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Savory hand pies are the perfect handheld treat, combining flaky pastry with a hearty filling that’s bursting with flavor. These golden-brown delights are easy to make and can be filled with your favorite meats and cheeses, making them an irresistible appetizer or snack for any gathering.
Why You’ll Love This Recipe
These savory hand pies are not only delicious but also incredibly versatile. Perfect for parties or as a cozy snack at home, they are sure to satisfy your cravings.
- Quick and easy to prepare.
- Customizable fillings to suit your taste.
- Perfect for sharing or meal prep.
- Golden, flaky crust that everyone loves.
- Great for dipping in your favorite sauce.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 pound ground beef or turkey
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 egg, beaten (for egg wash)
- Cooking oil for frying (optional)
How to Make Savory Hand Pies
- In a large bowl, combine the flour and salt. Add the cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, stirring until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- While the dough chills, heat a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the ground meat to the skillet, cooking until browned. Drain any excess fat, then stir in the tomato sauce, garlic powder, paprika, and salt. Cook for an additional 2 minutes, then remove from heat and let cool slightly.
- Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles, about 4 inches in diameter.
- Place a spoonful of the meat mixture and a sprinkle of shredded cheese in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Place the hand pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden finish.
- Bake for 20-25 minutes, or until golden brown. If frying, heat oil in a deep skillet and fry the hand pies for 3-4 minutes on each side until crispy and golden.
- Remove from the oven or oil and let cool slightly before serving.
Tips for the Best Results
- Ensure your butter is very cold for a flakier crust.
- Don’t overfill the hand pies to prevent bursting during cooking.
- Experiment with different cheeses or spices in the filling for variety.
Easy Variations
- Swap the ground meat for shredded chicken or a plant-based alternative.
- Add chopped vegetables like bell peppers or spinach for extra nutrition.
- Use different cheese types, such as mozzarella or pepper jack, for a flavor twist.
What to Serve With It
- A side of marinara or ranch dressing for dipping.
- Fresh garden salad for a refreshing contrast.
- Pickles or olives for a savory, tangy bite.
Storage and Reheating
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Store any leftover hand pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10-15 minutes until heated through. You can also microwave them, but for the best texture, reheating in the oven is recommended.
Recipe Card
Recipe Name: Savory Hand Pies with Meat and Cheese Filling
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield/Servings: 8 hand pies
Ingredients:
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield/Servings: 8 hand pies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 pound ground beef or turkey
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 egg, beaten (for egg wash)
- Cooking oil for frying (optional)
Instructions:
- In a large bowl, combine the flour and salt. Add the cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, stirring until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- While the dough chills, heat a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the ground meat to the skillet, cooking until browned. Drain any excess fat, then stir in the tomato sauce, garlic powder, paprika, and salt. Cook for an additional 2 minutes, then remove from heat and let cool slightly.
- Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles, about 4 inches in diameter.
- Place a spoonful of the meat mixture and a sprinkle of shredded cheese in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Place the hand pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden finish.
- Bake for 20-25 minutes, or until golden brown. If frying, heat oil in a deep skillet and fry the hand pies for 3-4 minutes on each side until crispy and golden.
- Remove from the oven or oil and let cool slightly before serving.
Notes: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
