10 Savory Hand Pie Recipes with Unexpected Fillings

You know hand pies are the ultimate comfort food, but have you tried them with fillings like gooey mac and cheese or spicy Thai chicken? These 10 savory recipes will blow your mind—and they’re perfect for quick dinners or game day snacking. Let’s dive in!

Kimchi Pork Hand Pie

Your new favorite snack is these crispy, savory Kimchi Pork Hand Pies. They combine tangy kimchi with savory pork in a golden, pan-fried pastry. Perfect for a quick meal or party appetizer.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour (plus more for dusting)
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup ice water (adjust as needed)
• 8 oz ground pork
• 1 cup chopped kimchi (squeeze out excess liquid)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil (divided; for cooking and frying)

Instructions

1. In a large bowl, whisk together 2 cups flour and 1/2 teaspoon salt.
2. Add 1/2 cup cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Keep butter cold for flaky texture.
3. Drizzle 1/3 cup ice water over the mixture and stir with a fork until the dough just comes together. If too dry, add more ice water 1 tablespoon at a time.
4. Turn the dough onto a floured surface, gently shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
5. While dough chills, heat a medium skillet over medium-high heat and add 1 teaspoon vegetable oil.
6. Add 8 oz ground pork and cook, breaking it apart, until browned and fully cooked, about 5 minutes.
7. Reduce heat to medium, add 2 cloves minced garlic and 1 teaspoon grated ginger, and sauté until fragrant, about 30 seconds.
8. Stir in 1 cup chopped kimchi, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Cook for 2 minutes, then remove from heat and let cool completely.
9. On a floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter or a glass to cut out 8 circles, rerolling scraps as needed.
10. Place about 1 heaping tablespoon of filling in the center of each dough circle.
11. Brush the edges with water, fold the dough over to form a half-moon, and press edges firmly to seal. Crimp with a fork to ensure no leaks.
12. In a large non-stick skillet, heat 2 tablespoons vegetable oil over medium heat. Once shimmering, add hand pies in batches without crowding.
13. Cook for 3-4 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate.
14. Serve warm.

Visualize biting through the crisp exterior into the juicy, spicy filling. These hand pies are fantastic on their own or with a dipping sauce like soy-vinegar. They also reheat well in a skillet for a next-day treat.

Curried Potato and Pea Hand Pie

Various hand pie recipes exist, but this curried potato and pea version brings the warmth of Indian spices to a flaky, buttery crust. The filling is gently spiced with curry powder, turmeric, and garam masala, creating a comforting bite that's perfect for lunch or a snack.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cut into small cubes
• 1/2 cup ice water (plus more if needed)

For the Filling

• 2 tbsp vegetable oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp curry powder (adjust to taste)
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1 tsp salt (adjust to taste)
• 2 cups peeled and diced potatoes (Yukon Gold or Russet, about 2 medium)
• 1/2 cup frozen peas (no need to thaw)
• 1/4 cup water

For Assembly

• 1 large egg, beaten with 1 tbsp water (for egg wash)

Instructions

1. In a large bowl, whisk together the 2 1/2 cups flour and 1 tsp salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse meal with pea-sized butter bits. (Keep the butter cold for flaky layers.)
2. Drizzle the ice water over the flour mixture, then stir with a fork until the dough begins to come together. If needed, add more ice water 1 tablespoon at a time. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. While the dough chills, prepare the filling. Heat 2 tbsp oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
4. Add the minced garlic and grated ginger; cook for 1 minute until fragrant.
5. Stir in the curry powder, turmeric, cumin, garam masala, and 1 tsp salt. Cook for 30 seconds, stirring constantly.
6. Add the diced potatoes and 1/4 cup water. Stir to coat. Cover the skillet and reduce heat to medium-low. Cook until the potatoes are tender, about 10 minutes, stirring occasionally. (Test with a fork; they should offer slight resistance.)
7. Add the frozen peas and cook, uncovered, for 2 minutes. Remove from heat and let the filling cool completely. (This prevents steam from making the crust soggy.)
8. Preheat the oven to 400°F and line a baking sheet with parchment paper.
9. On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a 5-inch round cutter or a plate, cut out 6 circles.
10. Place about 1/3 cup of the cooled filling on one half of each circle, leaving a 1/2-inch border. Brush the edges with water, then fold the other half over to enclose the filling. Press the edges to seal, then crimp with a fork.
11. Arrange the pies on the prepared baking sheet. Brush each top with the egg wash, then cut 2 small slits in the top of each pie to vent steam.
12. Bake until golden brown, 20 to 25 minutes. Let cool on the baking sheet for 5 minutes before serving. (The crust should be deeply golden and flaky.)

