Super Bowl Veggie Hand Pies

Name: Super Bowl Veggie Hand Pies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 hand pies
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 1/4 cup ice water; 1 cup chopped spinach; 1/2 cup diced bell peppers; 1/2 cup chopped mushrooms; 1/2 cup shredded cheese (optional); 1 teaspoon dried oregano; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Quick & Easy

I absolutely love making Super Bowl Veggie Hand Pies for game day gatherings. These delightful pastries are filled with a variety of vegetables, making them a deliciously satisfying option for everyone, even the picky eaters. The flaky crust adds a wonderful texture that pairs perfectly with the savory filling. You can customize the veggies based on what you have on hand, and they bake up crispy and golden in no time. Whether you're celebrating with friends or just looking for a tasty snack, these hand pies are sure to be a hit!

Created by

Keira Thompson

Last updated on 2026-01-12T00:40:14.372Z

When I first decided to create these Super Bowl Veggie Hand Pies, I wanted to ensure they were not just tasty but also packed with nutrients. After some trial and error, I found that a combination of spinach, bell peppers, and mushrooms created a wonderful medley of flavors. I also discovered that using a mix of fresh and dried herbs really enhanced the filling’s taste.

One tip I learned is to let the filling cool slightly before assembling the pies, as this helps prevent the dough from becoming soggy. The end result? Crispy, flaky hand pies that are bursting with flavor; they always disappear quickly during our game day parties!

        Why You'll Love These Hand Pies
        Flavorful filling that can be customized with your favorite vegetables
Crispy, flaky crust that's easy to make and handle
Perfect for game day or as a delicious snack anytime

      

Crust Considerations

The flaky crust is an essential element of these hand pies, providing texture that complements the savory vegetable filling. When handling the dough, it's important to keep your butter cold; this will help achieve that desirable flakiness. If the butter warms up too much while mixing, the crust can become tough. I recommend using a pastry cutter or even your fingertips to ensure minimal warming. If you find the dough is too sticky, a light dusting of flour can help you roll it out smoothly.

Chilling the dough for at least 30 minutes is crucial for easy handling. During this time, the gluten relaxes, making the dough more pliable. If you have the chance, allowing it to chill longer can improve texture. You can prepare the dough in advance and keep it in the refrigerator for up to two days, or even freeze it for a month. Just be sure to wrap it tightly to prevent freezer burn.

Filling Variations

One of the great things about these veggie hand pies is their versatility. While the recipe calls for spinach, bell peppers, and mushrooms, feel free to experiment with other vegetables such as zucchini, kale, or even sweet potatoes. Make sure to chop them finely to ensure they cook evenly. If you use vegetables with higher water content, like zucchini, be sure to sauté them longer to evaporate excess moisture, preventing a soggy filling.

For added flavor, consider incorporating herbs like fresh basil or thyme instead of dried oregano, or you can mix in cooked quinoa or lentils for additional protein. When using cheese, choose a variety that melts well, such as mozzarella or cheddar, for a creamy texture that binds the filling together. This not only enhances the flavor but makes for a delightful surprise when you take a bite.

Serving and Storage Tips

Once baked, these hand pies can be enjoyed immediately, but they also store wonderfully in an airtight container. If you have leftovers, they can be refrigerated for up to three days or frozen for up to a month. To reheat, simply pop them in a 350°F (175°C) oven for about 10-15 minutes, which will restore their crispiness. Alternatively, you can microwave them, but the crust may lose its flakiness.

These hand pies are excellent as a game day snack, but they can also be served alongside soups or salads for a light lunch or dinner. For an elevated presentation, serve with a side of dipping sauce like marinara or a creamy garlic sauce. I like to pair them with a fresh green salad for a balanced meal.

Ingredients

For the Dough

2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice water

For the Filling

1 cup chopped spinach
1/2 cup diced bell peppers
1/2 cup chopped mushrooms
1/2 cup shredded cheese (optional)
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Make the Dough

In a large bowl, mix the flour and salt. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together.

Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.

Prepare the Filling

In a skillet over medium heat, sauté the spinach, bell peppers, and mushrooms until softened. Add the dried oregano, garlic powder, salt, and pepper. If using cheese, stir it in and let the mixture cool.

Assemble the Hand Pies

Preheat the oven to 400°F (200°C). Roll out one dough disc on a floured surface and cut it into circles (about 4-5 inches across). Place a spoonful of the filling in the center of each circle, then fold and crimp the edges to seal.

Bake

Place the hand pies on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.

Pro Tips

For extra flavor, brush the tops of the pies with an egg wash before baking. Feel free to experiment with your favorite veggies or even add some cooked chicken or sausage for meat lovers.

Common Troubleshooting

If your dough seems overly sticky while rolling, a light dusting of flour on your work surface and rolling pin can make a big difference. Conversely, if the dough cracks or tears easily, it may be a sign that it's too dry. To fix this, simply knead in a little bit of cold water until you reach the right consistency. Working quickly and keeping everything cold is key.

For uneven baking, ensure that you're spacing out the hand pies appropriately on the baking sheet. Crowding them can lead to soggy bottoms. A parchment-lined baking sheet allows for better airflow, promoting even cooking and browning. If some hand pies turn out darker than others, it's usually due to uneven heat distribution; rotating the baking sheet halfway through baking solves this issue.

Dietary Swaps

If you're looking to make these hand pies gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Making sure to add a binding agent like xanthan gum may improve the texture. Additionally, using a dairy-free cheese or omitting cheese entirely can accommodate vegan diets while still providing satisfying flavor and texture.

For those avoiding carbs, consider using large portobello mushroom caps as the base for a low-carb version. Simply scoop out the stem and gills, fill them with your veggie mixture, and bake until tender. This way, you can enjoy the delicious flavors without the pastry crust, and it adds a unique presentation to the dish.

Scaling the Recipe

These veggie hand pies can easily be scaled up or down depending on your needs. If you're hosting a large gathering, simply double the ingredients—just keep in mind that you may need additional baking sheets and oven space. Timing may vary slightly if baking multiple trays at once, so keep an eye on the first batch, then adjust accordingly.

If you're embracing a smaller format, consider making mini hand pies using a biscuit cutter for a bite-sized version. Baking time might reduce to 12-15 minutes, so check for that golden color to ensure they're done. These mini hand pies are a perfect option for party platters and are just as enjoyable as the full-size version!

Questions About Recipes

→ Can I use store-bought dough?

Absolutely! Store-bought pie crust saves time and can be just as delicious.

→ What other fillings can I use?

You can use any vegetables you like, such as zucchini, corn, or even leftovers from the fridge.

→ Can these be made in advance?

Yes! You can prepare the pies and freeze them before baking. Just add a few extra minutes to the baking time if baking from frozen.

→ How do I store leftovers?

Store any leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.