Supreme Pizza Hand Pies Recipe

If you love everything about pizza but want something portable, hand-held, and utterly delicious, this Supreme Pizza Hand Pies Recipe is going to be your new favorite treat. Imagine biting into a flaky yet buttery crust, bursting with savory Italian sausage, melty mozzarella, zesty pizza sauce, and that perfect combo of peppers, onions, and pepperoni. This recipe is not just a clever twist on a classic; it’s a warm hug of all your favorite pizza flavors wrapped into an irresistible pie you can hold in your hand. Whether for a party, a fun family dinner, or a cozy snack, these hand pies deliver pizza magic with every bite.

Ingredients You’ll Need

The beauty of this Supreme Pizza Hand Pies Recipe lies in its straightforward ingredients. Each one plays a crucial role in creating the perfect balance of rich flavor, hearty texture, and vibrant color that makes these hand pies truly stand out.

• 4–1/4 cups all-purpose flour: Provides the sturdy yet tender base for the flaky crust you’ll adore.
• 3/4 teaspoon salt: Enhances all the flavors and makes the dough taste just right.
• 1-½ cups unsalted butter, chilled: The secret to that buttery, flaky, melt-in-your-mouth crust.
• 2 tablespoons apple cider vinegar: Helps tenderize the dough while balancing the richness.
• 1/2 to 3/4 cup ice water: Keeps the dough cold while helping it come together smoothly.
• 2 teaspoons olive oil: Adds a subtle depth to the savory filling.
• ½ pound ground Italian sausage: Brings a juicy, spiced heartiness essential to supreme flavor.
• 1 yellow onion, finely diced: Sweetens and softens the filling with every bite.
• 1 green bell pepper, diced: Adds fresh crunch and vibrant color.
• 4 cloves garlic, minced: Injects that unmistakable, aromatic punch.
• 1-½ cups pizza sauce: The rich, tangy base tying all filling ingredients together beautifully.
• 1 cup pepperoni, sliced: Classic pizza flavor that’s spicy and savory.
• 1 teaspoon Italian seasoning: A blend of herbs that brings the authentic pizza vibe.
• ½ teaspoon garlic powder: Boosts the garlicky essence.
• Salt and pepper, to taste: Essential seasoning for flavor balance.
• 1-½ cups shredded mozzarella cheese: Gooey, melty cheese that’s the soul of every pizza bite.
• Parmesan cheese: To sprinkle on top for that golden, crispy finish.
• Egg wash: Gives the crust a stunning golden sheen and helps the edges seal perfectly.

How to Make Supreme Pizza Hand Pies Recipe

Step 1: Make the Hand Pie Crust

Start by combining flour and salt in your food processor, then add chilled butter and pulse until the mixture resembles coarse crumbs. Slowly mix in apple cider vinegar blended with ice water until the dough just holds together when squeezed. Handle it gently to keep the butter cold — that’s key for flaky layers! Divide the dough into two portions, form into discs, and wrap in plastic. Roll each out between sheets of plastic wrap, then refrigerate for at least four hours. This resting time lets the dough develop flavor and a tender texture that bakes beautifully.

Step 2: Prepare the Supreme Pizza Filling

While your dough chills, heat olive oil in a large pot and brown the Italian sausage until there’s no pink left. Add onions, bell peppers, and garlic, cooking until tender and fragrant. Stir in pizza sauce, pepperoni, Italian seasoning, and garlic powder, letting everything bubble gently so flavors meld into a savory symphony. Turn off the heat, taste, and adjust salt and pepper carefully — seasoning is crucial here. Once cooled, stir in shredded mozzarella so every bite melts perfectly inside your hand pies.

Step 3: Roll and Cut the Dough

When ready to assemble, remove dough from the fridge and let it sit briefly to soften, making it easier to roll. On a floured surface, roll out one dough disc to about 1/8 inch thickness and cut into 3-by-4 inch rectangles — these will form your hand pies. Arrange them on parchment-lined baking sheets, then place a generous spoonful of filling in the center of half the rectangles.

Step 4: Assemble and Bake

Cover each filled rectangle with another dough piece and carefully seal edges by crimping with a fork. For neatness and extra security, press down with a pastry scraper to trim excess dough. Pop the trays in the fridge to chill for 30 minutes — this helps prevent shrinking while baking. Before popping them in the oven, create small slits on top to release steam, brush with egg wash, and sprinkle Italian seasoning and Parmesan. Bake at 400°F for 25 to 35 minutes until golden brown, rotating trays halfway through to ensure even crunchiness.

