we were kids and stayed with my grandmother we would have these little gems for a late afternoon snack. My grandpa wanted his dinner around 7:30 and we didn't last that long without a substantial snack.


4 c
all purpose flour
1 1/3 c
1 tsp
kosher salt
1 1/2 c
ice water
3/4 lb
beef top round steak, boneless, cubed
2 large
potatoes, diced
1 medium
onion, diced
2 medium
carrots, diced
1/2 c
rutabaga, diced
stalk celery, diced
1/2 tsp
freshly ground black pepper
1 tsp
kosher salt or to taste
butter, unsalted

Directions Step-By-Step

Preheat oven to 350°.

Combine flour, salt and shortening til they form pea-sized crumbs. Sprinkle water over the mixture, a little at a time, stirring gently til it forms a ball.

Set aside and let rest 10 minutes. Divide into 6 pieces and roll into (8 inch) circles.
Mix all the filling ingredients and place an equal amount on 1/2 of each circle. Dot with butter and fold the crust over; seal the edges with a little water and a fork. Vent the tops with a fork and gently place on an ungreased sheet.

Bake one hour or til golden brown.

Hand pies freeze well. If you freeze prior to baking, when you remove from the freezer bake for 1 hour and 15 minutes. If you bake them and then freeze, remove from the freezer, let thaw a little bit and then bake for 20-25 minutes just to heat.
I often make them smaller like those in the picture. I have a mold that I bought to make Chinese Dumplings and it works perfectly for the smaller sizes. At our house we like the smaller hand pies as a hearty appetizer or for watching the "Ball Game".

About this Recipe

Course/Dish: Beef, Other Snacks, Savory Pies
Other Tag: For Kids

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Val Al NumNumQueen
Nov 9, 2012
Cornish Pasties...that's what they were called.
Val Al NumNumQueen
Nov 9, 2012
I thought so! I didn't want to make any assumptions but they looked very similar to pies in the shops in London and Bath. They were delicious. We heard that the half-circle shaped pies formed with a thick rolled edge around the curved part of the crust were made for workers (particularly coal miners) to take with them for lunches. They would hold the rolled edge like a handle to eat the pies with their dirty, coal covered hands and discard that part when they were finished. Just thought it was interesting. I'll have to try your recipe!
Marsha Gardner mrdick1950
Oct 11, 2012
Dinner is going to be a little later than usual tonight I wish I had a hand pie as my late afternoon snack to hold me over. Thinking about it makes my mouth water.
Jere Douglas ukitena
Oct 11, 2012
This looks wonderful and easy!
Marsha Gardner mrdick1950
Oct 10, 2012
My grandmother was English and she got this recipe from her grandmother who was Cornwall. I guess they are about as English as you get.