Best Cheesy Hand Pies Recipes

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CHEESY HAM & EGG HAND PIES



Cheesy Ham & Egg Hand Pies image

Provided by Ree Drummond : Food Network

Time 50m

Yield 6 pies

Number Of Ingredients 9

2 tablespoons salted butter
7 large eggs
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 cup diced ham
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar
One 17.3-ounce box frozen puff pastry, thawed
2 tablespoons poppy seeds

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
  • Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
  • Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
  • Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
  • Serve hot and enjoy.

CHEESY CARAMELIZED ONION HAND PIES



Cheesy Caramelized Onion Hand Pies image

Caramelizing the onions slowly results in the sweetest, most flavorful hand pie you've ever eaten. Don't expect leftovers, these will quickly disappear.

Provided by lutzflcat

Categories     Main Dish Recipes     Savory Pie Recipes     Pork Pie Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

3 tablespoons unsalted butter, divided
½ (8 ounce) package white button mushrooms, sliced
2 large yellow onions, halved and thinly sliced
2 slices crisp cooked bacon, crumbled
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
½ teaspoon dried thyme
salt and ground black pepper to taste
2 (9 inch) unbaked pie crusts
1 egg
1 tablespoon milk
⅔ cup shredded Gruyere cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Melt 1 tablespoon butter in a large skillet. Add mushrooms; saute until browned and tender, about 5 minutes. Remove from the skillet and set aside.
  • Melt remaining butter in the same skillet over low heat. Stir in sliced onions. Cook onions, uncovered, until liquid evaporates and onions turn golden brown, 30 to 35 minutes. Stir occasionally so onions don't burn.
  • Return mushrooms to the skillet. Stir in bacon, balsamic vinegar, maple syrup, thyme, salt, and pepper; cook for 3 minutes more. Set aside to cool slightly.
  • Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 5-inch rounds. Whisk egg and milk together in a small bowl; brush lightly around the edge of each round.
  • Divide the onion mixture evenly among the 6 rounds, placing it in the center. Top each with Gruyere cheese. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
  • Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash if desired. Transfer pies to the prepared baking sheet.
  • Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Remove from the baking sheet and serve hot out of the oven or at room temperature.

Nutrition Facts : Calories 480.2 calories, Carbohydrate 34.5 g, Cholesterol 67 mg, Fat 33.1 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 12.3 g, Sodium 497.1 mg, Sugar 4.2 g

CHEESY CHICKEN & BROCCOLI HAND PIES



Cheesy Chicken & Broccoli Hand Pies image

Provided by My Food and Family

Categories     Home

Time 40m

Yield 10 servings

Number Of Ingredients 10

2 cups rotisserie chicken, skin removed and shredded
1 cup broccoli florets, cut into 1/2" pieces
1/4 cup green onion, thinly sliced on an angle
6 oz. VELVEETA, cut into 1/4" cubes
1/4 cup hot sauce
2 Tbsp. honey
1/4 tsp. freshly ground black pepper
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts
1 egg beaten with 1 Tbsp. water (for egg wash)
2 Tbsp. salt-free everything bagel seasoning

Steps:

  • Preheat oven to 400°F.
  • Line 2 sheet trays with parchment paper. In a large bowl, add chicken, broccoli, green onion, VELVEETA, hot sauce, honey, and pepper and toss until combined.
  • On a lightly floured work surface, roll out 1 pie crust until it's about 1/2" thick. Using a 4"-biscuit cutter, cut out 10 rounds from each crust, re-rolling the scraps if necessary. Spoon a heaping tablespoon of the filling onto one side of each circle, then fold it in half to create a semi-circle.
  • Press down around the edges of the pies with your finger, then press down with a fork along the edges to seal. Repeat with the remaining pie crust and filling. Lightly brush with egg wash and place on sheet trays, leaving about 1" in between each.
  • Using a paring knife, slice 3 vents in the top of each hand pie. Sprinkle with everything bagel seasoning and bake for 15 to 20 min. until puffed and golden. Remove from oven, let cool for 3 to 5 min. and serve warm or at room temperature.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

CHEESY HAND PIES



Cheesy Hand Pies image

The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.

Provided by Kat Boytsova

Categories     Pie     Butter     Egg     Feta     Mozzarella     Dill     Pastry     Freeze/Chill

Yield Makes 16

Number Of Ingredients 8

2 1/2 cups all-purpose flour, plus more for surface
2 1/4 tsp. kosher salt, divided
1 cup (2 sticks) frozen unsalted butter
2 large eggs
4 oz. feta
6 oz. low-moisture shredded mozzarella
3 Tbsp. coarsely chopped dill
3/4 tsp. freshly ground black pepper

Steps:

  • Whisk 2 1/2 cups flour and 2 tsp. salt in a large bowl. Grate butter on the large holes of a box grater right into bowl, tossing occasionally with your hands to prevent sticking. Drizzle 3/4 cup ice water around circumference of bowl. Mix with a fork, adding more water if needed by the teaspoonful, until a shaggy dough forms.
  • Turn out dough along with any dry bits onto a clean work surface. Knead until dough is smooth and hydrated with only a few pieces of butter still visible, about 1 minute. Form dough into a disk, wrap tightly with plastic wrap, and chill at least 1 hour.
  • Place racks in upper and lower thirds of oven; preheat to 350°F. Whisk eggs in a medium bowl until well blended. Transfer half of eggs to a small bowl; reserve as egg wash. Add feta to remaining eggs in medium bowl and mash with a fork until combined and nearly smooth. Gently fold in mozzarella and dill until just combined; season with pepper and remaining 1/4 tsp. salt.
  • Divide dough in half. Roll each piece on a lightly floured surface to a 16x8" rectangle. Using a bench scraper, cut each rectangle into 8 squares (for a total of 16). Transfer to two parchment-lined rimmed baking sheets and chill 10 minutes.
  • Brush edges of squares with reserved egg wash. Mound a heaping tablespoon of cheese filling in the center of each square. Fold dough over and press edges with a fork to seal. Brush with egg wash, then cut 3 small slits into the top of each. Bake pies, rotating pans from front to back and top to bottom halfway through, until golden brown and crisp, 30-35 minutes. Let pies cool 10 minutes before serving.
  • Do Ahead: Dough can be made 3 days ahead. Keep chilled. Let rest at room temperature 15 minutes before rolling out.

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