Turkey and Gouda Hand Pies
Lunch meat and cheese. The basic makings of a basic sandwich. Nothing special about this combo. But what happens when you take these ingredients, wrap them up with flaky pie crust, and bake to gooey perfection? A delicious snack or meal that is anything but basic.
Hand pies are super easy to make, and are so cute! Everyone loves hand pies. The fillings for this recipe are sliced turkey deli meat and smoked gouda, but you can customize them with your favorites. Ham and Havarti cheese, BBQ Chicken and cheddar, seasoned Ground beef and Mexican Blend cheese (empanadas), there are so many great options.
Don’t forget the dipping sauce! Take your hand pies up a level and serve alongside a quick homemade sauce. Creamy mustard dip is an obvious choice for turkey or ham hand pies. Homemade guacamole is great with empanadas, and homemade ranch dip is amazing with BBQ chicken or pork hand pies.
Turkey and Gouda Hand Pies
Serves: 6-8 (3 hand pies each)
½ Pound Shaved Deli Turkey, or other meat
7 ounces Sliced Smoked Gouda Cheese, or other creamy cheese*
- Preheat the oven to 400°.
- Roll out the pie crust, working with half at a time.
- Using a small bowl or circle cutter around 4” in diameter, Cut several circles from the pie dough. Re-roll unused dough and cut circles. (A double pie crust recipe will yield 18-20 4” Circles.
- Place half a slice of ham and cheese, rolled up, in the center of each circle.
- Fold the dough in half, creating a half moon shape. Use a fork to crimp and seal the edges. You may need to use water to moisten the edges to fully seal. If desired, cut a slit in the top for steam to vent.
- Bake at 400° for 10-12 minutes, or until golden brown.
- Serve with Creamy Mustard Dip.
To freeze: Hand pies freeze wonderfully! You may prepare them through step 5, then place on a baking sheet lined with parchment or wax paper and flash freeze for 1 hour. Put the hand pies in an airtight bag or container and freeze up to 3 months. Bake from frozen at 400° until golden brown. Frozen hand pies will take a few minutes longer to bake than fresh.
*Sliced or block cheese that you shred yourself will melt better in hand pies than pre-shredded cheese. This is because the anti-caking agent used on pre-shredded cheese takes longer to melt. Pre-shredded cheese will still work; however, you may need to bake an additional few minutes.
Creamy Mustard Dip
¼ Cup Dijon Mustard
1/3 Cup Mayonnaise
1/3 Cup Sour Cream
1 tsp. dry ranch seasoning (recipe below)
1 T. White Sugar (or honey)
In a small bowl mix the ingredients together. Allow the dip to sit, refrigerated for an hour for the flavors to intensify. This dip is delicious with hand pies, pretzels, or serve alongside bacon wrapped chicken, herbed pork loin, and grilled brats. Keeps refrigerated for one week.
Homemade Ranch Seasoning
Makes about ½ cup
2 T. Dried Dill
2 T. Dried Parsley
1 T. Onion Powder
1 T. Garlic Powder
1 T. Sea Salt
2 tsp. Black pepper
Combine all ingredients in a small mason jar and mix well. Store at room temp.