Holy moly how delicious these savory 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 crudo (or bacon). I mean, they are suuuuper flavourful. If you like sweet and savory combo you will LOVE them, promise!
Step by step instructions
To be honest, this savory hand pies recipe was ready months ago. I posted it on Instagram the day after Easter (see this). Only now, though, I am finding the time to share it here *shame on me*
1. Prepare pastry
Quicker version: back in April, I shared an easier version of these savory hand pies, made with store-bought puff pastry and it was delicious. So if you don't have that much time, buy it.
This time though 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, after all, quick pastry, this is the one. No folding needed. I repeat, NO FOLDING. No hours. Just minutes (plus the chilling time)!
It truly is life-changing, if you like puff pastry. You just need to combine all purpose flour, frozen butter (grated is better), salt, iced water and lemon juice, then let chill in the fridge.
2. Make caramelized onions and prosciutto filling
What about the filling? Jammy caramelised onions and salty prosciutto crudo (di San Daniele is my favorite). You can substitute it with bacon though (it's SO good).
For the onions: I always use the same recipe, it's by Helen Rennie (watch this video). You'll need to heat EVO oil into a stainless steel skillet then add sliced onions, a pinch of salt and stir just to mix the salt. Let cook without stirring until the onions brown on the bottom. Then stir again and keep repeating until browned and jammy.
3. 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 with egg wash and sprinkle your favourite seeds, then bake at 390 F (200 C) for about 25-30 minutes.
Always remember to check: ovens are different and baking time may vary.
The cook's tips
Here are a couple of tips if you want to make sure the recipe doesn't fail:
- If you want to make these hand pies for a brunch, just make sure you prepare the pastry at least a few hours before (or the night before) so it has the time to chill. Alternatively, buy the pastry.
The onions too. You can prepare them and store them into an airtight container into the fridge. Then you just have to assemble and bake; - Make sure you don't fill each pie with too much filling or it will come out while baking;
- Add thyme and a drop of balsamic vinegar to your caramelized onions...to die for!
To prevent soggy hand pies
In terms of "sogginess", my savory hand pies recipe is risk free. These are only made with prosciutto and onions, after all.
In case you decide to use mozzarella though make sure it's a low moist one. If it's too moist, it will release the liquid and the result will be soggy hand pies.
To prevent this you can also brush the pastry - on the inside, before adding the filling - with egg yolk: it will create a barrier. If you use a moist mozzarella, make sure to slice it and place it over a colander to drain for a few hours before using.
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 vegetarian fillings.
Try:
- ricotta and spinach;
- mushrooms and ricotta;
- mozzarella and tomato sauce;
- ham and mozzarella;
- potatoes and herbs;
- cheedar, corn and jalapeño;
- (not vegetarian) mozzarella and ham;
- (not vegetarian) smoked salmon, dill and cream cheese;
- (not vegetarian) pepperoni and mozzarella....
You can try so many combinations. If you're vegan, choose your favorite vegan cheese.
How to store them
Honestly, we always finish them on the same day. 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 simply 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 Prosciutto Crudo
Ingredients
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
Other:
- 50 gr Prosciutto crudo or bacon - (can't measure in cups!)
- Egg wash & seeds
Instructions
- 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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Lunula says
The instructions are a bit vague in terms of size. Am I using a 2 inch cutter for the pastry? 3 inch? 6 inch? Also, a small piece of prosciutto and a teaspoon of onion doesn’t seem like much filling, so I assume these are appetizers and not meals?
Roberta says
Hi! Because I wrote the size of the pastry so you can use a cutter that you have and it' won't really matter!:) it can be a bit smaller or larger.
If you want to eat it as an appetizer, you can. If you want it to be part of your meal, up to you. It's not my role to say HOW you eat it, you have your own diet!:) You're pretty much free to do what you want here.
Hope it was helpful, Lunula!:)