Savoury Hand Pies

January 16, 2022

Savoury Hand Pies

Howling Moon's Revolution Dry Craft Cider will make you reach for these perfectly paired Savoury Hand Pies. A rich buttery, flakey pocket filled with a comforting, hearty filling will keep you full and satisfied. Perfect for all of grabbing o or keeping in the freezer for a quick bite when the cider craving hits!

Recipe created by our in-house Chef, Sonal Singh


Pie Dough

  • 2 cups AP flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 cup cold butter
  • 1 cup ice water


  • 1 tbsp butter
  • 1 shallot, minced
  • 1/2 tsp dried rosemary
  • 2 cups mushrooms, finely chopped (1 cup chopped turkey breast for a non-vegetarian option)
  • 1/2 cup butternut squash, cubed
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tbsp flour
  • 2 cups vegetable stock (optional- chicken stock)
  • 1/4 cup frozen peas
  • 1/2 cup milk
  • 1 tsp white vinegar 
  • 1 tsp honey


  1. Mix flour, salt, and sugar.
  2. Cut butter into the flour mixture using a pastry cutter or break up the cold butter between your fingers and into the flour. Don't o it so that the butter gets warm. It should resemble wet sand when done but remain cool.
  3. Without adding any ice, add water to the flour and butter mixture and gently mix to form a soft round ball of dough. Flatten it a bit before chilling and resting in the refrigerator.
  4. While the pie dough rests, make the filling by melting butter over medium heat in a shallow skillet.
  5. Add shallots and rosemary. Cook until shallots are translucent.
  6. Stir in mushrooms and cook until they have reduced to about 1/2 in volume.
    Use turkey instead for a non-vegetarian option.
  7. Add in butternut squash and cook for an additional 3-4 minutes.
  8. Season with salt and pepper.
  9. Mix in flour until the mixture comes together and slowly add in the stock.
  10. Allowing filling to simmer for 3-4 minutes until thick. The mixture will thicken as it cools. Stir in frozen peas and set aside.
  11. Mix milk, vinegar, and honey and set aside.
  12. Remove pie dough from the refrigerator and roll out to about 1/2 cm thickness.
  13. Cut out 2 x 2-inch squares and place 1 tbsp of filling in the centre of 1 square.
  14. Brush the edges with milk mixture and place another square pie dough cut out over top. 
  15. Continue with the remaining pie dough and filling. This recipe makes about 20 mini hand pies.
  16. Refrigerate the hand pies for 15 minutes.
  17. Preheat the oven to 400F.
  18. Once the pies have chilled, brush the top of the pie dough with milk mixture and cut a small venting slit in the top center. 
  19. Bake for 18 minutes until golden brown.
  20. Enjoy hot and fresh out of the oven or on the go at room temperature. 

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