Servings: 4
Ingredients
- 1 lb 96% lean ground pork
- 3 eggs
- 4 tsp everything bagel seasoning blend divided
- Pinch salt and pepper
- 1 box refrigerated pie crust 14.1 oz
- 1 tbsp honey
Instructions
- Preheat oven to 375° F. Line a large baking sheet with parchment paper or a silicone liner. In a medium bowl, add ground pork, 2 eggs, 2 tsp everything bagel seasoning blend, honey and a pinch of salt and black pepper, if desired. Mix pork filling until well incorporated. Set aside.
- Roll out pie crust dough, one sheet at a time, onto a clean surface. Make 4 thin cuts along each “side” of the dough to transform the circle into a square. Discard extra dough strips. Cut each large square of pie dough into 4 equal smaller squared sections. Repeat with the second pie crust. You should have 8 small squares.
- Carefully scoop 2 tbsp pork filling into the middle of each dough square. Fold 2 opposite sides of dough over the filling, having them meet in the middle to fully cover the filling. Press the seam lightly together to seal pork filling inside the pastry. Repeat with the 7 remaining dough sections. You will have 8 total hand pies. Store any remaining pork filling in the refrigerator for later use (see note below).
- Carefully flip each hand pie onto the lined baking sheet, seam side down. Using a fork, crimp and seal dough edges on the 2 remaining open sides (the short sides), pressing fork tines gently into dough. Place pies 1 inch apart from each other. With a fork, gently pierce the top of each hand pie three times to create steam vents.
- In a small bowl, crack the remaining egg and add 1 tbsp water. Whisk vigorously with a fork to make an egg wash. Gently brush the top of each hand pie with the egg wash; sprinkle pies with remaining 2 tsp everything bagel seasoning.
- Bake hand pies for 17-20 minutes until pie tops are golden brown and ground pork filling reaches an internal temperature of 160° F. Serve with a light drizzle of honey. Enjoy these savory pies on the go during busy mornings or as an anytime snack.
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