Savory Hand Pies
There are two groups of people in this world– those who like football and those who don’t. I fall into the latter group. Oh, sure, I have been known to cheer and wear a shirt bearing the logo of my “favorite” team, but, at the end of the day, I can honestly say that if football was banned from the earth I wouldn’t think twice about it.
Except, if football was banned from the earth I would definitely miss the food. The foods that I associate with football are some of my favorites. I will happily sit through an entire game if there is a spread of tasty snacks. If someone invites me to watch a game at their house the first question I ask is, “will there be food?” and the answer to that question rates heavily in my decision to attend. And, yes, I am that person who asks if there will be food.
I started playing around with savory hand pies after I made some traditional dessert-style ones. I like the idea of a hand-held pizza-like treat that’s easy to eat, so I guess I would categorize these as fancy homemade hot pockets. They’re stuffed with mushrooms, bacon, and spinach plus some cheese. They’re a fun option for game-day especially with some marinara on the side for dipping.
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More Game-Day Recipes
These savory hand pies filled with mushrooms, bacon, spinach, and cheese are a fun snack for game-day. You can make the filling up to a day in advance and then bake them when it’s time to dig in.
- 2 slices bacon, chopped
- 2 garlic cloves, minced
- 4 oz whole white mushrooms, chopped
- 1/4 cup frozen chopped spinach
- 1/4 cup store-bought marinara sauce
- 1/2 tsp kosher salt
- 2 (9-inch) store-bought pie dough rounds
- 1/4 cup grated Parmesan, plus 1 tbsp divided
- 1/4 cup shredded mozzarella
- 1 egg, beaten
- Cook the bacon in a skillet over medium heat until it’s released its fat. Add the garlic and chopped mushrooms and cook for about 10 minutes, or until the mushrooms have released most of their moisture. Add the chopped spinach and cook it until it’s thawed. Add the tomato sauce and salt and stir to combine. Remove the mushroom filling from the pan to cool.
- Unroll both pie dough rounds and, using a pizza cutter, cut each into 4 triangles. Divide the mushroom filling between each triangle, placing the filling in a pile just off-center on the dough. Top with some mozzarella and Parmesan cheese. Moisten the edges of the pie with a little water (I find using my finger to do this works best). Fold the dough over the filling and seal the edges by gently pressing them together.
- Cut a few slits in the top of each hand pie to allow steam to escape as they bake. Brush the tops of the hand pies with a light coating of the beaten egg. Sprinkle the remaining 1 tbsp of Parmesan cheese over the top. Bake at 350 degrees for 20-30 minutes, or until the hand pies are golden brown. Cool the hand pies for a few minutes before serving.
- Category: Appetizers
- Method: Bake
- Cuisine: American
- Serving Size: 1 hand pie
- Calories: 331
- Sugar: 0.9g
- Sodium: 580mg
- Fat: 19.8g
- Saturated Fat: 7.6g
- Unsaturated Fat: 10.4g
- Trans Fat: 0g
- Carbohydrates: 31.6g
- Fiber: 1.5g
- Protein: 6.9g
- Cholesterol: 34.1mg
Keywords: savory hand pies
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.