Ingredients (Makes 6–8 large hand pies)
For the dough (homemade flaky crust)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 120 g cold butter, cubed
- 1 egg
- ½–¾ cup cold milk or water
(You can also use store-bought puff pastry or pizza dough if you want faster)
Savory filling (chicken version like the photo)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ½ cup bell pepper, diced
- ½ cup mushrooms or corn (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning or oregano
- ½ teaspoon chili flakes (optional)
- ½ cup cream cheese or béchamel sauce (for creamy texture)
- 1 cup shredded mozzarella
- ½ cup cheddar or gouda
For topping
- 1–2 cups mozzarella (LOTS for that cheese melt)
- Fresh parsley or herbs
- 1 egg (egg wash)
🥣 Step 1 – Make the dough
In a large bowl, mix:
- flour
- salt
- sugar
Add cold butter cubes.
Rub butter into flour using fingers until crumbly like sand.
This creates flaky layers.
Add egg + cold milk slowly while mixing.
Knead lightly until dough forms.
Don’t overwork or it gets tough.
Form into ball → wrap → chill 30 minutes.
Resting helps gluten relax and makes rolling easier.
🍗 Step 2 – Cook the filling
Heat olive oil in a pan.
Add onions + garlic → cook until soft and fragrant.
Add peppers, mushrooms, or veggies → sauté 3–4 minutes.
Now add shredded chicken.
Season with:
- salt
- pepper
- paprika
- herbs
- chili flakes
Mix well.
Turn off heat.
Stir in:
- cream cheese (or béchamel)
- shredded cheese
You want a creamy, cheesy mixture that holds together.
Let cool completely before stuffing (important so dough doesn’t melt).
🔪 Step 3 – Shape the pies
Preheat oven to 190°C (375°F).
Take chilled dough.
Roll to about 3–4 mm thickness.
Cut circles (15–18 cm wide) using a bowl or plate.
Add 2–3 tablespoons filling to center.
Don’t overfill or it bursts.
Fold in half like a half-moon.
Press edges.
Seal with fork or crimp for that bakery look.
Place on baking tray lined with paper.
🥚 Step 4 – Egg wash & cheese topping
Brush tops with beaten egg (makes golden crust).
Now the fun part…
Pile shredded mozzarella on top of each pie.
Yes… A LOT.
This is how you get that melty cheesy top like your photo.
Sprinkle parsley or herbs.
🔥 Step 5 – Bake
Bake 20–25 minutes until:
- golden brown crust
- cheese bubbling
- edges crispy
If you want extra browning, broil 2–3 minutes at the end.
Let rest 5 minutes before serving (cheese inside is lava hot 🔥).
🧀 The texture you should get
Outside:
Crispy, flaky, buttery crust
Inside:
Creamy, cheesy, juicy chicken filling
Top:
Golden melted cheese pull
Basically… comfort food heaven.
💡 Pro Tips (game changers)
⭐ Cool filling first
Hot filling makes soggy dough
⭐ Don’t overstuff
Hard to seal = leaks
⭐ Use cold butter
Cold butter = flaky layers
⭐ Rest dough
Easier rolling
⭐ Extra cheese on top
Never regret more cheese 😄
🔥 Flavor Variations
You can easily change the filling:
Beef version
Ground beef + onions + taco seasoning + cheddar
Pizza style
Pepperoni + mozzarella + marinara
Spinach feta
Spinach + feta + ricotta
BBQ chicken
Chicken + BBQ sauce + cheddar
Breakfast
Eggs + sausage + cheese
Vegetarian
Mushrooms + peppers + zucchini + cheese
Endless combos.
❄️ Storage & Freezing
Fridge:
3–4 days
Freezer:
Up to 2 months
Reheat:
Oven or air fryer only (keeps crust crispy)
Perfect for meal prep.
❤️ Why this recipe is so addictive
It hits ALL cravings:
Crunchy
Creamy
Cheesy
Savory
Portable
Plus, they look impressive but are actually simple to make.
Honestly… serve these at a party and they disappear in minutes.