How to Serve Supreme Pizza Hand Pies Recipe

Garnishes

A light sprinkling of fresh chopped basil or oregano on top of the baked hand pies instantly elevates their aroma and visual appeal. Consider a delicate drizzle of extra virgin olive oil or a pinch of red pepper flakes if you love a touch of heat. These simple garnishes add fresh brightness and a hint of elegance to the rustic hand pies.

Side Dishes

Serve your Supreme Pizza Hand Pies with a crisp, tangy side salad like arugula tossed with lemon vinaigrette to balance the richness. A bowl of marinara or extra pizza sauce makes the perfect dipping companion. For a heartier meal, pair them with roasted vegetables or a light pasta salad to round out the flavors without overwhelming your tastebuds.

Creative Ways to Present

Think beyond the plate and transform these hand pies into an irresistible appetizer spread. Arrange them on a wooden board with small bowls of dipping sauces such as basil pesto, ranch, or a spicy red pepper aioli for variety. You can also halve the pies to make them bite-sized for parties, turning this recipe into a crowd-pleasing finger food hit.

Make Ahead and Storage

Storing Leftovers

Place leftover hand pies in an airtight container and refrigerate for up to 3 days. Keeping them sealed preserves their moisture and flavor, keeping them just as satisfying when reheated.

Freezing

Supreme Pizza Hand Pies freeze wonderfully. Arrange unbaked pies on a baking sheet lined with parchment and freeze until firm. Then transfer to a freezer-safe bag or container for up to 3 months. When ready to bake, thaw them overnight in the fridge before finishing the recipe as directed.

Reheating

To warm leftover or thawed pies, bake in a 350°F oven for 10–15 minutes until the crust crisps back up and filling is hot. Avoid microwaving as it tends to make the crust soggy, and you deserve that flaky finish every time!

FAQs

Can I make the dough without a food processor?

Absolutely! You can use a pastry cutter or two knives to cut the chilled butter into the flour and salt until it resembles coarse crumbs. Then proceed with adding the vinegar water and mixing by hand just until the dough holds together.

What type of sausage works best?

Italian sausage with fennel and mild spices works wonderfully for authentic flavor. If you prefer a spicier pie, try hot Italian sausage or add some crushed red pepper flakes to the filling.

Can I use store-bought pizza dough instead?

You can, but the homemade crust in this Supreme Pizza Hand Pies Recipe gives that unbeatable flaky texture you won’t get with most pre-made doughs. If using store-bought dough, roll it thin and watch your baking time closely.

Is there a vegetarian option?

Skip the sausage and pepperoni and load up on mushrooms, olives, artichokes, and extra peppers for a delicious vegetarian filling. A pinch of smoked paprika or a dash of red pepper flakes can add a nice kick without meat.

How do I prevent the pies from leaking?

Make sure not to overfill each pie and seal the edges tightly using egg wash as glue and crimping with a fork. Chilling the pies before baking also helps the dough hold its shape better and reduces leaking.

Final Thoughts

If you’re ready to bring pizza night to a whole new level of fun and flavor, this Supreme Pizza Hand Pies Recipe is a must-try. It captures all the best parts of a supreme pizza, wrapped up in a flaky, buttery crust that’s perfect for sharing or savoring solo. Give it a whirl, and you might just find yourself making these crowd-pleasers again and again — because some favorites are worth repeating!

Supreme Pizza Hand Pies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 75 reviews

• Author: admin
• Total Time: 1 hour 20 minutes plus chilling time (at least 4 hours or overnight for dough and 30 minutes after assembly)
• Yield: 12 servings (approximately 24 hand pies) 1x

Print Recipe

Pin Recipe

Description

These Supreme Pizza Hand Pies combine the irresistible flavors of classic supreme pizza into convenient, handheld pastries. Featuring a flaky, buttery crust filled with savory Italian sausage, pepperoni, sautéed vegetables, and melty mozzarella cheese, these hand pies bake to a golden perfection. Perfect for parties, snacks, or a fun dinner, they deliver all the beloved pizza toppings in a portable, delicious form.

