Halloween is a time for fun, creativity, and delicious treats, and what better way to celebrate than with Easy Mummy Hand Pies? These delightful pastries not only look impressive but are also simple to make, making them perfect for family gatherings, school parties, or a festive Halloween dinner.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
6–8 tablespoons ice water
1 cup cooked and shredded chicken (or your choice of protein)
½ cup shredded cheese (cheddar, mozzarella, or cheese of your choice)
½ cup pumpkin puree (for a festive twist)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 egg, beaten (for egg wash)
Black olives (for eyes)
Instructions
Make the Pastry Dough: In a large mixing bowl, combine the flour and salt thoroughly to ensure an even distribution. Add the cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs, about the size of peas. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the Filling: In a medium bowl, combine the cooked chicken, shredded cheese, pumpkin puree, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined. Set aside the filling while you work on the dough.
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll Out the Dough: On a lightly floured surface, roll out one disk of pastry dough to about ⅛ inch thick. Cut out circles using a cookie cutter or a glass, about 4 inches in diameter.
Fill the Pies: Place about 2 tablespoons of the filling in the center of each circle. Leave a small border around the edge to ensure a good seal.
Create the Mummy Effect: Roll out the second disk of dough in the same way, then cut it into thin strips to create the 'bandages.' Place a few strips over each filled circle, leaving gaps for 'eyes.'
Seal and Brush: Press the edges of the pies together gently but firmly to seal. Brush the tops with the beaten egg for a golden finish.
Add the Eyes: Cut small circles from the black olives and place them in the gaps between the strips to create eyes.
Bake the Hand Pies: Place the hand pies on the prepared baking sheet and bake in the preheated oven for 20–25 minutes or until the crust is golden brown and flaky.
Cool and Serve: Once baked, remove from the oven and let cool slightly on a wire rack. Serve warm or at room temperature.
