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Tagine Hand Pies

June 12, 2022 0 Comments

One of my (Cindy AKA Masi) comfort foods during the first two years of the pandemic was pastry. All kinds of pastry—sweet, savory, flaky, chewy, dense, cake-like, donuty—it was ALL good! Of course, all that pastry led to my Covid 10 (which I am now working off at the gym!), but not sure if I would have made it through without all that buttery goodness.

And if you ask me, there is better way to enjoy pastry than in a hand pie! Our Tagine Hand Pies are made extra comforting with Masi Masa Ras El Hanout Spice Blend.

Vegetarian or vegan? You can make these, too! Instead of meat, you can use garbanzo beans. And while e prefer puff pastry dough made with butter, you can also make these vegan by using a non-butter puff pastry dough like the one from Pepperidge Farm.

These are great a snack or as a main served with a big green salad with a a lemony dressing.


Yields: 8 large hand pies, 16 small hand pies

Prep time: 40 minutes

Cook time: 20 minutes

Shopping List & Prep

  • 1 lb ground beef (93%) or lamb —OR— 1 can garbanzo beans, drained
  • 1 C butternut squash, ¼” dice
  • 2 medium carrots, ¼” dice
  • ½ medium onion (yellow or white), minced
  • 2 garlic cloves, minced
  • ½ C frozen peas, defrosted
  • 2 TBSP flat leaf/Italian parsley, minced
  • 2 TBSP mint leaves, minced
  • 1 TBSP tomato paste (we suggest tomato paste that comes in a tube)
  • 1 egg
  • 1 C chicken, beef or vegetable broth
  • 2 packages (2 lbs) of frozen puff pastry (we like Dafour or Trader Joe’s)
  • 1 TBSP any type of flour (+ extra for dusting surface)
  • 1½ TBSP Masi Masa Ras El Hanout Spice Blend
  • 1 TBSP honey (optional, can also use agave or maple syrup)
  • Kosher salt
  • Freshly ground black pepper

    Kitchen Equipment

    • 1 large sheet pan
    • 1 large skillet
    • Cutting board
    • Kitchen knife
    • 2-3 small bowls (you will need one for minced onion and garlic, one for chopped herbs, and one for egg wash)
    • Spatula for cooking meat
    • Measuring cups & spoons
    • Rolling pin
    • Pastry brush (for egg wash)
    • Parchment paper 

    Cooking Directions

    1. Defrost 2 packages of frozen puff pastry according to instructions. 
    2. Preheat the oven to 400°F.

    Prepare Filling

    1. Cut peeled butternut squash and carrots into ¼ inch cubes. Set aside.  
    2. Mince onions and garlic. Set aside (OK to mix together).
    3. Mince mint and parsley. Set aside (OK to mix together).
    4. In a small bowl, make a slurry by whisking 2 TBSP water into 1 TBSP flour. Set aside.

    Cook Filling

    1. Heat 2 TBSP olive oil in a large skillet over medium heat. Add minced onions and garlic and sauté, stirring often, until translucent, 3-4 minutes. 
    2. Add ground meat or garbanzo beans to onion and garlic mixture.
      1. If using meat, cook, stirring often to break up meat, until cooked through.
      2. If using garbanzo beans, smash beans with the back of spatula or a large spoon. Cook, stirring often, 1 minute. 
    3. Add 1 TBSP tomato paste, 1½ TBSP Masi Masa Ras El Hanout Spice Blend, a pinch of Kosher salt and a crack of black pepper. Mix until fully incorporated into meat or garbanzo beans.. 
    4. Add butternut squash, carrots, and 1 cup broth. Cook at a gentle simmer, stirring occasionally, until butternut squash is tender, 7-8 minutes. 
    5. Add flour slurry, chopped herbs, and ½ cup frozen peas. Cook, stirring occasionally until the sauce thickens.
    6. Remove skillet from heat and allow the filling to cool for 10 minutes. While the filling is cooling, prepare puff pastry and egg wash. 

    Prep Egg Wash & Pastry

    1. In a small bow, whisk together one egg and 3 TBSP of water. Set aside. 
    2. Roll out 4 sheets of puff pastry on a floured surface until it measures 12”x12” square. Cut each pastry sheet in quarters, to make 16 4” squares. 

    Fill Pastry (8 large hand pies)

    1. Place 8 pastry squares on a parchment-lined baking sheet and divide filling evenly between them, being careful to allow enough of an edge of pastry all around to seal. 
    2. Brush egg wash along the edges of the pastry squares and top with another pastry square. Seal edges by pressing with the tines of a fork. 
    3. Brush tops of filled hand pies with egg wash, and cut a small “x” in the top to let them steam out while baking.

    Fill Pastry (16 small hand pies)

    1. Working on your flour-dusted counter, divide filling evenly onto the bottom corner of all 16 squares of pastry, being careful to allow enough of an edge of pastry all around to seal.
    2. Brush egg wash along the edges of the pastry and fold in half diagonally to make a triangle. Seal edges by pressing with the tines of a fork. 
    3. Place filled hand pies on a parchment-lined baking sheet, brush with egg wash, and cut a small slit in the top to let the steam out while baking. 


    1. Bake for 20 minutes or until golden brown (check at 15 minutes).
    2. Remove from the oven and allow to cool for 5 minutes. Serve and enjoy!

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