There’s something irresistible about handheld food, especially when it combines the beloved flavors of tacos with the portable convenience of a hand pie. These Taco Hand Pies take all the delicious elements of your favorite tacos—seasoned ground beef, melty cheese, and zesty seasonings—and wrap them in a flaky, golden crust that you can enjoy anywhere. They’re perfect for meal prep, school lunches, on-the-go dinners, or as crowd-pleasing party appetizers.

I first started making these hand pies when looking for creative ways to repurpose leftover taco night ingredients. What began as a simple kitchen experiment quickly became a family favorite that my kids request regularly. The best part is how versatile they are – you can customize the fillings based on your preferences or what you have on hand, making them both practical and delicious.

Why You’ll Love These Taco Hand Pies

• Portable convenience: Perfect for lunches, picnics, or eating on the go
• Freezer-friendly: Make a big batch and freeze for easy future meals
• Customizable fillings: Adapt based on preferences or dietary needs
• Kid-approved: A fun way to get even picky eaters to enjoy a complete meal
• Great for meal prep: Make ahead for busy weeknight dinners
• Party-perfect: Serve as appetizers for game day or gatherings

Ingredients for Taco Hand Pies

For the Pastry:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• ½ cup ice water
• 1 tablespoon white vinegar
• 1 egg (for egg wash)

For the Taco Filling:

• 1 pound ground beef (or substitute ground turkey or plant-based alternative)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• ¼ cup water
• 1 cup shredded cheddar or Mexican-blend cheese
• ¼ cup chopped fresh cilantro (optional)
• 1 jalapeño, seeded and finely diced (optional, for heat)

Serving (Optional):

• Sour cream
• Guacamole
• Salsa
• Hot sauce

How to Make Taco Hand Pies

Prepare the Pastry Dough

1. In a large bowl, whisk together the flour and salt.
2. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The key to flaky pastry is not overworking the dough, so be gentle!
3. In a small bowl, combine the ice water and vinegar. Gradually add this liquid to the flour mixture, stirring with a fork until the dough just begins to come together. You may not need all the liquid.
4. Turn the dough out onto a lightly floured surface and gently knead just a few times to bring it together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.

Make the Taco Filling

1. In a large skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is translucent, about 5-7 minutes. Break up the meat with a wooden spoon as it cooks.
2. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Drain excess fat if necessary, then add the taco seasoning and water. Stir well to combine.
4. Simmer for 3-5 minutes until most of the liquid has evaporated. The filling should be moist but not soggy.
5. Remove from heat and allow to cool completely. Once cooled, stir in the shredded cheese, chopped cilantro, and diced jalapeño (if using).

Assemble the Hand Pies

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Remove one disk of dough from the refrigerator. On a lightly floured surface, roll the dough to about ⅛-inch thickness.
3. Using a 4-5 inch round cutter (or a bowl and knife), cut out circles from the dough. Re-roll scraps as needed.
4. Place about 2 tablespoons of the taco filling in the center of each dough circle, leaving a border around the edge.
5. Lightly brush the edges with water, then fold the dough over to create a half-moon shape. Press the edges together with your fingers, then use a fork to crimp and seal.
6. Transfer the assembled hand pies to the prepared baking sheets. Cut a small vent in the top of each pie to allow steam to escape.
7. Repeat with the remaining dough and filling.

Bake to Golden Perfection

1. In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.
2. Brush the tops of the hand pies with the egg wash to achieve a beautiful golden color when baked.
3. Bake for 20-25 minutes, or until the hand pies are golden brown and the filling is hot.
4. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack.
5. Serve warm or at room temperature with optional dipping sauces like sour cream, guacamole, or salsa.

