Beef and Cheese Hand Pies

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and the fat renders, breaking it up as it cooks, about 6-8 minutes.

Add the diced onion and garlic to the beef and cook until softened. Add the mushrooms and cook until they release water and reduce.

Sprinkle the flour over the mixture and stir to coat. Cook for 1 minute.

Stir in the beef stock and Worcestershire sauce. Bring to a simmer and cook for 30-45 minutes until the mixture is thick and saucy.

Transfer to a bowl and let cool completely. Once cooled, fold in the cheese until well mixed.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Roll out the puff pastry sheets and cut diagonally into 4 triangles. Place a portion of the cooled filling in the center of each piece, leaving a border around the edges.

Brush the edges of the pastry with beaten egg.

Fold the pastry over the filling to create a half-sized triangle. Press the edges firmly to seal, then crimp with a fork.

Place the hand pies on the prepared baking sheet. Brush the tops with beaten egg and cut one small vent hole in the top of each pie.

Bake at 400°F for 20-25 minutes until golden brown and puffed.