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Beef and Cheddar Hand Pies

Beef and Cheddar Hand Pies with Sautéed Peas and Spinach

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Recipe Details


Chef Giuseppe loves a savory pastry, and this week, he was inspired by one of his all-time favorites: the Cornish pasty. Traditionally, the British specialty involves beef and vegetables enveloped in dense shortcrust pastry to create steamy, handheld pockets of goodness. Here, Giuseppe seasons the beef with Worcestershire sauce and parsley, then tops it with shredded Cheddar cheese. For lighter texture, he’s folding it inside flaky puff pastry squares, then baking the pies until they’re golden on the outside and melty inside.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Giuseppe

    By Chef Giuseppe

    Nutritional info

    • Calories 990
    • Protein 51g
    • Total Carb 52g
    • Total Fat 65g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • 5-inch squares puff pastries
      5-inch squares puff pastries
    • baby spinach
      3 ounces
      baby spinach
    • lemon
    • shallots
    • garlic
      2 cloves
    • ground beef
      12 ounces
      ground beef
    • Worcestershire sauce
      1 tablespoon
      Worcestershire sauce
    • shredded Cheddar cheese
      2 ounces
      shredded Cheddar cheese
    • peas
      1/2 cup
    • parchment paper
      parchment paper
    • mint
      1/8 ounce
    • parsley
      1/8 ounce

    What You’ll Need

    • olive oil
    • eggs
    • kosher salt
    • black pepper
    • baking sheet
    • 10" medium pan


    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 425°F. Separate puff pastry squares and set aside to soften at room temperature. Rinse all produce. Pat spinach dry with paper towel. Roughly chop mint and parsley leaves, keeping separate and discarding stems. Halve lemon. Peel shallots, halve, and thinly slice. Mince garlic. In a small bowl, whisk 1 egg. Line baking sheet with parchment paper for Step 3.

    2. Cook filling

      Cook filling

      Pat beef dry with paper towel. Heat 1 teaspoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add half of shallot, half of garlic, ½ teaspoon salt, and pepper, then add beef. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer to a large bowl, then add Worcestershire and parsley and stir to combine. Discard almost all excess fat from pan, leaving behind a thin layer for Step 5.

    3. Form hand pies

      Form hand pies

      Arrange puff pastry squares on prepared baking sheet in a single layer, spacing apart. Using your hands, gently stretch or press puff pastry squares on sheet into slightly larger squares, about 6 x 6 inches each. Add filling to centers of squares, leaving a 1-inch border. Sprinkle Cheddar cheese over filling. Lightly brush borders of pastry with some egg, saving remainder for the next step. 

    4. Bake hand pies

      Bake hand pies

      Gently fold 1 corner of each puff pastry square over filling to form a triangle, then press edges with your fingers to seal. Using a knife tip, make a ½-inch slit on top of each hand pie so steam can escape, then brush remaining egg over tops. Bake until hand pies are puffed and golden brown, 14-17 minutes.

    5. Sauté peas and spinach

      Sauté peas and spinach

      While hand pies bake, return pan from beef to medium-high heat. When fat is shimmering, add remaining shallot and remaining garlic. Cook until softened and lightly browned, 2-3 minutes. Add peas and cook until warmed through, 1-2 minutes more. Remove pan from heat, then stir in spinach, mint, and juice of ½ lemon to wilt spinach. Season with ½ teaspoon salt and pepper. Use remaining lemon to brighten a glass of water.

    6. Plate hand pies

      Plate hand pies

      Transfer beef and Cheddar hand pies to serving plates, and serve with sautéed peas and spinach. Dig in!

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