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Ham and Cheese Hand Pies

Published: · Modified: by Lisa Flinn · Leave a Comment

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These flaky and tender Ham and Cheese Hand Pies are a nostalgic treat that's a crowd pleaser for both kids and adults! They are filled with black forest ham, gouda cheese, sharp cheddar cheese and yellow mustard and wrapped in the flakiest homemade pie dough.

Super flaky and tender ham and cheese hand pies sitting on a serving tray.

These fully loaded ham and cheese hand pies are little pockets of savory deliciousness that's reminiscent of one of my favorite childhood snacks, Hot Pockets. Our grown up version is made with a homemade all-butter pie dough crust and you can truly taste the difference. It's so buttery, suuuuper flaky, and surprisingly so easy to make!

It's perfect for a holiday brunch, weeknight meal, or game day snack. If you're looking for more snack recipes for your next gathering, check out my Fried Goat Cheese Balls, Pumpkin Cheddar Cracker or Fried Pickle Dip.

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♡ Why You Will Love These Ham and Cheese Hand Pies

  • Homemade pie dough. The pie dough doesn't require any special equipment like a food processor and comes together in just 10 minutes.
  • So versatile. This pie dough works well with both savory and sweet fillings. Customize the recipe with other savory fillings like bacon, sausage, chicken, scrambled eggs, peppers, potatoes, and so much more! Try it with a sweet fillings like, Nutella, cookie butter and fruit jams.
  • Absolutely delicious. You'll love these grown up hot pockets. They are made with quality ingredients like black forest ham, shredded gouda cheese, sharp cheddar cheese and some mustard to tie all the flavors.
  • Can be made ahead. This is a great make ahead snack or meal. You can assemble the pies and store in the fridge for up to 3 days or in the freezer for up to 2 months before baking.
Ham and cheese hand pies on a serving platter.

Ingredient Notes

Here are some notes about all the ingredients used in these Ham and Cheese Hand Pies. Quantities and full instructions are in the recipe card below!

Easy homemade flaky all-butter pie crust ingredients which include, all-purpose flour, butter, sugar, salt, vinegar and ice water.

Pie Dough Ingredients

  • Unsalted Butter - Using all butter, rather than vegetable shortening, makes the dough rich and flavorful.
  • Flour - You only need all-purpose flour to make homemade pie dough.
  • White Sugar - You can't really taste the sugar, but it helps the pie crust brown.
  • Salt - Do not omit the salt. Salt not only adds flavor, but also makes the dough tender.
  • White Vinegar - A bit of acid like white vinegar makes the pie dough super tender. It also prevents the dough from oxidizing into a grey color. You can learn more about it in this King Arthur article.
  • Cold Ice Water - Ice is only used to make your water super cold. If any ice cubes get into your pie dough, just remove it
Ham and cheese hand pies with homemade pie dough ingredients which include, homemade pie crust, chopped black forest ham, shredded gouda cheese, cheddar cheese, yellow mustard, egg and poppy seed.

Ham and Cheese Hand Pies Ingredients

  • Pie Dough - Making our own pie dough makes all the difference.
  • Ham - I'm using a black forest ham, but you can use any kind of ham.
  • Cheese - I'm using a combination of gouda and cheddar cheese.
  • Mustard - I'm using a yellow mustard, but any kind that your have on-hand will work.
  • Egg - We'll be using an egg wash to help seal the pies and to help them brown.
  • Poppy Seeds - This is optional for extra crunch.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make these Ham and Cheese Hand Pies! Please find detailed instructions in the recipe card at the end of this post.

How to Make Pie Dough

Cubes of butter are squeezed in between the fingers and flour to flatten into flat discs.

Step 1. Combine Butter with Dry Ingredients - In a large bowl, whisk together all-purpose flour, sugar and salt. Add cold cubed butter and coat it with the flour mixture. Then use your fingertips to flatten the butter into the flour.

Cold Ice water is added to flour mixture.

Step 2. Add Vinegar & Cold Water - Drizzle in white vinegar, followed by 7 to 8 tablespoons of ice cold water. I ended up using 7 tablespoons.

Pie dough is squeezed together with the hands.

