Beef and Vegetable Handpies Recipe

Name: Beef and Vegetable Handpies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small turnip, peeled and thinly sliced; 1 carrot, thinly sliced; 2 cups cold leftover Slow-Cooker Beef Curry; 2 teaspoons Worcestershire sauce; Kosher salt and freshly ground pepper; 1 14 -ounce package refrigerated pie dough (2 rounds); 1 small shallot, thinly sliced; 3 tablespoons white wine vinegar; 2 tablespoons extra-virgin olive oil; 1 teaspoon dijon or whole-grain mustard, plus more for dipping; 1 5 -ounce package baby arugula (about 8 cups); 1/2 cup fresh parsley

Servings: persons

1 small turnip, peeled and thinly sliced
1 carrot, thinly sliced
2 cups cold leftover Slow-Cooker Beef Curry
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
1 14 -ounce package refrigerated pie dough (2 rounds)
1 small shallot, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dijon or whole-grain mustard, plus more for dipping
1 5 -ounce package baby arugula (about 8 cups)
1/2 cup fresh parsley

1
Preheat the oven to 425 degrees F. Combine the turnip and carrot in a large microwave-safe bowl with 1 tablespoon water.
2
Cover with plastic wrap and microwave until just softened, 3 to 5 minutes.
3
Drain.
4
Add the beef curry and Worcestershire sauce to the vegetables and stir to combine; season with salt and pepper.
5
Unroll the pie dough and cut each round in half.
6
Spoon one-quarter of the filling on one side of each semicircle and fold in half to form a wedge.
7
Crimp the edges with a fork to seal.
8
Transfer to a baking sheet; cut two or three slits in the tops.
9
Bake until deep golden brown, about 20 minutes.
10
Meanwhile, combine the shallot with 2 tablespoons each vinegar and water in a small bowl; let stand 10 minutes, then drain.
11
Whisk the remaining 1 tablespoon vinegar, the olive oil and mustard in a large bowl until smooth; season with salt and pepper.
12
Add the arugula, parsley and shallot and toss.
13
Serve with the handpies and more mustard for dipping.
14
Photograph by Antonis Achilleos

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small turnip, peeled and thinly sliced, 1 carrot, thinly sliced, 2 cups cold leftover Slow-Cooker Beef Curry, 2 teaspoons Worcestershire sauce, and more.

Yes, Beef and Vegetable Handpies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef and Vegetable Handpies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions