Savory Beef Hand Pies

Shredded Beef Empanadas are a wonderful thing: Flaky pastry shells loaded with flavorful, fork-tender meat. We used our Beef Broth Concentrate to add exceptional flavor to this dish. What could be better?



  1. Heat olive oil in a stockpot over medium heat. Sauté the onions, carrots, celery and potatoes until they begin to soften; about 5 minutes.
  2. Add the herbs to the vegetable mixture and sauté for 10 minutes.
  3. Coat the vegetable mixture with the flour and cook, stirring, for 2 minutes before adding the diced tomatoes. Gradually add the broth as the sauce thickens.
  4. Add the browned beef and peas to the pot and simmer until potatoes are fork-tender, about 10-15 minutes. Season with salt and pepper to taste.
  5. Allow the filling to cool completely.
  6. Preheat the oven to 400ºF and prepare a baking sheet with parchment paper.
  7. On a floured surface, unroll the prepared pie dough. Cut the dough into (8) 4-inch rounds.
  8. Once the filling has cooled, spoon a rounded tablespoon on to each round of dough. Fold the rounds in half over the filling and crimp the edges with a fork. Cut two small vents in the top of each pie and brush with egg.
  9. Bake for 20-25 minutes until the edges are browned.

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