Savory Hand Pies
Ever pull a soggy, falling-apart meat pie out of the oven and feel your soul leave your body? I’ve been there. You wanted a perfect, golden-brown pocket of goodness, but you got a leaky mess instead.
Forget that kitchen nightmare.
We’re making savory hand pies today. They’re the perfect grab-and-go meal, lunchbox hero, or party snack. And I promise, with a few simple tricks, you’ll be making flaky, delicious pies that actually hold together.
The Magic of Hand Pies
Think of a hand pie as your own personal, portable pot pie. It has all the good stuff—a rich, savory filling wrapped in a buttery, flaky crust—but you can eat it with one hand.
They are way easier to make than you think. No special pie dishes needed. Just you, a baking sheet, and some simple ingredients.
What You’ll Need
Let’s get our ingredients in order. I’ve split this into two parts: the crust and the filling. Don’t let the list scare you; it’s mostly basic stuff you probably have.
For the All-Butter Crust
- All-purpose flour
- Salt
- Very cold unsalted butter, cubed
- Ice cold water
For the Beef and Veggie Filling
- Ground beef (80/20 is good)
- Yellow onion, chopped
- Garlic, minced
- Carrots, finely diced
- Potatoes, finely diced
- Beef broth
- Worcestershire sauce
- Dried thyme
- Salt and black pepper
- A little flour or cornstarch (to thicken)
- One egg (for the egg wash)
Here’s a quick look at why these simple ingredients work so well together.
| Ingredient | Role in the Recipe |
|---|---|
| Cold Butter | Creates flaky layers |
| Ice Water | Binds dough gently |
| Ground Beef | Hearty, savory base |
| Beef Broth | Adds deep flavor |
Tools Required for the Job
You don’t need a professional kitchen for this. Grab these basic tools.
- Large mixing bowl
- Pastry blender or two knives
- Rolling pin
- Large skillet
- Baking sheets
- Parchment paper
- A round cutter (or a bowl and knife)
- Fork
- Pastry brush
How to Make Perfect Savory Hand Pies
Follow these steps, and you’ll be in great shape. We’ll make the dough first, then the filling, and finally put it all together.
Part 1: The Flaky Dough
Step 1: In a large bowl, whisk together the flour and salt.
Step 2: Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour until it looks like coarse crumbs with some pea-sized butter bits left.
Step 3: Sprinkle in the ice water, one tablespoon at a time. Mix gently with a fork just until the dough starts to come together. Don’t add too much water.
Step 4: Dump the dough onto a clean surface and gently form it into a disk. Don’t knead it. Wrap it in plastic wrap and chill it in the fridge for at least one hour.
Part 2: The Hearty Filling
Step 1: While the dough chills, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off the extra fat.
Step 2: Add the chopped onion, carrots, and potatoes to the skillet. Cook for 5-7 minutes, until the onion is soft. Stir in the minced garlic and cook for one more minute.
Step 3: Sprinkle a little flour over the mixture and stir for a minute. This will help thicken the filling.
Step 4: Pour in the beef broth and Worcestershire sauce. Add the thyme, salt, and pepper.
Step 5: Bring it to a simmer and let it cook until the liquid has reduced and the filling is thick. You don’t want a soupy filling. Let it cool down completely.
Part 3: Assembling Your Hand Pies
Step 1: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2: Take your chilled dough out of the fridge. On a lightly floured surface, roll it out to about 1/8-inch thickness.
Step 3: Use a 5 or 6-inch round cutter (a bowl works fine) to cut out circles of dough. You can re-roll the scraps once.
Step 4: Place a spoonful of the cooled filling on one half of each dough circle. Don’t overfill them.
Step 5: Brush the edge of the dough with a little water. Fold the other half of the dough over the filling to create a half-moon shape.
Step 6: Press the edges together firmly with your fingers. Then, use the tines of a fork to crimp and seal the edges completely.
Step 7: Place the hand pies on your prepared baking sheets. In a small bowl, beat the egg with a splash of water to make an egg wash. Brush it over the tops of the pies.
Step 8: Cut a small slit in the top of each pie to let steam escape.
Step 9: Bake for 20-25 minutes, or until the crust is golden brown and beautiful. Let them cool for a few minutes before eating, as the filling will be very hot.
Pro Tips from My Kitchen
I’ve made every mistake in the book so you don’t have to. Here are a few things I learned the hard way.
Keep Everything Cold
Your butter and water must be ice cold. Cold butter creates steam pockets in the oven, which is what makes the crust light and flaky. Warm butter just melts into the flour, making the crust tough.
Don’t Overfill
It’s tempting to stuff your pies full, but this is the number one cause of leaks. A couple of tablespoons of filling is usually enough. A leaky pie makes for a soggy bottom, and nobody wants that.
Let the Filling Cool
Never put hot filling on cold dough. It will start to melt the butter in your crust before it even hits the oven. This ruins the flaky texture. Let your filling cool to room temperature first.
Seal It Tight
A good seal is your best defense against leaks. After pressing the edges with your fingers, go back over them with a fork. This not only looks nice but creates a stronger seal.
Substitutions and Variations
This recipe is a great starting point. Feel free to play with it.
| Component | Substitution Idea | Note |
|---|---|---|
| Dough | Store-bought crust | Great time saver |
| Protein | Ground Turkey/Chicken | Leaner option |
| Protein | Lentils/Mushrooms | Veggie-friendly |
| Veggies | Peas, corn, celery | Add more flavor |
You can also change the flavor profile completely.
- Spicy Beef: Add a pinch of red pepper flakes or a chopped jalapeño to the filling.
- Chicken Pot Pie: Use shredded chicken, cream of chicken soup, peas, and carrots.
- Breakfast Pie: Fill with scrambled eggs, sausage, and cheese.
Make-Ahead and Storage Tips
These pies are perfect for prepping ahead of time.
Make-Ahead
You can make the dough up to 2 days in advance and keep it wrapped in the fridge. The filling can also be made a day or two ahead and stored in an airtight container in the fridge.
You can even assemble the pies, freeze them unbaked on a baking sheet, and then transfer them to a freezer bag. They’ll last for up to 3 months. Bake them straight from frozen, just add about 10-15 minutes to the baking time.
Leftovers and Storage
Store leftover baked hand pies in an airtight container in the fridge for up to 4 days.
For reheating, skip the microwave. It will make the crust soft. The best way is in an oven or air fryer at 350°F (175°C) for about 10 minutes, or until heated through and crispy again.
FAQs
Here are some common questions I get about making hand pies.
Q1. Why did my hand pies leak all over the pan?
Ans: This usually happens for two reasons: you overfilled them, or you didn’t seal the edges properly. A small vent on top is also key to let steam escape.
Q2. Can I use store-bought pie crust?
Ans: Absolutely. It’s a fantastic shortcut for busy days. Just let it sit at room temperature for a few minutes so it’s easy to unroll without cracking.
Q3. My crust was tough, not flaky. What did I do wrong?
Ans: A tough crust usually means the dough was overworked or the ingredients weren’t cold enough. Mix the dough just until it comes together, and make sure your butter is super cold.
Wrapping Up
See? You can totally do this. These savory hand pies are forgiving, fun to make, and so satisfying to eat. They pack all the comfort of a big pie into a perfect little package.
So give it a try. Get in your kitchen and make a batch. When you do, come back and leave a comment below. I’d love to hear how they turned out for you or what creative fillings you came up with.
