Sourdough Hand Pies are one of those kitchen daydreams that keep coming back, right? You’re standing there, maybe knee-deep in discarded starter, thinking: “What on earth do I do with this?” Been there. And just like when I tried making these sourdough discard cheddar crackers for a snack or dived into baking delicious sourdough discard sandwich bread for lunch, I needed something practical, not fussy. These hand pies? Total comfort food, and honestly, surprisingly simple. Let’s fix up dinner, say goodbye to waste, and fill your home with something savory.
Why Sourdough Hand Pies Are a Game Changer
Once you make hand pies with a sourdough discard crust, you’re kinda spoiled for regular pie. The crust gets that perfect slight tang, and wow, the flake is next level. I can’t hide my bias – this is my “wow-you-made-this-at-home?” trick.
What I love is the versatility. Sourdough hand pies basically let you use up leftovers, sneaky veggies, or whatever cheese you’ve got hanging out. The crust itself comes together with no drama – just grab your sourdough discard (even if it’s been hiding in the fridge for days). The rolling is forgiving too. If your circles aren’t, well, very circular, who cares? They’ll taste like a five-star restaurant anyway (maybe a bit of an exaggeration but I stand by it).
These are stellar for beginner bakers. Not as intimidating as bread, but they capture that magical sourdough vibe. Plus, if you’ve ever tried making easy sourdough discard pizza crust, you already get the idea. The process honestly gets easier every time.
The Simple Ingredients You Need
Let’s not complicate things. You really don’t need fancy stuff. Grab your usual kitchen suspects and you’re halfway there. My go-to list for the dough is: sourdough discard, all-purpose flour, a bit of butter, a splash of milk or water, and a pinch of salt. It’s humble but magical.
For the savory filling, go nuts. I’ve thrown together sautéed mushrooms and cheese, leftover chicken with herbs (you know, the fridge casino approach), or even classic ham and Swiss if I’m feeling nostalgic. Sometimes I do a potato and chive thing, and every version comes out tasting like you actually planned dinner – not just made do.
If you’ve already played with recipes like these sourdough discard muffins that wow, you know that sourdough discard makes everything a little more flavorful and, honestly, more fun. Experiment. Don’t sweat the details. 
Step-by-Step: How to Make Sourdough Hand Pies
Alright, let’s talk action. Start by making your dough: mix the cold butter into the flour and salt until crumbly, then add the sourdough discard and just enough milk or water to bring it together. Don’t overthink it! Pop the dough in the fridge for half an hour while you prep your filling. I usually sauté onions and garlic first (that’s a must for me), add in whatever veg or protein, season it up, then cool completely.
Once your dough is chill, roll it out. Circles, squares, vague shapes – up to you. Spoon your totally-cold filling in, fold over, and pinch the edges. If they look rustic, you’re doing it right. Little fork crimps? Cute and functional. Brush the tops with a touch of egg or milk for color.
Bake in a hot oven until golden and you’ll want to eat them straight away (warning: they are lava when they first come out).
If you need a more visual breakdown, here’s a table to keep you organized:
| Step | What to Do | Tip | Time Needed |
|---|---|---|---|
| Make Dough | Mix flour, salt, butter, discard, milk | Butter should be cold | 10 minutes |
| Chill Dough | Wrap and refrigerate | Don’t skip this | 30 minutes |
| Prepare Filling | Cook and cool filling | Let filling cool fully | 15 minutes |
| Shape Pies | Roll, fill, fold and crimp | Don’t overfill pies | 15 minutes |
| Bake | Bake until golden | Keep an eye near the end | 20-25 minutes |
Pro Tips and Easy Variations
So, here’s where you can go wild. Your sourdough hand pies are only as boring as your fridge. If you’re new to the whole sourdough adventure, check out my guide to the best sourdough bread recipe: crispy crust and soft inside for more inspiration. But for hand pies, my best advice? Make extra dough and stash it in the freezer.
Don’t be shy with seasoning. Even a pinch of smoked paprika or fresh thyme in the filling is a game changer. Oh, and cheese. Don’t ever forget cheese – any kind. Sometimes, I use cooked bacon bits (yum) or swap in caramelized leeks.
One time, I even stuffed them with last night’s leftover chili. Sounds bizarre but the family went nuts. Pies don’t judge your life choices.
“I used my week-old discard for these. Honestly, didn’t expect such a crisp crust! Even my picky teenager had seconds. These are officially a staple.” – Jen, actual reader
Serving Suggestions
Okay, let’s be real – there’s no wrong way to eat a sourdough hand pie. But if you want my two cents, here’s how I love serving them:
- A side of tomato soup turns them into comfort food central.
- Pack them up for a next-level picnic lunch.
- Dunk them in a little grainy mustard or herby yogurt dip.
- Honestly? Coffee and a hand pie for breakfast is just grown-up happiness.
Common Questions
Do I have to use sourdough discard the same day I feed my starter?
Nope! Discard can sit in the fridge for a week, easy. Just bring it up to room temp and you’re set.
Can I freeze these hand pies after baking?
Absolutely. Let them cool completely, wrap ’em tight, and they’re good for a couple months in the freezer. Reheat in the oven for best crunch.
What’s the best way to crimp the edges?
I do a basic fork press, but if you want fancy, roll and pinch for a rope effect. No one will judge you if it looks a little “homemade.”
Could I go sweet with this dough?
Yes! Toss in a spoonful of sugar for the dough. Sliced apples or berries and a sprinkle of cinnamon sugar, and you’re basically pie royalty.
Is parchment paper necessary?
I recommend it. Less sticking, less mess, easier cleanup. But if you skip it, just grease your tray well.
Ready to Make Sourdough Magic Happen?
If you’ve been looking for a way to use up discard that’s not just crackers or bread, these sourdough hand pies are it. They’re cozy, welcoming, and a little bit impressive without being show-offy. Don’t forget, for more quick ideas, you can peek at Quick & simple sourdough hand pies | Halicopter Away or check out the genius behind Flaky Sourdough Apple Turnovers – Make It Dough. Feeling sweet? Salted Caramel Apple Sourdough Hand Pies Recipe – Simplicity … or Apple Cranberry Sourdough Hand Pies – The Pantry Mama are fun spins. And honestly, Easy Hand Pies – Farmhouse on Boone covers loads of tasty filling options too. Try this once and you’ll never look at your sourdough jar the same way again. You got this!
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