Food & Cooking Recipes Appetizers Finger Food Recipes Beef and Potato Hand Pies 3.7 (101) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr Yield: 8 Store-bought puff pastry makes these pies extra easy. Serve them with a green salad. Ingredients 1 tablespoon extra-virgin olive oil 1 small yellow onion, diced medium Coarse salt and ground pepper 2 garlic cloves, minced ½ pound ground beef 1 tablespoon smoked paprika, plus more for sprinkling 1 medium Yukon Gold potato, diced medium ½ cup golden raisins All-purpose flour, for dusting 2 sheets frozen puff pastry, thawed Directions Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat. On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika. Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving. John Kernick Cook's Notes Fill these pies the day before and refrigerate in a single layer, covered, until ready to bake. Cook's Notes Fill these pies the day before and refrigerate in a single layer, covered, until ready to bake. Originally appeared: Everyday Food, October 2011 Rate It PRINT