26 Hand Pie Recipes For Every Meal
Hand-held, portable, and packed with delicious fillings, hand pies are one of our favorite classic comfort foods. Whether you're making an easy, on-the-go lunch or an impressive breakfast for a crowd, the light and flaky crust of a hand pie is sure to satisfy. So go on, eat with your hands.
Spinach and Cheese Hand Pies Are Savory Pop Tarts
When it comes to shortcut recipes, store-bought pie dough trumps everything. (BTW, it’s not just for pies!) With the help of prepared dough, these spinach and cheese hand pies come together in just 30 minutes. Danielle Oron, author of <em>Modern Israeli Cooking</em>, made these portable breakfast pies to please kids and adults alike. These spinach and feta hand pies are the perfect make-ahead breakfast, easily frozen and baked whenever your heart desires. Feta and spinach seemed like the right combination for Oron, since it reminded her so much of flaky and cheesy spinach bourekas.
Spinach and Cheese Hand Pies
Excerpted from Modern Israeli Cooking: 100 New Recipes for Traditional Classics by Danielle Oron. Published by Page Street Publishing Company. All rights reserved.
Apple Hand Pies
Use small cookie or pastry cutters to create little steam vents in the tops of these pies for the filling to peek through. You can make these pies as festive or as simple as you want, but however you style them, they're sure to be absolutely delicious.
Breakfast Pizza Pockets Taste Like Childhood
If you ever heated up a tray of pizza pockets for an after-school snack as a kid, listen up. Breakfast pockets take just a little more time to make, but are even more satisfying because you get to pick the fillings. Pick up a package of pre-made frozen pizza dough (or make your own, if you’re feeling homestead-y), roll it out, and slice it into square—large for bigger pockets, smaller for mini pockets. Fill the dough with eggs, cheese, and meat if you like, bake the pockets, and breakfast is served. Better yet, you could make a batch of breakfast pockets on Sunday night and reheat one before you head to work for the next couple days.
Here we’ve gone for the classic BEC breakfast pocket: scrambled eggs, crumbled cooked bacon, and cheddar. Much as we love tradition, don’t be afraid to get creative here: Try miso scrambled eggs with sautéed mushrooms and spicy chopped sausage, or scrambled egg whites with spinach, tomatoes, and goat cheese. You’d be hard-pressed to go wrong here.
Breakfast Pizza Pockets
Fried Blueberry-Ginger Hand Pies
Fresh ginger (or 1/8 teaspoon ground ginger) gives the jammy berry filling a hint of heat. Assemble the pies one day in advance, and refrigerate until you're ready to fry.
Chicken Curry Moon Pies
Toasting the cumin brings out its flavor, and a bit of Madras curry powder makes this a savory pie that's as appealing to grown-ups as it is to kids.
Roasted Vegetable and Spinach Turnovers
Fried Apple Pies
There's enough filling to make a second batch of these delicious pies, or you can freeze it for later. Serve warm or at room temperature.
Ropa Vieja Empanadas
In Latin American cuisine, flank steak is the go-to choice for recipes that call for boiled meat because it shreds beautifully and offers bold flavor. It's also inexpensive, making it ideal for feeding a crowd. Look for annatto seeds with the spices in Latin markets or the Latin foods aisle of large supermarkets; they add rich golden color and nutty-peppery flavor.
Nutella Pie Pops
Two ingredients plus craft sticks are all you need to make these pie-on-the-go treats. The Nutella melts as the mini pies cook, so let them cool before tasting.
When Ruth Reichl was 22--long before she became famous as a restaurant critic, magazine editor, and author--she taught cooking at a glassblowing workshop in the forests north of Seattle. The final week she was there, the wild blackberries ripened all at once, "soft, rich, and juicy," Reichl says. She picked until her pail overflowed. Then she baked into the night. In the morning, these flaky turnovers were her parting gift to the glassblowers.
You can roast and peel the poblano chile up to 1 week before you make this filling. Letting the filling chill before assembling the empanadas congeals the liquids--an essential step to ensuring the pies are properly formed.
A favorite treat at any magical feast, pumpkin pasties are surprisingly easy to make (even for muggles). We developed two pumpkin-based fillings—one sweet and one savory—for these buttery hand pies, so they’re perfect for serving (alongside a goblet of pumpkin juice!) at any point during a Harry Potter inspired party. If you’re looking to save a little time and effort, you can certainly opt for prepared, refrigerated pie dough.
Halloween Ham and Cheese Hand Pies
This is an adaptable little recipe. We love the warm, spicy flavor of brown mustard, but feel free to use your family's favorite mustard. You can also customize the filling by using any kind of thinly sliced cheese and/or meat that you or your kids prefer.
