Nothing beats the cozy charm of a hand pie—a portable, personal-sized delight perfect for picnics, packed lunches, or a quick snack. In this roundup, we’ve gathered 30 delightful recipes that celebrate everything from savory fillings to sweet treats, all designed to bring comfort and convenience to your kitchen. Ready to bake up some happiness? Dive in and discover your new favorite hand pie!
Apple Cinnamon Hand Pies
Unwrap a cozy classic with these apple cinnamon hand pies—perfect for fall cravings or anytime you need a handheld treat. They combine flaky pastry with sweet, spiced filling in a portable package that’s easy to make ahead. Just follow these sharp steps for a foolproof bake.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ¾ cup
– Cold water – ¼ cup
– Apples – 2 medium
– Ground cinnamon – 1 tsp
– Granulated sugar – ½ cup
– Egg – 1
Instructions
1. Dice the apples into ¼-inch pieces.
2. Combine the diced apples, granulated sugar, and ground cinnamon in a bowl.
3. Mix the flour and cold water in a separate bowl until a dough forms.
4. Roll the dough out to ⅛-inch thickness on a floured surface.
5. Cut the dough into 8 equal circles using a 4-inch round cutter.
6. Place 2 tablespoons of the apple mixture in the center of each dough circle.
7. Fold each circle in half over the filling to create a half-moon shape.
8. Press the edges together firmly with a fork to seal.
9. Whisk the egg in a small bowl.
10. Brush the top of each hand pie with the whisked egg.
11. Cut 3 small slits in the top of each hand pie with a knife.
12. Preheat the oven to 375°F.
13. Bake the hand pies on a parchment-lined baking sheet for 25 minutes.
14. Remove the hand pies from the oven when golden brown.
15. Let the hand pies cool on a wire rack for 10 minutes.
16. Serve warm or at room temperature.
Out of the oven, these hand pies offer a crisp, buttery crust that shatters to reveal a tender, cinnamon-spiced apple filling. Their compact size makes them ideal for picnics or lunchboxes, and a drizzle of caramel or a scoop of vanilla ice cream can elevate them into a decadent dessert.
Savory Chicken and Mushroom Hand Pies
Zesty chicken and mushroom hand pies deliver flaky pastry wrapped around a savory filling. They’re perfect for portable meals or appetizers. Make them ahead for easy reheating.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ¾ cup
– Ice water – ¼ cup
– Salt – 1 tsp
– Chicken breast – 1 lb
– Cremini mushrooms – 8 oz
– Onion – 1 medium
– Garlic – 2 cloves
– Olive oil – 2 tbsp
– Thyme – 1 tsp
– Black pepper – ½ tsp
– Egg – 1
Instructions
1. Dice chicken breast into ½-inch pieces.
2. Chop cremini mushrooms and onion finely.
3. Mince garlic cloves.
4. Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
5. Add chicken to skillet and cook until browned on all sides, 5–7 minutes.
6. Transfer chicken to a bowl, leaving oil in skillet.
7. Add mushrooms and onion to skillet and cook until softened and liquid evaporates, 8–10 minutes.
8. Stir in garlic, thyme, salt, and black pepper; cook for 1 minute.
9. Return chicken to skillet, mix, and remove from heat to cool completely.
10. Combine flour and ½ tsp salt in a bowl.
11. Cut cold butter into flour until pea-sized crumbs form.
12. Gradually add ice water, mixing until dough just comes together.
13. Divide dough into 8 equal pieces and roll each into a 6-inch circle on a floured surface.
14. Place ¼ cup filling on one half of each circle, leaving a ½-inch border.
15. Beat egg with 1 tbsp water to make an egg wash.
16. Brush egg wash around edges of dough circles.
17. Fold dough over filling and press edges to seal, then crimp with a fork.
18. Cut 2 small slits in top of each pie for steam.
19. Brush tops with remaining egg wash.
20. Preheat oven to 400°F and line a baking sheet with parchment paper.
21. Arrange pies on baking sheet and bake until golden brown, 20–25 minutes.
22. Cool on a wire rack for 5 minutes before serving.
23. Tip: Keep butter and water cold for flaky pastry.
24. Tip: Let filling cool completely to prevent soggy crust.
25. Tip: Don’t overwork dough to avoid toughness.
You’ll love the buttery, crisp crust giving way to the hearty chicken-mushroom mixture. These hand pies stay warm for hours, ideal for picnics or packed lunches. Try serving them with a simple arugula salad for a complete meal.
