Tonight, weary traveler, I present to you a dish worthy of a Hobbit’s feast—savory herb hand pies, inspired by the rustic comforts of the Shire. Flaky, golden crust encases a hearty filling of garlic-kissed mushrooms, caramelized onions, and richly seasoned meat, each bite bursting with the warmth of rosemary, sage, and paprika. Whether you’re feasting after an epic quest or simply craving a taste of adventure, these hand pies are the perfect companion for your journey. Stay a while, and I’ll show you how to craft this delicious recipe straight from my enchanted kitchen. 🍃✨
Feel free to enjoy this recipe year round. However, these savory herb hand pies are perfect for fall and winter, bringing warmth and comfort to chilly nights. They shine at harvest feasts, Yule celebrations, and even Lord of the Rings-inspired gatherings like Hobbit Day (September 22nd!). With their rustic, tavern-style charm, they’re a must for cozy dinners, medieval-themed parties, or any night you crave a taste of adventure. 🍂✨
This recipe was inspired by my Warm Rustic Apple Hand Pies, and pairs well with my Golden Winter Harvest Bisque.
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Ingredients
~*~See recipe card for quantities~*~
Filling
- ground meat of choice (I used impossible meat)
- mushrooms, minced
- yellow onion, diced
- garlic cloves, minced
- celtic sea salt
- ground black pepper
- ground paprika
- fresh sage, finely chopped
- fresh rosemary, finely chopped
- extra virgin olive oil
Crust
- all purpose flour
- cold water
- unsalted butter
- brown sugar
- egg
Instructions
- Mince mushrooms and garlic, dice onion, then finely chop rosemary and sage.
- Cook the minced mushrooms and diced onions then cook for ten minutes. Then, add herbs and seasonings, and cook for another 2 minutes. Add ground meat to the pan and cook fully. Turn off heat and let the filling cool.
- Get to work on your crust. Divide into 4 sections for easier rolling. Roll out each section and cut rectangular shapes, 2 at a time, from the flattened dough. Place ~2 tbsp of your filling on one of your rectangles. Use the other to cover the filling and seal the pastry.
- Crimp the edges with a fork, score the top of each hand pie, brush with egg wash, and bake for 35-40 minutes at 375F.
Hint: garnish the top with a little bit of fresh herbs before baking for extra flavor!
Substitution
These hand pies can easily be adapted to fit different diets and needs!
- Dairy Free - swap the butter in the crust with ½ cup of coconut oil
- Gluten free - you could either use pre-made gluten free puff pastry from the store, or create your own gluten free puff pastry by...
- Meat - although I used impossible meat in this recipe, feel free to use any ground meat you'd like! If you would prefer not to use the impossible meat, swap with 1 cup of cooked lentils.
Variations
- Spicy - Add a diced chili or ½ teaspoon of cayenne pepper to the filling for a fiery kick.
- Deluxe - Mix in crumbled feta or sharp cheddar and a splash of red wine for a richer, more indulgent flavor
- Kid friendly - Swap the mushrooms for finely diced carrots and use mild seasoning to keep the flavors simple and appealing for little adventurers.
Equipment
- 1 Large Chopping Knife
- 1 Wooden Cutting Board
- 1 Large Stovetop Pan
- 1 Wooden Mixing Spoon
- 1 Medium Sized Baking Sheet
- Unbleached Parchment Paper
- 1 Small Mixing Bowl
- 1 Fork
Savory Herb Hand Pies
Equipment
- 1 Large Chopping Knife
- 1 Wooden Cutting Board
- 1 Large Stovetop Pan
- 1 Wooden Mixing Spoon
- 1 Medium Sized Baking Sheet
- Parchment Paper
- 1 Small Mixing Bowl
- 1 fork
Ingredients
Filling
- 1 lb ground meat I used impossible meat!
- 1 pint mushrooms minced
- 1 large yellow onion diced
- 6 cloves garlic minced
- 1½ tsp salt
- 1 tsp ground black pepper
- 3½ tsp ground paprika
- 1 tsp fresh sage finely chopped
- 1 tsp fresh rosemary finely chopped
- 1 tbsp extra virgin olive oil
Crust
- 2½ cups all-purpose flour
- ⅓ cup cold water
- 1 stick unsalted butter room temperature
- 2 tbsp sugar
- 1 tsp salt
- 1 large egg
- 1 tbsp water room temperature
Instructions
Filling
- Start by chopping, dicing, and mincing your vegetables and herbs as listed.
- Add olive oil into a pan over medium heat and add minced mushrooms and diced onion. Then cook for about 10 minutes.
- Add garlic, salt, pepper, paprika, sage, and rosemary to the pan and cook for another 2 minutes.
- Take the veggie and herb mixture out of the pan and let rest in a bowl while you work on your ground meat.
- In the same pan, add the ground meat and brown until fully cooked. Then dump the veggie and herb mixture back into the pan and mix together with your spatula.
- Turn off the heat and let the filling cool.
Crust
- Start by mixing the flour, sugar, and salt in your medium sized bowl.
- Add room temperature butter and work it into the flour with your fingers.
- Then add cold water and knead the dough a few times.
- Lightly flour a flat surface and divide the dough into fourths. Work each fourth at a time. Roll out the dough and cut into shapes of choice, in pairs of two (one for the bottom half of the pastry, and one for the top).
Crafting the Pastry
- Preheat your oven to 375F.
- Pack 2 tbsp of filling into the bottom of the crust. Then place the matching layer atop the filling and crimp the edges with a fork to secure the filling.
- Score the top of each hand pie with your knife.
- Grab your baking sheet and line with parchment paper. Place each pastry on the baking sheet.
- In a small bowl, whisk your egg and 1 tbsp of water to make an egg wash. Brush each pie with the egg wash.
- Bake for 35-40 minutes and enjoy!
Storage
Refrigerator: Let them cool completely, then store in an airtight container for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes to maintain crispiness.
Freezer: Wrap each cooled hand pie individually in plastic wrap or foil, then place them in a freezer-safe bag. They’ll keep for up to 3 months. Reheat from frozen at 375°F for 20-25 minutes until hot and golden.
FAQ
Absolutely! If you're short on time, pre-made pie crust or puff pastry works as a great shortcut—just adjust the baking time as needed.
Make sure the filling is completely cooled before assembling the pies. You can also brush a thin layer of beaten egg or melted butter on the bottom crust before adding the filling to create a moisture barrier.
Definitely! Just adjust the baking time—smaller pies may take 25-30 minutes, while larger ones might need 40-45 minutes at 375°F.
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Pairing
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