Cheese and Bacon Hand Pies
Hi all, Nicky here, calling in from Kitchen Sanctuary. Today I’m bringing you a recipe for little cheese and bacon hand pies. They’re comforting and delicious served warm, and they also make a great cold treat in your lunch box.
I love writing these recipes for you guys, and figuring out some of the terms you use for recipe info (compared to us British folk) always gives me an interesting challenge!
Here were the challenges I had today:
Imperial and Volumetric measurements – I’ve used lbs, cups and oz’s in this recipe.
Pie crust sheets
Generally use metric measurements – grams being the most common measurement
Ready-rolled shortcrust pastry
Did I get those right?
I’ve been told I write in a cute English way but I’ve no idea what that means! Ha ha
Anyway, coming back to the recipe. The pies are quite small – just big enough for a child’s lunchbox (you’ll need two for the grown-ups).
Eaten straight away, the cheese is gooey and delicious.
They can also be cooled, wrapped and stored in the refrigerator until the next day.
A lovely homemade treat for the start of Autumn.
You might also like these Bacon Wrapped Water Chestnuts.
Would you eat your hand pies hot or cold?
Cheese and Bacon Hand Pies
Ooey, gooey recipe for Cheese and Bacon Hand Pies. Comforting and delicious served warm plus they also make a great cold treat in your lunch box.
- 1 tbsp vegetable oil
- ¼ lb bacon, sliced into small pieces
- 1 brown onion, peeled and finely chopped
- 1 tbsp all-purpose flour
- 1/3 cup milk
- ½ cup heavy cream
- 1+ 1/3 cup strong cheddar cheese, shredded
- salt and freshly ground black pepper
- 1 x 14oz pack ready-rolled pie crust sheets
- 1 Egg, gently whisked with a fork
- Preheat oven to 400f/200c.
- Heat the oil in a skillet and fry the bacon until sizzling and lightly browned. Remove from the pan with a slotted spoon. Add the onions to the pan and cook for 4-5 minutes until softened.
- Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add shredded cheese and stir well. Add the bacon back in and season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside.
- Take the pastry sheets out of the wrapping and unroll. Use a cookie-cutter or a glass with a 4 or 5 inch diameter to cut circles of dough. You should get approx. 10 circles.
- Place a tbsp. of filling into the center of each pastry circle, then brush the perimeter of the circles with a little of the whisked egg. Fold over each circle to give you a half moon, and press the edges down. Twist or crimp the edges to make sure they stay sealed and place the pies on a large baking tray.
- Brush the tops of the pies with egg wash (if you find you have any holes in the pastry, just plug them with a little leftover pastry – using the egg wash as ‘glue’).
- Place in the oven and cook for 18-20 minutes until golden brown.
- Eat immediately, or serve cold.