What are hand pies?

Hand pies are popular in many cuisines around the world and are sometimes referred to as turnovers, pasties, empanadas, or calzones, depending on the region and cultural influence.

If you’ve had a Pop-Tart, you’ve had a hand pie. They are basically portable little pies that fit in the palm of your hand that you can eat without a fork.

While Pop-Tarts are filled with sweet fillings, you can also make savory hand pies with ingredients like leftover smoked brisket, pulled pork, or smoked ham.

The dough used for hand pies can vary. I go back and forth between using store-bought pie dough, homemade pie crust, and store-bought puff pastry. Puff pastry is light, buttery, and airy.

Hand pies are usually baked or fried. Today’s homemade hand pie recipe is baked on my Ninja Woodfire Grill. You can also bake them in the oven or on a pellet grill.

Once you get the hang of this technique, which won’t take you long at all, get creative. The flavor combinations are limited only by your imagination.

Ingredients Savory Brisket Hand Pies

• Puff Pastry: Look for this dough in your freezer section at your grocery store. Each box contains puff pastry with two sheets, which is how many you need for this full recipe.
• Leftover Cooked Brisket: Or any other leftover cooked meat.
• Sharp Cheddar Cheese Slices: Or any other flavor cheese slices that you prefer.
• BBQ Sauce
• Egg: Mix with water to create an egg wash.
• Googly Eyes: If you want to make these into mummies for Halloween, add the googly eyes at the end.

Substitutions: Instead of puff pastry, you can also use regular pie crust.

See the full recipe card below for servings and a full list of ingredients.

How to prepare and cook hand pies

Preheat your Ninja Woodfire Grill. Set the function to bake, the temperature to 325°F, and the time to 30 minutes. I always set the bake time for longer than needed on my Ninja, so it doesn’t turn off early.

1. STEP ONE: Thaw the puff pastry at room temperature and roll it with a rolling pin to flatten. Break each cheese slice in half and place the cheese slices on the puff pastry. Use a pizza cutter or knife to cut around the slices, leaving about 1/4 inch extra on all sides.
2. STEP TWO: Lay the pastry slices and cheese on a small sheet pan lined with parchment paper. Top with leftover brisket and a drizzle of BBQ sauce.
3. STEP THREE: Combine a beaten egg and a little water to make an egg wash. Brush the edges with the egg wash.
4. STEP FOUR: For regular hand pies, place another piece of puff pastry on top of the brisket. Pierce small slits in the top with a knife to vent. Then seal the edges with the tines of a fork.
5. STEP FIVE: Use a pizza cutter to clean up the edges. Then, crimp the edges together with a fork. Brush the top of each hand pie with egg wash.
6. STEP SIX: Place the lined baking sheet on the grill and bake for 15 minutes, until golden brown.
7. STEP SEVEN: Remove from the grill. For mummy pies, add one to two googly eyes on top of each hand pie.

How to serve hand pies

These cute leftover brisket hand pies are great for appetizers or fun lunch snacks.

If you’re having a party, place the assembled hand pies on a platter with a small bowl of your favorite BBQ sauce or sour cream for dipping.

They’re best when they’re served warm, but they can also be enjoyed at room temperature.

Storage

Refrigerate leftover hand pies in an airtight container in the refrigerator. A large zip-top bag works great.

Keep them for three to five days. Reheat in the microwave or air fryer.

You can also freeze hand pies in a zip-top freezer bag for a few months. Just pull one out when you’re looking for a snack.

GCG Pro Pitmaster Tips

• For an extra flaky crust, use puff pastry
• Leave about 1/4-inch of space around the filling
• Seal the edges with egg wash
• For a golden brown crust, brush egg wash on top of the pies