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Beef, Bacon & Spinach Hand Pies
A simple recipe for flaky beef, bacon and spinach hand pies—homemade pastry, hearty filling, ready in about an hour.
Why this recipe works
These hand pies combine a simple shortcrust-style pastry with a savory filling of beef, bacon, spinach and cheese. They suit home cooks who want a portable, make-ahead savory snack or meal.
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Key takeaways
Keep ingredients cold for flaky pastry.
Cook and cool the filling so pies don’t get soggy.
Bake from chilled or reheat from frozen for easy meals.
Recipe guide
These hand pies combine a simple shortcrust-style pastry with a savory filling of beef, bacon, spinach and cheese. They suit home cooks who want a portable, make-ahead savory snack or meal.
Make flaky handheld pies with beef, bacon, spinach and cheese in under an hour.
- Keep ingredients cold for flaky pastry.
- Cook and cool the filling so pies don’t get soggy.
- Bake from chilled or reheat from frozen for easy meals.
Make the pastry
Combine 300 g plain flour and 1 tsp salt. Cut 120 g cold unsalted butter into cubes and rub into the flour until coarse crumbs. Stir in 60 ml cold water and 1 egg yolk, mix quickly into a dough, wrap and chill 20–30 minutes. Chill keeps pastry flaky; work cold and avoid over-kneading.
Prepare the filling
Dice 150 g streaky bacon, finely chop 1 small onion and 1 clove garlic. Heat 1 tbsp olive oil, cook bacon until it starts to brown, add onion and garlic until soft. Add 300 g minced beef, season with 1 tsp ground black pepper, cook until browned and liquid evaporates; cool slightly. Wilt 150 g fresh spinach with a splash of water, squeeze dry and chop. Mix meat, spinach and 150 g grated cheese; taste and adjust seasoning.
Assemble and bake
Roll chilled dough to 3–4 mm and cut 10–12 cm rounds or squares. Place a spoonful of filling in the center, brush edges with beaten egg, fold and seal with a fork. Transfer to a lined tray, brush tops with egg, cut a small vent and bake 200°C (fan 180°C) for 18–25 minutes until golden. Cool a few minutes before serving so filling sets.
Ingredients
- 300 g plain flour
- 1 tsp salt
- 120 g unsalted butter
- 60 ml cold water
- 1 large egg
- 300 g minced beef
- 150 g streaky bacon
- 150 g fresh spinach
- 150 g cheese block (grated)
- 1 small onion
- 1 clove garlic
- 1 tsp ground black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 200°C fan 180°C (400°F) and line a baking tray with parchment.
- Cut butter into cubes and chill while preparing dry ingredients.
- Combine flour and salt in a bowl and rub in cold butter until mixture resembles coarse crumbs.
- Add cold water and the egg yolk, mix quickly to form a dough, wrap and chill 20–30 minutes.
- Dice bacon and finely chop onion and garlic.
- Heat olive oil in a pan, cook bacon until starting to brown, add onion and garlic and cook until soft.
- Add minced beef to pan, breaking up with a spoon, season with black pepper and cook until just browned and any liquid evaporates; set aside to cool slightly.
- Wilt spinach in the pan with a splash of water, squeeze out excess moisture and chop roughly.
- Mix cooled meat mixture with chopped spinach and grated cheese; adjust seasoning if needed.
- Roll chilled dough on a lightly floured surface to about 3–4 mm thick and cut into rounds or squares about 10–12 cm across.
- Place a spoonful of filling in the center of each pastry piece, brush edges with beaten egg, fold over and seal with a fork.
- Transfer pies to the lined tray, brush tops with beaten egg and cut a small vent in each top.
- Bake for 18–25 minutes until golden and crisp.
- Cool slightly before serving so filling sets.
FAQs
How long do leftovers keep?
Store cooled pies in an airtight container in the fridge for up to 3 days; freeze baked pies up to 2 months.
What's the best way to reheat them?
Reheat at 180°C (fan 160°C) for 8–12 minutes from chilled, longer from frozen; cover if reheating until piping hot.
Can I make these gluten-free?
Use a gluten-free plain flour blend and chill gently; texture will differ from wheat pastry but works well.