Flaky, cheesy, and portable hand pies transform refrigerated biscuit dough into a crisp turnover packed with savory diced ham and melted cheese.

Rolling the dough thin changes the structure completely, turning thick biscuit rounds into pastry pockets that bake through evenly.

Why This Method Works

Flattening each biscuit into a six-inch round about an eighth of an inch thick is the essential step for turning fluffy biscuit dough into a crisp pastry pocket. Rolling it thin allows heat to penetrate completely so the dough bakes through around the moist filling.

Crimping the edges tightly with a fork locks the filling inside. Leaving a clean border around the filling prevents cheese from escaping onto the baking sheet as it melts.

Key Ingredients & Texture Cues

Room temperature cream cheese creates a smooth, spreadable base that blends cleanly with shredded Swiss cheese, garlic powder, and diced ham. Using chilled cream cheese causes lumps rather than an even filling.

Whisking a pinch of salt into the egg wash thins the egg out so it brushes smoothly over the pastry, producing a glossy, deep brown finish in the oven.

Baker's Notes for Success

Dust your counter and rolling pin with only a light dusting of flour. Excess flour makes the outer dough dry and prevents the seam from sealing securely when crimped.

Bake until the crusts are puffed and deeply browned, about 12 to 15 minutes, ensuring the pastry is fully cooked and the cheese is hot and melted.

Ham & Cheese Hand Pies — Recipe

Ingredients

• 1 tube Pillsbury Grand biscuits
• all-purpose flour as needed for rolling out biscuits
• 8 oz Philadelphia cream cheese, room temperature
• 1 cup Swiss cheese, grated
• 1 cup deli ham, chopped
• 1 tsp garlic powder
• 2 tbsp dijon or whole grain mustard
• 1 egg

Instructions

1. Preheat the oven according to package directions and prepare a sheet tray with parchment or a silicone baking mat.
2. In a bowl, combine the cream cheese, Swiss cheese, ham, garlic powder, and mustard and stir to combine.
3. Dust your work surface and rolling pin with flour and roll out each biscuit to a circle 6-inches in diameter and 1/8th inch thick.
4. Divide the ham and cheese mixture onto the flattened biscuits, then fold over and crimp the edges with your fingers or a fork and transfer to the baking sheet.
5. Whisk the egg with a pinch of salt, then brush each hand pie with the egg wash before baking for 12-15 minutes.

Recipe notes

• Makes 8 Hand Pies
• Prep 20m
• Cook 15m
• Inactive 15m