Ham and Pimiento Cheese Hand Pies

Name: Ham and Pimiento Cheese Hand Pies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 box (14.1 oz) refrigerated pie crusts (2 crusts); 8 oz cooked ham, diced small; 1 1/2 cups sharp cheddar cheese, shredded; 1/4 cup cream cheese, softened; 1/4 cup mayonnaise; 1 (4 oz) jar diced pimientos, drained; 1 tablespoon finely chopped onion; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1 large egg; 1 tablespoon water

The first time I made these hand pies, I was trying to impress my in-laws. I thought, how hard could it be? I ended up with a kitchen dusted in flour and a baking sheet of leaky, exploded pastries. My mother-in-law, god love her, took a bite and said, “Well, the flavor is in there somewhere!” It was a disaster, but it became our favorite funny story. Now, after a ton of practice, these little pies are my go-to for game day and lazy dinners. They’re just the best comfort food.

Recipe Card

Recipe Title	Ham and Pimiento Cheese Hand Pies
Servings	8 hand pies
Prep Time	30 minutes
Cooking Time	20-25 minutes
Calories	About 320 per pie

Ingredients

1 box (14.1 oz) refrigerated pie crusts (2 crusts)
8 oz cooked ham, diced small
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup cream cheese, softened
1/4 cup mayonnaise
1 (4 oz) jar diced pimientos, drained
1 tablespoon finely chopped onion
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 large egg
1 tablespoon water

That box of pie crusts is a lifesaver. I tried making my own pastry once and it was a tough, sad mess. The pre-made stuff is just so much easier and honestly, it works great. For the ham, don’t get the super watery kind from the deli counter. I learned that the hard way and ended up with a soggy filling that just would not set up right.

Directions

Let the pie crusts sit at room temp for 15 minutes. Unroll them onto a lightly floured surface.
In a medium bowl, mix the ham, cheddar, cream cheese, mayo, pimientos, onion, garlic powder, and paprika until it’s all combined.
Use a 4-inch round cutter (or a bowl) to cut circles out of the pie crust. You should get about 4 circles per crust. Reroll the scraps to get more.
Spoon about 2 tablespoons of the ham and pimiento cheese filling onto one half of each crust circle.
In a small bowl, beat the egg with the tablespoon of water to make an egg wash.
Brush the edges of the crust circles with the egg wash.
Fold the other half of the crust over the filling to create a half-moon shape.
Use a fork to press and crimp the edges shut tightly.
Place the hand pies on a baking sheet lined with parchment paper.
Brush the tops of the pies with the remaining egg wash. Cut 2-3 small slits in the top of each pie with a knife.
Bake at 400°F for 20-25 minutes, or until they’re golden brown and beautiful.
Let them cool on the pan for at least 5 minutes before you try to eat one. The filling is like lava!

The crimping step is where I failed so many times. I’d just press with my fingers and think, “good enough.” Then they’d burst open in the oven and cheese would ooze everywhere. Using a fork to really, really seal them is non-negotiable. Also, those slits on top aren’t just for looks. I skipped them once and my pies puffed up like little footballs and then deflated into sad, flat discs.

I love how these hand pies make the whole house smell amazing. My dog, Buddy, will literally sit and stare at the oven the entire time they’re baking. One time I dropped a piece of hot ham on the floor and he scarfed it down so fast I thought he might combust. It’s become our little baking ritual now.

The best part is that they’re fantastic for leftovers. I’ll make a double batch on a Sunday and my husband will take them for lunch all week. He says they’re way better than a sad desk salad. They reheat surprisingly well in the toaster oven, which keeps the crust from getting soggy like it does in the microwave.

If I were to change one thing, I’d maybe add a tiny bit of heat next time. A dash of hot sauce or some cayenne pepper in the filling could be really good. I’m a little scared to mess with a good thing though, you know? The classic version is just so darn reliable and a total family favorite.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	18g	22g	12g

Okay, so it’s not a salad. I know the numbers look a little heavy, but it’s a hand pie, what did you expect? I’ve tried to make a lighter version using low-fat cheese and it just wasn’t the same. The texture was weird and rubbery. Sometimes you just have to enjoy the real thing as an occasional treat. For my gluten-free friend, I used a GF pie crust once and it worked pretty well, just be extra gentle when handling it.

Ingredient Swaps

Ingredient	Substitution
Ham	Diced cooked chicken or turkey
Cheddar Cheese	Pepper Jack or Gouda
Mayonnaise	Greek yogurt
Pimientos	Roasted red peppers

I’ve tried a bunch of these swaps. The Pepper Jack cheese is a fantastic switch if you like a little kick. Using Greek yogurt instead of mayo makes the filling a bit tangier and a touch healthier, but it can make the mixture a little wetter, so be careful. The one swap that totally failed was using pre-crumbled feta. It was way too salty and dry, and we ended up ordering pizza that night.

Tips

Don’t overfill the pies! Two tablespoons is the sweet spot. More than that and they will definitely leak.
Make sure your cream cheese is actually soft. If it’s cold, you’ll have lumps and it won’t mix in properly.
Let them cool! I know it’s hard, but biting into a molten cheese lava pie is a surefire way to burn the roof of your mouth. I’ve done it more than once.

The overfilling tip is the one I wish I had known from day one. My first batch looked like cheesy volcanoes. I was so excited to pack in as much filling as possible that I completely ignored the fact that the pastry needs to actually close. I spent more time scraping burnt cheese off my baking sheet than I did eating that night.

FAQ

Can I make these ahead of time?
Oh yeah, for sure. You can assemble them, stick the whole baking sheet in the freezer for an hour until they’re solid, and then transfer them to a freezer bag. Bake them straight from frozen, just add 5-10 extra minutes. It’s a lifesaver for busy weeks.

Why did my pies turn out soggy on the bottom?
This happened to me all the time! Two things: first, make sure your filling isn’t too wet. Really drain those pimientos. And second, parchment paper is your best friend. Don’t just grease the pan, the parchment makes a huge difference for a crisp bottom.

Can I use biscuit dough instead of pie crust?
I tried it. It seemed like a good idea, but the biscuit dough was too thick and bready. It kind of overwhelmed the filling and didn’t get that nice, flaky texture. Pie crust is definitely the way to go for these hand pies.

That’s everything I know about making Ham and Pimiento Cheese Hand Pies! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.