Fried Hand Pies: A Taste of Nostalgia

Last Tuesday, I was staring into my fridge, wondering what on earth I could conjure up for dinner. My usual go-to meals felt boring, and I wanted something warm, comforting, and a little bit different. That’s when I remembered my grandmother’s recipe for fried hand pies. These weren’t the fancy, perfectly crimped pastries you see in magazines; they were rustic, golden brown pockets of deliciousness, filled with whatever savory goodness happened to be on hand.

Growing up, these homemade hand pies were a staple, especially during the fall when the air turned crisp and the leaves started to change. I can almost smell the aroma wafting through the kitchen now – a mix of savory spices and dough frying to crispy perfection. Picture biting into a warm, flaky crust, filled with seasoned ground beef and a hint of cheddar cheese. Even on my busiest weeknights, these savory hand pies come together surprisingly quickly, and the best part? My picky teenager actually asks for seconds! Plus, they’re perfect for when unexpected guests drop by – everyone loves them.

I used to struggle with getting the crust just right, but after years of practice (and a few soggy bottoms!), I’ve finally perfected the recipe. The key is to *not* overwork the dough! Trust me, your family is going to love these fried hand pies as much as mine does! Let’s get cooking!

Ingredients

Here’s what you’ll need to make these delicious fried hand pies:

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• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup cold shortening, cut into cubes
• 1/2 cup ice water
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/2 cup beef broth
• 1 cup shredded cheddar cheese
• Vegetable oil, for frying

Now, let me give you a few tips and tricks I’ve learned over the years. First, about the shortening: It must be cold. I even pop mine in the freezer for about 15 minutes before I start. This helps create those flaky layers we all crave. Using cold ingredients is crucial for achieving that perfect, flaky crust that melts in your mouth. The cold fat creates steam during baking or frying, which separates the layers of dough, resulting in a light and airy texture. If the shortening is too warm, it will blend with the flour, creating a denser, less desirable crust.

My kids prefer mild cheddar cheese, but you can absolutely use sharp cheddar for more flavor. Cheese selection can also depend on personal taste and the other ingredients in the recipe. Sharp cheddar, for instance, has a more pronounced flavor that can complement bolder spices and meats, while a mild cheddar offers a subtle, creamy taste that blends well with milder fillings.

If you really want to up the savory factor, add a dash of Worcestershire sauce to the ground beef mixture. It gives it a nice depth of flavor. I usually buy my ground beef in bulk at Costco and freeze it in portions so I always have some on hand. It’s a real time saver! Properly storing ground beef is essential for maintaining its quality and preventing spoilage. Ground beef should be stored in the refrigerator at or below 40°F (4°C) and used within 1-2 days. For longer storage, freezing is ideal. Ground beef can be frozen for up to 3-4 months without significant loss of quality.

Here’s something my mom taught me that changed everything: add a pinch of sugar to the dough. It doesn’t make the hand pies sweet, but it enhances the other flavors and gives the crust a beautiful golden color. Also, you can easily substitute the ground beef with ground turkey or even shredded chicken if you prefer. If you can’t find fresh herbs, dried works fine – just use half the amount. I also like to keep some pre-made pie crusts in the fridge for when I’m really short on time. It’s not quite the same as homemade, but it’s a good alternative in a pinch.

Remember to check the USDA Food Composition Database for accurate nutritional information if you are watching your macros.

