Calzone-Style Hand Pies Recipe
Savory calzone-style hand pies feature a flaky, buttery pastry wrapped around a hearty filling of cheese, meats, and vegetables for a portable meal that's crisp on the outside and melty within.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">175g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">60-80ml ice water</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">250g ricotta cheese</li> <li class="ingredients-single-item">150g mozzarella cheese, grated</li> <li class="ingredients-single-item">50g Parmesan cheese, grated</li> <li class="ingredients-single-item">150g Italian sausage, cooked and crumbled (or mushrooms for vegetarian option)</li> <li class="ingredients-single-item">100g spinach, wilted and water squeezed out</li> <li class="ingredients-single-item">1 small red bell pepper, diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">2 tsp dried Italian herbs</li> <li class="ingredients-single-item">100g pizza sauce or marinara</li> <li class="ingredients-single-item">Salt and pepper to taste</li> <li class="ingredients-single-item">Extra marinara for serving</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Pastry brush</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry: In a large bowl or food processor, combine flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create flaky layers in the baked pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. You might not need all the water—the dough should hold together when pinched but shouldn't be sticky. Form the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour to rest the gluten and firm up the butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the dough chills, prepare your filling. In a large bowl, combine ricotta, mozzarella, Parmesan, cooked sausage, wilted spinach, diced bell pepper, minced garlic, and Italian herbs. Season with salt and pepper to taste. Mix thoroughly but gently to maintain texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 200°C (180°C fan/gas 6) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and divide it into 8 equal portions. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> On a lightly floured surface, roll each portion into a circle about 15cm in diameter and 3-4mm thick. Don't roll too thin or the filling might break through during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place about 2 tablespoons of pizza sauce off-center on each dough circle, leaving a 2cm border around the edge. Top with approximately 3-4 tablespoons of the cheese and filling mixture. Be careful not to overfill, as this can cause the pies to burst during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Brush the border of each dough circle with beaten egg, which helps seal the pastry and gives it a golden shine when baked. Fold the dough over the filling to form a half-moon shape. Press the edges firmly together, then crimp with a fork or fold the edge over to create a decorative border. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Transfer the hand pies to the prepared baking sheets, leaving space between each. Cut a small vent in the top of each pie to allow steam to escape, which prevents the pastry from becoming soggy. Brush the tops with the remaining beaten egg wash for a beautiful golden brown finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 22-25 minutes, or until the pastry is golden brown and crisp. Rotate the baking sheets halfway through for even browning. The bottoms should be firm and golden—if they're still pale, move the sheets to a lower oven rack for the last few minutes of baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and let the hand pies cool on the baking sheets for 5 minutes before transferring to a wire rack. This resting period allows the filling to set slightly so it doesn't spill out when cut. Serve warm with extra marinara sauce for dipping. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I freeze hand pies for later use?
Yes! You can freeze assembled unbaked hand pies on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 5-7 minutes to the cooking time. Alternatively, freeze fully baked pies and reheat in the oven for 15 minutes at 180°C.
What are some vegetarian filling alternatives for savoury pastries?
Great vegetarian fillings include sautéed mushrooms, roasted vegetables (aubergine, courgette, peppers), caramelised onions with goat cheese, spinach and feta, pesto with mozzarella, or a Mediterranean mix of olives, artichokes and sun-dried tomatoes.
How do I prevent soggy bottoms when making filled pastries?
Avoid soggy bottoms by ensuring fillings aren't too wet (strain excess liquid from vegetables), creating steam vents in the pastry top, using a preheated baking sheet or stone, applying egg wash to the bottom crust for a moisture barrier, and baking on a lower oven rack.
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