Mac and Cheese Hand Pies Recipe

Learn how to make these homemade Mac and Cheese Hand Pies with the best flaky pastry encasing creamy, cheesy pasta. This easy baking recipe transforms classic comfort food into portable, handheld delights perfect for picnics, parties, or anytime snacking. The secret is in the rich cheese sauce that stays perfectly gooey inside.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

30 mins

Serves:

8 hand pies

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">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the mac and cheese filling:</li><li class="ingredients-single-item">150g elbow macaroni</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">30g all-purpose flour</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">150g sharp cheddar cheese, grated</li><li class="ingredients-single-item">50g Gruyère cheese, grated (or more cheddar)</li><li class="ingredients-single-item">1/4 tsp mustard powder</li><li class="ingredients-single-item">1/4 tsp garlic powder</li><li class="ingredients-single-item">Pinch of cayenne pepper (optional)</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">2 tbsp fresh chives, finely chopped</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">10cm round pastry cutter or bowl</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour and salt. 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 butter pieces remaining (these butter pockets create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together - it should be shaggy but hold together when squeezed. Be careful not to overwork or add too much water, which would develop gluten and make the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the mac and cheese filling. Cook the macaroni in salted water according to package instructions until just al dente (slightly firmer than normal, as it will continue cooking in the sauce). Drain well and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes to create a roux. This cooking removes the raw flour taste while maintaining its thickening power.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat and stir in the grated cheeses until completely melted and smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the mustard powder, garlic powder, cayenne (if using), salt, and pepper. Fold in the cooked macaroni and chopped chives until evenly coated. Transfer to a shallow dish and refrigerate until completely cooled, about 30 minutes. The filling must be cold to prevent it from melting the pastry during assembly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan/gas mark 6) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>On a lightly floured surface, roll the dough to about 3mm thickness. Using a 10cm round cutter or small bowl as a guide, cut out 16 circles, re-rolling scraps as needed. Place half the circles on the prepared baking sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place a heaping tablespoon of the cold mac and cheese filling in the center of each circle on the baking sheets, leaving a 1cm border. Don't overfill or the pies may burst during baking. Brush the borders with beaten egg.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Top each with a remaining pastry circle and press edges firmly to seal. Crimp the edges with a fork for a decorative finish and to ensure a tight seal. Cut a small vent in the top of each pie to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the tops with beaten egg wash for a beautiful golden finish. Bake for 25-30 minutes until the pastry is crisp and deeply golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack. These hand pies are delicious warm or at room temperature. If preparing ahead, reheat in a 180°C oven for 10 minutes to restore crispness.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mac and Cheese Hand Pies?

These hand pies combine flaky pastry (flour, butter, salt, water) with a rich mac and cheese filling (elbow macaroni, butter, flour, milk, sharp cheddar, Gruyère, mustard powder, garlic powder, cayenne, and chives). The pastry is sealed with egg wash for a golden finish.

How to cook Mac and Cheese Hand Pies at home?

Learn how to cook Mac and Cheese Hand Pies by first preparing a flaky butter pastry and chilling it. Meanwhile, make a cheese sauce with cheddar and Gruyère, fold in cooked elbow macaroni, then cool completely. Roll the pastry, fill with the cold mac and cheese mixture, seal, egg wash, and bake until golden and crispy. The key is ensuring both pastry and filling are properly chilled before assembly.

Can I freeze these savoury hand pies for later?

Yes! These hand pies freeze beautifully. Freeze them either before or after baking. For unbaked pies, freeze them solid on a baking sheet before transferring to freezer bags. When ready to serve, bake from frozen, adding 5-7 minutes to the cooking time. For pre-baked pies, reheat at 180°C for 15 minutes.

What's the secret to keeping the pastry flaky without getting soggy from the cheese filling?

The key is thoroughly chilling the mac and cheese filling before assembly, cutting a steam vent in the top, and ensuring the edges are tightly sealed. Starting with cold pastry and refrigerating the assembled pies for 15 minutes before baking also helps create a barrier that prevents moisture from seeping into the crust.

What dipping sauces pair well with cheesy hand pies?

Complement these savoury pastries with spicy sriracha mayo, tangy barbecue sauce, creamy ranch dressing, honey mustard, or marinara sauce. For extra indulgence, try a cheese fondue with different cheese varieties than those used in the filling, or a herb-infused sour cream for a refreshing contrast.

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