13 Savory Hand Pie & Turnover Recipes (Easy Party Snacks)

Flaky pastry, savory fillings, handheld happiness. These savory hand pies and turnovers are perfect for lunchboxes, parties, and cozy nights — every one is a little pocket of comfort.

1. Buffalo Chicken Hand Pies

Spicy buffalo chicken and melty cheese in golden, flaky pastry.

Ingredients

• 2 pie crusts
• 2 cups shredded rotisserie chicken
• 1/2 cup buffalo sauce
• 1/2 cup shredded mozzarella
• 1/4 cup ranch dressing
• 1 egg, beaten
• 2 tbsp chopped celery
• 1 tbsp melted butter

Instructions

1. Preheat oven to 400°F and line a sheet pan.
2. Toss chicken with buffalo sauce, mozzarella, ranch, and celery.
3. Cut pie crusts into 8 rounds.
4. Fill half of each; fold and crimp edges.
5. Brush with beaten egg.
6. Bake 20 minutes until golden.

2. Beef & Veggie Hand Pies

A mini shepherd's pie you can hold — savory beef and veggies in pastry.

Ingredients

• 2 pie crusts
• 1 lb ground beef
• 1 onion, diced
• 1 cup frozen peas and carrots
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 egg, beaten
• 1 tsp garlic powder

Instructions

1. Brown the beef with the onion; drain.
2. Stir in peas, carrots, tomato paste, Worcestershire, and garlic powder.
3. Cool the filling 10 minutes.
4. Cut crusts into rounds; fill, fold, and crimp.
5. Brush with egg wash.
6. Bake at 400°F for 20 minutes.

3. Spinach Ricotta Turnovers

Creamy spinach and three cheeses in shattering puff pastry.

Ingredients

• 2 sheets puff pastry
• 2 cups baby spinach
• 1 cup ricotta
• 1/2 cup feta
• 1 egg plus 1 beaten for wash
• 1 clove garlic, minced
• 1/2 tsp nutmeg
• 1 tbsp olive oil

Instructions

1. Sauté spinach and garlic in olive oil until wilted; squeeze dry.
2. Mix with ricotta, feta, egg, and nutmeg.
3. Cut puff pastry into 8 squares.
4. Fill, fold into triangles, and seal.
5. Brush with egg wash.
6. Bake at 400°F for 18 minutes.

4. Ham & Swiss Hand Pies

Deli-counter flavors baked into buttery, golden pockets.

Ingredients

• 2 pie crusts
• 2 cups diced ham
• 1 cup shredded Swiss cheese
• 1/4 cup Dijon mustard
• 1 egg, beaten
• 1 tbsp honey
• 1 tsp poppy seeds
• 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F.
2. Spread Dijon on pie crust rounds.
3. Top with ham and Swiss.
4. Fold, crimp, and brush with egg wash.
5. Bake 18 minutes until golden.
6. Brush with honey butter and sprinkle poppy seeds.

5. Creamy Mushroom Turnovers

Earthy mushrooms in a silky cream sauce — elegant comfort food.

Ingredients

• 2 sheets puff pastry
• 1 lb mushrooms, sliced
• 1 onion, diced
• 2 tbsp butter
• 1 tbsp flour
• 1/2 cup cream
• 1/2 tsp thyme
• 1 egg, beaten

Instructions

1. Sauté mushrooms and onion in butter 8 minutes.
2. Stir in flour; cook 1 minute.
3. Add cream and thyme; simmer until thick.
4. Cool the filling.
5. Fill puff pastry squares; fold and seal.
6. Egg wash and bake at 400°F for 18 minutes.

6. Barbecue Pulled Pork Hand Pies

Smoky barbecue pork with cheddar and jalapeño kick in flaky crust.

Ingredients

• 2 pie crusts
• 2 cups pulled pork
• 1/2 cup barbecue sauce
• 1 cup shredded cheddar
• 1/4 cup pickled jalapeños
• 1 egg, beaten
• 1 tbsp brown sugar
• 1 tsp smoked paprika

Instructions

1. Toss pulled pork with barbecue sauce, brown sugar, and paprika.
2. Cut pie crusts into rounds.
3. Fill with pork, cheddar, and jalapeños.
4. Fold, crimp, and egg wash.
5. Bake at 400°F for 20 minutes.
6. Serve with extra barbecue sauce.

7. Pepperoni Pizza Turnovers

Everything you love about pizza, folded into a crispy golden pocket.