Blueberry Lemon Hand Pies
These handheld treats combine sweet blueberries with zesty lemon in a flaky crust. They’re perfect for on-the-go snacking or dessert. Make them ahead and freeze for later.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ¾ cup
– Salt – ½ tsp
– Cold water – ¼ cup
– Blueberries – 1½ cups
– Granulated sugar – ½ cup
– Lemon zest – 1 tbsp
– Lemon juice – 2 tbsp
– Cornstarch – 1 tbsp
– Egg – 1
Instructions
1. Cut cold unsalted butter into small cubes.
2. Combine all-purpose flour and salt in a large bowl.
3. Work butter into flour mixture using a pastry cutter until pea-sized crumbs form.
4. Add cold water gradually, mixing until dough just comes together.
5. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
6. Mix blueberries, granulated sugar, lemon zest, lemon juice, and cornstarch in a bowl.
7. Roll chilled dough to ⅛-inch thickness on a floured surface.
8. Cut dough into 16 circles using a 4-inch round cutter.
9. Place 2 tbsp blueberry filling in the center of 8 dough circles.
10. Brush edges of filled circles with water using a pastry brush.
11. Top each with a second dough circle, pressing edges to seal.
12. Crimp edges with a fork to ensure no leaks.
13. Whisk egg with 1 tbsp water to make an egg wash.
14. Brush tops of pies with egg wash for golden color.
15. Cut 2-3 small slits in each pie top for steam venting.
16. Preheat oven to 400°F.
17. Bake pies on a parchment-lined baking sheet for 15 minutes, until golden brown.
18. Transfer pies to a wire rack to cool completely.
Warm pies offer a crisp crust with a juicy, tangy-sweet filling. Serve them with a dusting of powdered sugar or a scoop of vanilla ice cream. They’re ideal for picnics or as a lunchbox surprise.
Spicy Beef Empanada Hand Pies
Vividly spiced and handheld, these empanadas pack a punch. They’re perfect for a quick dinner or a portable snack. The flaky crust gives way to a warmly spiced, savory beef filling.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Salt – 1 tsp
– Unsalted butter – ¾ cup
– Ice water – ¼ cup
– Ground beef – 1 lb
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Cayenne pepper – ¼ tsp
– Tomato paste – 2 tbsp
– Egg – 1
Instructions
1. Combine flour and ½ tsp salt in a large bowl.
2. Cut cold butter into small cubes and add to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
4. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together.
5. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
6. Heat a large skillet over medium-high heat.
7. Add ground beef and cook, breaking it up, until browned, about 5-7 minutes.
8. Add diced onion and minced garlic to the skillet.
9. Cook, stirring, until the onion is softened, about 3-4 minutes.
10. Stir in chili powder, cumin, cayenne, and remaining ½ tsp salt.
11. Add tomato paste and cook for 1 minute to blend flavors.
12. Remove the skillet from heat and let the filling cool completely.
13. Preheat your oven to 400°F and line a baking sheet with parchment paper.
14. Roll out the chilled dough on a floured surface to ⅛-inch thickness.
15. Cut the dough into 8 circles using a 5-inch round cutter or a bowl.
16. Place about 2 tbsp of the cooled beef filling in the center of each dough circle.
17. Fold the dough over the filling to create a half-moon shape.
18. Press the edges firmly with a fork to seal.
19. Whisk the egg with 1 tbsp water in a small bowl.
20. Brush the top of each empanada with the egg wash.
21. Cut 2-3 small slits in the top of each empanada for steam to escape.
22. Arrange the empanadas on the prepared baking sheet.
23. Bake at 400°F for 20-25 minutes, or until golden brown and crisp.
24. Let the empanadas cool on the baking sheet for 5 minutes before serving.
These hand pies deliver a satisfying crunch with a juicy, warmly spiced interior. Their compact size makes them ideal for dipping into a cool crema or salsa. Try serving them alongside a simple cabbage slaw for a complete, fuss-free meal.
Cheesy Broccoli and Cheddar Hand Pies
Every weeknight dinner needs a shortcut—these hand pies deliver cheesy comfort without the fuss. They’re flaky, filling, and freezer-friendly for busy nights.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Refrigerated pie crust – 2 (14-ounce packages)
– Broccoli florets – 3 cups
– Sharp cheddar cheese – 1½ cups, shredded
– Egg – 1
– Water – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Steam broccoli florets for 5 minutes until bright green and tender-crisp, then drain and chop finely.
