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Cheesy Bacon & Beef Spinach Hand Pies: a quick guide
Easy Cheesy Bacon & Beef Spinach Hand Pies: simple dough, savory filling, crispy finish in 3 sections.
Why this recipe works
Cheesy Bacon & Beef Spinach Hand Pies are a hearty, crowd‑pleasing snack or light meal. They’re great for quick dinners, lunchboxes, or picnic bites, especially if you like a crisp pastry pocket with savory filling.
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- bacon and beef filling
- spinach pastry pockets
- crispy cheese hand pies
- savory snack ideas
- easy dinner hand pies
- bacon beef spinach recipe
Key takeaways
Dough rests 15 minutes for better texture.
Cook filling ingredients before wrapping.
Finish with a cheese topping while hot for melty flavor.
note: exact ingredient quantities are flexible based on taste.
Recipe guide
Cheesy Bacon & Beef Spinach Hand Pies are a hearty, crowd‑pleasing snack or light meal. They’re great for quick dinners, lunchboxes, or picnic bites, especially if you like a crisp pastry pocket with savory filling.
Get crispy, cheesy hand pies on the table fast.
- Dough rests 15 minutes for better texture.
- Cook filling ingredients before wrapping.
- Finish with a cheese topping while hot for melty flavor.
- note: exact ingredient quantities are flexible based on taste.
Make the dough
Mix flour with 160–170 ml water and a pinch of salt until a soft, non‑sticky dough forms. Knead briefly and rest 15 minutes.
Prepare filling
Fry bacon pieces in a skillet over medium heat until just crisp; set aside, keeping the fat in the pan. Brown the beef in the bacon fat, add salt/pepper if available, then mix in wilted spinach and remove from heat. Stir in most of the cheese, reserving some to top later.
Assemble and cook
Divide dough into 8–10 pieces and roll into 12–15 cm rounds. Place filling on one half, seal edges, and cook in a little oil or bacon fat until golden on both sides (3–4 minutes per side). Finish with the remaining cheese on top and rest briefly before serving.
Ingredients
- 300 g plain flour
- 200 g streaky bacon
- 200 g bagged spinach
- 250 g cheese block
- 400 g minced beef
Instructions
- Make a quick dough by mixing flour with about 160–170 ml water and a pinch of salt until a soft, non-sticky dough forms; knead briefly and rest 15 minutes.
- Slice bacon into small pieces and fry in a skillet over medium heat until just crisp; transfer to a plate, leaving rendered fat in the pan.
- Add minced beef to the bacon fat, season with salt and pepper if available, and cook until browned and cooked through; drain excess fat if necessary.
- Roughly chop the spinach and add to the pan with the beef for the last 1–2 minutes until wilted; remove from heat and let cool slightly.
- Grate or finely chop the cheese and stir most of it into the beef, bacon, and spinach mixture, reserving some for topping. Taste and adjust seasoning.
- Divide dough into 8–10 equal pieces and roll each into a small round about 12–15 cm across on a lightly floured surface.
- Place a spoonful of the filling on one half of each round, leaving a border; fold the dough over to enclose and press the edges firmly to seal, crimping with a fork.
- Heat a little oil or use the reserved bacon fat in a nonstick skillet over medium heat and cook the hand pies in batches until golden brown and crisp, about 3–4 minutes per side.
- Sprinkle reserved cheese over the hot pies so it melts slightly, rest a few minutes, then serve warm.
FAQs
What if the dough won’t come together?
If the dough seems too dry, add 1–2 teaspoons water at a time until it comes together.
How do I know when the filling is ready?
Cook the filling until the spinach just wilts to keep texture bright inside the pastry.
How do I cook multiple hand pies without crowding?
Use the pan’s fat or a little oil to avoid sticking; cook in batches and keep pies warm on a low oven.