20 Delicious Hand Pie Recipes for Every Occasion

Looking for the perfect bite-sized treat that fits every occasion? Look no further! Our roundup of 20 Delicious Hand Pie Recipes is here to save the day, offering everything from quick weeknight dinners to seasonal favorites and cozy comfort food. Whether you’re a seasoned baker or just starting out, these recipes promise to delight your taste buds and impress your guests. Dive in and discover your next favorite hand pie!

Savory Beef and Cheese Hand Pies

Few things bring me as much joy as the smell of savory beef and melted cheese wafting through my kitchen. It’s a reminder of family gatherings and the simple pleasure of a warm, flaky hand pie. Today, I’m sharing my go-to recipe that’s sure to become a staple in your home too.

Ingredients

• 1 lb ground beef, preferably 80/20 for juiciness
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup ice water
• 1 egg, beaten for egg wash

Instructions

1. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5 minutes. Drain excess fat.
2. Add the diced onion and minced garlic to the skillet, cooking until soft, about 3 minutes. Stir in the Worcestershire sauce, smoked paprika, salt, and black pepper. Remove from heat and let cool slightly before mixing in the grated cheddar cheese.
3. In a large bowl, combine the flour and cold butter. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together.
4. On a floured surface, roll out the dough to 1/8-inch thickness. Cut into 6-inch circles.
5. Place a generous spoonful of the beef and cheese mixture onto one half of each dough circle. Fold the dough over the filling, pressing the edges with a fork to seal.
6. Brush each hand pie with beaten egg for a golden finish. Bake at 375°F for 20-25 minutes, or until golden brown.

Golden and flaky on the outside, these hand pies reveal a rich, cheesy beef filling that’s irresistibly savory. Serve them with a side of cool sour cream or a crisp green salad for a meal that’s both comforting and satisfying.

Sweet Apple Cinnamon Hand Pies

How many times have you craved something sweet, comforting, and easy to make? That’s exactly what happened to me last weekend, leading me to whip up these delightful Sweet Apple Cinnamon Hand Pies. They’re the perfect blend of sweet, spiced, and buttery, reminding me of autumn days no matter the season.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice-cold water
• 1/2 teaspoon salt, finely ground
• 2 medium apples, peeled and diced into small chunks
• 1/4 cup brown sugar, packed for richness
• 1 teaspoon ground cinnamon, aromatic and warm
• 1 tablespoon lemon juice, freshly squeezed for brightness
• 1 egg, beaten for a golden glaze

Instructions

1. In a large bowl, combine the sifted all-purpose flour and finely ground salt. Add the cold, cubed unsalted butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This rest period helps the gluten relax, making the dough easier to roll out.
4. While the dough chills, prepare the filling by combining the diced apples, packed brown sugar, aromatic ground cinnamon, and freshly squeezed lemon juice in a bowl. Stir well to coat the apples evenly.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 6-inch circles using a round cutter or a bowl as a guide.
7. Spoon the apple filling onto one half of each dough circle, leaving a small border around the edges. Fold the other half over the filling, pressing the edges with a fork to seal. Tip: For extra shine, brush the tops with the beaten egg before baking.
8. Bake in the preheated oven for 20-25 minutes, or until the hand pies are golden brown and the filling is bubbly.

Perfectly flaky on the outside with a tender, spiced apple filling inside, these hand pies are a dream. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as they are with your afternoon coffee.

Spicy Chicken and Corn Hand Pies

Sometimes, all you need is a little spice to turn an ordinary day into something special. That’s exactly what happened to me last summer when I stumbled upon the perfect combination of spicy chicken and sweet corn, wrapped in a flaky crust. These hand pies are not just a meal; they’re a portable piece of joy.