Step 3. Combine Dry & Wet Ingredients - Gently toss everything together with your fingertips. The dough should hold when squeezed together. Add a bit more water if it doesn't hold.

A rolling pin flattens the pie dough mixture.

Step 4. Roll the Dough - Turn the dough out onto a clean work surface and flatten the dough with a rolling pin. If the dough sticks to your rolling pin, scrape it off and lightly add flour as needed.

A bench scraper folds the flattened dough over it self.
The flattened dough is folded onto itself into a rectangle.

Step 5. Fold Dough - Use a bench scraper and fold the dough over and onto itself. Start with the top third, followed by the bottom third and then the sides.

The pie dough is rolled and flattened again.
The pie dough is folded into thirds.

Step 8. Roll and Fold Again - Lightly flour your rolling pin and roll the dough flat one more time. Then fold it over into thirds.

The pie dough is cut into 2 equal pieces and layers are exposed.

Step 9. Divide Dough - Cut the dough into 2 equal pieces.

The dough is divided into 2 equal pieced and tightly wrapped in plastic wrap.

Step 10. Wrap & Chill - Tightly wrap the dough into plastic wrap and chill for at least 30 minutes or up to 3 days. If making days ahead, let the dough sit on the counter for 15 to 20 minutes before rolling.

How to Make Ham and Cheese Hand Pies

Chopped black forest ham, shredded gouda cheese and sharp cheddar cheese are mixed together in a medium glass bowl.

Step 1. Make Filling - Combine diced ham, shredded gouda and shredded cheddar cheese in a medium mixing bowl. Set aside.

Pie dough is rolled out to 12 inches by 8 inches.

Step 2. Roll the Dough - Working on one piece of dough at a time, roll the dough into a 12x8 inch (30x20 cm) rectangle.

💡 Tip

Work on one piece of dough at a time and the keep the other one in the fridge while you're assembling the pies. Each piece of dough will give you 4 pies, making a total of 8 pies.

Pie dough is cut into 4 stips.

Step 3. Cut the Dough - Using a pizza cutter or sharp knife, cut into 4 equal pieces. Trim the sides if needed.

Egg was is painted on the edge of the strip of pie dough.

Step 4. Create a Border - Lightly brush a border on the bottom half of the strip of dough with the egg wash. This will give you a guide to where to place your filling and will help seal the pie.

A teaspoon of yellow mustard is added to the pie dough.

Step 5. Add Mustard - Spread 1 teaspoon of mustard within the egg wash border.

Filling is added to the homemade strip of pie dough.

Step 6. Add Filling - Followed by ⅓ cup of the filling. You can cup and squeeze the filling together in between your hands to make it more compact.

Hands presses the 2 pieces of pie dough together.

Step 7. Fold & Seal - Fold the top of the dough over and press to seal the edges. Push out any air to create an airtight pocket.

Pizza cutter cuts off the irregular edges of the ham and cheese hand pie.

Step 8. Trim - Trim the top and bottom edges. This will help the pies puff up nicely when it bakes.

Super flaky and tender ham and cheese hand pie edge is crimped with a fork.

Step 9. Crimp - Use the tines of a fork to crimp a decorative edge.

Super flaky and tender ham and cheese hand pies are filled and sitting on baking sheets.

Step 10. Freeze - Transfer the pies onto a 2 large baking sheets lined with parchment paper. Freeze for at least 30 minutes before baking.

💡 Tip

It's important to freeze the hand pies before baking. This will help create the flakiest pies.

Super flaky and tender ham and cheese hand pies sitting on baking sheet waiting to be baked.

Step 11. Egg Wash & Vent - When ready to bake, use a sharp knife to cut 3 slits to vent the top of the pies. Then lightly brush the tops with the egg wash and top with poppy seeds if you'd like.

Super flaky and tender ham and cheese hand pies sitting on baking sheet baked golden brown.

Step 12. Bake - Bake in a preheated oven at 400ºF (ºC) for 21 to 25 minutes or until the tops are golden brown. Transfer to a wire rack and allow to cool for 10 minutes before serving. Enjoy!

Super flaky and tender ham and cheese hand pies sitting on a serving tray.

