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Cubano Hand Pies

Savory hand pies are a great way to create a make ahead lunch and this version combines the flavours of a cubano sandwich in buttery pastry.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: school lunches, hand pies, ham, lunch, make ahead
Servings: 4 hand pies


  • 2 9 " deep dish frozen pie crusts
  • 2-3 slices of deli ham, sliced into strips
  • 3 tbsp yellow deli mustard
  • dill pickles, sliced
  • 2 swiss cheese, sliced into strips
  • 1 egg, beaten


  • Preheat the oven 425. Line a baking sheets with parchment paper; set aside.
  • Using a rolling pin and working quickly on a lightly floured surface, remove the pie crusts from the tins and roll them so they're flat.
  • Cut from each pie crust 4 31/2 inch wide circles and place them on your baking sheet. Place the baking sheet in the refrigerator as you repeat for the other pie crust.
  • Add the new circles to the prepared baking sheet.
  • Brush edges of 4 circles with beaten egg. Put a bit of mustard in the center of the circle and then stack two strips of cheese, ham and pickle. Place remaining circles on top. Using a fork, crimp 1/4-inch around edges to seal. Place in the refrigerator to chill for 5 minutes.
  • Score dough, forming an X in the center of each pie. Brush tops of pie with beaten egg.
  • Bake pies until edges are golden brown, about 15 - 17 minutes. Let cool on baking sheet for 5 minutes; transfer to wire rack to finish cooling.
  • Hand pies can be stored in an airtight container in the refrigerator for 5 days.