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British-Style Minced Beef and Bacon Hand Pies
British-style minced beef and bacon hand pies: simple dough, bacon, beef, spinach filling, baked to golden perfection.
Why this recipe works
A British-style minced beef and bacon hand pie is a hearty, portable meal ideal for picnics, lunchboxes, or casual suppers. It combines beef, smoky bacon, and spinach in a flaky, golden crust. Suits meat lovers looking for a satisfying filled pastry without complicated techniques.
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Key takeaways
4 simple steps to assemble hand pies
practical baking tips for even crusts
how to adapt filling with spinach and bacon
Recipe guide
A British-style minced beef and bacon hand pie is a hearty, portable meal ideal for picnics, lunchboxes, or casual suppers. It combines beef, smoky bacon, and spinach in a flaky, golden crust. Suits meat lovers looking for a satisfying filled pastry without complicated techniques.
Get a warm, flaky hand pie in under an hour.
- 4 simple steps to assemble hand pies
- practical baking tips for even crusts
- how to adapt filling with spinach and bacon
Dough and filling prep
Mix flour and salt, add olive oil, and add cold water to form a firm dough. Rest 15 minutes. Fry bacon until crisp, brown beef, wilt spinach, then combine with bacon and cool slightly.
Assemble pies
Roll to about 3 mm thick, cut rounds or squares, place filling, brush edges with egg, fold to seal, crimp with a fork, and brush tops with egg. Cut a small steam vent.
Bake and serve
Bake at 200°C (400°F) for 18–22 minutes until golden. Cool slightly 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
- Preheat oven to 200°C (400°F).
- 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.
- Fry diced bacon in a skillet over medium heat until crisp, transfer to a plate.
- Brown ground beef in the same skillet, seasoning with pepper and remaining salt, drain excess fat.
- Stir chopped spinach into the beef until wilted, mix in cooked bacon and remove from heat to cool slightly.
- Roll dough on a floured surface to about 3mm (1/8 inch) thickness and cut into rounds or squares.
- Spoon a portion of filling onto each pastry piece, brush edges with beaten egg, fold and press to seal, crimp edges with a fork.
- Brush tops with beaten egg and make a small slit for steam to escape.
- Bake on a lined tray for 18–22 minutes until golden brown.
- Cool slightly before serving.
FAQs
Can I freeze the uncooked pies?
Yes. Freeze on a tray, then transfer to a bag. Bake from frozen, adding 5–10 minutes.
Can I use shortcrust pastry instead of homemade dough?
Yes, but homemade dough yields a flakier texture.
What cut of beef is best?
Use ground beef with moderate fat for flavor and juiciness.