3. In a bowl, combine chopped broccoli, shredded cheddar, salt, and pepper.
4. Unroll pie crusts on a floured surface and cut each into 6 equal circles using a 4-inch round cutter.
5. Place 2 tablespoons of filling in the center of half the circles, leaving a ½-inch border.
6. Whisk egg with 1 tablespoon water to make an egg wash, then brush edges of filled circles.
7. Top each with a remaining circle, press edges with a fork to seal, and cut 2 small slits in the top for steam.
8. Brush tops with egg wash and bake for 20–25 minutes until golden brown and crisp.
9. Let cool for 5 minutes before serving.
Notably, the crust stays flaky while the filling melts into a creamy, savory blend. Serve warm with a side salad for a complete meal, or pack them cold for lunch—they reheat beautifully in a toaster oven.
Classic Cherry Hand Pies
Just like grandma used to make, these handheld cherry pies are the perfect sweet treat. Juicy cherries wrapped in a flaky, buttery crust make them irresistible for any occasion.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ¾ cup
– Ice water – ¼ cup
– Granulated sugar – ½ cup
– Fresh cherries – 2 cups
– Cornstarch – 1 tbsp
– Lemon juice – 1 tsp
– Egg – 1
Instructions
1. Combine 2 cups of all-purpose flour and ¼ cup of granulated sugar in a large bowl.
2. Cut ¾ cup of cold, unsalted butter into small cubes and add to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
4. Gradually add ¼ cup of ice water, 1 tablespoon at a time, mixing until the dough just comes together.
5. Divide the dough into two equal disks, wrap in plastic, and refrigerate for at least 30 minutes.
6. While the dough chills, pit and halve 2 cups of fresh cherries.
7. In a medium bowl, toss the cherries with ¼ cup of granulated sugar, 1 tablespoon of cornstarch, and 1 teaspoon of lemon juice.
8. Preheat your oven to 375°F and line a baking sheet with parchment paper.
9. Roll out one disk of dough on a floured surface to ⅛-inch thickness.
10. Use a 4-inch round cutter to cut out circles, re-rolling scraps as needed.
11. Place 1 tablespoon of the cherry filling in the center of each dough circle.
12. Beat 1 egg with 1 tablespoon of water to make an egg wash.
13. Brush the edges of the dough circles with the egg wash.
14. Fold each circle over the filling to form a half-moon shape and press the edges with a fork to seal.
15. Cut three small slits in the top of each pie for venting.
16. Brush the tops with the remaining egg wash and sprinkle with sugar.
17. Bake at 375°F for 20–25 minutes, until the crust is golden brown and the filling is bubbling.
18. Let the pies cool on the baking sheet for 10 minutes before serving.
Vibrant and flaky, these pies offer a burst of sweet-tart cherry in every bite. Serve them warm with a scoop of vanilla ice cream for a classic dessert, or pack them cold for a picnic treat—their sturdy crust holds up perfectly on the go.
Sweet Potato and Marshmallow Hand Pies
Packed with nostalgic flavor, these sweet potato and marshmallow hand pies are a portable twist on a classic casserole. They combine creamy sweet potato filling with gooey marshmallow in a flaky crust. Perfect for holiday gatherings or a cozy treat.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– Refrigerated pie crust – 2 (14.1 oz package)
– Sweet potato – 1 large (about 1 lb)
– Unsalted butter – 2 tbsp
– Brown sugar – ¼ cup
– Ground cinnamon – ½ tsp
– Salt – ¼ tsp
– Mini marshmallows – 1 cup
– Egg – 1
– Water – 1 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the sweet potato, cut it into 1-inch cubes, and boil in water for 10-12 minutes until fork-tender.
3. Drain the sweet potato thoroughly and mash it in a bowl until smooth.
4. Mix the mashed sweet potato with melted butter, brown sugar, cinnamon, and salt until fully combined.
5. Let the sweet potato mixture cool for 5 minutes to prevent the crust from becoming soggy.
6. Unroll the first pie crust on a lightly floured surface and cut it into 4 equal squares using a sharp knife or pizza cutter.
