Reminiscent of the Pop Tart or Hot Pocket, these hand pies make great little snacks or meals. I was surprised how easy they are to make.
Your favorite pie crust dough will work. I used a gluten free variety. Put your own healthy ingredients into them!
Over the holidays, I made some Spiced Apple Pear Galette and only used half the pie crust dough. So, I had some leftover dough I was storing in my refrigerator. I don’t like throwing out food. So I was trying to figure out what I was going to do with it. I came across all these ideas for “hand pies”.
Searching, to see what I had on hand to use as a filling, I came across blueberries, bananas and chocolate coconut cashew butter. Perfect!
For half the pies, I defrosted the blueberries, enough for the amount of pies I was making. I used about a cup of blueberries. I didn’t added sugar to them because I try to limit sugar intake. They were plenty sweet. I mixed in about a teaspoon or so of arrowroot powder and let it sit for a few minutes to thicken the juices so the pie would not be runny.
For the other half, I sliced up a banana and used the chocolate cashew butter. I put two slices of banana on one side of the dough and topped it with some chocolate cashew butter.
The banana was good, but it turns out we like the blueberry better because it had more flavor. The banana/chocolate was more subtle. Maybe next time I need to make them bigger with more filling.
The next time I had leftover crust, I also had a small amount of leftover dinner. It was Korean beef. So the filling was already made for these pies.
This time I didn’t even bother rolling the dough out. I just pressed it flat with my hand into ovals on some parchment paper.
I cut the beef into tiny pieces so it was neater to eat when you bit into it. I put the filling on one side of the oval and topped it with shredded cheese.
I didn’t use the egg wash this time. Didn’t seem to make much difference, it just wasn’t shiny. Clearly not as pretty as it could be, but my taste buds couldn’t tell.
Thumbs up for this one. Can’t get much easier. What kind of dinner do you have leftover? Chili? Chicken? Pot roast? The possibilities are endless.
Place enough filling to fill it, but leave enough space to seal the edges.
Sweet or Savory Hand Pie
- Your favorite pie crust dough (I used gluten free)
For Sweet Fillings:
- Berries or other fruit
- Arrowroot powder to thicken juices (if using fruit that releases juices)
- other sweet/tasty fillings (use your imagination)
- 1 egg beaten (for egg wash)
- course sugar to sprinkle on top (optional)
For Savory Fillings:
- Leftover dinner
- Shredded cheese
- 1 egg beaten for egg wash (optional)
- Take your pie crust and roll it out on parchment paper.
- Using a cup/glass or other high tech device, cut circles out of your dough or use a knife and cut rectangles/ovals. Depends on how big you want the pies to be.
- Place the dough on a cookie sheet lined with parchment paper.
- Depending on the size of your circles/rectangles, place roughly a teaspoon or tablespoon of whatever filling you are going to use on one side of the dough.
- Using your finger, rub a little water, milk or egg wash along the edge of the dough.
- Fold the dough in half and seal the edges.
- Brush some egg over the top for a shiney look and to hold the sprinkled sugar on.
- If you are making a sweet hand pie, sprinkle with some course sugar (optional).
- Bake at 400 degrees for about 15 minutes, depending on the size of the pie, until the crust is golden brown.
Bam! Your done!
“Taste and see that the Lord is good. Oh, the joys of those who take refuge in him!” Psalm 34:8