Italian Meat and Cheese Hand Pies
Italian Meat and Cheese Hand Pies

Italian Meat and Cheese Hand Pies

Level: Easy | Prep Time: 20 minutes | Cook Time: 35-45 minutes | Serves: 6

These savory hand pies are a delicious and impressive option for brunches, picnics, or casual gatherings with friends. With a golden, flaky crust and a rich, cheesy filling packed with flavorful veggies and salami, they’re sure to become a crowd favorite—perfect for making ahead and enjoying warm or at room temperature.

Ingredients


Egg Wash:

  • 1 egg
  • 1 tbsp water
  • Beat together with a fork

Preparations

  1. Preheat the oven to 400 degrees
  2. Thaw puff pastry according to package instructions.
  3. Warm Pasolivo Il Singolo Extra Virgin Olive Oil in a large fry pan over medium heat. Add onion and Pasolivo Kosher Flake Sea Salt . Saute until onions are translucent and starting to brown.
  4. Add garlic andPasolivo Spicy Italian Blend . Cook for 1 minute.
  5. Add beans, spinach, and salami. Saute until Spinach wilts and mixture is mostly dry. Set aside and let cool. When cooled, stir in provolone and parmesan cheeses.
  6. On a lightly floured surface, roll out puff pastry into a 12"x 18" rectangle. Then cut pastry in half lengthwise, then in 3 down the short side to make six rectangles.
  7. Leaving 1/2" border open, place filling onto half of the pastry
  8. Brush edges with egg wash and fold the empty half of the pastry over filling. Using a fork, crimp the edges together to seal.
  9. Place crimped pies on a parchment lined baking sheet. Refrigerate for about 10 minutes. They will puff and bake better with a cold pastry. Brush tops with egg wash.
  10. Bake pies for 15-25 minutes until they are puffed and golden.
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