Steak Tips Hand Pies

These hand pies are the ultimate comfort food, bringing together juicy steak and sweet, caramelized onions in a tender, flaky crust that practically melts in your mouth. These hand pies are not only delicious; they’re an experience—with a hint of balsamic that perfectly balances the richness of the filling. Whether as a shareable appetizer at your next gathering or paired with a refreshing salad for a cozy meal, these hand pies hit all the right notes.

Brought to you by @mainely_flour

Servings: 12-14 pies

Ingredients:

Homemade Pie Dough

• 2 1/2 cups all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1 cup cold unsalted butter, cut into 16 tbsp chunks
• 8-10 tbsp ice cold water

Filling

• 1 lb New England Steak Tips
• Salt and pepper
• 2 large yellow onions, halved and thinly sliced
• 2 tbsp olive oil, divided
• 4 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 1 egg

Instructions:

Homemade Pie Dough

1. In a medium bowl, combine flour, Parmesan, and salt.
2. Add half of the flour mixture to a food processor. Pulse until the cheese is finely ground.
3. Add half of the butter and pulse 10 times until no large chunks. Transfer to a large bowl.
4. Repeat with the rest of the flour mixture and butter, then combine with the first batch in the bowl.
5. Gradually mix in ice water, 2 tbsp at a time, pressing with a rubber spatula until the mixture is just saturated and holds together (do not exceed 10 tbsp).
6. Use your hands to gently work the dough into a ball, ensuring it’s mostly saturated.
7. Split the dough in half, shape each into a disc, wrap, and refrigerate for at least 2 hours.

Filling and Assembly

1. Finely chop the steak tips and season generously with salt and pepper. Set aside.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and a pinch of salt. Cover and cook for 10 minutes, stirring occasionally. Uncover, drop the heat to low, and cook until golden (20-25 minutes), stirring often. If they stick, add 1 tbsp water as needed.
3. Stir in balsamic vinegar and brown sugar; raise heat to medium. Cook for 3-5 minutes, then transfer onions to a bowl to cool.
4. In a large skillet, heat 1 tbsp olive oil over medium-high. Cook steak until no longer pink (5-7 minutes). Set aside.
5. Line two baking sheets with parchment. Lightly flour a clean surface and roll out the first dough disc to 1/8” thick. Cut out 4” circles and place each on the first baking sheet. Re-roll scraps to make about 6-7 circles total. Chill in the refrigerator.
6. Cut out as many 4” circles as possible and place on the second baking sheet. Chill in the refrigerator.
7. Preheat oven to 375°F / 190°C.
8. In a small bowl, beat an egg with a pinch of salt and a tbsp water to make an egg wash. Remove the first baking sheet from the refrigerator. Brush edges of each circle with egg wash. Add a spoonful of onions and then steak to the centers. Fold over and seal each pie with the tines of a fork. Chill again and repeat with the second baking sheet.
9. Remove the first baking sheet, brush each pie with egg wash, and pierce tops with a knife for venting. Bake until deep golden brown (25-30 minutes). While these are cooling on a wire rack, repeat with the second baking sheet.
10. Serve warm or at room temperature. For leftovers, heat in an air fryer for that fresh-baked taste!

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