Let the pies cool slightly before serving; the flaky crust gives way to a fragrant, creamy filling. For a fun twist, serve with a dollop of cooling yogurt or mango chutney.

Spicy Beef and Black Bean Hand Pie

A hand pie is a perfect portable meal, and this version packs a punch with spicy beef, black beans, and melty cheese. The Tex-Mex flavors will warm you up, and the flaky crust holds it all together beautifully.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

Filling

• 1 lb ground beef
• 1 tbsp vegetable oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder (adjust to taste for heat)
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese (or Monterey Jack for milder)

Crust

• 2 packages (14.1 oz each) refrigerated pie crusts (or homemade, but store-bought saves time)
• 1 egg beaten with 1 tbsp water (for egg wash)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Add ground beef and cook, breaking apart, until browned, about 5 minutes.
4. Add onion and garlic; cook until softened, about 3 minutes. (Tip: Don't overcrowd the pan; cook in batches if needed.)
5. Stir in black beans, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Simmer for 5 minutes until slightly thickened.
6. Remove from heat and let cool for 10 minutes. Then stir in shredded cheese. (Tip: Cooling prevents the cheese from melting too early, keeping it distinct.)
7. On a lightly floured surface, unroll pie crusts. Using a 5-inch round cutter, cut 12 circles from the crusts. (Tip: If dough gets too soft, chill for 5 minutes for easier handling.)
8. Place a generous 2 tablespoons of filling in the center of 6 circles. Brush edges with water.
9. Top with remaining circles and press edges to seal. Crimp with a fork to ensure a tight seal.
10. Place pies on prepared baking sheet. Brush tops with egg wash and cut small slits for steam vents.
11. Bake for 20-25 minutes until golden brown. (Tip: Look for deep golden color; oven times may vary.) Let cool on rack for 5 minutes before serving.

Unlike a standard empanada, these hand pies have a sturdy texture that holds up to dipping. Use them for a game-day snack or pack them for lunch — they're just as good at room temperature.

Lamb and Olive Hand Pie

My latest obsession is this portable, flavor-packed Lamb and Olive Hand Pie. It’s a perfect make-ahead meal that’s great for lunchboxes or picnic dinners. Let me walk you through how to build these golden, flaky pockets of savory goodness.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb ground lamb
• 1/2 cup pitted kalamata olives, chopped (or substitute regular black olives)
• 1/2 cup crumbled feta cheese
• 1 small yellow onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (or any neutral oil)
• 1 package (2 sheets) frozen puff pastry, thawed according to package directions
• 1 large egg, beaten for egg wash

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat until shimmering.
3. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
4. Add the minced garlic and cook for 1 minute more until fragrant.
5. Add the ground lamb, breaking it up with a spoon, and cook until no longer pink, about 6 minutes. Drain any excess fat if desired.
6. Remove the skillet from heat and stir in the chopped kalamata olives, crumbled feta, oregano, cumin, salt, and pepper. Let the filling cool completely (tip: spread it on a plate to speed cooling).
7. On a lightly floured surface, unfold one puff pastry sheet and cut it into 3 equal rectangles (about 4×6 inches each). Repeat with second sheet – you'll have 6 rectangles total.
8. Place about 1/3 cup of the cooled filling onto one half of each rectangle, leaving a 1/2-inch border around the edges.
9. Brush the edges of the pastry with a little beaten egg, then fold the empty half over the filling to form a rectangle. Press the edges firmly with a fork to seal (tip: chill the assembled pies for 10 minutes before baking for extra flakiness).
10. Transfer the hand pies to the prepared baking sheet. Brush the tops with the remaining beaten egg and cut 2 small slits in each pie to allow steam to escape (tip: don't skip the slits or filling may burst).
11. Bake for 18-22 minutes, until the pastry is puffed and deep golden brown. Let cool on the sheet for 5 minutes before serving.

Lamb and Olive Hand Pies deliver a flaky, golden crust with a savory Mediterranean filling of tender lamb, briny olives, and creamy feta. Serve them warm with a side of tzatziki for dipping, or pack them for a satisfying on-the-go meal – they're equally delicious at room temperature.

