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
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Sauté Vegetables: Add diced onion, green bell pepper, and minced garlic to the pot. Cook until softened, about 5 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven: Preheat your oven to 400°F (204°C) and arrange racks on the lowest and middle positions.
- 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.
- Bake: Bake the hand pies for 25-35 minutes, switching the trays halfway through, until golden brown and cooked through.
- 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