Ingredients

• 2 cups of all-purpose flour, sifted for lightness
• 1/2 cup of unsalted butter, cold and cubed
• 1/4 cup of ice water, to bind the dough
• 1 lb of boneless chicken thighs, diced into small pieces
• 1 cup of sweet corn kernels, fresh or thawed if frozen
• 1 tbsp of smoked paprika, for that deep, smoky heat
• 1 tsp of cayenne pepper, adjust according to your spice tolerance
• 1/2 cup of sharp cheddar cheese, grated
• 1 egg, beaten, for the golden glaze
• Salt, to season

Instructions

1. In a large bowl, combine the sifted flour and cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
2. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This rest period ensures the butter firms up, leading to a flakier crust.
4. While the dough chills, heat a skillet over medium heat. Add the diced chicken, cooking until no longer pink, about 5 minutes.
5. Stir in the sweet corn kernels, smoked paprika, cayenne pepper, and a pinch of salt. Cook for another 2 minutes, then remove from heat and let cool slightly before mixing in the grated cheddar cheese.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into 6-inch circles.
8. Spoon the chicken and corn mixture onto one half of each dough circle, leaving a border. Fold the other half over to enclose the filling, crimping the edges with a fork to seal.
9. Brush the tops of the hand pies with the beaten egg for a shiny, golden finish. Tip: This egg wash is the secret to that professional bakery look.
10. Bake for 20-25 minutes, or until the crust is golden brown and flaky.

Biting into these hand pies reveals a flaky crust that gives way to a spicy, cheesy filling with pops of sweet corn. Serve them warm with a side of cool ranch dressing to balance the heat, or pack them for a picnic—they’re just as delicious at room temperature.

Classic Cherry Hand Pies

Back when I was a kid, my grandma used to make the most incredible cherry pies from scratch, and today, I’m sharing my take on her classic recipe with a handheld twist. These cherry hand pies are perfect for on-the-go snacking or as a sweet addition to your picnic basket.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice-cold water
• 1 cup fresh cherries, pitted and halved
• 1/2 cup granulated sugar, for a sweet touch
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1 tsp vanilla extract, pure for depth of flavor
• 1 egg, beaten for a golden glaze

Instructions

1. In a large bowl, combine the sifted all-purpose flour and cold, cubed unsalted butter. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This rest period helps the gluten relax, making the dough easier to roll out.
4. While the dough chills, prepare the filling by combining the fresh cherries, granulated sugar, lemon juice, and vanilla extract in a saucepan. Cook over medium heat until the cherries soften and the mixture thickens, about 10 minutes. Let it cool slightly.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles using a 4-inch round cutter.
7. Spoon a small amount of the cherry filling onto one half of each dough circle, leaving a border around the edges. Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal.
8. Brush the tops of the hand pies with the beaten egg for a shiny, golden finish. Bake for 20-25 minutes, or until the crust is golden brown and flaky.
9. Let the hand pies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re delicious warm, but letting them cool ensures the filling sets properly.

Unbelievably flaky and bursting with juicy cherry goodness, these hand pies are a nostalgic treat that’s sure to impress. Serve them dusted with powdered sugar for an extra touch of sweetness or alongside a scoop of vanilla ice cream for the ultimate dessert experience.

Vegan Mushroom and Spinach Hand Pies

Sometimes, the best meals come from the simplest ingredients, especially when you’re craving something hearty yet wholesome. I remember whipping up these Vegan Mushroom and Spinach Hand Pies on a chilly afternoon, and the aroma alone was enough to make my kitchen feel like a cozy café.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup finely chopped cremini mushrooms
• 2 cups fresh spinach, roughly chopped
• 1/2 cup diced yellow onion
• 1 tsp minced garlic
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 1 package (14 oz) vegan puff pastry, thawed
• 1 tbsp unsweetened almond milk (for brushing)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the mushrooms to the skillet, cooking until they release their juices and become tender, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in the spinach, salt, and pepper, cooking just until the spinach wilts, about 2 minutes. Remove from heat and let the mixture cool slightly.
5. Roll out the puff pastry on a lightly floured surface and cut into 4 equal squares. Tip: Keep the pastry cold for easier handling.
6. Divide the mushroom and spinach mixture among the pastry squares, placing it in the center of each.
7. Fold the pastry over the filling to form triangles, pressing the edges with a fork to seal. Brush the tops with almond milk for a golden finish.
8. Bake for 20-25 minutes, or until the hand pies are puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Unbelievably flaky and packed with earthy flavors, these hand pies are perfect for on-the-go lunches or a fancy picnic. Serve them warm with a side of tangy vegan aioli for an extra kick.

