Savory hand pies made with flaky crescent roll dough filled with a rich and meaty filling. These easy and quick pies are perfect football food but also make a standout weeknight dinner when paired with a simple salad.
Course Appetizer, Main Course, Snack
Prep Time 15minutes
Cook Time 30minutes
Cool time 30minutes
Total Time 1hour15minutes
½lbground beef80/20 or chuck
¼tspground black pepper
1heaping Tb flour
2tubes crescent roll doughpreferably the non-perforated kind
Horseradish Dipping Sauce
1-3Tbcreamy horseradishmore or less as desired
juice half lemon
pinchsalt and black pepper
Heat a large nonstick skillet over medium high heat. Add oil and once hot, add the ground beef and pork.
Cook the meat for about 10 minutes until browned. Break up the meat while it's cooking until the texture is small crumbles. Cut the green onions into ¼-inch pieces, including the white portion of the onion.
Once the meat is browned and cooked through, add garlic, green onions, salt and pepper. Cook for another 3 minutes. Add flour, stir well to combine and cook for 2 minutes. Last, add Worcestershire and beef stock.
Reduce the heat to medium-low and let the mixture simmer for 1-2 minutes, stirring often until the sauce is thick. The sauce should coat all of the meat.
Cool the filling completely before filling the hand pies. You can make the filling in advance or spread out the filling on a sheet pan and place in the fridge for 30 minutes. Once the filling is cooled, preheat the oven to 375 degrees.
Remove the crescent dough from the can and place on a lightly floured surface. If using the preforated dough, pinch together the seams using your two index fingers, being careful not to tear the dough. Once you've pinched all the seams, sprinkle a light dusting of flour on top of the dough and lightly roll over the dough to flatten and seal your pinched seams.
Crack one egg into a small bowl and whisk in 1 tsp of cold water. Set aside with a pastry brush for assembling the pies.
Lightly flour the top of your crescent roll dough and roll out to a roughly 6" x 9" rectangle. If you want perfect squares, trim the edges to be straight, and then cut the dough into six 3-inch squares.
Place 3 Tb of filling in one corner of each square. Using a pastry brush, lightly coat all four edges of the square with egg wash. Fold the corner opposite of the filling over the top until the edges meet to form a triangle shape. Carefully press down the edges with your fingers.
Carefully remove the hand pie from your work surface and place it on a baking sheet prepared with parchment paper. Use a fork to seal the edges completely. Cut one ½-inch slit in the top of each pie to allow steam to escape.
Bake for 12 to 15 minutes or until golden brown. Crescent roll dough browns quickly so keep an eye on them. The filling is totally cooked so you're just trying to bake the dough.
To make the sauce, combine all of the ingredients in a small mixing bowl and chill until ready to serve.
Once cooked, cool for a couple of minutes before serving with horseradish cream sauce.