Recipe image
Recipe Finder blog

Beef, Bacon & Spinach Hand Pies

Prep 25 min Cook 30 min Difficulty 3/5

Savory beef, bacon and spinach hand pies with quick bacon-fat pastry — makes 8–10 hand pies in about an hour.

Why this recipe works

These beef, bacon and spinach hand pies are a practical, savory snack or meal-on-the-go. They suit home cooks who want a sturdy pastry using leftover bacon fat for flavor. The recipe yields 8–10 hand pies and takes about an hour including resting and baking.

Search intent: looking for an easy savory hand pie recipe
  • beef bacon hand pies
  • hand pie recipe with spinach
  • savory hand pies recipe
  • pastry made with bacon fat
  • easy homemade hand pies

Key takeaways

Use reserved bacon fat in the pastry for extra flavor and flakiness.
Cool the filling before assembling to keep pastry crisp.
Makes 8–10 pies; can be chilled or frozen for later.

Recipe guide

These beef, bacon and spinach hand pies are a practical, savory snack or meal-on-the-go. They suit home cooks who want a sturdy pastry using leftover bacon fat for flavor. The recipe yields 8–10 hand pies and takes about an hour including resting and baking.

A simple, portable savory hand pie using bacon fat for quick pastry.

  • Use reserved bacon fat in the pastry for extra flavor and flakiness.
  • Cool the filling before assembling to keep pastry crisp.
  • Makes 8–10 pies; can be chilled or frozen for later.

Ingredients

Makes 8–10 hand pies. Ingredients (cleaned): 300 g plain flour, 200 g streaky bacon, 500 g beef mince, 150 g cheese block (cheddar or similar), 80 g baby spinach, salt and pepper, ~120–150 ml cold water (add as needed).

Method

1) Preheat oven 200°C (390°F). Fry chopped bacon until crisp; reserve fat and drain bacon on paper towel. 2) Brown beef in a little bacon fat, season. Off heat, stir in chopped spinach until just wilted. Cool slightly and mix in most of the grated cheese; reserve some cheese and bacon for topping. 3) Pastry: mix measured bacon fat with flour, add cold water little by little to form a stiff dough. Knead briefly, wrap and rest 10 minutes. 4) Divide dough into 8–10 pieces, roll to 10–12 cm circles. Fill each with spoonful of filling, top with reserved bacon/cheese, seal and crimp. Brush tops with a little bacon fat or water, sprinkle remaining cheese. 5) Bake 18–25 minutes until golden. Rest 5 minutes before serving.

Tips & Variations

Quick tips: measure reserved bacon fat (aim ~80–120 g fat) and use that to replace some butter for a flaky, savory crust. Keep filling cool before assembling to avoid soggy pastry. Variations: add chopped onion or garlic to the beef, swap spinach for kale, or use puff pastry if short on time.

Ingredients

  • 300 g plain flour
  • 200 g streaky bacon
  • 500 g beef mince
  • 150 g cheese block
  • 80 g baby spinach

Instructions

  1. Preheat oven to 200°C (390°F).
  2. Chop bacon into small pieces and fry over medium heat until crisp; reserve fat and drain bacon on paper towel.
  3. Add beef mince to pan with a little bacon fat and cook until browned, breaking up lumps; season with salt and pepper.
  4. Stir chopped spinach into the beef off heat just until wilted; remove pan from heat and cool slightly.
  5. Grate or finely chop the cheese and mix most of it into the cooled beef and spinach, reserving a little for topping.
  6. Measure the reserved bacon fat and mix with plain flour in a bowl; add cold water a little at a time until a stiff dough forms.
  7. Turn dough onto a floured surface and knead briefly until smooth; rest for 10 minutes wrapped in cling film.
  8. Divide dough into 8–10 equal pieces and roll each into a circle about 10–12 cm across.
  9. Place a spoonful of filling in the center of each circle and scatter a few bacon pieces and reserved cheese on top.
  10. Brush edges with a little water, fold dough over to enclose filling, and press edges to seal; crimp with a fork.
  11. Place hand pies on a baking tray lined with baking paper, brush tops with a little extra bacon fat or water, and sprinkle remaining cheese over them.
  12. Bake for 18–25 minutes until golden brown and cooked through; rest for 5 minutes before serving.

FAQs

Can I make the pastry ahead? Yes — dough can be chilled up to 24 hours; assemble then bake straight from fridge adding a minute or two to bake time.
How do I prevent a soggy filling from the spinach? Use cooked, well-drained spinach or squeeze excess moisture; raw spinach wilted briefly off the heat works if cooled fully.
Can I freeze these hand pies? Freeze unbaked pies on a tray, then transfer to a bag; bake from frozen adding about 8–12 minutes to the bake time at 200°C.