Description
These easy hand pies are the ultimate way to use up leftover roasted veggies. Wrapped in flaky dough with gooey cheese — they’re perfect for lunchboxes, snacks, or freezing for later!
Ingredients
Scale
- 1 box store-bought pie crust or crescent roll dough
- 1 to 1½ cups leftover roasted veggies (zucchini, bell peppers, corn, mushrooms, etc.)
- 1 cup shredded cheese (cheddar, mozzarella, or whatever you got)
- ½ cup chopped spinach (totally optional, but sneak it in!)
- 1 egg, beaten (for egg wash — makes ‘em golden and shiny)
- Pinch of salt and pepper
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough and cut into rectangles or circles—whatever shape your heart wants. You do you.
- Spoon the filling: Add a little roasted veggies, some cheese, and a sprinkle of spinach in the center of each piece.
- Fold and seal: Press the edges with a fork. Kinda like ravioli, but bigger and more delicious.
- Brush with egg wash: Just a light swipe on top for that shiny bakery look.
- Bake for 15–20 minutes, or until golden brown and bubbling a little at the seams.
- Cool slightly, then eat ‘em warm — or let them cool fully and pack for lunch!
- (You can freeze these too, by the way — just wrap them up tight.)
Notes
Feel free to get wild with the filling — leftover meats, herbs, or even a dab of pesto work great. Just don’t overstuff ‘em!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 220
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: leftovers, veggie hand pies, snack, freezer-friendly