18 Delicious Hand Pie Recipes for Every Occasion

Who says pies need to be shared? Dive into the world of hand pies, where every bite-sized delight is yours and yours alone! Perfect for on-the-go snacks, picnics, or just because, these 18 delicious hand pie recipes are here to satisfy every craving and occasion. From savory to sweet, seasonal to classic comfort, there’s a hand pie in this roundup with your name on it. Let’s get baking!

Savory Beef and Cheese Hand Pies

These Savory Beef and Cheese Hand Pies are the perfect grab-and-go meal, packed with flavorful ground beef and melted cheese in a flaky crust.

Ingredients

• 1 lb ground beef
• 1 small onion, finely chopped
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 package (14.1 oz) refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add the finely chopped onion and cook until translucent, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Drain any excess fat.
4. Stir in 1/2 tsp salt and 1/2 tsp black pepper into the beef mixture. Remove from heat and let cool slightly. Then, mix in 1 cup shredded cheddar cheese.
5. Unroll the pie crusts on a lightly floured surface. Cut each crust into 4 equal squares.
6. Spoon about 2 tbsp of the beef mixture onto the center of each square. Fold the dough over the filling to form a triangle, pressing the edges with a fork to seal.
7. Place the hand pies on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
8. Bake at 400°F for 15-18 minutes, until the crust is golden brown and flaky.

The combination of juicy beef and gooey cheese encased in a buttery crust makes these hand pies irresistibly delicious, perfect for picnics or packed lunches.

Tip: For an extra flavor boost, try adding a pinch of garlic powder or smoked paprika to the beef mixture.

Sweet Apple Cinnamon Hand Pies

These Sweet Apple Cinnamon Hand Pies are the perfect grab-and-go treat, combining the cozy flavors of apple pie with the convenience of a handheld dessert.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 2 medium apples, peeled and finely diced
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Meanwhile, in a medium bowl, toss the diced apples with granulated sugar, cinnamon, and lemon juice. Set aside.
3. Preheat the oven to 375°F and line a baking sheet with parchment paper.
4. On a floured surface, roll out the dough to 1/8-inch thickness. Cut into 6-inch circles. Spoon the apple mixture onto one half of each circle, leaving a border. Fold the dough over the filling and crimp the edges with a fork to seal.
5. Brush the tops with beaten egg and sprinkle with coarse sugar. Cut small slits on top for venting.
6. Bake for 20-25 minutes, until golden brown. Let cool slightly before serving.

The flaky crust and tender apple filling make these hand pies irresistibly delicious, with the cinnamon adding just the right amount of warmth.

Tip: For an extra touch, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Spicy Chicken and Corn Hand Pies

These Spicy Chicken and Corn Hand Pies are the perfect grab-and-go treat, packed with a kick of heat and sweet corn for balance.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup corn kernels, fresh or frozen
• 1/2 cup red bell pepper, diced
• 1/4 cup green onions, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, warm the olive oil. Add the red bell pepper and cook for 2 minutes until slightly soft.
3. Stir in the chicken, corn, green onions, chili powder, cumin, salt, and black pepper. Cook for another 3 minutes, then remove from heat.
4. Unroll the pie crusts and cut into 6-inch circles. Spoon the chicken mixture onto one half of each circle, leaving a border.
5. Fold the dough over the filling, crimp the edges with a fork to seal, and brush with the beaten egg.
6. Bake for 20-25 minutes until the crusts are golden and flaky.

The combination of spicy chicken and sweet corn tucked inside a flaky crust makes these hand pies irresistibly flavorful and satisfying.

Tip: For an extra kick, add a diced jalapeño to the filling mixture.

Classic Cherry Hand Pies

These Classic Cherry Hand Pies are the perfect portable treat, combining flaky pastry with sweet, tangy cherry filling for a bite-sized dessert that’s sure to delight.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 cup cherry pie filling
• 1 tablespoon granulated sugar
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, stirring until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
3. Preheat oven to 375°F. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
4. Spoon 2 tablespoons cherry pie filling onto one half of each circle, leaving a 1/2-inch border. Fold the dough over the filling, crimp the edges with a fork, and brush with beaten egg. Sprinkle with 1 tablespoon granulated sugar.
5. Bake for 20-25 minutes, until golden brown. Let cool on a wire rack before serving.