Substitutions & Variations

  • Pie Crust - I highly recommend making my homemade pie crust, however, you can use store-bought pie crust or puff pastry if you're in a pinch.
  • Cheese - I'm using a combination of gouda and sharp cheddar. Feel free to use any melting cheese, such as swiss, monterey jack, pepper jack, colby, mozzarella, gruyere or fontina.
  • Ham - I used a deli black forest ham, but any kind of ham will work. You can also substitute for bacon or crumbled sausage. If you are vegetarian, you can omit completely.
  • Mustard - Yellow mustard, brown mustard, grain mustard and dijon all works well.
  • Poppy Seeds - If you don't have any poppy seeds, you can substitute with everything bagel seasoning, onion flakes, herbs or leave it plain.

Key Equipment

  • Bowls
  • Rolling Pin
  • Pizza Cutter or Sharp Knife
  • Baking Sheets

Storage

  • Room Temperature - Baked pies can be store on the counter for a day.
  • Refrigerator - Baked pies can be store in an airtight container in the fridge for up to 5 days. Reheat leftover hand pies in a preheated oven at 350ºF (180ºC) for 10 minutes or until heated through.
  • Freezer - Baked pies can be frozen for up to 2 months and reheat so well! Reheat in a preheated oven at 350ºF (180ºC) for 16 to 20 minutes. Unbaked hand pies can be stored in the freezer for up to 2 months. Freeze assembled pies on a baking sheet for 30 minutes, then transfer to freezer bags. Bake in preheated oven as written. Don't forget to cut slits and lightly egg wash before baking.

✨ Tips For Making Pie Dough

Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.

If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

COLD is key! Make sure your butter is cold right from the fridge. Also add a couple of ice cubes to you water as well.

Don't add too much water. You'll only want to add just enough water for the mixture to be fairly cohesive. The dough should hold when squeezed together.

Super flaky and tender ham and cheese hand pies.

🥧 Tips for Making Ham and Cheese Hand Pies

Freeze pies before baking. It's important for the butter to firm up after assembling the pie. This will help the pies bake up super flaky.

Don't forget to trim the edges of your pies after assembling. This will help them puff up when baking.

Use blocks of cheese and grate it yourself if you can. Pre-shredded cheese contain anti-caking agents that prevents your cheese from melting smoothly.

FAQ

What's the best way to reheat leftover hand pies?

Reheat leftover hand pies in a preheated oven at 350ºF (180ºC) for 10 minutes or until heated through. If frozen, baked pies can be reheated in a preheated oven at 350ºF (180ºC) for 16 to 20 minutes.

Can I make smaller pies?

Absolutely! Mini pies are perfect for parties, holiday get togetheres and potlucks.

Super flaky and tender ham and cheese hand pie is slip open to show cheesy filling.

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♡ Did you try this recipe?

Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!

📖 Recipe

Ham and cheese hand pies featured photo.

Ham and Cheese Hand Pies

Lisa Flinn
These flaky and tender Ham and Cheese Hand Pies are a nostalgic treat that's a crowd pleaser for both kids and adults! They are filled with black forest ham, gouda cheese, sharp cheddar cheese and yellow mustard and wrapped in the flakiest homemade pie dough.
no ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 21 minutes
Chilling Dough & Freezing Pie 1 hour
Total Time 2 hours 6 minutes
Course Appetizer, Snack
Cuisine American
Yields 8 Hand Pies

INGREDIENTS

Homemade Pie Dough

  • 1 Cup (227g) Cubed Unsalted Butter cold
  • 2 ⅔ Cup (320g) All-Purpose Flour
  • 4 Teaspoons White Sugar
  • 1 Teaspoon Salt
  • 2 ½ Teaspoons White Vinegar
  • 7 to 8 Tablespoons Cold Ice Water

Ham and Cheese Hand Pies

  • 5 Ounces Diced Ham (I used Black Forest)
  • 6 Ounces (170g | 1 ½ Cups) Cheese (I used a mix of gouda & cheddar) shredded
  • 2 Tablespoons + 2 Teaspoons Yellow Brown, Grain or Dijon Mustard
  • 1 Egg
  • Poppy Seeds, optional