Blueberry Lemon Hand Pies

Oh, the joy of biting into a flaky, buttery crust only to be greeted by the sweet and tangy burst of blueberries and lemon! That’s exactly what these Blueberry Lemon Hand Pies promise, and trust me, they deliver. I remember the first time I made these; it was a lazy Sunday afternoon, and the aroma that filled my kitchen was nothing short of magical.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 cup fresh blueberries, plump and juicy
• 1 tbsp lemon zest, freshly grated
• 1/4 cup granulated sugar
• 1 tbsp lemon juice, freshly squeezed
• 1 egg, beaten for egg wash
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. In a large bowl, whisk together the all-purpose flour and salt until well combined.
2. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Be careful not to overwork the dough to keep it flaky.
4. Divide the dough into two equal parts, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. In a medium bowl, gently toss the blueberries with lemon zest, granulated sugar, and lemon juice until evenly coated.
7. On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut into 4-inch circles.
8. Spoon a small amount of the blueberry mixture onto one half of each dough circle, leaving a border around the edges.
9. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
10. Brush the tops of the hand pies with beaten egg and sprinkle with turbinado sugar for a crunchy finish.
11. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet on the rack below to catch any drips.
12. Allow the hand pies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re delicious warm, but the filling will be very hot, so let them cool slightly before serving.

Delightfully crisp on the outside with a gooey, fruity center, these hand pies are a perfect treat for any occasion. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Pulled Pork BBQ Hand Pies

Nothing says comfort like the smell of BBQ wafting through the kitchen, especially when it’s tucked inside a flaky, golden hand pie. I remember the first time I tried making these Pulled Pork BBQ Hand Pies; it was a game-changer for my picnic spreads. Now, it’s a staple in my recipe rotation, especially when I want to impress with minimal fuss.

Ingredients

• 2 cups of tender, slow-cooked pulled pork
• 1/2 cup of tangy, homemade BBQ sauce
• 1 package of store-bought, all-butter puff pastry, thawed
• 1 large, farm-fresh egg, beaten
• 1 tbsp of creamy, whole milk
• 1/2 tsp of coarse, sea salt for sprinkling

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the pulled pork and BBQ sauce until the pork is evenly coated.
3. Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness, then cut into 6-inch squares.
4. Place a generous spoonful of the BBQ pork mixture in the center of each square, leaving a border for sealing.
5. Brush the edges of the pastry with the beaten egg, then fold over to form a triangle, pressing the edges to seal.
6. Crimp the edges with a fork to ensure they’re tightly sealed and prick the top to allow steam to escape.
7. Mix the remaining beaten egg with milk to create an egg wash, then brush over the pies for a golden finish.
8. Sprinkle each pie with a pinch of sea salt before baking.
9. Bake for 20-25 minutes, or until the pies are puffed and golden brown.

Out of the oven, these hand pies are a delightful contrast of textures—crispy, flaky pastry giving way to the juicy, flavorful pulled pork inside. Serve them warm with a side of extra BBQ sauce for dipping, or pack them for a picnic where they’re sure to be the star of the show.

Peach and Ginger Hand Pies

Remember those summer days when the scent of ripe peaches would fill the air, and you’d wish you could capture that sweetness in a bite? That’s exactly what inspired me to create these Peach and Ginger Hand Pies. They’re the perfect blend of juicy, sun-ripened peaches and a spicy kick of ginger, all wrapped in a flaky, buttery crust that’s just begging to be devoured.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 2 large ripe peaches, peeled and diced
• 1 tablespoon fresh ginger, finely grated
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt.
2. Add 1 cup of cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup of ice water, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and chill for at least 1 hour.
5. While the dough chills, combine 2 diced peaches, 1 tablespoon of grated ginger, 1/2 cup of granulated sugar, and 1 tablespoon of lemon juice in a bowl. Let sit for 15 minutes to macerate.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to 1/8-inch thickness. Cut into 6-inch circles.
8. Spoon about 2 tablespoons of the peach mixture onto one half of each circle, leaving a border. Fold the dough over the filling, crimp the edges with a fork to seal, and cut small slits on top.
9. Brush the tops with beaten egg and sprinkle with coarse sugar. Tip: The egg wash gives the pies a beautiful golden color.
10. Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly. Tip: Let them cool on the baking sheet for 5 minutes before serving to avoid burns.

Mmm, the moment you bite into one of these hand pies, the flaky crust gives way to the warm, spiced peach filling that’s both sweet and slightly tangy. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack them for a picnic to enjoy the taste of summer wherever you go.

