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2.67 from 3 votes

Stuffed Roast Beef & Cheddar Hand Pies

A savory hand pie, it's quick & easy comfort food perfect for lunch, a light dinner, or a show stopping appetizer.


  • 2 refrigerated pie crusts
  • 1/2 lb thinly sliced roast beef
  • 1 8 oz block of cream cheese, softened
  • 2 tbsp prepared horseradish
  • 2 tbsp Dijon mustard
  • 1/2 cup fresh baby spinach leaves, optional
  • 1/2 cup Kaukauna┬« Sharp Cheddar Spreadable Cheese
  • 1 tsp water


  • Spread the pie crusts out onto a flat, very lightly floured surface. Using a 4" circular cup or bowl, cut 4 circles out of each crust. Roll the scraps into a ball, and then use a rolling pin to flatten them out into another two pie crusts. Cut another 2 circles out of each.
  • Spread parchment paper out onto a large baking sheet. Place half the pie crust circles evenly out over the paper. 
  • Spread 1 tbsp of Kaukauna┬« Sharp Cheddar Spreadable Cheese evenly out in the center of the circle, leaving a 1/4" boundary clean around the perimeter.
  • In the bowl of a stand mixer, whip together the cream cheese, horseradish, and mustard until the mixtures smooth and evenly incorporated.
  • Place a loosely folded piece of roast beef in the center or each prepared circle, on top of the cheese, and maintaining the clean edge.
  • Add 2-3 spinach leaves (if using). Top with 1 tablespoon of the cream cheese mixture and lightly spread.
  • Using your fingers, gently squeeze the outer edges of the remaining pie crust to spread them out slightly. Place them evenly over top the prepared pies. Using a fork, press gently to close the edges all the way around until the hand pies are all completely sealed.
  • Crack the egg into a small bowl. Add the water, and beat until smooth. Using a pastry brush, lightly brush the top of each pie with the egg wash.
  • Bake the handpies at 400 degrees for 12-15 minutes, just until cooked and golden brown/flaky.
  • Serve the handpies immediately, or refrigerate them (covered) for up to 48 hours, reheating just before serving.