Sweetheart Hand Pies
By Seton H. Rossini
When Valentine’s Day rolls around, I eagerly await the arrival of a single box of Conversation Hearts, sent from my mother in an envelope that has been heavily inspected by the postal service. They usually arrive crushed and stale, but to me, there’s nothing better than those chalky heart candies. Throughout the years, I’ve tried to pass on the love of Conversation Hearts to my husband and failed miserably. I’m convinced the only way to a man’s heart is not with candy hearts, but with pie. So one chilly February 14 a few years back, I made these sweetheart hand pies and our own conversation heart was invented. Whether the messages are traditional (“Love You” or “XOXO”) or, um, less sentimental (“Take Out the Trash” or “Share the Remote”), when I deliver them on a delicious flaky hand pie, they’re always well received.[tiImage is_image="1" image_id="432447" align="center"]
Makes 9 hand pies
BUTTER PIE CRUST
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into ó-inch cubes
1/3 cup ice water
Combine the flour, sugar and salt in a large bowl. Use a pastry blender or large fork to cut the butter cubes into the dry ingredients, working quickly and incorporating all of the flour mixture until the butter pieces are the size of peas.
Slowly drizzle the ice water into the flour mixture and mix until the dough pulls together. Divide into two disks and wrap each one tightly in plastic wrap. Chill in the fridge for at least two hours, or overnight.
2 cups raspberries
1 tablespoon granulated sugar
1 tablespoon cornstarch
1 egg, beaten
Combine the raspberries, sugar and cornstarch in a bowl, and set aside.
Preheat the oven to 350 F. Line two baking sheets with liners or parchment paper.
Unroll one of the chilled disks of dough onto a lightly floured work surface. Roll out until dough is about 1/8-inch thick, rotating the dough often so it doesn’t stick.
Using a 4-inch heart cookie cutter, cut 9 hearts out of the dough and place them about 2 inches apart on the cookie sheets.
Spoon out two heaping spoonfuls of the filling into the center of each heart, leaving a 1/2 inch border of dough all around.
Roll out the second disk of chilled dough and use the heart cookie cutter to make 9 more hearts.
Use your finger to lightly dab water around the edges of the filled pies, then place the additional dough hearts on top, pressing the edges shut. Use a fork to crimp the edges together.
Gather remaining dough scraps and lightly fl our your work surface. Roll out dough into a 1/8-inch sheet and use alphabet cookie cutters to spell out your message.
Use a scant amount of water to affix letters to the pies. Use a pastry brush to brush the egg over the top of the pies. Bake for 35 minutes, or until edges are golden brown. Serve warm or at room temperature.
Apple: In a small bowl, combine two large peeled and diced apples, 2 teaspoons sugar, 2 teaspoons cornstarch and . teaspoon cinnamon.
Banana & Nutella: Thinly slice two bananas. Spoon 1 tablespoon of Nutella on each heart cutout then layer several banana slices on top.
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Seton H. Rossini is pretty much our baking hero. Graphic designer, self-taught baker, and general super mom, she is also the author of Sweet Envy: Deceptively Easy Desserts, Designed to Steal the Show.
Raspberry, Lemon, and Spice Pie Hearts
These handheld mini pie hearts have the freshness of lemon with spices for warmth. They're a great way to impress someone special and making them can also be a fun shared activity. You'll need a 3-in. heart-shaped cookie cutter; or if you don't have one, make a 3-in. heart out of cardboard and cut around it.
Severed Hand Pies
This freaky-delicious treat serves up classic flavors with a Halloween twist. Impress your guests with sweet cherry filling in flakey puff pastry... in the shape of a human hand.
Roasted Cherry Hand Pies
Chill the dough to help it hold its shape as it bakes.
Apple-Toffee Hand Pies
Look for toffee chips near the chocolate chips on the baking aisle. Be sure to chill the butter well beforehand to make it easier to cut into small cubes.
Big & Beefy Bean Hand Pies
Enjoy these beefy hand pies made using Progresso® beans, Old El Paso® taco seasoning mix and Pillsbury® Big & Flaky crescent dinner rolls - a tasty dinner that's ready in 30 minutes.
Mediterranean Spinach Pies
Pear-Cranberry Hand Pies
These flaky little pies may be the ultimate grab-and-go dessert.
Big & Meaty Sloppy Joe Hand Pies
Enjoy these hand pies made using beef and Pillsbury® Big & Flaky crescent dinner rolls - a delicious dinner that's ready in 30 minutes.
Just Peachy Hand Pies
Apple Blintz Hand Pies
These sweet little pies have a lovely filling that combines tart and sweet apples with farmer cheese and cinnamon.
Savory Sausage, Spinach, and Onion Turnovers
Big & Tasty Cheeseburger Hand Pies
Enjoy these cheeseburger hand pies made with beef and Pillsbury® Big & Flaky crescent dinner rolls - a tasty dinner that's ready in 30 minutes.