Cheesy Broccoli and Cheddar Hand Pies

Yesterday, I found myself craving something cozy yet easy to make, and that’s when these Cheesy Broccoli and Cheddar Hand Pies came to mind. Perfect for a quick lunch or a snack on the go, they’re my go-to when I need a little comfort in every bite.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water, chilled to perfection
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup broccoli florets, steamed and finely chopped
• 1/4 teaspoon garlic powder, for a hint of warmth
• 1 large egg, beaten for a golden glaze

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted all-purpose flour and finely ground salt.
3. Add the cold, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
5. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 6 equal circles.
6. In a separate bowl, mix the freshly grated sharp cheddar cheese, steamed and finely chopped broccoli florets, and garlic powder until well combined.
7. Spoon the cheese and broccoli mixture onto one half of each dough circle, leaving a small border around the edges.
8. Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal. Tip: For extra security, you can brush the edges with a little beaten egg before sealing.
9. Brush the tops of the hand pies with the remaining beaten egg for a golden finish.
10. Bake in the preheated oven for 20-25 minutes, or until the pies are golden brown and crispy.

Perfectly golden and flaky, these hand pies offer a delightful crunch with every bite, revealing a gooey, cheesy center. Serve them warm with a side of tangy tomato soup for the ultimate comfort meal.

Chocolate Hazelnut Hand Pies

Last weekend, I found myself craving something sweet yet simple to make, and that’s when these Chocolate Hazelnut Hand Pies came to mind. They’re the perfect blend of flaky crust and gooey, nutty filling, and I love how they fit right in the palm of your hand for a quick treat.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water, as needed
• 1/2 cup chocolate hazelnut spread, rich and creamy
• 1 egg, farm-fresh and beaten for egg wash
• 1 tablespoon granulated sugar, for sprinkling

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and finely ground salt.
2. Add the cold, cubed unsalted butter to the bowl. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This helps relax the gluten and makes the dough easier to roll out.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 4-inch circles.
7. Place a tablespoon of the rich, creamy chocolate hazelnut spread in the center of each dough circle, leaving a 1/2-inch border around the edges.
8. Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
9. Brush the tops of the hand pies with the beaten egg wash and sprinkle with granulated sugar for a sweet, crispy finish.
10. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
11. Let the hand pies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’ll be very hot inside, so give them a moment to set.

Kicking back with one of these hand pies, you’ll love the contrast between the crisp, buttery crust and the warm, melty chocolate hazelnut center. They’re fantastic on their own, but for an extra treat, serve them with a scoop of vanilla ice cream.

Curried Potato and Pea Hand Pies

Perfect for those days when you’re craving something hearty yet easy to make, these Curried Potato and Pea Hand Pies are a game-changer. I remember the first time I made them; the aroma of curry filled my kitchen, and I knew I had stumbled upon something special.

Ingredients

• 2 cups of creamy Yukon Gold potatoes, peeled and diced
• 1 cup of sweet green peas, fresh or frozen
• 1 tablespoon of fragrant curry powder
• 1/2 cup of rich unsalted butter, chilled and cubed
• 1 1/2 cups of all-purpose flour, plus extra for dusting
• 1/4 cup of ice-cold water
• 1 teaspoon of fine sea salt
• 1 large egg, beaten, for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large pot, boil the diced Yukon Gold potatoes in salted water until fork-tender, about 10 minutes. Drain and set aside.
3. In the same pot, melt 2 tablespoons of the unsalted butter over medium heat. Add the curry powder and stir for 30 seconds until fragrant.
4. Add the boiled potatoes and green peas to the pot, mashing lightly to combine. Cook for 2 minutes, then remove from heat and let cool.
5. In a food processor, pulse the all-purpose flour, remaining butter, and sea salt until the mixture resembles coarse crumbs.
6. Gradually add the ice-cold water, 1 tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
7. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
8. Spoon the potato and pea mixture onto one half of each dough circle, leaving a border. Fold the dough over the filling and crimp the edges with a fork.
9. Brush the tops of the hand pies with the beaten egg for a golden finish. Tip: Make small slits on top to let steam escape.
10. Bake for 25 minutes or until the crust is golden brown and flaky.

Unbelievably flaky and bursting with the warm flavors of curry, these hand pies are perfect on their own or paired with a cool cucumber raita. The contrast of the crispy crust and the soft, spicy filling is simply irresistible.

