Description

These Supreme Pizza Hand Pies are a delicious and portable version of classic supreme pizza. Encased in flaky, buttery dough and filled with savory Italian sausage, pepperoni, bell peppers, onions, garlic, and melty mozzarella cheese, they make for a perfect snack, appetizer, or meal on the go. Featuring a crisp, golden crust seasoned with Italian herbs and Parmesan, these hand pies bring all the flavors of a supreme pizza in a convenient handheld form.

Ingredients

Scale

For the Dough

4 1/4 cups (510 grams) all-purpose flour
3/4 teaspoon salt
1 1/2 cups (340 grams) unsalted butter, chilled and cut into 1” pieces
2 tablespoons (30 grams) apple cider vinegar
1/2 cup – 3/4 cup (80-120 grams) ice water

For the Filling

2 teaspoons olive oil
1/2 pound ground Italian sausage (about 2 links with casing removed)
1 yellow onion, finely diced
1 green bell pepper, diced
4 cloves garlic, minced
1 1/2 cups pizza sauce (or 1 (14-ounce) jar)
1 cup pepperoni, sliced
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
1 1/2 cups shredded mozzarella cheese

For Topping and Finishing

Italian seasoning, for topping
Parmesan cheese, for sprinkling
Egg wash (1 egg beaten with 1 tablespoon water)

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Instructions

Make the Dough: In a large bowl, combine the all-purpose flour and salt. Add the chilled butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the apple cider vinegar. Gradually add ice water, starting with 1/2 cup, mixing until the dough comes together. Add more water if needed, a tablespoon at a time. Form the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat the olive oil in a skillet over medium heat. Add the ground Italian sausage and cook until browned, breaking it up as it cooks. Add the diced yellow onion, green bell pepper, and minced garlic. Cook until the vegetables are softened, about 5 minutes. Stir in the pizza sauce, pepperoni slices, Italian seasoning, garlic powder, salt, and pepper. Cook for an additional 2 minutes to blend flavors. Remove from heat and allow the filling to cool.
Assemble the Hand Pies: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut the dough into 6-inch circles using a round cutter or a bowl. Spoon a generous amount of the filling onto the center of each dough circle, leaving space around the edges. Top the filling with shredded mozzarella cheese. Fold the dough over to create a half-moon shape and press the edges firmly to seal, using a fork to crimp the edges.
Apply Egg Wash and Seasoning: Place the assembled hand pies on a parchment-lined baking sheet. Brush the tops with egg wash to give them a golden shine when baked. Sprinkle with Italian seasoning and grated Parmesan cheese for extra flavor and a crispy crust.
Bake the Hand Pies: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp. Remove from the oven and let cool slightly before serving to allow the filling to set.

Notes

The dough can be made ahead and refrigerated overnight for convenience.
Feel free to customize the filling with your favorite pizza toppings like mushrooms, olives, or different cheeses.
For a crispier crust, place the hand pies on a preheated baking stone or steel.
Ensure the filling is cooled before assembling to prevent the dough from becoming soggy.
These hand pies freeze well; freeze before baking and bake from frozen, adding extra baking time.