Beef Bourguignon Hand Pies (Cozy Comfort Leftovers You’ll Actually Crave)

Total Time: 1 hour (includes chilling and baking)
Prep Time: 45 minutes
Cook Time: 35 minutes
Chill Time: 30–60 minutes
Servings: 8 hand pies

These Beef Bourguignon Hand Pies are the ultimate cozy comfort food — buttery, flaky, and filled with tender, slow-cooked beef, caramelized onions, and sautéed mushrooms. It’s a delicious way to reinvent leftovers into something totally new.

This recipe starts with my Classic French Beef Bourguignon  and transforms it into golden, savory puff pastry hand pies that are perfect for fall dinners, appetizers, or even a hearty lunch.

Beautifully plated on my favorite, Annieglass Roman Antique Appetizer Tray — it makes everything feel a little extra special.

Ingredients

For the Flaky Puff Pastry Crust

For the Filling

Step 1: Make the Beef Bourguignon

Start by preparing the Beef Bourguignon (linked recipe).
You’ll want about 2–4 cups of shredded beef and some of the au jus (the rich broth from the slow-cooked beef) for dipping later.

If you already have leftovers — even better! This recipe is all about turning those slow-cooked flavors into something completely new.

Step 2: Make the Homemade Puff Pastry

  1. In a stand mixer, combine flour and sea salt.

  2. Add the cold butter, a few pieces at a time, on low speed until the mixture resembles coarse crumbs.

  3. In a small bowl, whisk together yogurt (or sour cream), white wine vinegar, and ice water.

  4. Slowly pour the wet mixture into the flour mixture until a cohesive dough forms.

  5. Divide the dough in half, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes,  but 2 hours is that sweet spot.

🧈 This chilling step is key for that perfectly flaky, golden crust!

Step 3: Make the Filling

  1. In a skillet over medium heat, caramelize the onions in a drizzle of olive oil for 10–15 minutes, stirring occasionally until golden and soft.

  2. Add the mushrooms and sauté until they’re deeply browned and cooked through.

  3. Add the shredded Beef Bourguignon and toss to combine.

  4. Optional: stir in a bit of brie or Parmesan for an extra creamy, indulgent filling.

Step 4: Assemble the Hand Pies

  1. Divide the chilled puff pastry into 4 portions, take one piece at a time, keeping the rest in the fridge while you work.

  2. Roll one piece out on a floured surface to about ¼-inch thickness.

  3. Use a bowl or round cutter (5–6 inches wide) to cut circles from the dough.

  4. Spoon a small amount of the beef mixture onto one half of each circle.

  5. Fold the dough over to form a half-moon shape and press the edges firmly to seal (use a fork to crimp).

  6. Cut 2–3 small slits on top to vent steam.

  7. Optional: brush the tops with egg wash for that glossy golden finish.

Tip: Keep the dough cold as you work — it helps maintain those flaky layers!

Step 5: Bake

  1. Place the prepared hand pies on a parchment-lined baking sheet.

  2. Bake at 375°F (190°C) for 30–35 minutes, until beautifully puffed and golden brown.

  3. Remove from the oven and sprinkle with flaky sea salt.

Step 6: Make the Dipping Au Jus

Strain the remaining au jus from your Beef Bourguignon into a small saucepan.
Simmer gently on the stove until slightly reduced and flavorful.

Serve the warm hand pies with a side of au jus for dipping — because everything’s better with that rich, beefy goodness!

 Tips & Serving Ideas

Why You’ll Love These Beef Bourguignon Hand Pies

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