Strawberry Rhubarb Hand Pies

Growing up, the arrival of summer always meant one thing in my family: strawberry rhubarb pies. There’s something magical about the tangy rhubarb paired with sweet strawberries, all wrapped in a flaky crust. Today, I’m sharing my take on this classic with a twist—hand pies that are perfect for on-the-go snacking or a picnic in the park.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 4-6 tablespoons ice water
• 1 cup fresh strawberries, diced
• 1 cup rhubarb, finely chopped
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This rest period ensures a flaky crust.
4. While the dough chills, prepare the filling. In a medium bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Stir well and set aside.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter to cut out circles.
7. Spoon a small amount of filling onto one half of each dough circle, leaving a border around the edges. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
8. Place the hand pies on the prepared baking sheet. Brush the tops with beaten egg and sprinkle with turbinado sugar.
9. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
10. Allow the hand pies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Absolutely delightful, these strawberry rhubarb hand pies offer a perfect balance of sweet and tart, encased in a buttery, flaky crust. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack them in your lunchbox for a sweet surprise midday.

Bacon and Egg Breakfast Hand Pies

Craving something savory and satisfying for breakfast? I’ve been there, especially on those mornings when only something handheld and hearty will do. That’s how these Bacon and Egg Breakfast Hand Pies came to be—a perfect grab-and-go solution that doesn’t skimp on flavor.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 tsp salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 3 tbsp ice water, chilled to perfection
• 4 slices thick-cut bacon, crispy and crumbled
• 3 large farm-fresh eggs, beaten
• 1/4 cup sharp cheddar cheese, freshly grated
• 1 tbsp fresh chives, finely chopped
• 1 egg yolk, for glazing

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted all-purpose flour and finely ground salt.
3. Add the cold, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
5. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into 6-inch circles.
6. In a skillet over medium heat, cook the thick-cut bacon until crispy. Remove, crumble, and set aside.
7. In the same skillet, pour the beaten farm-fresh eggs and scramble until just set. Tip: Removing the eggs slightly underdone ensures they stay moist in the pies.
8. Divide the scrambled eggs, crumbled bacon, freshly grated sharp cheddar cheese, and finely chopped fresh chives among the dough circles, placing the filling on one half of each.
9. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
10. Brush the tops of the pies with the egg yolk for a golden finish. Tip: For extra shine, you can add a teaspoon of water to the yolk before brushing.
11. Bake for 20-25 minutes, or until the pies are golden brown and flaky.

Hot out of the oven, these hand pies boast a flaky crust that gives way to a creamy, cheesy interior with the smoky crunch of bacon. Serve them with a side of hot sauce or a dollop of sour cream for an extra kick.

Pumpkin Spice Hand Pies

Just when you think pumpkin spice season couldn’t get any cozier, these hand pies come along to prove you wrong. I remember the first time I baked them, the aroma alone had my neighbors knocking on the door, and honestly, I don’t blame them—these little pockets of joy are irresistible.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water, as needed
• 1 cup pumpkin puree, smooth and velvety
• 1/4 cup brown sugar, packed for richness
• 1 teaspoon pumpkin pie spice, aromatic and warm
• 1 large egg, beaten for a golden glaze

Instructions

1. In a large bowl, whisk together the sifted all-purpose flour and finely ground salt until well combined.
2. Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This rest period ensures the dough is easier to roll out.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. In a medium bowl, combine the smooth pumpkin puree, packed brown sugar, and aromatic pumpkin pie spice. Mix until well blended.
7. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 4-inch circles.
8. Spoon a tablespoon of the pumpkin mixture onto one half of each dough circle, leaving a small border around the edges.
9. Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal. Tip: For extra shine, brush the tops with the beaten egg before baking.
10. Bake for 20-25 minutes, or until the hand pies are golden brown and the filling is bubbly.

Rich in flavor and with a delightfully flaky texture, these pumpkin spice hand pies are perfect for a chilly morning or as a sweet treat any time of day. Try serving them warm with a dollop of whipped cream for an extra indulgent experience.