Step-by-Step Instructions

Alright, let’s get down to the nitty-gritty. Here’s how to make these amazing fried hand pies, step by step:

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1. Prepare the dough: In a large bowl, whisk together the flour, salt, and baking powder. Cut in the cold shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Don’t overmix! Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This is crucial for a flaky crust. If you skip this step, the dough will be tough. Trust me, I learned that the hard way!
2. Cook the filling: While the dough is chilling, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. You’ll know it’s ready when your kitchen starts smelling absolutely amazing! Be careful not to burn the garlic – it can turn bitter.
4. Spice it up: Stir in the chili powder, cumin, and smoked paprika. Cook for another minute, allowing the spices to bloom and release their flavors. This is where the magic happens!
5. Simmer and thicken: Pour in the beef broth and bring to a simmer. Cook until the liquid has reduced slightly, about 5-7 minutes. This will help thicken the filling and prevent the hand pies from being soggy.
6. Cheese, please: Remove the skillet from the heat and stir in the shredded cheddar cheese. Let the cheese melt slightly into the mixture. Set aside to cool.
7. Assemble the hand pies: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cookie cutter or a bowl to cut out circles (about 4-5 inches in diameter).
8. Fill ’em up: Place a spoonful of the beef filling in the center of each dough circle. Don’t overfill them, or they’ll be difficult to seal.
9. Seal the deal: Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal. This is important to prevent the filling from leaking out during frying.
10. Fry to golden perfection: Heat about 1 inch of vegetable oil in a large skillet over medium heat. Carefully place the hand pies in the hot oil and fry until golden brown on both sides, about 3-4 minutes per side. Be careful not to overcrowd the skillet, or the oil temperature will drop.
11. Drain and cool: Remove the fried hand pies from the skillet and place them on a wire rack lined with paper towels to drain off any excess oil.
12. Serve and enjoy: Let the fried hand pies cool slightly before serving. Be careful, the filling will be hot!

Don’t worry if they look a little messy at first – mine always do too! And remember, it’s all about the flavor, not the presentation. If you accidentally tear the dough while filling, just patch it up with a little extra dough. No one will ever know! My husband always asks me to make extra because he loves the leftovers for lunch.

Serving Ideas

Now that you’ve got a batch of delicious fried hand pies, let’s talk about how to serve them. In our house, we keep it pretty simple.

We love these savory hand pies with a simple green salad and some crusty bread. It’s a complete meal that’s both satisfying and easy to clean up. The crispiness of the hand pie combined with the fresh salad and crusty bread offers a delightful textural contrast. A simple green salad typically consists of lettuce, spinach, or mixed greens, dressed with a light vinaigrette. The acidity of the vinaigrette helps cut through the richness of the hand pies, creating a balanced flavor profile.

For a little extra flavor, I like to sprinkle fresh parsley on top. It makes them look so much fancier! I’ve also served them with a dollop of sour cream or a side of salsa. They’re also delicious with a side of coleslaw or potato salad.

These have become our go-to for Sunday dinners with the grandparents. They’re always a hit, and they’re easy to transport if we’re eating at their house. I also make them for potlucks and picnics. They’re a great alternative to sandwiches and they’re always a crowd-pleaser.

This recipe says it serves 6, but in our house it barely feeds 4 hungry people! My daughter always asks for extra sauce on her portion, so I usually make a little extra gravy or cheese sauce to go with them.

If we somehow have leftovers (which is rare!), they make the best lunch the next day. I just pop them in the microwave for a minute or two, or reheat them in the oven for a crispier crust.Looking for a sweet treat? Try these Cherry Cheesecake Hand Pies.

FAQs

Here are some frequently asked questions about making fried hand pies:

1. Can I make the dough ahead of time?

Absolutely! In fact, I highly recommend it. The dough can be made up to 2 days in advance and stored in the refrigerator. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the dough for up to 2 months. Just thaw it in the refrigerator overnight before using.

2. Can I use a different filling?

Of course! That’s the beauty of these hand pies – they’re incredibly versatile. You can use any filling you like. Some of my favorites include:

• Shredded chicken with BBQ sauce
• Pulled pork with coleslaw
• Black beans and corn with salsa
• Spinach and feta cheese
• Mushroom and Swiss cheese

3. Can I bake these instead of frying them?

Yes, you can. Preheat your oven to 375°F (190°C). Place the assembled hand pies on a baking sheet lined with parchment paper. Brush the tops with melted butter or an egg wash. Bake for 20-25 minutes, or until golden brown. They won’t be quite as crispy as the fried version, but they’ll still be delicious. We also have a great Oven Fried Chicken recipe!

