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Cheesy Bacon & Beef Spinach Hand Pies
Savory hand pies with beef, bacon, spinach and cheese—easy pastry, quick assembly, bake 18–22 minutes. Make-ahead and freezer-friendly.
Why this recipe works
These Cheesy Bacon & Beef Spinach Hand Pies are sturdy, savory pockets perfect for lunches, picnics or casual dinners. They suit home cooks who want a make-ahead, portable meal with familiar ingredients.
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Key takeaways
Make pastry and chill—don’t overwork the dough
Cool filling before filling to avoid sogginess
Bake until golden; store refrigerated or freeze for later
Recipe guide
These Cheesy Bacon & Beef Spinach Hand Pies are sturdy, savory pockets perfect for lunches, picnics or casual dinners. They suit home cooks who want a make-ahead, portable meal with familiar ingredients.
Portable, make-ahead savory hand pies with beef, bacon, spinach and cheese.
- Make pastry and chill—don’t overwork the dough
- Cool filling before filling to avoid sogginess
- Bake until golden; store refrigerated or freeze for later
Ingredients & dough
Makes ~12 hand pies. For the pastry: 300 g plain flour, 50 g cold butter (cubed), 150 ml cold water, 1 tsp salt, 1 tsp black pepper, 1 egg (beaten for wash). Method: rub cold butter into flour with salt and pepper until coarse crumbs, add water gradually to form a smooth ball, wrap and chill 20–30 minutes.
Filling & assembly
Filling: 500 g minced beef, 100 g streaky bacon (diced), 150 g fresh spinach, 200 g grated cheese, salt and pepper to taste. Fry bacon until crispy, remove and drain. Brown beef in the bacon fat, drain excess fat if needed. Return bacon, add spinach and cook until wilted; cool slightly and stir in cheese. Roll chilled dough to 3–4 mm, cut 10–12 cm circles. Spoon filling on one half, brush edges with beaten egg, fold, seal with a fork, brush top and cut a small vent.
Baking & serving
Preheat oven to 200°C (400°F) and line a tray. Bake 18–22 minutes until golden. Cool slightly before serving. Tips: don’t overfill to avoid leaks; chill dough if it softens while working; reheat in oven for crispness. Store cooled pies in fridge up to 3 days or freeze uncooked for up to 1 month.
Ingredients
- 300 g plain flour
- 50 g butter
- 150 ml water
- 1 tsp salt
- 1 tsp black pepper
- 500 g minced beef
- 100 g streaky bacon
- 150 g fresh spinach
- 200 g cheese block grated
- 1 unit egg
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray with parchment paper
- Cube cold butter and rub into flour with salt and pepper until mixture resembles coarse crumbs
- Gradually add cold water and bring dough together until it forms a smooth ball without overworking
- Wrap dough in plastic and chill for 20–30 minutes
- Dice bacon and fry in a skillet over medium heat until crispy, then remove and drain on paper towel
- Add minced beef to the bacon fat, cook until browned and cooked through, breaking up lumps; drain excess fat if needed
- Return chopped bacon to the skillet, add spinach and cook briefly until wilted; cool slightly
- Stir grated cheese into the meat and spinach mixture and adjust seasoning
- Roll chilled dough on a floured surface to about 3–4 mm thickness and cut into circles about 10–12 cm across
- Spoon filling onto one half of each circle, leaving a border, brush edges with beaten egg, fold dough over and press edges to seal with a fork
- Place hand pies on the prepared tray, brush tops with beaten egg and cut a small vent in each
- Bake for 18–22 minutes or until golden brown; cool slightly before serving
FAQs
Can I use pre-made pastry?
Yes — ready-made shortcrust or puff pastry works; adjust baking time if needed.
How do I prevent soggy bottoms?
Drain excess fat from the filling, cool filling before filling pastry, and bake on a pre-lined tray with space for airflow.
Can these be made ahead?
Assemble and freeze raw pies on a tray, then transfer to a bag; bake from frozen adding a few extra minutes.