The secret to these hand pies is the balance between the buttery crust and the vibrant cherry filling, creating a dessert that’s both comforting and refreshing.

Tip: For an extra glossy finish, brush the pies with a simple syrup made from equal parts water and sugar right after baking.

Rich Chocolate Hazelnut Hand Pies

These Rich Chocolate Hazelnut Hand Pies are the perfect blend of flaky pastry and gooey chocolate hazelnut filling, making them an irresistible treat for any occasion.

Ingredients

• 1 package (14 oz) refrigerated pie crusts
• 1/2 cup chocolate hazelnut spread
• 1 large egg, beaten
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the pie crusts on a lightly floured surface. Using a round cutter, cut out 8 circles from each crust.
3. Spread 1 tablespoon of chocolate hazelnut spread onto the center of half the circles, leaving a small border around the edges.
4. Top each with another circle of dough, pressing the edges together with a fork to seal. Brush the tops with the beaten egg and sprinkle with granulated sugar.
5. Bake for 15-18 minutes, or until the pies are golden brown. Let cool on the baking sheet for 5 minutes before serving.

The magic of these hand pies lies in their contrast of textures—crispy, buttery crust giving way to a molten chocolate hazelnut center.

Tip: For an extra nutty flavor, sprinkle chopped hazelnuts on top before baking.

Herbed Spinach and Feta Hand Pies

These Herbed Spinach and Feta Hand Pies are the perfect grab-and-go snack, packed with vibrant flavors and a flaky crust that’s sure to impress.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crumbled feta cheese
• 1 package (14 ounces) refrigerated pie crusts
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F 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 soft, about 3 minutes.
3. Stir in the spinach, oregano, salt, and pepper. Cook until the spinach is wilted, about 5 minutes. Remove from heat and mix in the feta cheese.
4. Unroll the pie crusts on a lightly floured surface. Cut each into 4 equal squares.
5. Spoon about 2 tablespoons of the spinach mixture onto each square. Fold the dough over the filling to form a triangle, pressing the edges with a fork to seal.
6. Brush the tops with the beaten egg and bake for 20 minutes, or until golden brown.

The combination of herby spinach and salty feta wrapped in a buttery crust makes these hand pies irresistibly flaky and flavorful.

Tip: For an extra golden finish, brush the pies with egg wash a second time halfway through baking.

Peach and Blueberry Hand Pies

These Peach and Blueberry Hand Pies are the perfect grab-and-go treat, combining the sweetness of summer peaches with the tangy burst of blueberries, all wrapped in a flaky, buttery crust.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup diced peaches
• 1 cup blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. In another bowl, mix 1 cup diced peaches, 1 cup blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Set aside.
4. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles. Spoon the fruit mixture onto one half of each circle, leaving a border. Fold the dough over, seal edges with a fork, and cut slits on top. Brush with beaten egg.
5. Bake for 25 minutes until golden. Let cool on the baking sheet for 5 minutes before serving.

The contrast between the juicy fruit filling and the crisp, golden crust makes these hand pies irresistibly delightful, especially when served warm with a scoop of vanilla ice cream.

Tip: For an extra flaky crust, freeze the diced butter for 10 minutes before incorporating it into the flour.

Pumpkin Spice Hand Pies

These Pumpkin Spice Hand Pies are the perfect grab-and-go treat, combining the cozy flavors of pumpkin spice with a flaky, buttery crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup pumpkin puree
• 1/4 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Preheat oven to 375°F. In another bowl, mix 1 cup pumpkin puree, 1/4 cup brown sugar, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract until smooth.
3. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Spoon 1 tablespoon of the pumpkin mixture onto half of each circle. Fold the dough over the filling, crimp the edges with a fork, and brush with beaten egg.
4. Bake for 20-25 minutes until golden brown. Let cool on a wire rack before serving.

