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Cheesy Bacon, Beef & Spinach Hand Pies
Crisp shortcrust hand pies filled with bacon, minced beef, spinach and cheese—easy to make, bake and take on the go.
Why this recipe works
These savoury hand pies combine crisp shortcrust pastry with a rich filling of bacon, minced beef, wilted spinach and melting cheese. They suit weekend batch-cooking, packed lunches or casual entertaining.
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Key takeaways
Make the pastry cold and rest it for best texture.
Cool the filling before filling to avoid soggy pastry.
Freeze raw pies for quick future meals.
Recipe guide
These savoury hand pies combine crisp shortcrust pastry with a rich filling of bacon, minced beef, wilted spinach and melting cheese. They suit weekend batch-cooking, packed lunches or casual entertaining.
A sturdy, portable savoury hand pie filled with bacon, beef, spinach and melty cheese.
- Make the pastry cold and rest it for best texture.
- Cool the filling before filling to avoid soggy pastry.
- Freeze raw pies for quick future meals.
Make the pastry
Combine 300 g plain flour and 1 tsp salt. Rub in 100 g cold cubed unsalted butter until mixture looks like coarse crumbs. Stir in 80 ml cold water and 1 beaten large egg until the dough just comes together. Form a disc, wrap and chill 20–30 minutes.
Prepare the filling
Dice 200 g streaky bacon and cook over medium heat until starting to brown. Add 400 g minced beef, season with 1/2 tsp ground black pepper, and cook until browned; drain excess fat if needed. Stir in 150 g fresh spinach until just wilted, remove from heat and cool slightly. Grate 150 g cheese and mix most into the cooled meat, reserving some for topping.
Assemble and bake
Preheat oven to 200°C (fan 180°C). Roll chilled dough to 3–4 mm thick and cut 10–12 cm rounds. Spoon filling into centers, fold into half-moons and seal/crimp edges. Brush with beaten egg, sprinkle reserved cheese, place on parchment-lined tray and bake 18–25 minutes until golden. Cool slightly on a rack before serving.
Ingredients
- 300 g plain flour
- 100 g unsalted butter
- 1 tsp salt
- 80 ml cold water
- 1 large egg
- 200 g streaky bacon
- 400 g minced beef
- 150 g fresh spinach
- 150 g cheese block
- 1/2 tsp ground black pepper
Instructions
- Combine flour and salt in a bowl and rub in cold cubed butter until mixture resembles coarse crumbs
- Stir in cold water and the beaten egg until dough just comes together, don’t overwork
- Form dough into a disc, wrap and chill for 20–30 minutes
- Dice bacon and cook in a skillet over medium heat until starting to brown and some fat renders
- Add minced beef to the skillet, season with black pepper, and cook until browned and cooked through; drain excess fat if necessary
- Add spinach to the pan and cook briefly until wilted, then remove from heat and let cool slightly
- Grate the cheese and stir most of it into the cooled meat mixture, reserving a little for topping
- Preheat oven to 200°C (fan 180°C) and line a baking tray with parchment
- Roll chilled dough on a floured surface to about 3–4 mm thick and cut into rounds around 10–12 cm diameter
- Place a spoonful of filling in the centre of each round, fold over to form a half-moon, and press edges to seal; crimp with a fork to secure
- Brush each hand pie with beaten egg and sprinkle reserved cheese on top
- Place pies on the prepared tray and bake for 18–25 minutes until golden brown and crisp
- Cool slightly on a wire rack before serving
FAQs
Can I freeze these hand pies?
Freeze unbaked pies on a tray until firm, then transfer to a bag; bake from frozen at 200°C for 25–35 minutes, adding a few minutes if needed.
What cheese works best?
Yes—use sturdy cheeses like cheddar or Monterey Jack; pre-grate and fold most into the filling so they melt into the meat.
How do I ensure a flaky pastry?
Keep the butter cold, don’t overwork the dough, and chill it before rolling; these steps help create a crisp, flaky pastry.