A rich supreme pizza filling is sandwiched between flaky pie dough, sprinkled with parmesan cheese and Italian seasoning and then baked off to make for a flaky iteration of pizza night! Supreme Pizza Hand Pies work just as well for dinner, or even for a fun lunchbox treat for the kids.
Pizza Hand Pies
Pizza is sometimes referred to as a pie, so it just makes sense to actually make them into a pie. At least, on this website it does! These Supreme Pizza Hand Pies are out-of-this-world good. The filling consists of Italian sausage, pepperoni, veggies, pizza sauce, and (of course) lots of cheese. It's flaky and hearty and a fun take on pizza night that everybody is going to love.
They also work equally well for party appetizers, or as a school lunch for kiddos. This recipe makes a batch of 12 hand pies. They are freezer-friendly, too. You can freeze them and have them ready whenever you need them.
It's easy to customize what goes inside of these hand pies, based on what your personal take is on the "ultimate supreme pizza". So, feel free to switch up your meat and veggie combinations!
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- homemade pie dough (recipe below)
- ground Italian sausage (or links with casing removed)
- green bell pepper
- olive oil + salt + pepper
- store-bought pizza sauce
- Italian seasoning + garlic powder
- mozzarella cheese
- parmesan cheese
- egg wash
- food processor
- rolling pin
- pastry brush
- pastry wheel
- baking basics: bowl, spatula, sheet tray, measuring cups
Overview of Steps to Make Hand Pies
While you can certainly eat a hand pie super fast, it takes a bit longer to actually make them. Luckily, the steps can be broken down and spaced apart, so in the end, it will seem very easy.
First, you have to make the pie dough. This recipe has a slightly altered recipe for my Basic Butter Pie Dough recipe to adjust the amount of dough. This recipe makes 12 hand pies. If you want to learn more in-depth about making pie dough, go ahead and check out that recipe.
You can make this gluten-free, by using this gluten-free pie dough. Whatever dough you choose, it needs to chill, preferably overnight.
Next, the filling needs to be prepared. This can be done a day ahead, if you want. Then, the pie dough needs to be rolled out. And finally, the last step is assembling the filling, which you'll find is fairly simple.
At this point, once the hand pies are assembled you can either bake them or you can freeze them for later use. There is more information about freezing hand pies below.
Rolling out the Dough
Like any pie, you’ll need to roll out the dough. This recipe is based on a 4x3" hand pie that is hand cut with a pastry wheel and a ruler. However, if you wanted to simplify things by using a large circle cutter making these round hand pies, go ahead and do that. These are the circle cutters I use for other hand pies, and I recommend using the 4" cutter from this set.
The dough needs to be thoroughly chilled before rolling out. Once it’s chilled (I always recommend making dough the day before and letting it rest overnight), remove from the refrigerator and let it soften up for 5-10 minutes.
The dough is ready to roll out when it makes an indentation when you gently press your finger into the dough.
Generously flour your work surface, as well as your rolling pin. Roll out the dough to a rough rectangle with a thickness of ⅛″ thick. I recommend having a ruler on hand. Then, using either a knife or a pastry cutter, cut the dough into 4 x 3-inch rectangles.
How to Seal Hand Pies Well
It’s important to seal the hand pies well so that the filling does not leak out. There are quite a few tricks used in this recipe to make sure all that delicious filling stays inside. I recommend you follow them all for the best result!
- Brush the bottom pastry with water. This helps seal the dough together.
- After you place the second piece of dough on top of the filling, start on one edge of the pastry and press the two pastry rectangles together.
- As you move around the edges, gently press down on the top of the dough to push any trapped air out of the filling and pastry.
- And finally, the most important step: use a pastry bench scraper to slice off the very tip of the pastry edges. This not only cleans up the edges so the hand pies look neat, but it also acts to truly seal the two pieces of pastry together. Using a knife doesn’t work the same, because knives are sharp and instead of mashing the two pieces of pastry together it just cuts right through them. If you don’t have a pastry bench scraper, I recommend using another tool that is dull, but not so dull that it can’t cut through the soft pastry. Even a ruler might work well!
Freezing Hand Pies
Hand pies can be frozen, unbaked or baked, for up to 3 months.
Freeze unbaked hand pies flat on a sheet tray for 24 hours. Then, transfer to a bag with as much air removed as possible. The pies can be baked from frozen. Follow the instructions, but the total baking time will increase. Doesn’t get much easier than that!
Similarly, they can also be frozen after being fully baked! When ready to eat, it’s best to let them defrost overnight, and then toasted up until crisp. However, in a bind, they can be toasted until fully heated, just be careful they don’t burn on the outside before they are cooked on the inside. They should reach an internal temperature of at least 180ºF.
More savory pies:Print
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