Scottona Beef Hand Pies

Crispy, golden pastry wrapped around a savory beef filling — these Italian hand pies are pure comfort, portable and packed with flavor.

Amount	Ingredient
Calories	445 kcal
Protein	21 g
Fat	29 g
Carbohydrates	24 g
Fiber	1 g
Sodium	620 mg

📋 Preparation

Step 1 — Make the Filling (Must Be Dry)

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until softened, 3–4 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the ground beef and cook, breaking it up with a wooden spoon, until well browned and all moisture has evaporated — 6–8 minutes. Season with salt, pepper, and sweet paprika.

Pour in the white wine and cook, stirring, until completely evaporated, about 1–2 minutes. Stir in the tomato paste and cook for 1 minute until darkened and fragrant. Remove from heat and fold in the grated Parmigiano-Reggiano. The mixture should be compact and dry. Transfer to a bowl and let cool completely to room temperature before assembling.

Step 2 — Shape the Hand Pies

Roll out the cold pastry on a lightly floured surface to ⅛ inch (3 mm) thickness. Cut into rounds 5½–6 inches (14–16 cm) in diameter.

Place 2 generous tablespoons of the cooled filling on one half of each round. Lightly moisten the edges with water. Fold the pastry over to form a half-moon shape. Press the edges firmly with a fork to seal. Cut 2 small slits on top of each pie to vent steam.

Step 3 — Chill

Arrange the pies on a parchment-lined baking sheet and refrigerate for 20–30 minutes. This firms the pastry and helps the pies hold their shape during baking.

Step 4 — Bake

Preheat the oven to 375°F (190°C) with the rack in the middle position. Brush each pie with the beaten egg for a golden, glossy finish.

Bake until deep golden brown and puffed, 25–30 minutes. Let cool on the baking sheet for 5 minutes before serving.

Air Fryer Option:

Bake at 350°F (180°C) for 15–18 minutes.

👨‍🍳 Chef's Tips

• Cold pastry is key: If the pastry warms up during rolling, return it to the fridge for 10 minutes. Cold fat creates the flakiest layers.
• Cool the filling completely: This is non-negotiable. Warm or moist filling will melt the fat in the pastry and produce a soggy bottom.
• Scottona substitute: If scottona (young beef) isn't available, use 80/20 ground chuck. The moderate fat keeps the filling moist without greasiness.
• Seal thoroughly: Run the fork tines all the way around the edge. A poor seal is the #1 cause of pies bursting open in the oven.
• Make ahead: Assemble and refrigerate unbaked pies up to 24 hours ahead. Brush with egg wash just before baking.

🍷 Wine Pairing

A medium-bodied Barbera d'Alba or Chianti Classico — the bright acidity cuts through the rich beef and buttery pastry, while red fruit notes complement the sweet paprika and Parmigiano.

📊 Nutrition (per serving)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.