4. How do I prevent the filling from leaking out?

The key is to seal the edges of the hand pies properly. Make sure to crimp them tightly with a fork. You can also brush the edges with a little water or egg wash before sealing to help them stick together.

5. What if my dough is too dry?

If your dough is too dry and crumbly, add a little more ice water, one tablespoon at a time, until it comes together. Be careful not to add too much water, or the dough will be sticky.

6. Can I make these gluten-free?

Yes, you can. Just substitute the all-purpose flour with a gluten-free flour blend. You may need to add a little more liquid to the dough to help it come together.

7. How do I store leftover fried hand pies?

Leftover fried hand pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave, oven, or air fryer until warmed through.

I’ve definitely overcooked these before – here’s how to avoid that! Keep an eye on the heat of your oil, and don’t overcrowd the pan. My mother-in-law is on a low-sodium diet, so here’s how I modify it for her… I use low-sodium beef broth and skip the salt in the dough. Don’t have a stand mixer? No problem – I use my hand mixer and it works great!

Remember to follow FDA Food Safety Guidelines when preparing your meals.

Conclusion

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These fried hand pies are more than just a recipe to me; they’re a connection to my childhood, a taste of home, and a reminder of simpler times. They’re also a testament to the fact that even the most humble ingredients can be transformed into something truly special. I have so many memories of helping my grandma make these in her kitchen, and I love that I can now share that tradition with my own family.

Here are a few final tips to help you make the perfect fried hand pies:

• Always use cold ingredients when making the dough. This will help create a flaky crust.
• Don’t overmix the dough. Overmixing will result in a tough crust.
• Let the dough rest in the refrigerator for at least 30 minutes before rolling it out.
• Don’t overfill the hand pies. Overfilling will make them difficult to seal and may cause the filling to leak out during frying.

My son loves them with extra cheese, while my daughter prefers them plain. My husband likes to dip them in hot sauce!

Don’t be intimidated – if I can make these on a busy Tuesday night, you absolutely can too! I’d love to hear how this turns out for your family – drop me a comment!

Happy cooking, and I hope these fried hand pies become as beloved in your kitchen as they are in mine!

Fried Hand Pies: A Taste of Nostalgia

Print Recipe

Pin Recipe

These fried hand pies are the perfect dessert or snack! They’re easy to make and can be filled with your favorite fillings.

• Author: Kiera
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8 hand pies 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 box (14.1 ounces) refrigerated pie crusts
• 1 cup prepared fruit filling (apple, cherry, blueberry, etc.)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup milk or cream
• Vegetable oil, for frying

Instructions

1. Unroll pie crusts on a lightly floured surface.
2. Using a round cookie cutter or bowl, cut out circles from the pie crusts.
3. In a small bowl, combine sugar and cinnamon.
4. Place a spoonful of fruit filling in the center of half of the pie crust circles.
5. Moisten the edges of the filled circles with water.
6. Top with the remaining pie crust circles and crimp the edges with a fork to seal.
7. Heat vegetable oil in a large skillet to 350°F (175°C).
8. Fry hand pies in batches for 2-3 minutes per side, or until golden brown.
9. Remove from skillet and drain on paper towels.
10. Brush the tops of the hand pies with milk or cream and sprinkle with cinnamon sugar.
11. Serve warm and enjoy!

Notes

For best results, use a high-quality fruit filling. You can also use homemade pie crust for a more authentic flavor. Be careful not to overcrowd the skillet when frying the hand pies.

Nutrition

• Serving Size: 1 hand pie
• Calories: 300
• Sugar: 25g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 1g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 10mg

Keywords: hand pies, fried pies, dessert, snack, apple pie, cherry pie, blueberry pie