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Streaky Bacon, Beef & Spinach Cheese Hand Pies

Prep 25 min Cook 35 min Difficulty 3/5

Crisp pastry hand pies filled with streaky bacon, minced beef, spinach and cheese — simple method, make-ahead friendly, bakes in under 30 minutes.

Why this recipe works

These handheld pies combine crisp streaky bacon, seasoned minced beef, wilted spinach and grated cheese in a simple short pastry. They suit cooks who want a make-ahead savoury snack or an easy picnic main.

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Key takeaways

Use cooled filling and squeezed spinach to avoid soggy pastry.
Chill the dough briefly for easier rolling and crimping.
Freeze assembled pies raw for quick future bakes.

Recipe guide

These handheld pies combine crisp streaky bacon, seasoned minced beef, wilted spinach and grated cheese in a simple short pastry. They suit cooks who want a make-ahead savoury snack or an easy picnic main.

Make a batch now for an easy snack that reheats well.

  • Use cooled filling and squeezed spinach to avoid soggy pastry.
  • Chill the dough briefly for easier rolling and crimping.
  • Freeze assembled pies raw for quick future bakes.

Ingredients (makes ~10)

For pastry: 250 g plain flour, pinch of salt, cold water. Filling: 150 g streaky bacon, 400 g minced beef, 200 g fresh spinach, 150 g hard cheese (grated), salt and pepper, reserved bacon fat or milk for brushing.

Method

1) Mix flour and salt with enough cold water to form a smooth, slightly firm dough; wrap and chill 15–20 minutes. 2) Chop and fry bacon until crisp; keep fat in pan and transfer bacon to a plate. 3) Brown minced beef in bacon fat, season, then cool. 4) Wilt spinach briefly with a splash of water, squeeze dry and chop. 5) Combine cooled beef, bacon, spinach and grated cheese. 6) Roll dough 3–4 mm thick, cut 10–12 cm rounds, add filling, wet edges, fold and crimp. 7) Place on parchment, brush tops with reserved bacon fat or milk. Bake 200°C (fan 180°C) 18–25 minutes until golden. Cool slightly before serving.

Tips & Variations

Squeeze spinach very well to prevent sogginess. Add a pinch of smoked paprika or chopped onion to the beef for extra flavour. For a quicker pastry, use ready-made shortcrust and adjust baking time if thicker.

Ingredients

  • 250 g plain flour
  • 150 g streaky bacon
  • 400 g minced beef
  • 200 g fresh spinach
  • 150 g cheese block

Instructions

  1. Make a quick pastry by mixing flour with a pinch of salt and enough cold water to form a smooth, slightly firm dough; wrap and chill 15–20 minutes.
  2. Chop bacon into small pieces and fry in a pan until crisp; transfer bacon to a plate and reserve the rendered fat in the pan.
  3. Add minced beef to the pan with the bacon fat and cook until browned; season with salt and pepper and drain any excess fat if needed; cool slightly.
  4. Wilt the spinach in the pan briefly with a splash of water until just soft, then squeeze out excess moisture and roughly chop.
  5. Grate the cheese and mix with the cooled beef, bacon pieces and chopped spinach to form the filling.
  6. Roll the chilled dough on a lightly floured surface to about 3–4 mm thick and cut into rounds roughly 10–12 cm across.
  7. Place a spoonful of filling in the center of each round, brush the edges with a little water, fold over and press edges to seal; crimp with a fork to secure.
  8. Place hand pies on a baking tray lined with parchment and brush tops with a little reserved bacon fat or milk if preferred.
  9. Bake in a preheated oven at 200°C (fan 180°C) for 18–25 minutes until golden and cooked through.
  10. Cool slightly before serving so the filling sets and the pies are easier to handle.

FAQs

Can I make the pastry ahead of time? Yes — make and chill the dough up to 24 hours wrapped in the fridge or freeze for up to 1 month.
How do I stop the filling from making the pastry soggy? Cool the cooked filling completely, squeeze excess moisture from the spinach, and don't overfill the rounds.
Can I freeze the assembled pies? Yes — freeze on a tray until firm, then transfer to a bag; bake from frozen, adding a few minutes to the cook time.