Mediterranean Feta and Olive Hand Pies

Perfect for those busy weeknights or when you’re craving something savory yet easy to whip up, these Mediterranean Feta and Olive Hand Pies are a game-changer. I stumbled upon this recipe during a lazy Sunday fridge clean-out, and now it’s a staple in my kitchen for its simplicity and burst of flavors.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup rich extra virgin olive oil
• 1/2 cup cold water, to bind the dough
• 1 cup crumbled feta cheese, tangy and creamy
• 1/2 cup Kalamata olives, pitted and roughly chopped for a salty bite
• 1 tbsp fresh oregano, finely chopped for a fragrant touch
• 1 egg, farm-fresh and beaten, for glazing

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the sifted all-purpose flour and extra virgin olive oil, mixing until the mixture resembles coarse crumbs.
3. Gradually add cold water, one tablespoon at a time, kneading gently until a soft dough forms. Tip: Avoid overworking the dough to keep the pies tender.
4. Divide the dough into 8 equal portions, rolling each into a ball before flattening into a 5-inch circle on a lightly floured surface.
5. In a separate bowl, mix the crumbled feta cheese, chopped Kalamata olives, and fresh oregano until well combined.
6. Spoon 2 tablespoons of the filling onto one half of each dough circle, leaving a small border around the edges.
7. Fold the dough over the filling, pressing the edges together with a fork to seal. Tip: For extra crispiness, brush the tops with beaten egg before baking.
8. Place the hand pies on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.

Let these hand pies cool slightly before serving; the flaky crust gives way to a warm, cheesy filling with pops of salty olives. I love pairing them with a simple arugula salad for a light yet satisfying meal.

Banana Caramel Hand Pies

Absolutely nothing beats the comforting aroma of bananas and caramel wafting through the kitchen, especially when it’s coming from a batch of homemade hand pies. I remember the first time I tried making these; they were a hit at a family gathering, and now, they’re my go-to for a quick, delicious treat that feels like a warm hug.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice-cold water
• 2 ripe bananas, mashed to creamy perfection
• 1/2 cup brown sugar, packed for that deep caramel flavor
• 1 tsp vanilla extract, pure and aromatic
• 1/4 tsp salt, to balance the sweetness
• 1 egg, beaten for a golden glaze

Instructions

1. In a large bowl, combine the sifted all-purpose flour and cold, cubed unsalted butter. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice-cold water, stirring until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This step ensures your hand pies will have a flaky crust.
4. While the dough chills, mix the mashed bananas, brown sugar, vanilla extract, and salt in a bowl. Set aside for the filling.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into 4-inch circles.
7. Spoon a tablespoon of the banana mixture onto one half of each dough circle, leaving a small border. Fold the other half over and crimp the edges with a fork to seal.
8. Brush the tops of the hand pies with the beaten egg for a shiny, golden finish.
9. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
10. Let the hand pies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re delicious warm, but the filling will be very hot, so let them sit for a bit.

Perfectly flaky on the outside with a gooey, sweet banana caramel center, these hand pies are a dream. Serve them with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as is with your morning coffee for a sweet start to the day.

Tex-Mex Black Bean Hand Pies

Deliciously flaky and packed with bold flavors, these Tex-Mex Black Bean Hand Pies are my go-to for a quick, satisfying meal. I remember the first time I made them; the aroma of spices filling my kitchen was absolutely irresistible.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 4-6 tablespoons ice water
• 1 cup cooked black beans, drained and rinsed
• 1/2 cup corn kernels, fresh or frozen
• 1/4 cup diced red bell pepper, crisp and vibrant
• 1 teaspoon ground cumin, aromatic and earthy
• 1/2 teaspoon chili powder, for a subtle heat
• 1/4 cup shredded cheddar cheese, sharp and melty
• 1 egg, beaten, for a golden glaze

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This chilling step ensures a flaky crust.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. In a medium bowl, combine the black beans, corn, red bell pepper, cumin, and chili powder. Mash the mixture slightly to help it bind together.
6. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into 6-inch circles.
7. Spoon the bean mixture onto one half of each dough circle, leaving a border. Sprinkle with cheddar cheese.
8. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
9. Brush the tops with beaten egg for a shiny finish. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Let the pies cool for 5 minutes before serving. They’re perfect with a dollop of sour cream or a side of fresh salsa.

Out of the oven, these hand pies boast a buttery crust that shatters with each bite, revealing a spicy, cheesy filling. I love serving them at picnics, wrapped in parchment for easy handling.

