Holy moly how delicious these savoury hand pies are! 😯
Perfect for a brunch or as an appetizer.
Easy to make (you'll find an easier version below too!), made with puff pastry from scratch, sweet caramelised onions and salty prosciutto di Parma (or bacon). I mean, they are suuuuper flavourful.
If you like sweet and savory combo you will LOVE them, promise!
How to make these savory hand pies, plus an easier version
To be honest, this savory hand pies recipe was ready months ago. I posted it on Instagram the day after Easter (watch this).
But only now I found time to share it here *facepalm, shame on me*
Back in April, I shared an easier version of these savory hand pies, made with store-bought puff pastry and it was delicious.
This time I thought "Why not using my absolute favorite easy puff pastry to make them?".
It's Gemma's - BiggerBolderBaking - recipe. I'm OBSESSED with it!
If you are looking for a simple and quick pastry, this is the one. No folding needed. I repeat, NO FOLDING. No hours. Just minutes (plus the chilling time)!
What about the filling? Jammy caramelised onions and salty prosciutto di Parma (I live in Parma, Italy! Had to use that. It's so good here). You can substitute it for bacon though.
If you want to make them for a brunch, just make sure you prepare the dough at least a few hours before (or the night before). And the onions too, if you want.
Then you just have to assemble and bake.
ASSEMBLE THE PIES
Cut circles of dough using a round cutter, then gently stretch it to make it more oval. Place a little piece of prosciutto and a teaspoon of onions in the center, but make sure to leave some bare crust around the filling.
Then seal the edges using your fingers (gently press).
Brush egg wash and sprinkle your favourite seeds, then bake!
All the possible savory hand pie fillings
Let's say you're vegetarian.
Well, back in April, when I shared the recipe on my Instagram profile, I also shared some alternative fillings.
- ricotta and spinach
- mushrooms and ricotta
- mozzarella and tomato sauce
- mozzarella and ham
- smoked salmon, dill and cream cheese...
You can try so many combinations.
And if you're vegan, choose your favorite vegan cheese!
How to store them
Honestly, we always finish them the same day.
But if you don't, make sure you store them into an airtight container, into the fridge.
Then, when you want to eat them, warm them up using a microwave or the oven at low temperature.
I made these during the day, to photograph them, then ate them at room temperature. They were amazing!
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
Don’t forget to pin and share this easy and delicious recipe!
SAVORY HAND PIES WITH CARAMELISED ONIONS AND PARMA HAM
For an easy version, use store-bought puff pastry.
If you want to make it from scratch:
- 1 cup + 2 tablespoons Flour - 140 gr
- 7 tablespoons Very cold butter (frozen is better) - 98 gr
- a pinch Salt
- 4 tablespoons Chilled water
- ½ tablespoon Lemon juice
For the onions:
- 3 Medium yellow onions - (you will have leftovers)
- 2 tablespoons EVO oil
- a pinch Salt
- 50 gr Prosciutto di Parma or bacon - (can't measure in cups!)
- Egg wash & seeds
- For a quicker version, buy puff pastry.
Otherwise, make it from scratch (by hand or with a stand mixer) - recipe is by BiggerBolderBaking:
- Combine the ingredients listed above, form a dough, let it chill into the fridge for about 1 or 2 hours.
Prepare the caramelized onions (video recipe here):
- Heat a couple of tablespoons of EVO oil into a stainless steel skillet. Add sliced onions, a pinch of salt and stir just to mix the salt.
- Let them cook WITHOUT stirring until they brown on the bottom. Then stir again.
- Continue cooking until evenly browned and caramelised (please watch this video, Helen explains it so well).
To make the pies:
- Preheat your oven to 390F (200C).
- Roll dough onto a floured surface to 0.15 inch thickness. Then cut circles using a cutter.You may have to re-roll out the dough a second time.
- Fill with a piece of prosciutto and about a teaspoon of onions (make sure to leave a little bit of space at the edges).
- Seal each of them, by pinching the edges.
- Brush some egg wash and sprinkle some seeds on top.
- Bake for about 25-30 minutes or until golden brown.
- These can also be eaten when cooled down;)
- If not consuming immediately, store into an airtight container, in the fridge. When you want to eat them, warm them with microwave or oven.
Do you like savory tarts? I think you will fall in love with this tomato galette, made with the same pastry!
© Healthy Little Cravings – Roberta Dall’Alba.
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