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Beef, Bacon & Spinach Hand Pies
Portable beef, bacon and spinach hand pies with a quick oil pastry — ready in about an hour. Makes 8–10.
Why this recipe works
A savory hand pie filled with seasoned minced beef, crisp bacon, wilted spinach and grated cheese. Suits midweek dinners, portable lunches and make-ahead snacks for 4–6 people.
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Key takeaways
Make a quick oil-based pastry and chill 20 minutes.
Cook bacon, brown beef, wilt spinach, then combine with cheese.
Divide dough into 8–10, fill, seal, and bake 20–25 minutes.
Recipe guide
A savory hand pie filled with seasoned minced beef, crisp bacon, wilted spinach and grated cheese. Suits midweek dinners, portable lunches and make-ahead snacks for 4–6 people.
Make a simple oil pastry, fill with beef, bacon, spinach and cheese, then bake or pan-fry.
- Make a quick oil-based pastry and chill 20 minutes.
- Cook bacon, brown beef, wilt spinach, then combine with cheese.
- Divide dough into 8–10, fill, seal, and bake 20–25 minutes.
Ingredients & dough
Ingredients: 300 g plain flour, 1 tsp salt, 80 ml neutral oil, 120–150 ml cold water. Also: 200 g streaky bacon, 400 g minced beef, 200 g bagged spinach, 150 g block cheese, salt and pepper. Make the dough: mix flour and salt, stir in oil, then add cold water a little at a time to form a smooth dough. Knead briefly, wrap and chill 20 minutes.
Prepare the filling
Cook bacon chopped in a skillet until crisp; drain. In the same pan brown minced beef, season with salt and pepper, then stir bacon back in. Roughly chop spinach, wilt quickly with a splash of water, squeeze out liquid. Grate cheese and combine.
Shape, cook and finish
Divide rested dough into 8–10 pieces, roll to 12–15 cm circles on a floured surface. Place a spoonful of meat mixture, a little spinach and a sprinkle of cheese on each. Brush edges with water, fold to a half-moon, seal and crimp. Place on lined tray, brush tops with a little oil or water. Bake at 200°C (400°F) for 20–25 minutes until golden, or pan-fry 6–8 minutes per side until crisp. Cool slightly before serving.
Ingredients
- 300 g plain flour
- 200 g streaky bacon
- 200 g bagged spinach
- 150 g cheese block
- 400 g minced beef
Instructions
- Make a simple pastry by mixing 300 g plain flour with 1 tsp salt, 80 ml oil and about 120–150 ml cold water into a smooth dough; rest 20 minutes chilled
- Preheat oven to 200°C (400°F) and line a baking tray
- Chop 200 g streaky bacon and fry in a skillet until crisp; transfer to paper towel to drain
- In the same skillet brown 400 g minced beef, breaking up lumps and seasoning with salt and pepper
- Add drained bacon back to the beef and stir to combine; remove from heat
- Roughly chop 200 g spinach and wilt quickly in the skillet with a splash of water until just collapsed; squeeze out excess liquid
- Grate 150 g cheese block
- Divide rested dough into 8–10 equal pieces and roll each into a 12–15 cm circle on a lightly floured surface
- Place a spoonful of the meat-bacon mixture in the center of each circle, add a little wilted spinach and a sprinkle of grated cheese
- Brush pastry edges with water, fold over to form a half-moon and press edges to seal; crimp with a fork
- Place hand pies on the lined tray and brush tops with a little oil or water for shine
- Bake for 20–25 minutes until golden and cooked through, or pan-fry in a little oil for 6–8 minutes per side for a crisp finish
- Cool slightly before serving
FAQs
Can I freeze the hand pies?
Yes — they freeze well after baking. Cool, wrap individually, freeze up to 2 months; reheat from frozen at 180°C (350°F) for 20–25 minutes.
What cheese or greens can I swap in?
Use any sturdy cheese (cheddar, gouda) and adjust salt accordingly; you can substitute baby spinach with kale but cook slightly longer to soften.
How do I make a flakier pastry?
If you want a flakier crust, use chilled butter (140 g) cut into flour instead of oil and add iced water until the dough just comes together, then chill 30 minutes.