Ingredients

• 2 sheets puff pastry
• 1 cup pizza sauce
• 1 1/2 cups shredded mozzarella
• 1/2 cup mini pepperoni
• 1/4 cup grated Parmesan
• 1 tsp Italian seasoning
• 1 egg, beaten
• marinara for dipping

Instructions

1. Preheat oven to 400°F.
2. Cut puff pastry into 8 squares.
3. Spread sauce; top with mozzarella, pepperoni, and Parmesan.
4. Fold into triangles; seal edges with a fork.
5. Brush with egg wash; sprinkle Italian seasoning.
6. Bake 16 minutes; serve with marinara.

8. Loaded Potato Hand Pies

All the loaded baked potato fixings tucked into buttery pastry.

Ingredients

• 2 pie crusts
• 1 1/2 cups mashed potatoes
• 1 cup shredded cheddar
• 1/2 cup cooked bacon bits
• 1/4 cup sour cream
• 2 tbsp chopped chives
• 1 egg, beaten
• 1/2 tsp black pepper

Instructions

1. Mix mashed potatoes, cheddar, bacon, sour cream, chives, and pepper.
2. Cut pie crusts into rounds.
3. Fill generously; fold and crimp.
4. Brush with egg wash.
5. Bake at 400°F for 20 minutes.
6. Serve with extra sour cream.

9. Chicken Pot Pie Turnovers

Classic chicken pot pie filling in a handheld puff pastry triangle.

Ingredients

• 2 sheets puff pastry
• 2 chicken breasts, cooked and diced
• 1 cup frozen peas and carrots
• 1/2 cup chicken gravy
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1 egg, beaten
• 1 tbsp milk

Instructions

1. Mix chicken, peas, carrots, gravy, thyme, and garlic powder.
2. Cut puff pastry into 8 squares.
3. Fill, fold, and seal edges.
4. Brush with egg wash mixed with milk.
5. Cut a small vent in each.
6. Bake at 400°F for 20 minutes.

10. Chorizo Corn Empanadas

Spicy chorizo, sweet corn, and melty Jack — fiesta in a pocket.

Ingredients

• 2 pie crusts
• 1 lb chorizo, casings removed
• 1 cup shredded Monterey Jack
• 1/2 cup roasted corn
• 1/4 cup chopped cilantro
• 1 egg, beaten
• 1 tsp cumin
• salsa for serving

Instructions

1. Brown the chorizo; drain well.
2. Mix with corn, cumin, and cilantro; cool.
3. Cut pie crusts into rounds.
4. Fill with chorizo mix and Monterey Jack.
5. Fold, crimp, and egg wash.
6. Bake at 400°F for 20 minutes; serve with salsa.

11. French Onion Turnovers

Sweet caramelized onions and nutty Gruyère — bistro flavor to go.

Ingredients

• 2 sheets puff pastry
• 1 cup caramelized onions
• 1 cup shredded Gruyère
• 2 tbsp Dijon mustard
• 1 tsp thyme
• 1 egg, beaten
• 1 tbsp olive oil
• flaky sea salt

Instructions

1. Caramelize sliced onions in olive oil 25 minutes until deep golden.
2. Cut puff pastry into squares.
3. Spread with Dijon; top with onions and Gruyère.
4. Fold, seal, and egg wash.
5. Sprinkle with thyme and sea salt.
6. Bake at 400°F for 18 minutes.

12. Taco Hand Pies

Taco night goes portable — seasoned beef and cheese in crisp pastry.

Ingredients

• 2 pie crusts
• 2 cups taco-seasoned ground beef
• 1 cup shredded cheddar
• 1/2 cup salsa
• 1/4 cup sliced olives
• 1 egg, beaten
• 1 tsp chili powder
• sour cream for serving

Instructions

1. Brown beef with chili powder; stir in salsa.
2. Cut pie crusts into rounds.
3. Fill with beef, cheddar, and olives.
4. Fold, crimp, and brush with egg wash.
5. Bake at 400°F for 20 minutes.
6. Serve with sour cream and guacamole.

13. Reuben Hand Pies

Corned beef, sauerkraut, and melty Swiss tucked into golden pastry with Thousand Island for dipping.

Ingredients

• 2 sheets puff pastry, thawed
• 8 oz sliced corned beef, chopped
• 1 cup sauerkraut, drained and squeezed dry
• 1 cup shredded Swiss cheese
• 2 tbsp Dijon mustard
• 1 egg, beaten with 1 tbsp water
• 1 tsp caraway seeds
• Thousand Island dressing, for dipping

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. Cut each pastry sheet into 4 squares.
3. Brush half of each square with Dijon; top with corned beef, sauerkraut, and Swiss.
4. Fold into triangles and crimp the edges with a fork.
5. Brush with egg wash and sprinkle with caraway seeds.
6. Bake 18 minutes until deeply golden; serve with Thousand Island.