The magic of these hand pies lies in their portable size and the surprise of warm, spiced pumpkin encased in a crisp, golden crust.

Tip: For an extra shine, brush the pies with a simple syrup glaze right after baking.

BBQ Pulled Pork Hand Pies

These BBQ Pulled Pork Hand Pies are the perfect grab-and-go treat, combining tender pulled pork with smoky BBQ sauce in a flaky pastry crust.

Ingredients

• 1 lb cooked pulled pork
• 1/2 cup your favorite BBQ sauce
• 1 package (14 oz) refrigerated pie crusts
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the pulled pork with 1/2 cup BBQ sauce until well coated.
3. Unroll the pie crusts on a lightly floured surface and cut each into 4 equal squares.
4. Spoon about 2 tablespoons of the BBQ pulled pork mixture onto the center of each square.
5. Fold the dough over the filling to form a triangle, pressing the edges with a fork to seal.
6. In a small bowl, whisk together the beaten egg and 1 tbsp water to make an egg wash. Brush each hand pie with the egg wash.
7. Bake for 20-25 minutes, or until the crust is golden brown and flaky.

The magic of these hand pies lies in the contrast between the juicy, flavorful pulled pork and the crisp, buttery pastry—a match made in heaven for any BBQ lover.

Tip: For an extra kick, add a pinch of cayenne pepper to the BBQ sauce before mixing it with the pork.

Mushroom and Gruyere Hand Pies

These Mushroom and Gruyere Hand Pies are the perfect blend of earthy mushrooms and creamy cheese, all wrapped up in a flaky pastry that’s sure to impress.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cups cremini mushrooms, finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grated Gruyere cheese
• 1 package (14 oz) refrigerated pie crusts
• 1 egg, beaten

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
3. Stir in mushrooms, thyme, salt, and pepper. Cook until mushrooms release their juices and it evaporates, about 8 minutes. Remove from heat and let cool slightly.
4. Unroll pie crusts and cut into 4-inch circles. Re-roll scraps to make more circles.
5. Place a spoonful of mushroom mixture and a sprinkle of Gruyere on half of each circle. Fold dough over filling, crimp edges with a fork, and place on the baking sheet.
6. Brush tops with beaten egg and bake for 20 minutes, until golden brown.

The combination of flaky crust, savory mushrooms, and melty Gruyere makes these hand pies a standout at any gathering.

Tip: For an extra golden finish, brush the pies with egg wash a second time halfway through baking.

Lemon Meringue Hand Pies

These Lemon Meringue Hand Pies are the perfect pocket-sized treat, combining zesty lemon curd with fluffy meringue in a flaky crust.

Ingredients

• 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
• 1 cup lemon curd (store-bought or homemade)
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Unroll pie crusts and cut each into 4 equal squares. Place squares on a parchment-lined baking sheet.
2. Spoon 2 tbsp lemon curd onto the center of each square, leaving a 1/2-inch border. Fold diagonally to form triangles, crimping edges with a fork to seal.
3. Bake for 15 minutes until crust is golden. Let cool on the baking sheet.
4. In a clean bowl, beat egg whites and 1/4 tsp cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup sugar and 1/2 tsp vanilla, beating until stiff peaks form.
5. Transfer meringue to a piping bag fitted with a star tip. Pipe onto cooled pies. Use a kitchen torch to lightly toast the meringue.

The contrast between the tart lemon and sweet meringue, all wrapped in a buttery crust, makes these hand pies irresistibly delightful.

Tip: For an extra glossy meringue, ensure your bowl and beaters are completely grease-free before whipping the egg whites.

Bacon and Egg Breakfast Hand Pies

Wake up to the irresistible combo of bacon and eggs wrapped in a flaky pastry with these easy Breakfast Hand Pies. Perfect for on-the-go mornings or a leisurely weekend brunch.

