Ham and Cheese Hand Pies

posted in: Appetizers & Snacks, Little Champs, Lunch, Pies & Tarts        date:

Ham and Cheese Hand Pies

I spent a lot of time thinking about foods to serve at Clara’s party, more than I should probably admit. I went through several drafts of the menu and found myself going back over it even after I swore I was done. I finally had it just the way I wanted when it hit me – what if the kids at the party don’t like any of these foods? Granted, Clara’s party was mostly adults, but I didn’t want to leave our younger guests without any snacks. I had considered hand pies in one of my earlier menu drafts but never decided on a filling and ended up scrapping the idea. As soon as I thought about them being a kid-friendly food, I knew it had to be ham and cheese. After all, that’s a classic combination that most little ones seem to enjoy. The hand pies would be small enough for little hands, and I knew they were the perfect last-minute addition to the menu.

These hand pies are basically homemade Hot Pockets, and they were devoured at the party. Our guests loved these. I mean, really loved them, which makes it kind of weird for me to say these hand pies were literally homemade pie dough, ham and cheese. That’s it! Oh, and a little sprinkling of sea salt just before baking. Making them was super easy since we cooked and froze them ahead of time. We only had to reheat them the day of the party. Score!

Ham and Cheese Hand Pies

  • COOK TIME:
  • YIELD: about 8, depending on size
Ingredients
  • Half batch (one disk) of pie dough

  • ½ cup cubed ham

  • ¾ cup shredded cheddar cheese

  • 1 egg, whisked together with 1 teaspoon water

  • Sea salt, for sprinkling

Directions
  • 1

    Heat oven to 450º and line a baking sheet with parchment or a nonstick baking mat.

    Lightly flour your work surface and roll the dough ¼-inch thick. Using a round cutter (mine was just under 4 inches), cut as many rounds as you can. Re-roll the dough and repeat. Top each circle with 1½ teaspoons of ham and about 2 teaspoons of cheese.

  • 2

    Brush the edges of each round with the egg wash, fold in half and press to seal. Use a fork to crimp the edges. Place on prepared baking sheet. Brush each pie with the egg wash and sprinkle the sea salt over the tops. Bake for about 10 minutes, or until the crust is golden. Serve immediately or enjoy at room temperature.

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COMMENTS: ( 2 )
  • Tracey

    I’m a little ashamed to admit how many hot pockets my husband still eats these days. Maybe I could slowly transition him over to a homemade version? These sound amazing!

  • Tracey

    I’m a little ashamed to admit how many hot pockets my husband still eats these days. Maybe I could slowly transition him over to a homemade version? These sound amazing!