7. Place 1 heaping tablespoon of the sweet potato mixture in the center of each square.
8. Top the sweet potato mixture with about 6-8 mini marshmallows on each square.
9. Brush the edges of each square lightly with water using your finger or a pastry brush.
10. Fold each square diagonally to form a triangle, pressing the edges firmly with a fork to seal.
11. Repeat steps 6-10 with the second pie crust.
12. Whisk the egg with 1 tablespoon of water to make an egg wash.
13. Brush the top of each hand pie lightly with the egg wash for a golden finish.
14. Cut 2-3 small slits in the top of each hand pie with a knife to allow steam to escape.
15. Bake on the prepared sheet for 18-20 minutes until the crust is golden brown and flaky.
16. Transfer the hand pies to a wire rack and let them cool for 10 minutes before serving.
Crispy on the outside and wonderfully gooey inside, these hand pies deliver the classic sweet potato casserole experience in every bite. The flaky crust contrasts perfectly with the creamy filling and melted marshmallows. For a fun twist, try drizzling them with caramel sauce or serving with a scoop of vanilla ice cream.
Spinach and Feta Hand Pies
You’ve probably seen those golden, flaky hand pies at bakeries and wondered if you could make them at home. Yes, you can—and this spinach and feta version is a savory, satisfying snack that’s easier than it looks. They’re perfect for lunchboxes, picnics, or a quick dinner.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Frozen puff pastry – 1 package (2 sheets)
– Frozen chopped spinach – 10 oz
– Feta cheese – 1 cup, crumbled
– Olive oil – 1 tbsp
– Garlic – 2 cloves, minced
– Egg – 1
– Salt – ½ tsp
Instructions
1. Thaw the frozen puff pastry sheets at room temperature for 30 minutes until pliable.
2. Preheat the oven to 400°F and line a baking sheet with parchment paper.
3. Squeeze all excess water from the thawed frozen chopped spinach using your hands or a clean towel.
4. Heat 1 tbsp olive oil in a skillet over medium heat for 1 minute.
5. Add 2 cloves minced garlic to the skillet and cook for 1 minute until fragrant.
6. Stir in the squeezed spinach and cook for 2 minutes to remove any remaining moisture.
7. Transfer the spinach mixture to a bowl and let it cool for 5 minutes.
8. Mix 1 cup crumbled feta cheese and ½ tsp salt into the cooled spinach until combined.
9. Unfold one puff pastry sheet on a lightly floured surface and roll it into a 10×10-inch square.
10. Cut the pastry into 4 equal squares using a sharp knife or pizza cutter.
11. Place 2 tbsp of the spinach-feta filling in the center of each square.
12. Beat 1 egg in a small bowl with 1 tbsp water to make an egg wash.
13. Brush the edges of each pastry square lightly with the egg wash.
14. Fold each square diagonally over the filling to form a triangle and press the edges firmly to seal.
15. Use a fork to crimp the sealed edges for a tight closure.
16. Brush the tops of the hand pies with the remaining egg wash.
17. Cut 2-3 small slits in the top of each pie with a knife to allow steam to escape.
18. Arrange the hand pies on the prepared baking sheet, spacing them 1 inch apart.
19. Bake at 400°F for 20-25 minutes until golden brown and puffed.
20. Let the hand pies cool on the baking sheet for 5 minutes before serving.
Keep these hand pies warm for the best texture—the pastry stays crisp while the filling oozes with salty feta and earthy spinach. They’re delicious on their own or dipped in a simple yogurt sauce for extra tang.
Caramelized Onion and Goat Cheese Hand Pies
Venturing beyond basic appetizers, these savory hand pies deliver a sophisticated yet approachable flavor combination. Caramelized onions provide a sweet, deep base that perfectly complements the tangy goat cheese, all wrapped in a flaky, golden crust. They’re ideal for gatherings or a satisfying snack.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ¾ cup, cold and cubed
– Salt – ½ tsp
– Ice water – ¼ cup
– Yellow onions – 2 large, thinly sliced
– Olive oil – 2 tbsp
– Goat cheese – 4 oz, crumbled
– Egg – 1, beaten
Instructions
1. Combine 2 cups all-purpose flour, ½ tsp salt, and ¾ cup cold, cubed unsalted butter in a food processor; pulse until the mixture resembles coarse crumbs.
2. Gradually add ¼ cup ice water while pulsing, just until the dough comes together; avoid overmixing to keep the crust tender.
3. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes to chill.
4. Heat 2 tbsp olive oil in a large skillet over medium-low heat; add 2 large thinly sliced yellow onions.
5. Cook the onions, stirring occasionally, for 25–30 minutes until deeply golden and caramelized; scrape the pan to prevent sticking.