Coconut Cream Hand Pies

Delightfully flaky and filled with a luscious coconut cream, these hand pies are the perfect treat to satisfy your sweet tooth on a lazy afternoon. I remember the first time I tried making them; the kitchen was a mess, but the aroma of toasted coconut and buttery pastry was absolutely worth it.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar, fine and sparkling
• 1/4 teaspoon sea salt, finely ground
• 1/4 cup ice-cold water
• 1 cup coconut cream, thick and creamy
• 1/4 cup shredded coconut, lightly toasted
• 1 teaspoon pure vanilla extract, aromatic and sweet
• 1 large egg, farm-fresh for the glaze

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, cold cubed unsalted butter, granulated sugar, and sea salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill. This makes it easier to roll out.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 4-inch circles using a cookie cutter or a glass.
6. In a small bowl, mix the coconut cream, toasted shredded coconut, and vanilla extract until well combined.
7. Place a tablespoon of the coconut cream mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
8. Beat the egg and brush it over the tops of the hand pies for a golden finish. Tip: This step adds a beautiful shine and helps the pies brown evenly.
9. Bake for 20-25 minutes, or until the hand pies are golden brown and crisp. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

Now, these coconut cream hand pies emerge from the oven with a golden, flaky crust that shatters at the first bite, revealing the creamy, tropical filling inside. Serve them warm with a dusting of powdered sugar or a drizzle of melted chocolate for an extra indulgent touch.

Smoked Salmon and Dill Hand Pies

Remember those lazy Sunday brunches where the aroma of something baking fills the air, promising a delicious start to the day? That’s exactly what these Smoked Salmon and Dill Hand Pies bring to the table—a perfect blend of flaky pastry and savory filling that’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 tsp sea salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 4-6 tbsp ice water, as needed
• 4 oz smoked salmon, thinly sliced and chopped
• 1/4 cup fresh dill, finely chopped
• 1/2 cup cream cheese, softened to room temperature
• 1 egg, beaten for egg wash

Instructions

1. In a large bowl, whisk together the sifted all-purpose flour and finely ground sea salt.
2. Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This rest period ensures a flaky crust.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 4-inch circles.
7. In a small bowl, mix together the chopped smoked salmon, fresh dill, and softened cream cheese until well combined.
8. Spoon a generous tablespoon of the salmon mixture onto one half of each dough circle, leaving a small border around the edges.
9. Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal. Tip: For extra shine, brush the tops with beaten egg wash before baking.
10. Bake in the preheated oven for 20-25 minutes, or until the hand pies are golden brown and puffed.

Vibrant with the freshness of dill and the rich, smoky flavor of salmon, these hand pies boast a buttery, flaky crust that crumbles just right. Serve them warm with a side of crisp greens or a dollop of sour cream for an extra layer of indulgence.

Raspberry Almond Hand Pies

Yesterday, I found myself craving something sweet yet simple, a treat that wouldn’t keep me in the kitchen all day but would still satisfy my dessert desires. That’s when I remembered these Raspberry Almond Hand Pies, a perfect blend of tart and sweet with a delightful crunch.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar, fine for smooth texture
• 1/4 tsp salt, to enhance flavors
• 1/4 cup ice water, to bind the dough
• 1 cup fresh raspberries, juicy and vibrant
• 2 tbsp almond paste, rich and aromatic
• 1 tbsp honey, for a natural sweetness
• 1 egg, beaten for a golden glaze
• 1 tbsp sliced almonds, for a crunchy topping

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sifted flour, cubed butter, sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 6-inch circles.
5. In a small bowl, gently mix the raspberries, almond paste, and honey. Spoon about 2 tablespoons of the filling onto one half of each dough circle.
6. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: For extra security, you can brush the edges with a little water before crimping.
7. Brush the tops of the pies with the beaten egg and sprinkle with sliced almonds. This not only adds flavor but also gives a beautiful golden finish.
8. Bake for 20-25 minutes, or until the pies are golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips and prevent a mess in your oven.

Out of the oven, these hand pies boast a flaky, buttery crust that gives way to a gooey, fruity center with just the right amount of almond crunch. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Summary

Baking these 20 delicious hand pie recipes is sure to bring joy to any occasion, from cozy family dinners to festive gatherings. Each recipe offers a unique twist on the classic hand pie, ensuring there’s something for everyone. We’d love to hear which ones become your favorites—leave a comment below! Don’t forget to share this roundup on Pinterest to spread the hand pie love. Happy baking!