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–+ servings
Four stacked Sloppy Joes Pasties on a white plate.

Sloppy Joe Hand Pies (Easy Freezer Dinner)

By Tammy Spencer
Pasties are hand pies filled with a savory filling. Sloppy Joe Hand Pies have a sweet, tangy, spicy meat filling wrapped in flaky pastry. These hand pasties are fun, filling, and great for dinner!
4.75 from 4 votes
Prep Time1 hour 20 minutes
Cook Time25 minutes
Cooling Time30 minutes
Total Time2 hours 15 minutes
Servings: 6 pasties
Calories: 803kcal

Special Equipment

Ingredients

For the crust

For the filling

  • 1 tablespoon (1 tablespoon) ghee (clarified butter), or butter and olive oil
  • 1 pound (454 grams) ground beef, ground turkey, or a meat substitute
  • 1 cup (52 grams) onions, minced
  • ½ cup (75 grams) bell peppers, minced, about 3 to 4 baby peppers or ⅓ large bell pepper
  • ½ teaspoon (.5 teaspoon) kosher salt
  • 3 (3) garlic cloves, minced
  • 1 tablespoon (15 grams) tomato paste
  • 1 teaspoon (1 teaspoon) chili powder
  • ⅔ cup (160 grams) ketchup
  • ⅓ cup (79 grams) water
  • 1 tablespoon (15 grams) light brown sugar
  • 1 teaspoon (1 teaspoon) prepared mustard, either brown or yellow mustard
  • ½ teaspoon (1 teaspoon) Worcestershire sauce
  • ¼ teaspoon (1 teaspoon) red pepper flakes, optional
  • ¼ teaspoon (1 teaspoon) black pepper
  • dash (dash) hot pepper sauce, optional
  • 1 (1) large egg white, for egg wash
  • 1 tablespoon water, for egg wash

Instructions

  • Prepare the crust: Prepare the sourdough shortcrust pastry dough and chill while you prepare the filling.
  • Prepare the filing: Heat 1 tablespoon ghee (clarified butter) in a large cast iron skillet over medium-high heat until it shimmers. Brown 1 pound ground beef in the skillet, breaking up any clumps, about 5 minutes. Transfer to a colander and drain away the accumulated liquid.

  • Add 1 cup onions and ½ cup bell peppers to the same skillet. Sprinkle ½ teaspoon kosher salt over the onions and bell peppers and cook until the vegetables are softened, about 3 minutes. Add t3 garlic cloves and cook until fragrant, about 30 seconds. Add 1 tablespoon tomato paste and 1 teaspoon chili powder and cook for another minute until the vegetables are well coated and the tomato paste has darkened slightly.
  • Return the ground beef to the skillet and stir it into the vegetable mixture. Add ⅔ cup ketchup, ⅓ cup water, 1 tablespoon light brown sugar, 1 teaspoon prepared mustard, ½ teaspoon Worcestershire sauce, ¼ teaspoon red pepper flakes (if using), ¼ teaspoon black pepper, and a dash hot pepper sauce (if using). Stir well to combine.
  • Bring the mixture to a boil, then reduce heat and simmer over medium heat for 8 to 10 minutes, until the mixture has thickened. If the mixture is getting too dry, add water in 1 tablespoon increments. Adjust the seasonings for sweetness and spice as desired.
  • Remove the pan from the heat and allow the filling to cool while you roll out the pastry.
  • Assemble the pasties: On a lightly floured surface, roll the shortcrust pastry out to ¼-inch thickness (about the height of two stacked quarters). Turn the pastry as you roll to avoid it sticking to your surface.
  • Use a 6-inch round cookie cutter to cut out six circles of dough, re-rolling the dough as needed.
  • Whisk together 1 large egg white and 1 tablespoon water for the egg wash.
  • Place about 3 tablespoons of dough onto half of a dough circle. Brush the edges of the circle with the egg wash using a pastry brush. Fold the other half of the dough circle over to seal in the filling, pressing the edges together well. Crimp the edges by pressing with the tines of a fork, or create a decorative rolled edge if you’re feeling creative. Cut three slits in the top of the pasty to allow steam to escape while baking.
  • Chill the pasties for 30 minutes to firm up the pastry. While the pasties are chilling, preheat the oven to 400 °F. Line a half sheet baking pan with a Silpat silicone mat or parchment paper.
  • Brush the top of the pasties with the egg wash, then place on the prepared baking sheet. Bake for 20 to 25 minutes or until the pastry is golden brown.
  • Serve hot and enjoy!
  • Storage instructions: Cooled hand pies can be kept in the refrigerator in an airtight container, for up to 7 days. See the Recipe Notes for reheating options.
    For longer storage, freeze baked hand pies until firm on a cookie sheet, then wrap individually in plastic wrap and place in an airtight bag. Defrost overnight to thaw, then rewarm at 350 °F for 5 to 10 minutes or until hot.
  • Make-ahead instructions: You can make the filling and pastry ahead of time and assemble into pasties. Refrigerate until you're ready to bake them.
    Unbaked pasties also freeze well. Allow them to freeze until firm on a cookie sheet, then wrap individually in plastic wrap and place in an airtight bag. When you’re ready to bake, brush them with the egg wash and place on a baking pan. Bake at 375 °F for 25 to 30 minutes or until golden brown. No need to defrost! That's dinner sorted!

Recipe Notes

If you prefer, you can substitute my basic shortcrust pastry recipe, prepared without sugar, instead of the sourdough shortcrust. Or, store bought pie dough is fine, too.
If don’t have a 6-inch round cookie cutter, cut circles out with a small paring knife using a small dinner plate as a guide. I find that 6-inch circles are great for meal-sized pasties. For a fun party-style appetizer pasty, use a 4-inch round cookie cutter instead. Reduce the filling to about 2 tablespoons, making sure you can get seal the edges well.
If you have any leftover filling, you can serve it on a baked potato or spaghetti, fill bell peppers, or as a fun pizza topping. And don't forget that you can freeze any leftover filling for later to make more pasties later!
You have 3 options to reheat baked hand pies:
  • In the oven at 350°F for 5 to 10 minutes (keeps the pastry crisp)
  • In an air fryer at 350°F for 4 - 6 minutes
  • In the microwave (quickest, but softens pastry)

Nutrition

Serving: 1pasty | Calories: 803kcal | Carbohydrates: 64g | Protein: 23g | Fat: 50g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 935mg | Potassium: 481mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1681IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 5mg