---

Ingredients

Scale 1x2x3x

Crust Ingredients

• 4–1/4 cups (510 grams) all-purpose flour
• 3/4 teaspoon salt
• 1–½ cups (340 grams) unsalted butter, chilled and cut into 1” pieces
• 2 tablespoons (30 grams) apple cider vinegar
• 1/2 cup – ¾ cup (80–120 grams) ice water

Filling Ingredients

• 2 teaspoons olive oil
• ½ pound ground Italian sausage (about 2 links, casing removed)
• 1 yellow onion, finely diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1–½ cups pizza sauce (or 1 (14-ounce) jar)
• 1 cup pepperoni, sliced
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt and pepper to taste (add after tasting)
• 1–½ cups shredded mozzarella cheese

Toppings

• Italian seasoning for sprinkling
• Parmesan cheese for sprinkling
• Egg wash (1 egg beaten with a splash of water or milk)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Hand Pie Crust: Add the flour and salt to the bowl of a food processor. Add the chilled butter pieces and pulse 5 times until the mixture resembles coarse crumbs.
2. Add Liquids: Mix the apple cider vinegar into the ice water. With the processor running, slowly pour half the water-vinegar mixture into the flour. The dough should be crumbly but hold together when squeezed. Add more water as needed until the dough comes together.
3. Form Dough: Transfer the dough onto a work surface and divide into two portions. Quickly bring each pile together by hand, adding a little water if needed. Wrap each dough ball tightly in plastic wrap.
4. Roll Dough: Using a rolling pin, gently roll each dough ball within the plastic wrap to the edges forming flat discs. Refrigerate for at least 4 hours or preferably overnight.
5. Make Supreme Pizza Filling: Heat olive oil in a large pot over medium heat. Add the ground sausage and cook until no pink remains, about 5 minutes.
6. Sauté Vegetables: Add diced onion, green bell pepper, and minced garlic to the pot. Cook until softened, about 5 minutes.
7. Add Sauce and Seasoning: Stir in the pizza sauce, pepperoni, Italian seasoning, and garlic powder. Cook until bubbling, about 2-3 minutes. Turn off heat and let cool slightly.
8. Adjust Seasoning: Taste the filling and season with salt and pepper as needed. Let cool completely, then stir in shredded mozzarella cheese. Refrigerate until ready to use.
9. Roll Out Dough for Assembly: Remove dough from the refrigerator and let rest 5-10 minutes until slightly softened. On a floured surface, roll one dough portion into a rough rectangle about 1/8 inch thick.
10. Cut Dough Rectangles: Use a pastry wheel or knife to cut the dough into 3×4 inch rectangles. Repeat with remaining dough and scraps to yield about 24 rectangles.
11. Assemble Hand Pies: Line two baking sheets with parchment paper and place 6 rectangles on each. Place about 3 tablespoons of filling in the center of each rectangle, then top with another rectangle. Seal edges by crimping with a fork and trim edges with a pastry scraper for a neat finish.
12. Chill Before Baking: Refrigerate the assembled hand pies for at least 30 minutes. Before baking, gently cut small holes in the top crust to allow steam to escape.
13. Preheat Oven: Preheat your oven to 400°F (204°C) and arrange racks on the lowest and middle positions.
14. Prepare Toppings: Make an egg wash by beating an egg with a little water. Brush the tops of the chilled hand pies with the egg wash, then sprinkle with Italian seasoning and Parmesan cheese.
15. Bake: Bake the hand pies for 25-35 minutes, switching the trays halfway through, until golden brown and cooked through.
16. Cool and Serve: Allow the pies to cool slightly before serving. Serve with extra pizza sauce for dipping, if desired.

Notes

• Do not add salt to the filling before tasting, as the sausage and pepperoni already contain salt.
• Chilling the dough before rolling helps create a flaky crust and makes handling easier.
• Ensure the hand pies are well sealed to prevent filling from leaking during baking.
• Adjust the amount of filling per pie for proper sealing; overfilling can cause the pies to burst.
• Use a sharp knife or pastry wheel for clean cuts on the dough rectangles.
• Cooling slightly after baking allows the filling to set and prevents burning your mouth.
• These hand pies can be stored in the refrigerator for up to 3 days or frozen before baking for longer storage.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Baking
• Method: Baking
• Cuisine: Italian-American