Description
These golden, flaky hand pies are filled with a creamy, cheesy mixture of ham and spinach, making them the perfect comfort food for any meal.
Ingredients
Scale
- For the Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
- For the Filling:
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 3 cups fresh spinach, chopped
- 1 cup cooked ham, diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Make the Dough: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a skillet over medium heat, heat olive oil. Add onion and garlic, cooking until softened, about 3 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the cooked spinach mixture, ham, cheddar cheese, cream cheese, pepper, and nutmeg. Mix well.
- Assemble the Hand Pies: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured surface, roll out the dough to 1/8-inch thickness. Cut out rounds using a 4-inch cookie cutter or glass. Re-roll scraps as needed.
- Place about 1 tablespoon of filling in the center of each dough round. Fold the dough over to create a half-moon shape, pressing edges to seal. Crimp with a fork.
- Transfer hand pies to the prepared baking sheet. In a small bowl, whisk egg and water together for the egg wash. Brush over each hand pie.
- Bake for 18-20 minutes, until golden brown. Let cool on the baking sheet for 5 minutes before serving.
Notes
These hand pies can be made ahead and frozen before baking. Simply assemble, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.
Nutrition
- Calories: 420
- Sugar: 2g
- Fat: 30g
- Carbohydrates: 28g
- Protein: 14g