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Ham Hand Pies With Spinach

Even though you're taking a short cut with the pre-made pie crust, these ham hand pies with spinach are so much tastier and more filling than a frozen Hot Pocket.
Course dinner
Total Time 30 minutes
Servings 6
Author Rachel Singer

Ingredients

  • ½ tablespoon olive oil
  • 2 tablespoon diced yellow onion
  • 5 oz fresh baby spinach
  • 2 cloves garlic, chopped
  • ½ teaspoon crushed red pepper
  • 4 oz cream cheese, softened
  • 4 oz shredded sharp cheddar cheese (1 cup)
  • 1 tablespoon Dijon mustard
  • 1.5 cups cooked diced ham
  • Black pepper, to taste
  • ½ teaspoon thyme
  • One box refrigerated pie crust (both crusts)
  • One egg

Instructions

  • Remove cream cheese from the refrigerator and place it on the counter to soften about 20 minutes before you start cooking. 
  • When you're ready to begin, preheat the oven to 400 degrees and remove pie crusts from the refrigerator to soften as directed on the box.
  • Add olive oil to a large skillet and heat it over medium heat until shimmering. Add onion and cook for two minutes. 
  • Add spinach, crushed red pepper, and garlic, then saute until spinach is completely wilted and bright green (about 3 minutes), stirring frequently.
  • Meanwhile, combine cream cheese, cheddar cheese, mustard, ham, black pepper, and thyme in a large bowl. Stir in the spinach once it is cooked.
  • Unroll the pie crusts and cut each into three equal wedges, so that you have six pieces total between the two crusts. 
  • Spoon equal amounts of the ham/spinach mixture into one side of each the pie crust wedges.
  • Fold each wedge in half over the filling, then crimp the edges together tightly to help prevent the filling from leaking out. 
  • Arrange the hand pies in a single layer on a rimmed baking sheet.
  • Beat one egg with 1 teaspoon water to make an egg wash. Brush each hand pie with the egg wash, then cut a couple of small slits in the top of each to let steam escape. 
  • Bake for 20 minutes at 400 degrees, or until hand pies are golden brown.

Notes

I neglected to spray my pan and one of my hand pies stuck a bit where the filling started to spill out -- the cleanup wasn't too bad, however. (Be careful to let these cool a bit before eating, too, so that you don't burn yourself on the molten filling!)