Baked Cheeseburger Hand Pies with Spelt Pastry and Cheddar

Baked cheeseburger hand pies are half-moon pastries filled with seasoned beef, sharp cheddar and chopped pickles. Spelt flour makes the crust soft and slightly nutty, with a crisp edge. Each batch bakes for 25 minutes at 200 C / 390 F.

The filling cooks on the stovetop while the dough chills. Both parts stay simple, and the steps stay clear.

You can prepare the pies ahead, just like other spelt dishes prepped the night before. Freeze them unbaked on a tray, then bake from frozen when needed. The texture stays light, not heavy, so they suit lunchboxes, casual gatherings and weeknight dinners.

The recipe makes 8 pies. Spelt dough needs a gentle hand, so mix it only until it holds together.

Why You'll Love This Recipe

Spelt crust stays tender inside and crisp at the edge
Filling cooks while the dough chills, so timing stays easy
Freeze unbaked and bake from frozen on busy days
Each pie is a handheld portion that needs no plate

Hands pressing a floured fork along the seam of a filled spelt dough round on a floury marble counter

Ingredient Notes

White spelt flour: Light spelt gives the most tender crust. Wholemeal spelt works at the same weight, but the pastry bakes denser and needs 1 to 2 tsp more water.
Ground beef: 80/20 gives the best flavor, so brown it and spoon off the excess fat. Ground turkey works if you add an extra teaspoon of oil.
Sharp cheddar: Grate a block yourself. Pre-shredded cheese carries anti-caking starch and melts less evenly.
Dill pickles: Chop them small and pat them dry. Wet pickles add liquid that weakens the seam.
Cold butter: Keep it in the refrigerator until you rub it in. Cut it into 1 cm cubes so it blends quickly.

Two pies on a linen napkin beside burger sauce and a green salad at a relaxed family table

Prep Time 30 mins

Cook Time 25 mins

Rest Time 30 mins

Total Time 1 hr 25 mins

Cooking Method: Mixed

Cuisine: American

Courses: Main Course

Difficulty: Easy

Cooking Temp: 200 C

Servings: 8

Estimated Cost: 1.60

Calories: 591

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Contains meat

Description

A cold-butter spelt dough holds seasoned beef, melted cheddar and chopped pickles, so each baked pie eats like a cheeseburger without the bun.

Ingredients

Spelt pastry

400 g white spelt flour
1 tsp fine salt
200 g unsalted butter (cold, cut into 1 cm cubes)
1 large egg (lightly beaten)
60 ice-cold water (to 75 ml; 4 to 5 tbsp)

Cheeseburger filling

1 tbsp olive oil
1 yellow onion (medium (150 g); finely diced)
2 cloves garlic (minced)
400 g ground beef 80/20
1 tbsp tomato paste
2 tbsp ketchup
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1/2 tsp fine salt
1/2 tsp black pepper
100 g sharp cheddar (coarsely grated)
40 g dill pickles ((about 3 tbsp); finely chopped, patted dry)

To finish

1 large egg (beaten with 1 tbsp milk for egg wash)
1 tbsp whole milk
2 tsp sesame seeds

Instructions

Make the spelt dough

1
Whisk the spelt flour and 1 tsp salt in a 25 cm / 10-inch bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces.
2
Add the beaten egg and 60 ml water. Mix with a fork, adding up to 15 ml more water a teaspoon at a time, until the dough just holds together when pressed. Stop as soon as no dry flour remains, because overmixed spelt dough turns crumbly. Shape into a flat disk, wrap and chill for 30 minutes.

Cook the filling

3
While the dough chills, heat the olive oil in a 30 cm / 12-inch nonstick skillet over medium heat. Cook the onion for 4 minutes until soft, then stir in the garlic for 30 seconds.
4
Add the beef and break it up with a wooden spoon. Cook for 5 to 6 minutes until no pink remains, then spoon off the excess fat. Stir in the tomato paste, ketchup, mustard, Worcestershire, 1/2 tsp salt and the pepper, and cook for 1 minute. Spread the mixture on a plate and cool for 15 minutes, until just warm, then fold in the cheddar and pickles.

