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Cheesy Beef, Bacon & Spinach Hand Pies

Prep 30 min Cook 35 min Difficulty 3/5

A simple recipe for cheesy beef, bacon & spinach hand pies—homemade pastry, quick filling, bakes in 18–25 minutes. Serves as a snack or meal.

Why this recipe works

These hand pies combine simple homemade pastry with a hearty filling of beef, crisp bacon, wilted spinach and melty cheese. They suit busy cooks who want a portable snack or weeknight meal that reheats well. The recipe uses basic pantry ingredients and takes about an hour from start to finish, with most time spent chilling and baking.

Search intent: recipe for savory hand pies with beef and bacon
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Key takeaways

Make pastry quickly by rubbing cold butter into flour and chilling 20 minutes.
Use moderate filling (2–3 tbsp) to avoid leaks and ensure even cooking.
Freeze unbaked for meal prep and bake from frozen adding ~8–10 minutes.

Recipe guide

These hand pies combine simple homemade pastry with a hearty filling of beef, crisp bacon, wilted spinach and melty cheese. They suit busy cooks who want a portable snack or weeknight meal that reheats well. The recipe uses basic pantry ingredients and takes about an hour from start to finish, with most time spent chilling and baking.

Golden, portable hand pies filled with beef, bacon, spinach and melty cheese—ready in under an hour.

  • Make pastry quickly by rubbing cold butter into flour and chilling 20 minutes.
  • Use moderate filling (2–3 tbsp) to avoid leaks and ensure even cooking.
  • Freeze unbaked for meal prep and bake from frozen adding ~8–10 minutes.

Ingredients (makes ~8–10 pies)

300 g plain flour, 150 g cold butter, pinch salt, 4–6 tbsp cold water; 150 g streaky bacon, 500 g beef mince, 200 g cheese block (grated or chopped), 200 g bagged spinach, salt and pepper, milk or beaten egg for glazing.

Method (30–35 minutes active)

Preheat oven to 200°C (180°C fan). Make pastry: rub 150 g cold butter into 300 g flour with salt until breadcrumb-like, add 4–6 tbsp cold water to form dough, chill 20 minutes. Cook bacon until crisp, chop; brown beef in same pan, season and drain excess fat. Wilt spinach, squeeze out liquid. Combine beef, bacon, spinach and most cheese. Roll dough 3–4 mm thick, cut 10–12 cm rounds, fill, top with reserved cheese, fold and seal. Brush tops with milk or egg. Bake 18–25 minutes until golden; rest a few minutes before serving.

Quick tips

Don’t overfill—use ~2–3 tbsp filling per round. Chill dough if it gets warm for easier handling. Freeze unbaked pies on a tray, then transfer to a bag; bake from frozen adding ~8–10 minutes.

Ingredients

  • 300 g plain flour
  • 150 g streaky bacon
  • 500 g beef mince
  • 200 g cheese block
  • 200 g bagged spinach

Instructions

  1. Preheat oven to 200°C (180°C fan).
  2. Make pastry: rub 150g cold butter into 300g plain flour with a pinch of salt until mixture resembles breadcrumbs, add 4–6 tbsp cold water and bring to a soft dough, wrap and chill 20 minutes.
  3. Cook streaky bacon in a skillet until crisp, drain and chop.
  4. Brown beef mince in the same skillet, seasoning with salt and pepper, drain excess fat.
  5. Roughly chop or grate the cheese block.
  6. Wilt spinach quickly in a hot pan until just collapsed, squeeze out excess liquid and chop if large.
  7. Combine beef, bacon, spinach and most of the cheese in a bowl, reserve a little cheese for topping.
  8. Roll chilled dough on a floured surface to about 3–4 mm thick and cut into rounds ~10–12 cm across.
  9. Spoon a portion of filling onto each round, top with a little reserved cheese, fold over and press edges to seal, crimp with a fork.
  10. Place hand pies on a lined baking tray, brush tops with milk or beaten egg if available, and trim any uneven edges.
  11. Bake 18–25 minutes until golden and cooked through, let cool a few minutes before serving.

FAQs

Can I make these ahead and freeze them? Yes—freeze unbaked pies on a tray until firm, then store in a freezer bag; bake from frozen at the same temperature, adding about 8–10 minutes.
How long do leftovers keep? Refrigerate in an airtight container for up to 3 days; reheat in the oven at 180°C (160°C fan) for 10–15 minutes to crisp the pastry.
Can I swap ingredients for dietary needs? Yes—use turkey or plant-based mince, reduced-fat cheese, or gluten-free flour for pastry (adjust water and handling).