Keto Crispy Baked Ham and Cheese Hand Pies
Golden-baked hand pies stuffed with deli ham and melted American cheese, these portable pockets make excellent lunch fare or casual appetizers. The pizza dough base delivers a satisfying crunch while the filling stays warm and savory inside. Perfect for weeknight dinners, packed lunches, or feeding a crowd at casual gatherings. This straightforward version relies on store-bought dough for minimal hands-on time, making it ideal for families seeking quick, homemade-tasting results without extensive preparation.
Ingredients
- 1 13.8-ounce package refrigerated pizza crust dough, thawed if frozen
- 8 3/4-ounce slices Land O Lakes Deli American cheese, room temperature
- 8 ounces sliced deli ham, any brand
- 1 large egg, beaten
Instructions
- 1
Heat oven to 450°F and grease or line a baking sheet with parchment paper.
- 2
Press pizza dough into a 15x10-inch rectangle on a flat surface.
- 3
Cut dough into 4 equal rectangles, each measuring 7x5 inches.
- 4
Layer 1 cheese slice, 2 ounces ham, and another cheese slice onto half of each dough rectangle.
- 5
Fold dough over filling and press edges with a fork to seal completely.
- 6
Transfer pies to prepared baking sheet, brush tops with beaten egg, and cut 2 small slits in the top.
- 7
Bake until golden brown.
Tips
Press fork tines firmly around all edges to prevent filling from leaking during baking and ensure crispy sealing.
Don't skip the egg wash and vents; they create a glossy golden crust and allow steam to escape for even cooking.
Good to Know
Keep cooled pies in an airtight container in the refrigerator for up to 3 days. Freeze unbaked pies on a sheet tray, then transfer to a freezer bag for up to 1 month; bake directly from frozen, adding 2-3 minutes to bake time.
Assemble pies up to 8 hours ahead; refrigerate covered until ready to bake. Egg wash just before baking for best browning.
Serve warm or at room temperature as a portable lunch, picnic item, or casual appetizer. Pairs well with mustard, hot sauce, or pickles on the side.
Common Mistakes
Don't overfill pockets; excess filling leaks during baking and prevents proper sealing.
Don't skip the fork sealing step to avoid burst pies and exposed filling.
Don't omit vent slits; steam buildup can cause uneven browning or soggy pastry.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use regular sliced cheese instead of deli American?
Yes; cheddar, provolone, or Swiss work well. Deli American melts faster and more evenly, so thicker cheeses may require slightly longer bake time and distribute heat less uniformly.
What if I don't have an egg for the wash?
Brush with milk, cream, or water mixed with a pinch of salt. The crust will brown less dramatically but still bake through. Milk gives slight color; water is neutral.
Can I freeze these before or after baking?
Both work. Freeze unbaked on a sheet tray, then bag for up to 1 month; bake directly from frozen, adding 2-3 minutes. Baked pies freeze up to 2 weeks; reheat at 350°F for 5-7 minutes.