Thai Green Curry Chicken Hand Pie

Baking these hand pies is a fantastic way to bring the bold flavors of Thai green curry into a portable, golden pastry. The fragrant coconut milk, tender chicken, and crunchy bamboo shoots are encased in a flaky crust that's perfect for a quick dinner or picnic. Follow these steps for a foolproof hand pie that tastes like your favorite takeout, but better.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 25 minutes

Ingredients

• 1 package (2 crusts) refrigerated pie crusts (or homemade if preferred)
• 1 tablespoon vegetable oil
• 1/4 cup green curry paste (adjust for spice preference)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup cooked shredded chicken (rotisserie works great)
• 1/2 cup sliced bamboo shoots (drained)
• 1 tablespoon fish sauce (or soy sauce for a milder salt)
• 1 teaspoon brown sugar
• 1/4 cup chopped fresh cilantro
• 1 large egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium skillet over medium heat, warm 1 tablespoon vegetable oil. Add 1/4 cup green curry paste and stir constantly for 1 minute until fragrant.
3. Pour in the can of coconut milk and whisk until the paste is fully incorporated. Bring to a gentle simmer.
4. Add 1 cup shredded chicken and 1/2 cup bamboo shoots. Cook for 3 minutes, stirring occasionally, until the chicken is heated through.
5. Stir in 1 tablespoon fish sauce and 1 teaspoon brown sugar. Taste and adjust seasoning if needed—the filling should be savory with a slight sweetness. Remove from heat and let cool for 5 minutes.
6. While the filling cools, unroll the pie crusts on a lightly floured surface. Use a 4-inch round cutter (or a small bowl as guide) to cut 6 rounds from each crust—you'll have 12 rounds total, for 6 hand pies.
7. Spoon about 2 tablespoons of the filling onto the center of 6 rounds. Sprinkle a little chopped cilantro on top of each, reserving some for garnish.
8. Top with the remaining rounds. Press edges to seal, then crimp with a fork to create a tight seal. Cut 2 small slits on top of each pie for steam to escape.
9. Brush each hand pie with beaten egg for a shiny, golden crust. Place on the prepared baking sheet.
10. Bake for 20-25 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. Let cool on the sheet for 5 minutes before serving.

Not only do these hand pies stay crisp for hours, but the creamy, spicy filling pairs beautifully with a simple cucumber salad or a dollop of Greek yogurt. The flaky crust shatters as you bite, releasing that addictive green curry aroma—perfect for packed lunches or a fun twist on curry night.

Beet and Goat Cheese Hand Pie

Very few things beat the earthy sweetness of roasted beets paired with tangy goat cheese. Today, we're tucking that combination into a flaky hand pie that's perfect for lunch or a picnic.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 1 minutes

Ingredients

For the Dough

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into small cubes
• 6-8 tablespoons ice water

For the Filling

• 2 medium beets, roasted and peeled (about 1 cup diced)
• 4 ounces goat cheese, crumbled
• 1/3 cup walnuts, chopped and toasted
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For Assembly

• 1 large egg, beaten with 1 tablespoon water
• Flaky sea salt (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash and trim beets, leaving 1 inch of stem and root. Wrap individually in aluminum foil. Roast for 45 minutes, or until fork-tender. Tip: Test doneness by piercing with a knife; it should slide in easily.
3. While beets roast, make the dough: In a large bowl, whisk flour and salt. Cut in cold butter cubes using a pastry blender or fingertips until pea-sized crumbs form. Tip: Keep butter cold for flaky layers—work quickly and chill if needed.
4. Drizzle ice water over mixture, 1 tablespoon at a time, tossing with a fork until dough holds together when squeezed. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
5. Once beets are cool enough to handle, peel off skin (use paper towels to rub off). Dice into 1/2-inch cubes. Tip: Wearing gloves prevents staining.
6. In a bowl, combine diced beets, crumbled goat cheese, chopped walnuts, olive oil, balsamic vinegar, salt, and pepper. Mix gently.
7. On a floured surface, roll out dough to 1/8-inch thickness. Cut into 4 equal rectangles (about 5×6 inches). Alternatively, use a round cutter for half-moon pies.
8. Place a quarter of filling on one half of each rectangle, leaving a 1/2-inch border. Fold the other half over the filling to form a rectangle. Press edges to seal, then crimp with a fork. Tip: Seal tightly to prevent leaks during baking.
9. Transfer pies to prepared baking sheet. Brush tops with beaten egg wash, and sprinkle with flaky sea salt if desired. Cut small steam vents on top.
10. Bake for 25 minutes, until golden brown and puffed. Let cool for 5 minutes before serving.

Undeniably, the contrast of flaky crust, creamy tang, and earthy sweet beets is irresistible. Serve warm or at room temperature with a simple green salad for a complete meal.