Ingredients

• 1 package (14 oz) refrigerated pie crusts
• 6 large eggs
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp milk

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unroll the pie crusts on a lightly floured surface. Using a round cutter, cut out 6 circles from each crust.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Cook in a skillet over medium heat until softly scrambled, about 3 minutes.
4. Place a spoonful of scrambled eggs, a sprinkle of crumbled bacon, and a pinch of cheddar cheese in the center of each pie crust circle.
5. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
6. Transfer the hand pies to the prepared baking sheet. Bake for 15-18 minutes, or until golden brown.

The magic of these hand pies lies in their versatility—swap in your favorite breakfast fillings to make them your own.

Tip: For a shiny finish, brush the tops of the hand pies with a little beaten egg before baking.

Strawberry Rhubarb Hand Pies

These Strawberry Rhubarb Hand Pies are the perfect blend of sweet and tart, wrapped in a flaky, buttery crust that’s ideal for on-the-go snacking.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 3/4 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 cup diced strawberries
• 1 cup diced rhubarb
• 1/4 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 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar. Cut in 3/4 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
2. Meanwhile, combine 1 cup diced strawberries, 1 cup diced rhubarb, 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract in a bowl. Let sit for 15 minutes.
3. Preheat oven to 375°F. Roll out each dough disc to 1/8-inch thickness. Cut into 6-inch circles. Spoon filling onto one half of each circle, leaving a border. Fold dough over filling, crimp edges with a fork, and cut slits on top. Brush with beaten egg and sprinkle with 1 tablespoon turbinado sugar.
4. Bake for 25 minutes until golden. Let cool on a wire rack.

The contrast between the juicy filling and crisp crust makes these hand pies a standout, especially when served slightly warm.

Tip: For an extra flaky crust, freeze the cubed butter for 10 minutes before incorporating it into the flour.

Curried Potato and Pea Hand Pies

These Curried Potato and Pea Hand Pies are the perfect grab-and-go snack, packed with warm spices and a buttery, flaky crust that’s irresistible.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 2 medium potatoes, peeled and diced
• 1/2 cup frozen peas
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Cut in 1/2 cup cold, cubed butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Boil the diced potatoes until tender, about 10 minutes. Drain and set aside.
3. Heat 1 tbsp vegetable oil in a pan over medium heat. Sauté 1 small chopped onion and 2 cloves minced garlic until soft, about 5 minutes. Stir in 1 tbsp curry powder, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Add the cooked potatoes and 1/2 cup frozen peas, mashing slightly. Cook for 2 minutes, then remove from heat.
4. Preheat oven to 375°F. Roll out the dough on a floured surface and cut into circles. Spoon the filling onto one half of each circle, fold over, and seal edges with a fork. Brush with beaten egg.
5. Bake for 25 minutes until golden brown. Let cool slightly before serving.

The golden, flaky crust gives way to a spiced, hearty filling that’s both comforting and exciting with every bite.

Tip: For an extra flaky crust, freeze the butter cubes before incorporating them into the flour.

Banana Nutella Hand Pies

These Banana Nutella Hand Pies are the perfect pocket-sized treat, combining the creamy richness of Nutella with the sweet, comforting flavor of bananas in a flaky crust.

Ingredients

• 1 package (14 oz) refrigerated pie crusts (2 crusts)
• 1/2 cup Nutella
• 1 medium banana, thinly sliced
• 1 egg, beaten
• 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the pie crusts on a lightly floured surface. Using a 3-inch round cutter, cut out 12 circles from each crust.
3. Spread 1 teaspoon of Nutella onto the center of each circle, leaving a small border around the edges. Top with 2 slices of banana.
4. Brush the edges of the circles with the beaten egg, then place another circle on top. Press the edges together with a fork to seal.
5. Transfer the hand pies to the prepared baking sheet. Brush the tops with the remaining beaten egg and sprinkle with granulated sugar.
6. Bake for 15-18 minutes, or until the pies are golden brown and puffed.

The magic of these hand pies lies in their contrast of textures—crispy, buttery crust giving way to a soft, gooey center. They’re a hit at breakfast or as a sweet snack any time of day.