Shape and bake

5
Heat the oven to 200 C / 390 F with racks in the upper and lower thirds. Line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment. In a small bowl, whisk the egg for the wash with the whole milk.
6
Roll the dough on a floured surface to 3 mm thick. Cut eight 15 cm / 6-inch rounds, rerolling the scraps as needed.
7
Spoon about 65 g (3 tbsp) of filling onto one half of each round, leaving a 1 cm border. If the filling still feels warm, wait, because warm filling melts the butter in the dough and the seams split in the oven. Brush the edge with egg wash, fold the dough over and press the seam closed with a floured fork.
8
Place four pies on each pan, 3 cm / 1 inch apart. Brush the tops with the remaining egg wash, sprinkle with sesame seeds and cut two small steam slits in each pie.
9
Bake for 25 minutes, swapping the pans between racks after 12 minutes, until the crust is deep golden and the filling reads 160 F / 71 C at the center. Cool on the pans for 10 minutes, then serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 591kcal

% Daily Value *
Total Fat 38g59%
Saturated Fat 20g100%
Trans Fat 1g
Cholesterol 138mg46%
Sodium 700mg30%
Potassium 410mg12%
Total Carbohydrate 38g13%
Dietary Fiber 3g12%
Sugars 3g
Protein 21g42%

Vitamin A 760 IU
Vitamin C 3 mg
Calcium 105 mg
Iron 3 mg
Vitamin D 20 IU
Vitamin E 1.5 mg
Vitamin K 3 mcg
Thiamin 0.2 mg
Riboflavin 0.3 mg
Niacin 5 mg
Vitamin B6 0.3 mg
Folate 40 mcg
Vitamin B12 1.5 mcg
Phosphorus 250 mg
Magnesium 41 mg
Zinc 3.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Chill the dough for at least 30 minutes before rolling.
Cool the filling until just warm before you shape the pies.
Swap the pans between racks halfway so both bake evenly.
Rest baked pies for 10 minutes so the cheddar sets slightly.

Keywords: spelt cheeseburger hand pies, beef hand pies, spelt pastry, make-ahead hand pies, cheeseburger pie recipe

Equipment

30 cm / 12-inch nonstick skillet
25 cm / 10-inch mixing bowl
two 33 x 46 cm / 13 x 18 inch sheet pans
15 cm / 6-inch round cutter
rolling pin
instant-read thermometer

Tips

Cool the filling on a plate for 15 minutes before shaping, so the butter in the dough stays solid.
Mix the dough only until no dry flour remains, because overworked spelt dough turns crumbly and hard to roll.
Spoon off excess beef fat before adding the cheddar, which keeps the base of each pie crisp.
Leave a 1 cm border when filling, then press the seam closed with a fork dipped in flour.
Slide an instant-read thermometer through a steam slit to confirm the filling reads 160 F / 71 C at the center.

Variations

Use ground turkey in place of beef and add 1 tsp smoked paprika to the filling for a leaner pie.
Replace the cheddar with grated Swiss cheese and stir in 1 tbsp caramelized onion jam for a milder, sweeter filling.
Make a vegetarian version with 300 g cooked brown lentils and 150 g finely chopped mushrooms cooked until dry, in place of the beef.

Storage and Reheating

Baked hand pies keep in an airtight container in the refrigerator for 3 to 4 days. Cool them to room temperature first and refrigerate within 2 hours of baking. The crust softens in the refrigerator, so a short oven reheat brings back the crisp edge.

Reheat the pies on a sheet pan at 180 C / 350 F for 12 to 15 minutes, until hot all the way through. The crust stays crisp and the cheddar turns soft again.

To freeze, set the shaped, unglazed pies on a lined tray until solid, about 1 hour, then transfer them to a freezer bag for up to 2 months. Brush with egg wash, cut two steam slits and bake from frozen at 200 C / 390 F for 32 to 35 minutes. Fully baked pies also freeze for 2 months and reheat from frozen at 180 C / 350 F for 25 to 30 minutes.

Serving Suggestions

Serve the hand pies warm, 10 minutes out of the oven, so the cheddar stays soft and the crust stays crisp. A green salad with a mustard vinaigrette keeps the plate clean and balanced.

For dipping, stir 2 tbsp mayonnaise, 1 tbsp ketchup and 1 tsp pickle brine into a quick burger sauce. Oven fries or coleslaw suit a casual gathering.

Pack extra pies for lunch the next day. Reheated in the oven, they stay crisp, and one pie with a side salad makes a full meal.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-cheeseburger-hand-pies/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!