6. Remove the skillet from heat and let the caramelized onions cool completely to avoid a soggy crust.
7. Preheat the oven to 375°F and line a baking sheet with parchment paper.
8. Roll out the chilled dough on a floured surface to ⅛-inch thickness; cut into 8 equal circles using a 4-inch round cutter.
9. Place 1 tbsp caramelized onions and ½ oz crumbled goat cheese in the center of each dough circle.
10. Brush the edges of the dough circles with beaten egg to help seal.
11. Fold each circle over the filling to form a half-moon shape; press the edges firmly with a fork to crimp and seal.
12. Brush the tops of the hand pies with the remaining beaten egg for a golden finish.
13. Bake at 375°F for 20–25 minutes, until the crust is golden brown and flaky.
14. Transfer the hand pies to a wire rack to cool for 5 minutes before serving. Reheat leftovers in a 350°F oven for 5 minutes to restore crispness.
Ready to serve, these hand pies offer a delightful contrast: the crust is crisp and buttery, while the filling is creamy and sweetly savory. Enjoy them warm as a standalone treat or pair with a simple green salad for a light meal. For a creative twist, drizzle with balsamic glaze or serve alongside a tangy dipping sauce.
Peach and Almond Hand Pies
Unbelievably simple yet impressive, these hand pies combine sweet summer peaches with nutty almond flavor in a flaky crust. They’re perfect for picnics, potlucks, or a quick homemade dessert.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ¾ cup
– Salt – ½ tsp.
– Ice water – ¼ cup
– Peaches – 2 cups, diced
– Sugar – ½ cup
– Almond extract – 1 tsp.
– Egg – 1
Instructions
1. Combine 2 cups flour and ½ tsp salt in a large bowl.
2. Cut ¾ cup cold unsalted butter into small cubes and add to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
4. Gradually add ¼ cup ice water, mixing just until the dough comes together.
5. Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
6. In a separate bowl, toss 2 cups diced peaches with ½ cup sugar and 1 tsp almond extract.
7. Roll out one dough disc on a floured surface to ⅛-inch thickness.
8. Cut out 4-inch circles using a round cutter or a bowl.
9. Spoon about 2 tbsp of the peach mixture onto the center of each circle.
10. Beat 1 egg with 1 tbsp water to make an egg wash.
11. Brush the edges of the dough circles with the egg wash.
12. Fold the dough over the filling to create a half-moon shape.
13. Press the edges firmly with a fork to seal.
14. Place the hand pies on a parchment-lined baking sheet.
15. Brush the tops with the remaining egg wash.
16. Cut 2-3 small slits in the top of each pie for steam to escape.
17. Bake at 375°F for 18-20 minutes, until golden brown.
18. Let cool on a wire rack for 10 minutes before serving.
Zesty peach filling contrasts with the buttery, crisp crust for a delightful treat. Serve warm with a scoop of vanilla ice cream or dust with powdered sugar for an elegant touch.
Pumpkin Spice Hand Pies
A flaky, portable treat that captures autumn in every bite. These hand pies deliver classic pumpkin spice flavor in a convenient, handheld form. They’re perfect for on-the-go snacking or a cozy dessert.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Salt – ½ tsp.
– Unsalted butter – ¾ cup
– Ice water – ¼ cup
– Pumpkin puree – 1 cup
– Brown sugar – ½ cup
– Pumpkin pie spice – 1 tbsp.
– Egg – 1
Instructions
1. Combine flour and salt in a large bowl.
2. Cut cold butter into small cubes and add to the flour mixture.
3. Use a pastry cutter or fork to blend butter into flour until pea-sized crumbs form.
4. Gradually add ice water, mixing until dough just comes together.
5. Tip: Handle dough minimally to keep it flaky.
6. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
7. In a medium bowl, mix pumpkin puree, brown sugar, and pumpkin pie spice until smooth.
8. Preheat oven to 375°F and line a baking sheet with parchment paper.
9. Roll chilled dough to ⅛-inch thickness on a floured surface.
10. Use a 4-inch round cutter to cut 16 circles from the dough.
11. Place 1 tablespoon of pumpkin filling in the center of 8 dough circles.
12. Tip: Leave a ½-inch border around filling to prevent leaks.
13. Top each filled circle with a plain dough circle.
14. Press edges together firmly with a fork to seal.
15. Whisk egg with 1 tablespoon water to make an egg wash.
16. Brush egg wash over each hand pie.
17. Cut 2-3 small slits in the top of each pie for steam to escape.
18. Bake at 375°F for 20-25 minutes until golden brown.
19. Tip: Cool on a wire rack for 10 minutes before serving.
20. Let pies cool completely on the baking sheet.
Perfectly crisp pastry gives way to a warm, spiced pumpkin filling. Pair them with a scoop of vanilla ice cream for a decadent twist, or enjoy them solo as a satisfying handheld dessert.
