Flaky Baked Hand Pies
Buttery, flaky pastry pockets baked until golden — a perfect handheld snack
40 minutes
6 servings
1 / 2
Ingredients
- 2 sheets puff pastry, thawed
- 1 lb ground beef or chicken
- 1/2 onion, finely diced
- 1/2 cup shredded cheese
- 1 teaspoon seasoning salt
- 1 egg (for egg wash)
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet.
- 2
Brown the meat with onion and seasoning; drain and let cool, then stir in cheese.
- 3
Cut puff pastry into rectangles and spoon filling onto half of them.
- 4
Top with a second piece of pastry and crimp the edges with a fork to seal.
- 5
Brush the tops with egg wash and cut a small vent slit in each.
- 6
Bake 20-25 minutes until puffed and deep golden.
- 7
Cool 5 minutes before serving.
Liz's Tip:
Seal the edges well and vent the tops so they puff without bursting open.