Why You’ll Love Spinach Mushroom & Cheddar Hand Pies Recipe
I love how these hand pies let me prep ahead without sacrificing flavor. The filling is rich and earthy from the mushrooms, brightened by spinach, and held together by melted cheddar. Puff pastry makes the process effortless while still giving me that gorgeous golden, flaky crust. They freeze beautifully, making them one of my favorite batch-cooking recipes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the filling 2 tablespoons butter 12 oz crimini mushrooms 4 cloves garlic (minced) 4 cups baby spinach salt and pepper to taste fresh herbs such as rosemary or thyme (optional) 1 cup cheddar cheese, shredded
for the hand pies 1 box frozen puff pastry, both sheets, thawed according to the package 1 large egg + 1 teaspoon milk, for the egg wash
Directions
I heat a large skillet over medium heat and melt the butter. I add the mushrooms and sauté them for 5–7 minutes until they release their moisture and start to brown. I stir in the garlic and cook another minute or two. I add the spinach along with salt and pepper, plus herbs if I’m using them, and cook for 3–4 minutes until the spinach wilts. I turn off the heat and let the filling cool completely.
I preheat the oven to 400 degrees F.
On a floured surface, I unfold one puff pastry sheet and roll it into a 10-by-12-inch rectangle. Using a sharp knife, I cut it lengthwise and then into thirds so I end up with 6 rectangles. I repeat with the second sheet to make 12 rectangles total.
I place 6 rectangles onto a parchment-lined baking sheet. I divide the cooled filling onto the lower half of each piece of pastry, keeping a 1/2-inch border around the edges. I top each mound of filling with shredded cheddar and brush the borders with egg wash.
I roll the remaining pastry rectangles just slightly larger and place them over the filled bottoms without stretching. I press the edges with a floured fork to seal. I brush the tops with egg wash and cut a small slit or two in each pie to vent steam.
I bake the hand pies for 25–30 minutes, rotating the pan halfway through, until they’re deep golden brown. I let them cool a few minutes before serving.
Servings and Timing
Servings: 6 hand pies Prep time: 20 minutes Cook time: 25–30 minutes Total time: 45–50 minutes
Variations
I sometimes add feta for extra tanginess or swap cheddar for gruyere. If I want more vegetables, I add sautéed onions or roasted red peppers. For a heartier version, I stir in cooked potatoes or chickpeas. A pinch of red pepper flakes makes the filling subtly spicy, which I love.
Storage/Reheating
I store leftover hand pies in an airtight container in the refrigerator for up to 3 days. They reheat perfectly: 30 seconds in the microwave and then 5 minutes in a 400-degree oven to crisp the pastry again. They freeze beautifully too—I freeze them fully baked and reheat them straight from the freezer.
FAQs
Can I use a different cheese?
Yes, I use mozzarella, Swiss, gouda, or pepper jack depending on what I have.
Can I use frozen spinach?
I can, as long as I thaw it and squeeze out the moisture well.
Can I prepare the filling ahead?
Absolutely, I store it chilled up to 24 hours.
Can I bake these in an air fryer?
Yes, 375 degrees F for 10–14 minutes works well.
Do I need to cook the mushrooms fully?
Yes, cooking them removes moisture so the pastries stay crisp.
Can I add protein?
Cooked chicken, turkey, or tofu mixes in easily.
Can I double the recipe?
Yes, puff pastry boxes usually stack well in the freezer.
Can I make mini versions?
Yes, I cut smaller rectangles for bite-size appetizers.
Should the filling be completely cool?
Yes, warm filling melts the pastry and causes leakage.
Why did my hand pies open up?
I make sure to seal edges firmly and use enough egg wash.
Conclusion
I love how these spinach mushroom and cheddar hand pies deliver flaky pastry wrapped around a savory, hearty filling. They’re simple, versatile, freezer-friendly, and perfect for meals or snacks any time I want something warm and satisfying without much effort.
Flaky puff pastry hand pies filled with savory sautéed mushrooms, spinach, garlic, and melted cheddar—ideal for meal prep, snacking, or easy lunches.
Ingredients
Filling:
2 tablespoons butter
12 oz crimini mushrooms, sliced
4 cloves garlic, minced
4 cups baby spinach
Salt and pepper, to taste
Fresh herbs such as rosemary or thyme (optional)
1 cup shredded cheddar cheese
Hand Pies:
1 box frozen puff pastry (2 sheets), thawed
1 large egg + 1 teaspoon milk (for egg wash)
Instructions
Heat a large skillet over medium heat and melt the butter.
Add mushrooms and sauté 5–7 minutes until browned and moisture cooks off.
Stir in garlic and cook 1–2 minutes.
Add spinach, salt, pepper, and herbs if using. Cook 3–4 minutes until wilted. Remove from heat and cool completely.
Preheat oven to 400°F.
On a floured surface, roll one puff pastry sheet into a 10×12-inch rectangle. Cut lengthwise, then into thirds to make 6 rectangles. Repeat with second sheet.
Place 6 rectangles on a parchment-lined baking sheet.
Divide cooled filling onto the lower halves of each rectangle, leaving a 1/2-inch border. Top with cheddar. Brush borders with egg wash.
Roll remaining rectangles slightly larger and place over the filling. Seal edges with a floured fork.
Brush tops with egg wash and cut 1–2 vent slits.
Bake 25–30 minutes, rotating halfway through, until deep golden brown.
Cool a few minutes before serving.
Notes
Add feta or gruyere for extra flavor.
Stir in sautéed onions, roasted peppers, potatoes, or chickpeas for variation.
Use red pepper flakes for subtle heat.
Freeze baked pies and reheat directly from frozen.
Ensure filling is completely cool to prevent pastry leakage.
