Cheesy Ham and Egg Hand Pies
Homemade, flaky all butter pie dough, filled with cheese, ham and egg filling, and sprinkled with everything bagel seasoning, then baked until crisp and golden brown.
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Ingredients
Filling
- 1 tbsp unsalted butter
- ¼ cup finely chopped onion
- 5 large eggs
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp black pepper
- ¾ cup diced ham
- ½ cup grated cheddar cheese
- ½ cup grated mozzarella cheese
Pastry Crust
- 1 recipe Pie Dough (2 pie crusts)
- 1 large egg
- 1 tbsp milk
- 1 tbsp Everything Bagel Seasoning
Instructions
Filling
- Melt the butter in a non-stick skillet over medium heat. Add the onion, and cook for 5-10 minutes, until softened.
- Whisk the eggs in a bowl, then pour the eggs into the saucepan with the onions. Cook the eggs over medium to medium low heat, stirring with a spatula, until scrambled and cooked to your liking.
- Scrape the scrambled eggs into a bowl. Add the salt, pepper, diced ham and cheese, and stir to combine. Set aside while you roll out the pie dough.
Pastry Crust
- Make 1 Recipe Pie Dough, as instructed. You can make the dough several days in advance, keeping it wrapped and refrigerated until needed. Let warm up to room temperature for 20 minutes, until pliable enough to roll out without too much difficulty.
- Working with half the dough at a time, roll out the dough on a lightly floured surface to about 1/8 inch thick. Use enough flour underneath and on top of the dough to keep it from sticking to the counter or rolling pin. Use a rolling pastry wheel cutter or sharp knife to cut the dough into 5x5 inch squares. Gather up the pie dough scraps, roll them out again, and continue cutting squares until you've cut all the dough. You should be able to cut 10-12 squares, for 5-6 assembled pies.
Assembly
- Line a large baking sheet with parchment paper, and place half the squares of dough on the paper.
- Spoon the filling onto the dough, about 1/3 - 1/2 cup (packed) filling per pie, dividing it evenly between all the squares.
- Lightly beat the remaining 1 egg with the tablespoon of milk, to make an egg wash. Use a pastry brush to brush the egg wash onto the edges of the dough. Place the rest of the dough on top of the filling, pressing the edges down to seal them together, then cut a slit on top to vent the steam.
- Brush the top of the pies with more egg wash, and sprinkle with the everything bagel seasoning.
- Set the pan in the refrigerator to chill the pies while you preheat the oven.Baker's Note: At this point, you can refrigerate the pies overnight to bake them in the morning, if desired.
Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven. Bake the pies for about 40-45 minutes, until the pastry is golden brown, flaky and crisp.
- Let cool for 10 minutes, then serve warm.
Notes
Recipe Variations
There are endless options for filling ideas in these cheesy ham and egg hand pies. Just keep in mind that if you add more ingredients, you may end up with more filling than you can fit into your pies. It needn't go to waste, though, just save it eat later.
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