Hand pies are one of those magical recipes that feel fancy but are surprisingly simple to master! These adorable little pastry pockets are perfect for lunch, dinner, or even meal prep. What I absolutely love about hand pies is their versatility—you can fill them with savory or sweet fillings, make them ahead of time, and they’re just as delicious cold as they are warm.
I’ve been making these for years, and I’m so excited to share my foolproof method with you. The key to perfect hand pies every single time is using a flaky pie dough, not overfilling your pastries, and brushing them with an egg wash for that gorgeous golden exterior. These are inspired by traditional Cornish pasties and empanadas, but dressed up in my signature Preppy Kitchen style.
The beauty of hand pies is that you can customize the filling to match whatever you’re in the mood for. I often make a savory version with seasoned ground beef and veggies, but you could easily adapt this recipe to include chicken alfredo for a creamier option, or stuff them with a rich cream sauce. For a fresher take, try adding pickled red onions or even roasted shishito peppers to your filling for extra flavor and sophistication.
These hand pies are ideal for entertaining because you can prepare them the night before and just pop them in the oven when your guests arrive. They’re also wonderful for lunch boxes, picnics, or those nights when you want something comforting but don’t have time for a full dinner production. I like to serve mine with a simple side salad or some fresh fruit, and they’re absolutely perfect alongside a cup of tea in the afternoon.
The recipe I’m sharing with you today makes about twelve hand pies, which is perfect for feeding a family or having plenty of leftovers for the week. Once you master this basic technique, you’ll find yourself making these constantly. Trust me, your family will be asking for them regularly!
While you’re here, don’t miss our collection of other delicious cream-based recipes that pair beautifully with hand pies as a complete meal. Now let’s get baking!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 8 ounces cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup diced potatoes
- 1/2 cup diced carrots
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup beef broth
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
- Flour for dusting
Instructions
- Make the pie dough by combining flour, salt, and sugar in a large mixing bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
- Add ice water one tablespoon at a time, stirring gently with a fork until the dough just comes together. You want it to be slightly shaggy but not wet. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
- While the dough chills, prepare the filling by heating a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain excess fat if needed.
- Add the diced onion to the beef and cook for 3 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute until aromatic.
- Add the diced potatoes, carrots, thyme, pepper, and salt to the skillet. Stir well to combine all ingredients.
- Pour the beef broth into the skillet and bring the mixture to a simmer. Cook for 8-10 minutes, stirring occasionally, until the potatoes are tender and most of the liquid has been absorbed. Remove from heat and let cool completely before filling the pies.
- Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper.
- Remove one dough disk from the refrigerator and let it sit at room temperature for 5 minutes. On a lightly floured surface, roll the dough out to about 1/8 inch thickness. Using a 4-inch round cutter or the rim of a glass, cut out six circles from the dough, re-rolling scraps as needed.
- Repeat with the second dough disk to create twelve circles total.
- Place about 2 tablespoons of filling on one half of each dough circle, leaving a half-inch border around the edges. Fold the dough in half to create a semicircle and press the edges firmly to seal.
- Use the tines of a fork to crimp the edges for a decorative finish and to ensure a tight seal.
- Place the hand pies on the prepared baking sheets, spacing them about 2 inches apart.
- In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash. Brush the egg wash generously over the top of each hand pie.
- Bake for 22-25 minutes until the hand pies are golden brown on top and the pastry is cooked through. If the pies are browning too quickly, tent them loosely with foil for the remaining baking time.
- Remove from the oven and let cool on the baking sheet for 5 minutes before serving warm or at room temperature.
Pro Tips
Freezing Instructions: You can freeze unbaked hand pies for up to 3 months. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the total baking time.
Filling Variations: Try ground lamb with Mediterranean herbs, ground turkey with sage, or a vegetarian version with mushrooms, spinach, and cheese. The filling possibilities are truly endless.
Perfect Egg Wash: The key to that gorgeous golden-brown exterior is a good egg wash applied before baking. Don’t skip this step!
Keeping Them Fresh: Store cooled hand pies in an airtight container in the refrigerator for up to 4 days. Reheat in a 300-degree oven for 10 minutes to restore crispness.
Serving Suggestions: Serve with sour cream, gravy, or your favorite dipping sauce. They’re wonderful alongside a simple green salad or roasted vegetables.
Butter Temperature: Cold butter is absolutely essential for a flaky crust. If your kitchen is warm, chill your mixing bowl and all ingredients before starting.
Dough Hydration: Different flours absorb water differently. Start with 4 tablespoons of ice water and add more as needed. The dough should hold together but not be sticky.
Edge Sealing: Make sure to press the edges firmly and crimp with a fork to prevent the filling from leaking out during baking, which would prevent a beautiful golden crust.
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