This savory hand pie recipe, using sourdough discard and filled with spinach and feta cheese, offers a delightful twist on traditional sweet pies. The sourdough crust adds a unique flavor that sets these apart! If you're looking for an easy, make-ahead sourdough appetizer, these flaky hand pies are sure to impress your guests, or simply make your family feel special!
These are great to bring to a holiday party or a warm family get-together. They're super easy to grab and eat while everyone's talking and having a good time. No need for plates or forks!
This recipe came from my love for making (and eating!) jam-filled sourdough hand pies. I enjoyed them so much that I decided to create a savory version too!
Jump to:
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
What to Keep in Mind When Making a Sourdough Pie Crust
When you're making the sourdough crust for these savory hand pies, remember it's different from making sourdough bread. For bread, you want a lot of gluten to make it chewy, but for pie crusts, you want less gluten so they're flaky and soft.
The key to achieving this is to mix the dough just enough. You want it to stick together but still be a little crumbly. This way, you get a crust that's just right for your hand pies – not too tough, but still holding together nicely.
Also, don't cut your butter into pieces that are too tiny - when mixing the butter and flour together, aim to leave your butter in pieces that are small, but not too small. You should still be able to see them sprinkled all throughout the flour!
Ingredients
- all-purpose flour: This is the main ingredient for making the dough. It's good for these pies because it helps the crust hold together well, but still keeps it soft and not too hard.
- cold butter: Cold butter is key for a flaky crust. When it melts in the oven, it makes the dough puff up in layers, which makes your pies nice and light.
- salt: Salt is added to bring out all the other flavors in the pie. It's a little thing that makes everything taste better. I like to use real salt without unnecessary additives.
- white vinegar: We use vinegar to make the dough tender. It helps break down the dough a bit, so your crust is soft and not chewy.
- sourdough discard: This is used to add a tangy flavor to the crust, which makes your pies taste different and more interesting than regular pies.
- spinach: Spinach is great for the filling because it's healthy and has a nice, mild taste that goes well with the other ingredients.
- feta cheese: Feta adds a creamy, tangy flavor that really matches well with the sourdough and spinach.
- egg: The egg is brushed on top of the pies before baking to make them turn golden brown and shiny.
- optional herbs (dill, parsley): These herbs are optional, but they add a fresh, herby taste that makes your pies more flavorful.
See recipe card for quantities.
How To Make Sourdough Hand Pies
Pâte Brisée is my favorite for making French pie dough. It's great because it only uses butter, no other fats like lard. This keeps hand pies crispy, not soggy, when baked. In this recipe, we're mixing it up by adding sourdough discard to the Pâte Brisée!
Blending the dry ingredients: Start by placing your all-purpose flour and a pinch of salt into the food processor. This combination forms the base of your pastry dough.
Incorporating cold butter: Add cold butter, cut into small cubes, to the flour mixture. It's crucial that the butter is cold to achieve a flaky crust. Pulse the food processor until the mixture resembles coarse crumbs.
Adding sourdough discard: Now, incorporate your sourdough discard. This is where the unique tangy flavor comes into play. Pulse the mixture until it just begins to form a dough. Be careful not to overmix, as this can lead to a tough dough.
Shaping and wrapping: Once your dough has come together, turn it out onto a surface and shape it into a disc. This shape makes it easier to roll out later. Wrap the disc in a piece of plastic wrap.
Refrigeration: Place the wrapped dough in the refrigerator. This step is vital as it allows the dough to firm up, making it easier to handle and helping to keep the butter cold, which is essential for a flaky crust.
Preparing for rolling: After chilling, take the dough out and place it on a lightly floured work surface. This prevents sticking.
Rolling: Using a rolling pin, roll the dough out to an even thickness. Aim for about ¼ inch thickness for a good balance between sturdiness and flakiness.
Cutting circles: Use a cookie cutter or the rim of a glass to cut circles out of the rolled dough. These will form the base of your hand pies.
Mixing ingredients: In a large bowl, combine your filling ingredients – spinach (chopped if it's too bulky), crumbled feta cheese, and any optional herbs like dill or parsley. Mix them well.
Placing the filling: Spoon a small amount of filling onto one half of each dough circle. Be careful not to overfill!
Folding and crimping: Fold the dough over the filling to create a semi-circle. Use a fork to crimp the edges. This not only seals the little pies but also gives a decorative edge.
Egg wash: Beat an egg and brush it over the top of each pie. This gives the pies a golden-brown finish.
Baking: Place the pies on a baking sheet lined with parchment paper and bake in a preheated oven at 374°F (about 190°C) for 20 to 25 minutes until golden brown.
Cooling and serving: Allow the pies to cool slightly on a wire rack. Serve the hand pies either as a main dish or as an appetizer!
Hint: A good tip for these mini savory pies is to make sure your butter and sourdough discard are really cold before you use them. When the cold butter cooks in the oven, it makes the dough puff up and become light. So, keep your butter and sourdough discard in the fridge until you're ready to make the dough!