Mushroom and Truffle Hand Pie

Nothing beats the earthy luxury of a mushroom and truffle hand pie, especially when you master the flaky crust and umami-rich filling. This recipe walks you through every step, ensuring a golden, golden result every time.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/2 cup ice water (plus more if needed)

For the Filling

• 2 tablespoons olive oil
• 1 pound mixed wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1/2 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon truffle oil (or to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly

• 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

1. Make the dough: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add the cold butter cubes and, using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. (Tip: Keep the butter cold; if it softens, refrigerate the bowl for 10 minutes.)
2. Drizzle 1/2 cup ice water over the mixture and stir with a fork just until the dough comes together in shaggy clumps. If it seems dry, add more ice water, 1 tablespoon at a time. Do not overmix.
3. Turn the dough onto a lightly floured surface, gather into a ball, then flatten into a disc. Wrap in plastic and refrigerate for at least 30 minutes (or up to 2 days).
4. While the dough chills, make the filling: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer (cook in batches if needed) and cook without stirring for 3–4 minutes until browned. (Tip: Don't crowd the pan; browning builds flavor.)
5. Stir in the shallot, garlic, and thyme. Cook for 2 minutes, until fragrant and shallot is translucent.
6. Sprinkle 1 tablespoon flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.
7. Pour in the heavy cream and bring to a simmer, stirring, until the sauce thickens, about 2–3 minutes. Remove from heat.
8. Stir in 1 teaspoon truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning if needed. Let the filling cool completely to room temperature (refrigerate to speed up).
9. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
10. On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 5-inch round cutter (or a small plate as a guide) to cut out 6 circles. Gather and reroll scraps if necessary.
11. Place about 1/4 cup of the cool filling in the center of each dough circle. (Tip: Leave a 1/2-inch border to seal properly.) Brush the edges with a little water, then fold the dough over to form a half-moon. Press edges to seal, then crimp with a fork.
12. Place hand pies on the prepared baking sheet. Brush tops with the egg wash, and cut 2 small slits in each for steam to escape.
13. Bake for 20–25 minutes, until deep golden brown and the filling bubbles through the slits. Let cool on the sheet for 5 minutes before serving.

Kick up the umami with a side of tangy arugula salad or serve these pies as a show-stopping appetizer at your next dinner party. The flaky, buttery crust gives way to a creamy, truffle-kissed mushroom filling that’s pure comfort in every bite.

Sage and Butternut Squash Hand Pie

For those cozy autumn evenings, there's nothing quite like a hand pie filled with the warm flavors of roasted butternut squash, sage, and parmesan. This recipe breaks down each step to ensure a flaky, golden crust and a savory-sweet filling that captures the essence of fall.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 1 small butternut squash (about 2 lbs), peeled, seeded, and diced into 1/2-inch cubes
• 2 tablespoons olive oil (or any neutral oil)
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon unsalted butter
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh sage (or 2 teaspoons dried, adjusted to taste)
• 1/2 cup grated Parmesan cheese
• 1 sheet store-bought pie crust (such as Pillsbury, or homemade for a 9-inch pie)
• 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced butternut squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the prepared baking sheet. Spread in a single layer.
3. Roast the squash for 20-25 minutes, stirring halfway through, until tender and slightly caramelized. Remove from the oven and let cool for 5 minutes. (Tip: Uniform cubes ensure even roasting.)
4. While the squash roasts, melt the butter in a large skillet over medium heat. Add the diced onion and cook, stirring often, for 5-7 minutes until soft and translucent.
5. Add the minced garlic and chopped sage to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Transfer the roasted squash to the skillet with the onion mixture. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash lightly with a fork, leaving some chunks for texture. Stir in the grated Parmesan. Let the filling cool completely (about 15 minutes). (Tip: Cooling prevents a soggy crust.)
7. Roll out the pie crust on a lightly floured surface to about 1/8-inch thickness. Cut into 6 equal rectangles (about 4×5 inches each).
8. Spoon about 1/4 cup of the cooled filling onto the center of each rectangle, leaving a 1/2-inch border around the edges.
9. Brush the borders with a little egg wash, then fold each rectangle over to form a pocket. Press the edges firmly with a fork to seal. (Tip: A fork crimp ensures no leaks.)
10. Place the hand pies on the baking sheet lined with parchment. Brush the tops with the remaining egg wash and cut 2 small slits in each for steam to escape.
11. Bake at 400°F for 18-22 minutes, until the crust is golden brown and puffed. Let cool on the sheet for 5 minutes before serving.

Packed with a golden, flaky crust and a creamy, savory filling, each bite offers a perfect balance of sweet squash and earthy sage. Serve warm with a drizzle of balsamic glaze or alongside a simple green salad for a complete meal that celebrates the best of autumn flavors.

