Savory Hand Pies and Empanadas
Hand pies exist in nearly every cuisine because they solve a real problem: how to carry a hot, complete meal in your hand. An empanada is the Spanish and Latin American version—usually half-moon shaped, sometimes fried. A hand pie can be any shape, baked, and often associated with British and American traditions. The technique is the same: dough, filling, seal, bake.
Cold dough and a firm seal matter more than skill
The dough needs to be cold when you fill and shape it, or it will tear and leak. A proper seal—where the edges are pressed closed—keeps the filling from escaping into the oven. If you're new to this, make your filling first and refrigerate it while you prepare the dough. That rhythm gives you time to think.
- medium mixing bowl
- large mixing bowl
- rolling pin
- cutting board or work surface
- 3-inch round cutter or small bowl rim
- fork (for sealing edges)
- baking sheet
- parchment paper
- small bowl (for egg wash)
- pastry brush
What goes in.
- 2.5 cupsall-purpose flour
- 1 tspsalt
- 8 ozcold butter, cut into small cubes
- 1egg yolk
- 4–5 tbspice water
- 1 tbspwhite vinegar
- 1 lbground beef or pork (or cooked shredded chicken)
- 1 mediumyellow onion, finely diced
- 2 clovesgarlic, minced
- 1 tspground cumin
- ½ tsppaprika
- ¼ tspdried oregano
- salt and black pepperto taste
- 2 tbsptomato paste or 3 tbsp salsa
- ½ cupbeef or vegetable stock
- 1 tbspolive oil
- 1egg, beaten (for egg wash)
Cold dough, firm seal, proper fill ratio
The dough must stay cold from the moment you finish mixing until after you seal each pie. Warm dough tears and shrinks. The seal—a fork pressed firmly along the edge—is what keeps the filling inside. Don't overfill; a heaping teaspoon of filling per small hand pie is the limit. Too much and the dough won't seal properly.
The method.
Make the dough
Whisk flour and salt in a large bowl. Add cold butter cubes and work them in with your fingertips until the mixture looks like coarse breadcrumbs—some small pea-sized pieces of butter should still be visible. In a small bowl, whisk the egg yolk, ice water, and vinegar together. Pour into the flour mixture and stir with a fork until shaggy bits form. Press the dough together gently; don't overwork it. Wrap in plastic and refrigerate for at least 30 minutes.
Make the filling
Heat olive oil in a skillet over medium-high heat. Add the diced onion and cook until it begins to soften, about 3 minutes. Add garlic and cook another minute. Add the ground meat and break it apart with a spoon, cooking until no pink remains, about 5–7 minutes. Stir in cumin, paprika, oregano, salt, and pepper. Add tomato paste and stir to coat. Pour in stock, reduce heat to low, and simmer until the liquid is mostly absorbed but the filling is still moist, about 8–10 minutes. Spread on a plate to cool to room temperature before using.
Shape the pies
Preheat the oven to 400°F. Remove the dough from the refrigerator and let it sit for 5 minutes so it's pliable but still cold. On a floured surface, roll out to about ⅛-inch thickness. Cut out circles using a 3-inch cutter. Place a heaping teaspoon of filling on one half of each circle, leaving a ½-inch border. Brush the edges with a damp finger or pastry brush, fold the dough over to form a half-moon, and press the edges firmly with a fork to seal. Place on a parchment-lined baking sheet.
Chill before baking
Once all pies are shaped, refrigerate them on the baking sheet for at least 15 minutes. This prevents them from puffing unevenly and keeps the butter from melting too quickly in the oven.
Egg wash and bake
Brush the top of each pie lightly with beaten egg. Bake for 18–22 minutes, until the pastry is golden brown and the edges show darker color. The dough will be firm to the touch when done. Let them rest on the baking sheet for 2 minutes before transferring to a wire rack.
Other turns to take.
Cheese and vegetable hand pies
Sauté diced zucchini, bell peppers, and onions with a pinch of cumin. Mix with shredded sharp cheddar or Gruyère and a little sour cream. Proceed as written. These are best served slightly warm rather than piping hot.
Fried empanadas
Use the same filling and dough, but seal the edges more carefully—press them twice with a fork to ensure a tight seal. Heat 2 inches of neutral oil to 350°F in a deep pan. Fry each empanada until golden on both sides, about 2–3 minutes total. Drain on paper towels. Frying gives a crispier exterior but requires more attention.
Cornmeal dough empanadas
Replace half the all-purpose flour with cornmeal. The dough will be slightly more crumbly and the crust more tender. Work in the butter the same way. Use a little more ice water if the dough feels too dry. These are traditional in parts of South America and have a grittier, more rustic texture.
Spiced lamb hand pies
Use ground lamb instead of beef. Increase cumin to 1.5 teaspoons and add ¼ teaspoon cinnamon and a pinch of cloves. Add ¼ cup diced dried apricots or raisins to the filling for sweetness. The spice profile shifts the flavor profile toward Middle Eastern or North African.
When it doesn't go to plan.
Freeze unbaked hand pies on a baking sheet for up to 2 months. Bake directly from frozen, adding 5–8 minutes to the bake time. No thawing needed.
If the dough tears while you're filling it, pinch it closed and seal it firmly with the fork. Small tears seal themselves during baking if the edges are pressed tight.
The filling must be cooled to room temperature before assembly, or the heat will soften the dough and make it hard to handle.
Don't skip the second chill before baking. It makes a measurable difference in texture—the pastry will be more tender and less likely to shrink.
Leftover baked hand pies keep for 3 days in an airtight container at room temperature. Reheat in a 300°F oven for 10 minutes to warm through without drying out.
The ones that keep coming up.
Can I make the dough the day before?
Yes. Wrap it tightly and refrigerate for up to 2 days. Let it sit at room temperature for 5 minutes before rolling to make it easier to work with.
What if my filling is still warm when I want to fill the pies?
Spread it on a plate or baking sheet and place it in the freezer for 10–15 minutes. You need it cool or the dough will become sticky and difficult to seal.
Why did my hand pies leak in the oven?
Either the seal wasn't tight enough, the filling was overfilled, or the dough was too warm when it went in. Check your fork pressure—press firmly enough that you see indentations on both sides of the dough. Use less filling next time. Chill before baking.
Can I use store-bought pie dough?
Yes, but thaw it according to package directions and chill it again before filling. Homemade dough gives you control over the butter ratio and texture, but a quality store-bought dough will still work.
What's the difference between a hand pie and an empanada?
Empanadas are specifically from Spanish and Latin American traditions and are often (but not always) fried. Hand pies are a broader category and are usually baked. The technique is identical; the name and sometimes the shape change.