Tip: For an extra flavor boost, sprinkle a pinch of cinnamon over the banana slices before sealing the pies.

Roasted Vegetable and Goat Cheese Hand Pies

These Roasted Vegetable and Goat Cheese Hand Pies are the perfect grab-and-go treat, packed with savory flavors and a creamy, tangy surprise inside.

Ingredients

• 1 cup diced butternut squash
• 1 cup diced zucchini
• 1 cup diced red bell pepper
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 package (14 oz) refrigerated pie crust
• 4 oz goat cheese, crumbled
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash, zucchini, and red bell pepper with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Spread on a baking sheet and roast for 20 minutes, until vegetables are tender and slightly caramelized.
2. Roll out the pie crust and cut into 6-inch circles. Spoon a portion of the roasted vegetables onto one half of each circle, then sprinkle with crumbled goat cheese.
3. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Brush the tops with beaten egg for a golden finish.
4. Bake at 400°F for 15-18 minutes, until the crust is golden and flaky. Let cool for 5 minutes before serving.

The contrast between the flaky crust, sweet roasted vegetables, and creamy goat cheese makes these hand pies irresistibly delicious. They’re a fantastic way to enjoy the bounty of the season in a portable package.

Tip: For an extra flavor boost, drizzle the baked hand pies with a little balsamic glaze before serving.

S’mores Hand Pies

These S’mores Hand Pies are a playful twist on the classic campfire treat, perfect for satisfying your sweet tooth any time of year.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 4-6 tablespoons ice water
• 1/2 cup chocolate chips
• 1/2 cup mini marshmallows
• 1/4 cup graham cracker crumbs
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tablespoons ice water, stirring until the dough comes together. Roll out the dough on a floured surface to 1/8-inch thickness.
4. Cut out circles using a 4-inch cookie cutter. Place a small handful of chocolate chips, mini marshmallows, and a sprinkle of graham cracker crumbs in the center of each circle.
5. Fold the dough over the filling to create a half-moon shape, crimping the edges with a fork to seal. Brush the tops with beaten egg.
6. Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.

The flaky crust and gooey, melted center make these hand pies irresistibly fun to eat, with all the flavors of a s’more in every bite.

Tip: For an extra crunch, sprinkle additional graham cracker crumbs on top before baking.

Caramelized Onion and Brie Hand Pies

These Caramelized Onion and Brie Hand Pies are the perfect blend of sweet, savory, and creamy, wrapped in a flaky crust that’s impossible to resist.

Ingredients

• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 tsp salt
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1 sheet puff pastry, thawed
• 4 oz Brie cheese, cut into small pieces
• 1 egg, beaten

Instructions

1. In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add 2 large yellow onions, thinly sliced, and cook until soft, about 10 minutes.
2. Stir in 1 tsp salt and 1 tbsp brown sugar. Continue cooking, stirring occasionally, until the onions are deeply golden, about 20 minutes. Add 1 tbsp balsamic vinegar and cook for another 2 minutes, then remove from heat.
3. Preheat your oven to 400°F. Roll out 1 sheet puff pastry on a lightly floured surface and cut into 6 equal squares.
4. Divide the caramelized onions among the pastry squares, leaving a border around the edges. Top each with pieces of 4 oz Brie cheese.
5. Fold the pastry over the filling to form triangles, pressing the edges with a fork to seal. Brush the tops with 1 beaten egg.
6. Bake at 400°F for 20 minutes, or until the pastry is golden and puffed. Let cool slightly before serving.

The magic of these hand pies lies in the contrast between the sweet, sticky onions and the melt-in-your-mouth Brie, all encased in a buttery, flaky crust.

Tip: For an extra glossy finish, brush the hand pies with a second coat of beaten egg halfway through baking.

Conclusion

We hope this roundup of 18 delicious hand pie recipes inspires your next baking adventure! Perfect for any occasion, these treats are sure to delight. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest for easy access. Happy baking!