I love these little hand pies, but I’ve had a lot of folks tell me they’ve never heard of them.
Remember these when you were growing up (or something similar)? Well, that’s a hand pie. 
I love these so much better than regular pie – but I think that’s because I’m a “crust” kind of pie eater. I adore the crust, and the filling is secondary!
You can make these all from scratch (making your own pie filling and pie crust), or you can make them “semi-homemade” by using refrigerated pie crust or frozen puff pastry, and canned pie filling.
You can also make these savory, for a fun dinner. Add shepherd’s pie filling, or baked chicken pot pie filling…or anything, really!
My instructions below allow for 4” circles, making small hand pies. Your size is up to you – for dinner, I might make them more like 6” or up on the circles. Look around your kitchen, see what sizes of circles you have you could use to cut out your dough, and play around with it.
Hand Pies
makes approximately 12 4” circled hand pies
1 box pillsbury refrigerated pie dough (2 rolls) – or use your own recipe, or even frozen puff pastry. just follow the instructions to thaw it.
1 can pie filling – or your own savory filling of chicken or beef
1 egg + 1 tbsp water
Directions
– preheat oven to 425 degrees F
– line two cookie sheets with parchment paper
– in a small bowl, combine the egg and the water with a fork until combined
– gently roll the pie dough out an additional inch or so around it’s circumference (this will vary on the pie dough you use. you can also vary the thickness of your dough to your liking)
– trace a 4” circle in the dough with a paring knife; remove the circle of dough and lay it on one of the cookie sheets. Repeat until most of the dough is used – you may also re-roll the scraps of dough and make additional circles if you’d like
– lay out about 6 circles per cookie sheet. scoop about a scant 1 tbsp of pie filling into the middle of each circle
– brush the edge of half the circle with egg wash
– fold the pie dough over and, using the tines of a fork, seal the two edges together
– using the paring knife, make 3 small slits in the top.
– brush the top of each small pie with the egg wash
– repeat with all the circles
– bake at 425 degrees F for approximately 13 minutes
– remove from oven and let cool for 5 minutes on the cookie sheet
– remove from cookie sheet to cooling racks to complete cooling
– store at room temperature in an airtight container for around 4 days
