Applewood smoked ham, sharp cheddar cheese, roasted butternut squash, and diced green chilies wrapped in a pastry that’s buttery and flaky—almost like a croissant.
Make These Hand Pies as an Appetizer or as the Main Dish
Hand pies are perfect finger food for parties and also substantial enough for a meal. They travel well on a buffet, make an impressive starter for dinner guests, and are a cozy addition to a weekend brunch.
Serve one or two with salad or sautéed vegetables and you have a full dinner. They’re easy to hold and eat—just a napkin required—so they work equally well as cocktail-hour bites or a relaxed family supper.
Hand Pies Wrapped in Flaky Sour Cream Pastry
Adding sour cream to pastry dough gives the crust an exceptionally tender, flaky texture—almost croissant-like. The dough may seem sticky at first; resist adding extra flour. Wrap it tightly and chill for at least an hour so the butter firms up and the dough becomes manageable.
When rolling out the dough, use plenty of flour on the surface and on the dough to prevent sticking. After assembling, refrigerate the filled hand pies for at least 30 minutes (up to 12 hours) so the dough stays cold; this helps produce a flakier, better-colored crust.
What Kind of Ham and Cheese Should You Use in These Hand Pies?
Quality matters. Use a flavorful ham—applewood smoked is a great choice—or whichever ham you enjoy. For cheese, sharp cheddar stands up well to the other ingredients and adds a bright, tangy bite that won’t get lost.
If you prefer other cheeses, choose one with enough flavor to be tasty on its own; bland cheese will be overshadowed by the roasted squash and chilies.
Butternut Squash and Green Chilies Make Ham and Cheese Hand Pies Kinda Extra
These hand pies are delightful with just ham and cheese, but roasted butternut squash adds a creamy sweetness and green chilies contribute a gentle heat and tang. Together they create depth and balance that elevate the filling from simple to memorable.
Add those extras and you’ll notice layered flavors that surprise and delight; omit them and the pies will still be satisfying—but the squash and chilies push them into the “special” category.
Add Some Veggies, and You Have a Meal
Pie for dinner? Absolutely.
Pair the hand pies with a crisp salad or quick sautéed vegetables for a balanced plate. For fast, bright vegetables, slice uniformly and quickly sauté in a very hot pan with minimal oil—broccoli with a pinch of crushed red pepper is a favorite, but any seasonal vegetables will work.
More recipes you might like:
- Cheese, Bacon, Date, and Chipotle Turnovers
- Ham and Cheese Pizza with Caramelized Onions and Apple Butter
- Pizza Rustica (Italian Easter Pie)
- Homemade Meatball Pizza
- Tuscan Beef Pot Pie
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📖 Recipe
Ham and Cheese Hand Pies with Butternut Squash and Green Chilies
1 hour
1 hour 10 minutes
2 hours 10 minutes
Ingredients
For the Pastry:
- ½ cup sour cream (full fat)
- 1 tablespoon apple cider vinegar
- ½ cup ice water
- 2½ cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, cold and cut into 1-inch pieces
For the Hand Pie Filling:
- 2 tablespoons unsalted butter
- 8–10 fresh sage leaves, chopped
- One small butternut squash (1–2 lbs), peeled, seeded, and cut into ½-inch cubes
- 5 oz. ham, diced (about 1 generous cup)
- 6 oz sharp cheddar cheese, grated (about 2 cups)
- 4 oz (about ¾ cup) diced green chilies, drained if canned
- 1 large egg
- 1 tablespoon milk
Instructions
Make the pastry:
- Add the sour cream, apple cider vinegar, and ice water to a measuring cup and stir to combine.
- In a food processor, pulse the flour, salt, and sugar a few times. Scatter the cold butter pieces over the flour and pulse 5–6 times until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Pour the sour cream mixture in and pulse just until the dough begins to come together. Transfer to a large bowl and gently squeeze into a cohesive dough—do not overwork.
- Wrap tightly and refrigerate for at least 1 hour and up to 2 days.
Make the filling, assemble, and bake the hand pies:
- Heat the oven to 350°F (175°C) and line a baking sheet with foil.
- Melt the butter in a small saucepan over medium heat and cook until it turns golden brown. Remove from heat and stir in chopped sage leaves.
- Toss the butternut squash cubes with the sage butter, spread on the baking sheet, and sprinkle generously with salt.
- Roast until very tender, about 20–30 minutes depending on cube size. Let cool before using.
- Line a large baking sheet with parchment paper and remove the pastry dough from the refrigerator.
- On a floured surface, roll the dough to ¼-inch thickness, flouring as needed. Use a 4½-inch round cutter (or a wide-rimmed glass) to cut 12 circles, re-rolling scraps as needed.
- Arrange circles on the parchment. On one half of each circle, layer grated cheddar, diced ham, diced green chilies, and roasted butternut squash. Fold to form a half-moon, press edges together with fingers, then crimp with a fork to seal.
- Cover loosely with plastic wrap and refrigerate for at least 30 minutes, up to 12 hours.
- Preheat the oven to 375°F (190°C). Whisk the egg with the teaspoon of milk and brush the tops of the pies.
- Bake for 35–40 minutes, rotating the sheet halfway through, until the crust is golden and crisp.
Nutrition Information:
Nutrition values per serving will vary with ingredient brands and portion sizes.
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