Description

These Supreme Pizza Hand Pies are a delicious handheld twist on a classic pizza, featuring a flaky homemade pastry crust filled with Italian sausage, pepperoni, vegetables, and gooey mozzarella cheese. Perfect for parties or a fun family meal, these hand pies combine all the savory flavors of a supreme pizza wrapped in a convenient, portable pie.

Ingredients

Dough

4 1/4 cups (510 grams) all-purpose flour
3/4 teaspoon salt
1 1/2 cups (340 grams) unsalted butter, chilled and cut into 1” pieces
2 tablespoons (30 grams) apple cider vinegar
1/2 cup – 3/4 cup (80-120 grams) ice water
2 teaspoons olive oil

Filling

1/2 pound ground Italian sausage (about 2 links with casing removed)
1 yellow onion, finely diced
1 green bell pepper, diced
4 cloves garlic, minced
1 1/2 cups pizza sauce (or 1 (14-ounce) jar)
1 cup pepperoni, sliced or diced
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
1 1/2 cups shredded mozzarella cheese

Toppings

Italian seasoning, for topping
Parmesan cheese, for sprinkling
Egg wash (1 egg beaten with a splash of water)

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Instructions

Make the Dough: In a large bowl, whisk together the flour and salt. Using a pastry cutter or food processor, cut in the chilled butter until the mixture resembles coarse crumbs. Add the apple cider vinegar and gradually add the ice water, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling: Heat olive oil in a skillet over medium heat. Add diced onion, green bell pepper, and garlic, sautéing until softened about 5 minutes. Add the ground Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Stir in pizza sauce, pepperoni, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes, then remove from heat. Let the filling cool slightly.
Roll Out the Dough: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a 4 to 5 inch round cutter, cut out 12 circles. Gather scraps, reroll, and cut more circles.
Assemble the Hand Pies: Place about 2 tablespoons of the cooled filling in the center of each dough circle. Top with a generous sprinkle of shredded mozzarella cheese. Fold the dough over the filling to create a half-moon shape, pressing the edges together with a fork to seal. Brush each hand pie with egg wash and sprinkle with Italian seasoning and grated Parmesan cheese.
Bake the Hand Pies: Place the hand pies on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-37 minutes until the crust is golden brown and fully cooked. Remove from oven and let cool for 5-10 minutes before serving.

Notes

Ensure the butter is very cold for the flakiest crust.
Do not overfill the hand pies to avoid leaking during baking.
Customize fillings with your favorite pizza toppings.
Use a pizza sauce you enjoy for best flavor.
Egg wash can be replaced with milk or cream for a golden crust if desired.