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Beef, Bacon & Spinach Hand Pies
Savory beef, bacon and spinach hand pies—easy make-ahead pastry for lunches or gatherings. 25 min prep, 30 min bake.
Why this recipe works
These beef, bacon and spinach hand pies are hearty, portable savoury pastries—great for lunches, picnics or a simple dinner. The recipe suits cooks comfortable with basic pastry work and who want a make-ahead savoury pastry.
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Key takeaways
Chill pastry well for flakier results.
Cool filling before filling to avoid soggy pastry.
Freeze unbaked for easy future baking.
Recipe guide
These beef, bacon and spinach hand pies are hearty, portable savoury pastries—great for lunches, picnics or a simple dinner. The recipe suits cooks comfortable with basic pastry work and who want a make-ahead savoury pastry.
Make portable, savory hand pies that hold up for lunchboxes and picnics.
- Chill pastry well for flakier results.
- Cool filling before filling to avoid soggy pastry.
- Freeze unbaked for easy future baking.
Ingredients & Pastry
Ingredients: 300 g plain flour, 200 g streaky bacon (finely chopped), 500 g beef mince, 150 g hard cheese (grated), 80 g baby spinach (roughly chopped), 120 g cold butter (cubed) or 100 g lard, 1 egg + 1 for glaze, 60–80 ml cold water, 1 tsp salt, 1/2 tsp black pepper. Make the pastry: Rub cold butter into flour with 1 tsp salt until pea-sized crumbs. Add cold water a little at a time and mix until it comes together. Form into a disc, wrap and chill 20 minutes (or 10 if short on time).
Filling & Assembly
Prepare filling: Fry chopped bacon until just crisp, drain. In the same pan, brown beef mince, seasoning with salt and pepper; drain excess fat. Stir bacon back in, remove from heat and stir in chopped spinach and grated cheese; let cool. Assemble: Roll chilled pastry to ~3–4 mm thick. Cut into 10–12 circles (about 10–12 cm). Spoon 2–3 tbsp filling onto half of each circle, brush edges with beaten egg, fold and crimp edges with a fork. Brush tops with egg and cut a small vent.
Baking, Timing & Storage
Bake: Preheat oven to 200°C (390°F). Place pies on a lined tray and bake 25–30 minutes until golden and cooked through. Rest 5 minutes before serving. Make-ahead & storage: Freeze unbaked pies on a tray then seal in a bag for up to 2 months; bake from frozen adding 5–10 minutes. Cooked pies keep 3 days in the fridge and reheat at 180°C (350°F) for 8–10 minutes.
Ingredients
- 300 g plain flour
- 200 g streaky bacon
- 500 g beef mince
- 150 g cheese block
- 80 g baby spinach
Instructions
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FAQs
Can I freeze these hand pies?
Yes—freeze unbaked, then bake from frozen; add 5–10 minutes to baking time and cover with foil if browning too quickly.
What cheese or fat substitutions work?
Use grated cheddar, mozzarella, or a firm alpine cheese; for pastry fat, butter gives flakier pastry while lard/shortening gives crisper texture.
Best way to reheat leftover pies?
Reheat in a 180°C (350°F) oven for 8–10 minutes until hot and crisp; avoid microwaving or pastry will go soggy.