Instructions
 

For the Homemade Pie Dough

  • Combine Butter with Dry Ingredients - In a large mixing bowl, whisk together all-purpose flour, sugar and salt. Add in the cold cubed butter and coat it with the flour mixture. Then use your fingertips to flatten the butter into the flour mixture.
  • Add Vinegar & Cold Water - Once the butter has been incorporated into the flour, drizzle in the white vinegar, followed by 7 to 8 tablespoons of ice cold water.
  • Combine Mixture - Gently toss everything together with your fingertips. The dough should hold when squeezed together. You can add a bit more water if it doesn't hold.
  • Roll the Dough - Turn the dough out onto a clean work surface, including any dry bits of flour. Flour your rolling pin and start rolling the dough until the butter is flattened. If the dough sticks to your rolling pin, just scrape it off and lightly add flour as needed.
  • Fold Dough - Once the butter is flattened and has incorporated with the flour, use a bench scraper and fold the dough over and onto itself. Start with the top third, followed by the bottom third and then the sides. 
    See photos in the body of the post for reference.
  • Roll and Fold Again - Lightly flour your rolling pin and roll the dough flat one more time. Then fold it over into thirds.
  • Divide & Chill Dough - Cut the dough into 2 equal pieces. Tightly wrap in plastic wrap and chill for 30 minutes or up to 3 days. If making days ahead, let the dough sit on the counter for 15 to 20 minutes before rolling. 

For the Ham and Cheese hand Pies

  • Make Filling - Combine diced ham, shredded gouda and shredded cheddar cheese in a medium mixing bowl. Set aside.
  • Roll the Dough - Working on one piece of dough at a time. Lightly flour your work surface and use a rolling pin to roll the dough into a 12x8 inch (30x20 cm) rectangle.
  • Cut the Dough - Using a pizza cutter or sharp knife, cut into 4 equal strips, widthwise (see photo as reference). If needed, trim the irregular edges on the side.
  • Fill the Pies - Work on one strip of dough at a time. Lightly brush a border on the bottom half of the dough with the egg wash. This will give you a guide to where to place your filling and will help seal the pie. Spread 1 teaspoon of mustard within the egg wash border. Then add ⅓ cup of the filling within the border. You can cup and squeeze the filling together in between the palms of your hands to make it more compact.
  • Fold & Seal - Fold the top of the dough over and onto the filling and press to seal the edges together. Push out any air to create an airtight pocket.
  • Trim & Crimp - Using your pizza cutter or sharp knife, trim the top and bottom edges. This will help the pies puff up nicely when it bakes. Then use a fork to crimp a decorative edge on the pies. Make the remaining 3 pies and then make 4 more pies with the other piece of dough.
  • Freeze - Transfer the assembled pies onto 2 large baking sheets lined with parchment paper. Freeze for at least 30 minutes before baking. If you do not have space in your freezer you can refrigerate the pies for at least 1 hour before baking.
  • Preheat Oven - Set a rack in the center of the oven and preheat it to 400ºF (204ºC).
  • Egg Wash & Vent - When ready, bake 4 pies on one baking sheet at a time. Keep the other pies in the freezer or fridge to bake after. Cut 3 slits to vent the top of the pies, then lightly brush with the egg wash and then top with poppy seeds if you'd like.
  • Bake - Bake for 21 to 25 minutes or until the tops are golden brown. Transfer to a wire rack and allow to cool for 10 minutes before serving. Enjoy!

Notes

Homemade Pie Dough - Work on one piece of dough at a time and the keep the other one in the fridge while you're assembling the pies. Each piece of dough will give you 4 pies, making a total of 8 pies.
Storage - Leftovers can be stored in the fridge for up to 5 days.
Reheating Leftovers -  You can also reheat leftover hand pies in a preheated oven at 350ºF (180ºC) for 10 minutes or until heated through. If frozen, baked pies can be reheated in a preheated oven at 350ºF (180ºC) for 16 to 20 minutes.
Keyword cheese pies, easy hand pies, ham and cheese hand pies, ham and cheese hot pocket, ham and cheese turnover, homemade pie crust, homemade pie dough, hot pockets, meat hot pockets, meat pies, mini hand pies, mini savory pies, savory hand pies
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Easy ham and cheese hand pies pinterest poster.

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