Bacon and Egg Breakfast Hand Pies
Perfect for busy mornings, these handheld breakfast pies pack crispy bacon and creamy scrambled eggs into flaky pastry. They’re freezer-friendly and reheat beautifully for grab-and-go convenience.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- Refrigerated pie crust – 1 package (2 sheets)
- Bacon – 6 slices
- Eggs – 4 large
- Heavy cream – 2 tbsp
- Shredded cheddar cheese – ½ cup
- Salt – ¼ tsp
- Black pepper – ⅛ tsp
- Egg wash – 1 egg beaten with 1 tbsp water
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cook bacon in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towels and crumble.
- Whisk eggs, heavy cream, salt, and pepper in a bowl until fully combined.
- Pour egg mixture into the same skillet over medium-low heat and scramble gently for 3–4 minutes until just set but still moist.
- Remove scrambled eggs from heat and stir in crumbled bacon and shredded cheddar cheese.
- Unroll pie crusts on a lightly floured surface and cut each into 3 equal rectangles using a sharp knife or pizza cutter.
- Spoon about ⅓ cup of the bacon-egg mixture onto one half of each rectangle, leaving a ½-inch border.
- Brush edges of each rectangle with egg wash using a pastry brush.
- Fold the empty half of each rectangle over the filling to create a hand pie, then press edges firmly with a fork to seal.
- Transfer hand pies to the prepared baking sheet and brush tops with remaining egg wash.
- Cut 2–3 small slits in the top of each hand pie with a knife to allow steam to escape.
- Bake at 400°F for 18–20 minutes until golden brown and pastry is fully cooked.
- Let cool on the baking sheet for 5 minutes before serving.
Vibrant golden pastry gives way to a savory filling with smoky bacon bits and melty cheese pockets. The eggs stay remarkably tender thanks to the quick scramble and cream addition. Serve warm with hot sauce for dipping or pack cold for picnics—they hold their shape beautifully.
Strawberry Rhubarb Hand Pies
Oozing with sweet-tart filling, these handheld pies deliver classic strawberry-rhubarb flavor in a portable package. They’re perfect for picnics, packed lunches, or a quick dessert. A flaky, buttery crust encases the vibrant fruit mixture.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ¾ cup, cold and cubed
– Ice water – ¼ cup
– Salt – ½ tsp
– Granulated sugar – ¾ cup
– Fresh strawberries – 1 ½ cups, hulled and diced
– Fresh rhubarb – 1 cup, diced
– Cornstarch – 1 tbsp
– Lemon juice – 1 tsp
– Egg – 1, beaten
– Turbinado sugar – for sprinkling
Instructions
1. Combine flour and salt in a large bowl.
2. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
5. In a medium bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice.
6. Roll out one dough disc on a floured surface to ⅛-inch thickness.
7. Cut out eight 5-inch circles using a round cutter.
8. Place a heaping tablespoon of filling in the center of each circle.
9. Brush edges of circles with beaten egg.
10. Fold dough over filling to form a half-moon shape.
11. Crimp edges firmly with a fork to seal.
12. Transfer pies to a parchment-lined baking sheet.
13. Chill assembled pies for 15 minutes to prevent spreading.
14. Preheat oven to 400°F.
15. Brush tops of pies with remaining beaten egg.
16. Sprinkle turbinado sugar over each pie.
17. Cut three small slits in the top of each pie for steam to escape.
18. Bake at 400°F for 18–20 minutes, until crust is golden brown.
19. Cool pies on a wire rack for at least 10 minutes before serving.
Zesty rhubarb balances the sweet strawberries, creating a vibrant, jammy interior. The crust bakes up shatteringly crisp and flaky. Serve warm with a scoop of vanilla ice cream or pack them cold for an on-the-go treat.
Conclusion
Ultimately, these 30 delightful hand pies offer endless inspiration for your kitchen adventures. We hope you’ll try a few, share your favorites in the comments below, and pin this roundup on Pinterest to spread the joy of baking. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
