little hand pies

Here’s a simple and versatile recipe for Little Hand Pies—perfect for sweet or savory fillings!

Ingredients

For the pastry:

• 2 1/2 cups all-purpose flour

• 1 tsp salt

• 1 cup (2 sticks) cold unsalted butter, cubed

• 1/4–1/2 cup ice water

For the filling (choose sweet or savory):

• Sweet: fruit preserves, pie filling, or Nutella

• Savory: cooked ground meat, cheese, or vegetables

For assembly:

• 1 egg, beaten (for egg wash)

• Sugar for sprinkling (if sweet)

Instructions

1. Make the pastry:

   • In a large bowl, mix flour and salt.

   • Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.

   • Gradually add ice water, 1 tbsp at a time, until the dough just comes together.

   • Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. Prepare the filling:

   • If using fresh fruit, chop it small and mix with a little sugar and cornstarch.

   • For savory fillings, make sure they are fully cooked and cooled.

3. Assemble the hand pies:

   • Roll out the dough to about 1/8-inch thick.

   • Cut into squares or circles (about 3–4 inches in diameter).

   • Place a spoonful of filling in the center of each piece.

   • Fold over to form a pocket and seal edges with a fork.

4. Bake the hand pies:

   • Preheat oven to 375°F (190°C).

   • Place hand pies on a baking sheet lined with parchment paper.

   • Brush with beaten egg and sprinkle sugar on top for sweet pies.

   • Bake for 20–25 minutes or until golden brown.

5. Serve:

   • Let cool slightly before serving.

   • Sweet pies can be drizzled with glaze or dusted with powdered sugar.

   • Savory pies are perfect with dipping sauces or ketchup.