Substitution Notes
- sourdough starter: no discard? Use active starter! Just make sure you mix it a bit first to get rid of the bubbles if you're measuring it in cups.
- butter: unsalted or salted can be used; adjust added salt accordingly.
- spinach: swap with other greens like kale or chard.
- feta cheese: mozzarella or cream cheese are great alternatives!
Variations & Add-ins
- meats: add cooked chicken or bacon for a heartier filling.
- veggies: try mushrooms, sweet potatoes, or bell peppers.
- cheeses: experiment with different cheeses like goat cheese or cheddar.
Tools You'll Need
- large mixing bowl: to mix the dough and prepare fillings.
- measuring cups and spoons or a kitchen scale: to measure the ingredients.
- optional: food processor for mixing butter into flour.
- pastry cutter or dough scraper: to blend the butter into the flour.
- rolling pin: to roll out the dough.
- Pastry brush: for brushing the hand pies with egg wash.
- cookie cutter or glass: to cut out circles from the dough.
- baking sheet: to bake the hand pies.
- parchment paper or silicone baking mat: to line the baking sheet and prevent sticking.
- sharp knife: to cut slits in the pies.
- fork: to crimp and seal the edges of the pies.
- plastic wrap: to wrap and chill the dough.
💭Crucial Success Tips
- dough consistency: if your dough feels too dry, add a little water. If it's too sticky, add a bit more flour. Getting the right balance makes the dough easy to handle and bake well, so don't be afraid to adjust the rations a little!
- rolling dough: roll the dough evenly to avoid parts that are too thick or too thin. Even thickness means your mini pies will cook uniformly and have a consistent texture.
- filling: don’t overfill the pies to prevent them from bursting open during baking. About 1 - 3 tablespoons of filling seems to be enough!
- egg wash: brush the pies with an egg wash before baking for a golden-brown and shiny finish. This step also adds a nice flavor.
FAQ
This recipe is usually made with sourdough discard, not active starter. If you use active starter, it might make the dough rise too much and the crust won't be as flaky. But you can still use it if you don't have discard.
Yes, these pies can be cooked in an air fryer. The air fryer will give them a nice crispy crust. However, you'll need to adjust the cooking time and temperature as the air fryer cooks faster and differently than a conventional oven. It's a good idea to check the pies frequently to ensure they don't overcook.
Absolutely. You can freeze the pies either before or after baking. To freeze, place them in a single layer on a baking sheet, then transfer to a freezer bag once they're frozen. This prevents them from sticking together. When you're ready to eat, you can bake or reheat them directly from frozen, adding a few extra minutes to the cooking time.
More Sourdough Discard Recipes
Looking for other recipes like this? Try these:
📖Printable Recipe
📖 Recipe
Savory Sourdough Hand Pies With Spinach and Feta Cheese
Equipment
- 1 Large mixing bowl
- 1 Measuring cups and spoons or a kitchen scale
- 1 food processor OR pastry cutter or dough scraper
- 1 Rolling Pin
- 1 Cookie cutter or glass
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Sharp knife
- 1 Fork
- 1 Plastic wrap
Ingredients
- 125 grams all-purpose flour
- 115 grams butter cubed, cold
- 5 grams salt
- 10 grams white vinegar
- 118 gram sourdough discard cold, from the fridge
- 30 grams spinach chopped
- 100 grams feta cheese crumbled
- 1 large egg for egg wash
Instructions
- Make the Dough: Mix flour and salt. Add cold, cubed butter and blend until crumbly. Mix in sourdough discard. Form a dough ball and chill in the fridge.
- Roll and Cut: After chilling, roll the dough on a floured surface. Aim for about ¼ inch thickness for a good balance between sturdiness and flakiness. Cut into circles using a cookie cutter or glass.
- Make the Filling: Mix chopped spinach, crumbled feta cheese, and optional herbs.
- Assemble Pies: Put filling on dough circles, fold, and press edges with a fork.
- Bake: Brush with beaten egg. Bake in a preheated oven at 374°F (about 190°C) for 20 to 25 minutesuntil golden brown.
Video
Notes
Nutrition
How To Store Sourdough Hand Pies
- at room temperature: keep in an airtight container for up to 2 days.
- refrigerate: store in a container for up to 5 days.
- freeze: freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in the oven for best texture.
Pin It For Later
Jenn says
These look really interesting and I will try them soon. Wondering if they can be frozen unbaked once the pies are made?
Tina says
Yes, you can freeze the pies either before or after baking!
To freeze, place them in a single layer on a baking sheet, then transfer to a freezer bag once they're frozen. This prevents them from sticking together.
When you're ready to eat, you can bake or reheat them directly from frozen, adding a few extra minutes to the cooking time (I usually add 3 minutes, but that will depend on your oven strength a bit).