The Best Way to Make a Flaky Hand Pie with Savory Fillings

The Best Way to Make a Flaky Hand Pie with Savory Fillings

Hand pies are the perfect combination of convenience and comfort. These portable delights feature a buttery, flaky crust filled with delicious savory ingredients, making them an ideal snack, meal, or party appetizer. If you’re looking to master the art of making flaky hand pies with savory fillings, this guide will walk you through the best techniques for achieving the perfect texture and flavor.

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1. Choosing the Right Dough for Flakiness

The key to a flaky hand pie is the dough. A well-made dough should be tender, crisp, and have visible layers of butter.

Best Dough Options:

• Pie Crust Dough: Traditional and buttery, perfect for a classic flaky texture.
• Puff Pastry: Creates an ultra-light and crispy hand pie.
• Sour Cream Dough: Offers a more tender bite with a tangy flavor.

Making the Best Pie Dough for Hand Pies

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6-8 tablespoons ice water

Instructions:

1. In a large bowl, whisk together flour, salt, and sugar.
2. Add cold, cubed butter and cut it into the flour using a pastry cutter or your hands until pea-sized pieces form.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.

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2. Choosing the Perfect Savory Filling

The filling is just as important as the dough. It should be flavorful and not too wet to prevent the crust from becoming soggy.

Savory Filling Ideas:

• Cheese and Caramelized Onion: A mix of sharp cheddar, gruyere, and slow-cooked onions.
• Spinach and Feta: Classic Mediterranean flavors with a hint of garlic.
• Mushroom and Thyme: Sautéed mushrooms with fresh thyme and ricotta cheese.
• Spiced Beef and Potatoes: A hearty mixture of ground beef, diced potatoes, and warm spices.
• Chicken and Pesto: Shredded chicken mixed with basil pesto and mozzarella.

Cooking Tip:

Cook and cool your filling before using it. This helps prevent excess moisture and ensures a crisp, flaky crust.

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3. Rolling and Cutting the Dough

Once your dough is chilled and your filling is ready, it’s time to shape your hand pies.

Steps:

1. Lightly flour a surface and roll out the dough to about ⅛ inch thickness.
2. Use a round cutter (or a small bowl) to cut circles, about 4-5 inches in diameter.
3. Place the cut dough rounds on a parchment-lined baking sheet.

Pro Tip:
If the dough becomes too warm while rolling, refrigerate it for 10-15 minutes before assembling.

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4. Assembling the Hand Pies

Now comes the fun part—stuffing and sealing your hand pies!

Steps:

1. Spoon 1-2 tablespoons of filling onto one side of each dough round.
2. Brush the edges lightly with an egg wash (1 egg beaten with 1 tablespoon of water) to help seal.
3. Fold the dough over the filling and press the edges together.
4. Use a fork to crimp the edges for a decorative and secure seal.
5. Cut a small slit on top of each hand pie to allow steam to escape during baking.

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5. Baking for Maximum Flakiness

The right baking technique ensures your hand pies turn golden brown and crisp.

Baking Instructions:

• Preheat your oven to 400°F (200°C).
• Brush the tops of the pies with the remaining egg wash for a golden finish.
• Bake for 20-25 minutes or until the pies are golden brown.
• Let them cool for at least 5 minutes before serving.

Pro Tip:
For an extra-crisp crust, bake the hand pies on a preheated baking sheet or use a pizza stone.

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6. Serving and Storing Hand Pies

Hand pies are best enjoyed fresh, bu