Description
These Supreme Pizza Hand Pies combine all the flavors of a classic supreme pizza into a convenient, handheld pastry. Packed with Italian sausage, pepperoni, vegetables, and gooey mozzarella cheese wrapped in a flaky buttery dough, these pies are perfect for snacks, lunches, or party appetizers. Featuring a homemade pie crust and a flavorful pizza filling, they bake to golden perfection with a crispy crust and melty cheesy interior.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 1/2 pound ground Italian sausage (about 2 links, 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 chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 1/2 cups shredded mozzarella cheese
Topping and Finishing
- Italian seasoning, for sprinkling
- Parmesan cheese, for sprinkling
- Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the apple cider vinegar. Gradually add ice water, starting with 1/2 cup, mixing until the dough just comes together. Add more water if needed. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add the ground Italian sausage and cook until browned and cooked through, breaking it up with a spoon. Add the diced yellow onion, green bell pepper, and minced garlic. Sauté until vegetables are soft and fragrant, about 5 minutes. Stir in pizza sauce, pepperoni, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes to combine flavors, then remove from heat and let cool slightly.
- Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter or bowl to cut circles approximately 5-6 inches in diameter.
- Assemble the Hand Pies: Place a generous spoonful of the filling in the center of each dough circle. Top with shredded mozzarella cheese. Dip your finger in water and moisten the edges of the dough circles. Fold the dough over to form a half-moon shape and press the edges firmly to seal. Use a fork to crimp edges for a decorative touch and extra sealing.
- Prepare for Baking: Place the assembled hand pies on a parchment-lined baking sheet. Brush the tops with egg wash and sprinkle with Italian seasoning and Parmesan cheese for added flavor and a golden finish. Use a sharp knife to cut small slits on top of each pie to allow steam to escape during baking.
- Bake: Preheat your oven to 375°F (190°C). Bake the hand pies for 25-30 minutes, or until the crust is golden brown and crispy, and the filling is bubbly.
- Cool and Serve: Remove from oven and allow the pies to cool for a few minutes before serving. Enjoy warm for the best flavor and texture.
Notes
- You can substitute turkey sausage for a leaner option.
- Make sure the filling is not too wet, as excess moisture can make the dough soggy.
- These hand pies freeze well; freeze before baking and bake from frozen, adding 5-10 minutes to baking time.
- Use a pizza cutter for easier sealing edges if preferred.
- For a spicier version, add crushed red pepper flakes to the filling.
