Why You’ll Love These Savory Hand Pies
These baked stuffed pastries are:
- Crispy and flaky on the outside
- Juicy and flavorful on the inside
- Easy to customize with different fillings
- Perfect for lunch, dinner, meal prep, or parties
- Freezer-friendly
They are similar to empanadas but made with puff pastry for an ultra-light, layered texture.
Ingredients You’ll Need
For the Pastry
- 2 sheets puff pastry (store-bought, thawed)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
For the Savory Filling (Classic Beef & Cheese Version)
- 300 g ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small bell pepper, diced (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 2 tablespoons tomato sauce
- ½ cup shredded mozzarella or cheddar cheese
- 1 tablespoon olive oil
Preparing the Savory Filling
Step 1: Sauté Aromatics
Heat olive oil in a skillet over medium heat.
Add chopped onion and cook for 2–3 minutes until soft and translucent.
Add garlic and cook for 30 seconds until fragrant.
Step 2: Cook the Beef
Add ground beef to the skillet.
Break it apart with a spatula and cook until browned (about 5–7 minutes).
Drain excess fat if necessary.
Step 3: Season the Mixture
Add:
- Salt
- Black pepper
- Paprika
- Cumin
- Oregano
- Tomato sauce
Stir well and cook for another 2–3 minutes.
Turn off heat and allow the filling to cool completely.
Important: The filling must be cool before placing inside puff pastry, or the dough will become soggy.
Preparing the Puff Pastry
Step 1: Roll the Dough
Lightly flour your surface.
Roll each puff pastry sheet slightly to smooth it.
Using a round cutter (or bowl), cut circles about 12–14 cm wide.
You should get about 6–8 circles per sheet depending on size.
Assembling the Hand Pies
Step 1: Add Filling
Place 1–2 tablespoons of cooled filling on one half of each pastry circle.
Add a little shredded cheese on top.
Do not overfill, or the pastry may burst during baking.
Step 2: Fold and Seal
Fold the dough over to form a half-moon shape.
Press edges together with your fingers.
Seal completely by pressing with a fork around the edges (like in your image).
Egg Wash for Golden Finish
Whisk together:
- 1 egg
- 1 tablespoon milk
Brush each pastry generously.
Use a fork or knife to poke small holes on top (this prevents steam from bursting the pastry).
Baking Instructions
- Preheat oven to 200°C (400°F)
- Line a baking tray with parchment paper
- Place pastries spaced apart
- Bake for 18–25 minutes until golden brown
They should look like your picture: flaky, crisp, and evenly golden.
Alternative Filling Ideas
You can customize this recipe easily:
Chicken & Cheese
Shredded cooked chicken + cream cheese + herbs
Tuna & Corn
Canned tuna + sweet corn + mayo + black pepper
Spinach & Feta
Sautéed spinach + feta cheese + garlic
Vegetable Mix
Mushroom + zucchini + bell pepper + mozzarella
Pizza Style
Pepperoni + mozzarella + pizza sauce
Tips for Perfect Puff Pastry Hand Pies
Keep Dough Cold
If the dough becomes soft, refrigerate for 10 minutes before baking.
Don’t Overfill
Too much filling causes leakage.
Cool Filling First
Warm filling melts butter layers in puff pastry.
Proper Sealing
Press edges firmly to prevent opening.
How to Store
Refrigerator
Store in airtight container for up to 3 days.
Reheat in oven at 180°C (350°F) for 8–10 minutes to keep crispy.
Freezer
Freeze unbaked pastries on tray first.
Then transfer to freezer bag.
Bake directly from frozen (add 5–7 extra minutes).
Serving Suggestions
These savory pastries are perfect with:
- Garlic yogurt dip
- Ketchup
- Spicy mayo
- Fresh salad
- Soup
- Tea or coffee
They are ideal for:
- Lunchboxes
- Ramadan iftar
- Party appetizers
- Picnics
- Snack time
Nutrition Overview (Approximate Per Piece)
- Calories: 250–300
- Protein: 10–15g
- Fat: 18g
- Carbohydrates: 20g
(Values depend on filling and cheese used.)
Common Mistakes to Avoid
- Using warm filling
- Skipping egg wash
- Overcrowding tray
- Not venting the top
- Baking at low temperature
High heat ensures flaky layers.
Final Result
When done correctly, your pastries should be:
- Puffy and layered
- Deep golden brown
- Crispy outside
- Soft and cheesy inside
Just like the image you shared.