Five-Spice Beef and Blue Cheese Hand Pie

Bold flavors come together in this hand pie, where savory five-spice beef meets tangy blue cheese inside a flaky pastry crust. Perfect for a hearty snack or a unique appetizer, these handheld pies are surprisingly easy to make at home.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1/2 cup ice water
• 1 lb ground beef
• 1 tbsp Chinese five-spice powder
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 4 oz blue cheese, crumbled
• 1 egg, beaten with 1 tbsp water (for egg wash)

Instructions

1. In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender until mixture resembles coarse crumbs with pea-sized butter pieces. (Tip: Keep butter cold for flaky crust.)
2. Gradually add ice water, 1 tbsp at a time, stirring with a fork until dough holds together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking apart, until browned, about 5-7 minutes. Drain excess fat if needed.
4. Add onion and garlic; cook until softened, about 3 minutes.
5. Stir in Chinese five-spice powder and soy sauce; cook for 1 minute until fragrant. Remove from heat and let cool to room temperature. (Tip: Cooling prevents soggy pastry.)
6. Once cooled, stir in crumbled blue cheese.
7. Preheat oven to 400°F. Line a baking sheet with parchment paper.
8. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut into 6-inch rounds. (Tip: Reroll scraps once to avoid tough dough.)
9. Place about 1/3 cup filling in center of each round. Brush edges with egg wash.
10. Fold dough over to form a half-moon, pressing edges to seal. Crimp with a fork.
11. Place pies on baking sheet. Brush tops with remaining egg wash and cut a small slit for steam.
12. Bake for 20-25 minutes, until golden brown. Let cool on wire rack for 5 minutes before serving.

Mouthwatering and perfectly portable, these hand pies deliver a satisfying crunch with every bite, giving way to a warm, savory filling. The blue cheese melts into the beef, creating a creamy contrast to the spice. Serve them with a simple green salad or enjoy on their own as a flavorful snack.

Apple and Cheddar Hand Pie

You might think apples and cheddar is an unusual pairing, but this hand pie proves it's a match made in savory-sweet heaven. Today I'll show you how to make flaky, buttery pastries filled with caramelized apples, sharp cheddar, and fresh thyme.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Filling

• 2 large Granny Smith apples (or any firm, tart variety)
• 2 tbsp unsalted butter
• 1/4 cup packed brown sugar (light or dark)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp fresh thyme leaves (about 4 sprigs)
• 1 cup shredded sharp cheddar cheese (extra sharp recommended)

For the Pastry

• 2 sheets refrigerated pie crust (like Pillsbury, or homemade)
• 1 large egg (for egg wash)
• All-purpose flour (for dusting)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel, core, and dice the apples into ½-inch cubes—uniform size ensures even cooking.
3. In a large skillet, melt the butter over medium heat.
4. Add the diced apples, brown sugar, cinnamon, salt, and fresh thyme leaves. Stir to combine.
5. Cook for 10–12 minutes, stirring occasionally, until the apples are softened and the liquid has thickened into a syrupy glaze. Tip: Don't rush this step; proper caramelization builds deep flavor.
6. Remove the skillet from heat and let the apple mixture cool for 5 minutes—this prevents the cheese from melting too early.
7. Stir in the shredded sharp cheddar until evenly distributed. The cheese will soften but not fully melt.
8. Lightly flour your work surface and unroll both pie crusts. Use a knife or pizza cutter to cut each crust into 4 equal squares (you'll have 8 total).
9. Place a heaping tablespoon of the apple-cheddar filling onto the center of each square, leaving a ½-inch border around the edges.
10. Fold each square diagonally to form a triangle or rectangle (your choice), and press the edges firmly with a fork to seal. Tip: For extra flakiness, chill the assembled hand pies on a plate for 15 minutes before baking.
11. Transfer the hand pies to the prepared baking sheet. Cut 2 small slits on top of each to allow steam to escape.
12. In a small bowl, beat the egg with 1 tablespoon of water. Brush this egg wash over the tops of the hand pies for a golden shine.
13. Bake for 20–25 minutes, until the crust is deep golden brown and the filling bubbles slightly through the slits. Let them cool on the sheet for 10 minutes before serving.

Enjoy these hand pies warm or at room temperature—the flaky crust gives way to a luscious, savory-sweet filling with hints of thyme. They're perfect for fall picnics or as a creative appetizer at your next gathering.

Conclusion

Today’s lineup shows that hand pies can be anything but boring. From buffalo chicken to mushroom and gruyère, these fillings will surprise and delight. Pick your favorite, give it a try, and then drop a comment telling us which one you loved most. Don’t forget to share this roundup on Pinterest so your friends can join the fun!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.