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Bacon, Beef and Spinach Hand Pies
Crispy bacon, savory beef and wilted spinach hand pies—easy dough, quick filling. Makes 6–8 portable pies in about 50 minutes.
Why this recipe works
These handheld pies combine crispy bacon, seasoned beef and wilted spinach in a simple flour-and-water pastry for a quick, portable meal. They're suited to home cooks looking for an economical, make-ahead snack or lunch.
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Key takeaways
Cook filling until dry to avoid soggy pastry.
Chill dough briefly for easier rolling and shaping.
Bake until golden and rest briefly before serving.
Recipe guide
These handheld pies combine crispy bacon, seasoned beef and wilted spinach in a simple flour-and-water pastry for a quick, portable meal. They're suited to home cooks looking for an economical, make-ahead snack or lunch.
Make 6–8 portable, savory hand pies in under an hour with a simple flour-and-water dough.
- Cook filling until dry to avoid soggy pastry.
- Chill dough briefly for easier rolling and shaping.
- Bake until golden and rest briefly before serving.
Ingredients (makes 6–8)
300 g plain flour, cold water to bind; 250 g beef mince; 6 slices streaky bacon; 200 g spinach; 150 g cheese (block, grated/crumbled); salt and pepper; optional: oil or reserved bacon fat for brushing.
Method
Preheat oven to 200°C (400°F) and line a tray. Cook chopped bacon until crisp; reserve fat. Brown beef in the bacon fat, breaking up lumps. Add roughly chopped spinach and cook until wilted and liquid evaporates. Stir most of the cheese into the filling, reserve a little for topping. Mix flour with enough cold water to form a firm, non-sticky dough; knead briefly, rest 5 minutes. Divide into 6–8 pieces, roll to ~12 cm circles. Place filling on half of each circle, add reserved cheese, fold, seal and crimp. Brush tops with bacon fat or water and sprinkle remaining cheese. Bake 18–25 minutes until golden. Cool a few minutes before serving.
Tips and variations
Ensure spinach is well-drained to avoid soggy pies. For flakier pastry use chilled butter replacing some water (make a rough puff), or swap beef for minced lamb. Reheat in a low oven to keep crust crisp.
Ingredients
- 300 g plain flour
- 250 g beef mince
- 6 slices streaky bacon
- 200 g spinach
- 150 g cheese block
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray with parchment paper
- Chop bacon into small pieces and cook in a skillet until crisp; transfer bacon to a plate and reserve fat in pan
- Add beef mince to the bacon fat and cook until browned, breaking up lumps
- Roughly chop spinach and add to the pan, cooking until wilted and any liquid has evaporated
- Crumble or grate the cheese block and stir most of it into the meat and spinach mixture, reserving a little for topping
- Combine plain flour with enough cold water to form a firm, non-sticky dough; knead briefly and rest 5 minutes
- Divide dough into 6–8 equal pieces and roll each into a circle about 12 cm (5 in) across
- Place a spoonful of filling and a sprinkle of reserved cheese on one half of each circle, leaving a border
- Fold dough over to enclose filling and press edges to seal; crimp with a fork to secure
- Brush tops lightly with a little reserved bacon fat or water to help browning and sprinkle remaining cheese over pies
- Bake hand pies for 18–25 minutes until golden and cooked through
- Let cool a few minutes before serving
FAQs
Can I make the dough ahead?
Yes—wrap and refrigerate up to 24 hours or freeze for up to 1 month; thaw in fridge before rolling.
How do I prevent a soggy bottom?
Cook filling until excess moisture evaporates, drain spinach well, and avoid overfilling pies.
Can I use pre-made pastry?
Yes—store-bought shortcrust or puff pastry works; adjust baking time if needed.