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British-Style Minced Beef and Bacon Hand Pies

Prep 20 min Cook 35 min Difficulty 2/5

British-style minced beef and bacon hand pies: crisp pastry with a savory bacon, beef, and spinach filling, baked to golden perfection.

Why this recipe works

This British-style minced beef and bacon hand pies are savory, portable pastries featuring a crisp crust and a hearty filling of ground beef, crispy bacon, and spinach. They suit home cooks who want a filling pastry that's easy to assemble in advance and baked to golden perfection.

Search intent: How to make bacon and beef hand pies
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Key takeaways

Compact, flaky pastry with a meaty, bacon‑spinach filling
Steam vents prevent soggy pies; bake until golden
Great for picnics, weekend meals, or a hearty crowd-pleaser

Recipe guide

This British-style minced beef and bacon hand pies are savory, portable pastries featuring a crisp crust and a hearty filling of ground beef, crispy bacon, and spinach. They suit home cooks who want a filling pastry that's easy to assemble in advance and baked to golden perfection.

Turn leftovers into portable, crowd-pleasing pies.

  • Compact, flaky pastry with a meaty, bacon‑spinach filling
  • Steam vents prevent soggy pies; bake until golden
  • Great for picnics, weekend meals, or a hearty crowd-pleaser

Dough preparation

Mix flour with salt, add olive oil and enough cold water to form a firm dough. Knead briefly and rest 15 minutes, covered.

Filling and assembly

Fry bacon until crisp, brown beef in the fat, season with pepper and salt, then stir in spinach until wilted. Cool, mix with bacon. Roll dough to 3 mm thickness, cut rounds or squares, fill, seal, and crimp.

Baking and serving

Brush tops with beaten egg, cut a small steam vent, bake at 200°C (400°F) for 18–22 minutes until golden. Rest before serving.

Ingredients

  • 250 g plain flour
  • 2 tbsp olive oil
  • 150 g streaky bacon, diced
  • 300 g ground beef
  • 100 g fresh spinach, chopped
  • 1 egg, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Combine flour and salt in a bowl, add olive oil and enough cold water to form a firm dough, knead briefly and rest 15 minutes covered.
  3. Fry diced bacon in a skillet over medium heat until crisp, transfer to a plate.
  4. Brown ground beef in the same skillet, seasoning with pepper and remaining salt, drain excess fat.
  5. Stir chopped spinach into the beef until wilted, mix in cooked bacon and remove from heat to cool slightly.
  6. Roll dough on a floured surface to about 3mm (1/8 inch) thickness and cut into rounds or squares.
  7. Spoon a portion of filling onto each pastry piece, brush edges with beaten egg, fold and press to seal, crimp edges with a fork.
  8. Brush tops with beaten egg and make a small slit for steam to escape.
  9. Bake on a lined tray for 18–22 minutes until golden brown.
  10. Cool slightly before serving.

FAQs

Can I make these ahead? Yes. Prepare fillings and dough, assemble pies, then refrigerate up to 24 hours before baking.
Can I freeze baked or unbaked pies? Unbaked pies freeze well; bake from frozen, adding a few extra minutes. Baked pies can be frozen and reheated.
What crust thickness is ideal? Aim for about 3 mm (1/8 inch) to keep a tender crust that cooks through with filling.