hand pies recipe
The Best hand pies recipe
Health-wise, hand pies aren’t just delicious—they’re surprisingly balanced. The crust is made with whole wheat or a mix of whole and refined flour, which keeps things light but hearty. For fillings, you can lean into whole-grain options like oats or quinoa mixed into sweet treats, or lean savory with lean proteins like turkey or chicken. The best part? They’re portable, so you can take them anywhere—picnics, potlucks, or even just a quick lunch at the office. And because they’re handheld, you don’t have to worry about messes, which is always a win. Whether you’re treating yourself or serving them to guests, they’re a reliable way to make something feel extra without overcomplicating it.
Easy Hand Pies with Tomato-Garlic Sauce
A simple, handheld pastry filled with a savory tomato-garlic sauce. Perfect for a quick meal or snack.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup cold water
- 1 cup tomato sauce
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Mix flour, salt, and cold water in a bowl until a dough forms. Knead lightly, then divide into 8 equal pieces. -
2
Roll each piece into a thin circle (about 6 inches wide). Place 1 tbsp of tomato sauce in the center of each circle. -
3
Fold the dough over the filling, sealing the edges with a fork. Trim excess dough if needed. -
4
Place pies on a baking sheet lined with parchment paper. Brush lightly with olive oil. -
5
Bake for 20–25 minutes until golden brown and crisp. Let cool before serving.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Hand Pies with Tomato-Garlic Sauce Works
❓ Frequently Asked Questions About Hand Pies with Tomato-Garlic Sauce
1. What is the best way to store hand pies for later use?
Keep them in an airtight container at room temperature for up to two days. If you plan to eat them within a day, they’ll stay fresh in the fridge. For longer storage, freeze them unfilled (with a small slice of lemon or lime inside to prevent ice crystals) and thaw in the fridge overnight before baking.
2. Can I make these hand pies ahead of time and bake them later?
Yes, but avoid filling them more than a day in advance. If you do, bake them immediately after filling to prevent sogginess. For a foolproof method, assemble the pies, freeze them solid, then bake straight from frozen—add 2–3 minutes to the baking time.
3. What if my crust doesn’t turn out perfectly flaky?
Flaky crust depends on chilling the dough thoroughly (at least 30 minutes) and rolling it gently. If it’s still tough, try these fixes: pat the dough thinner, chill it again before rolling, or let it rest for 15 minutes after shaping before baking. A slightly thicker crust is fine—it’ll still taste great!
4. How do I prevent the filling from leaking out?
Avoid overfilling the pies—leave about ½ inch of space between the crust and filling. Use a small slice of lemon or lime inside each pie to act as a natural seal. If the filling bulges, trim it with a sharp knife before sealing the edges with a pinch of flour or water. Press the edges tightly to trap the filling.