Tips for Perfect Taco Hand Pies

From my experience making these countless times, here are some tips to ensure your hand pies turn out perfectly:

• Keep everything cold: For the flakiest pastry, make sure your butter, water, and even your hands are cold when preparing the dough.
• Don’t overfill: It can be tempting to stuff more filling inside, but overfilled pies can burst during baking. Stick to about 2 tablespoons per hand pie.
• Proper sealing: Ensure the edges are well-sealed to prevent filling from leaking out during baking. The water and fork crimping method works wonders.
• Ventilation is key: Don’t forget to cut vents in the tops of the pies to allow steam to escape, preventing soggy or burst pies.
• Make ahead strategy: The filling can be made up to 3 days ahead and stored in the refrigerator, making assembly much quicker when you’re ready to bake.
• Freezer instructions: Freeze unbaked hand pies on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, add a few extra minutes to the baking time (no need to thaw first).

Delicious Variations

These taco hand pies are incredibly versatile. Here are some variations to try:

Breakfast Taco Hand Pies

Replace the ground beef with scrambled eggs, breakfast sausage, and add some diced potatoes for a morning twist.

Chicken Taco Hand Pies

Substitute shredded rotisserie chicken mixed with taco seasoning for a lighter option.

Vegetarian Taco Hand Pies

Use black beans, corn, diced bell peppers, and vegetarian taco seasoning for a meat-free version that’s just as satisfying.

Spicy Taco Hand Pies

Add extra jalapeños, a dash of cayenne pepper, or hot sauce to the filling for those who prefer more heat.

Sweet and Savory Taco Hand Pies

Add a tablespoon of corn and a sprinkle of diced sweet bell peppers to bring a subtle sweetness that balances the savory filling.

Serving Suggestions

These versatile hand pies can be enjoyed in numerous ways:

• School lunches: Pack them in lunch boxes with fruit and vegetables for a complete meal
• Game day spread: Serve alongside other finger foods for the perfect watching party
• Quick dinner: Pair with a simple salad for an easy weeknight meal
• Picnic fare: Their sturdy nature makes them perfect for outdoor eating
• Appetizer platters: Make mini versions using a smaller cutter for bite-sized party treats

Related Recipes You’ll Love
Looking for more fun, family-friendly meals? Try these favorites from Dana Recipes:

• Tex-Mex Ground Beef Potato Skillet – A one-pan dinner loaded with flavor
• Cheesy Chicken Pasta Recipe – Easy, creamy pasta for weeknights
• Taco Bell Nacho Fries Recipe – Crispy fries with that signature seasoning
• Chicken With Buttered Noodles – Classic comfort food, perfect for kids and adults
• Easy Homemade Panini Bread Recipe

Storage and Reheating

• Refrigeration: Store baked hand pies in an airtight container in the refrigerator for up to 3 days.
• Freezing baked pies: Wrap cooled hand pies individually in plastic wrap, then store in a freezer bag for up to 3 months.
• Freezing unbaked pies: Freeze assembled but unbaked pies on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
• Reheating: For the best texture, reheat refrigerated or frozen baked hand pies in a 350°F (175°C) oven for 10-15 minutes until warmed through. Microwave reheating works in a pinch but may make the pastry less crisp.

Why These Taco Hand Pies Work So Well

What makes these taco hand pies so special is the perfect marriage of a beloved filling with a convenient format. The buttery, flaky pastry creates a perfect vessel for the savory, seasoned filling, while the portable nature makes them practical for so many occasions.

Unlike traditional tacos that can be messy to eat, these hand pies contain all the delicious fillings in a neat package, making them accessible for everyone from toddlers to adults. They’re also incredibly versatile – serve them for dinner, pack them for lunch, offer them as appetizers, or freeze them for future meals.

Final Thoughts on Taco Hand Pies

These Taco Hand Pies represent the best of fusion cooking – taking the flavors of one beloved dish and reimagining them in a different format. Whether you’re looking for make-ahead meal options, portable lunches, or crowd-pleasing appetizers, these hand pies deliver on all fronts.

The combination of flaky pastry, seasoned meat, and melty cheese creates a satisfying bite that appeals to both kids and adults alike. Plus, the endless customization options mean you can adapt them to suit any dietary preference or what you have available in your pantry.

Next time you’re planning meals for the week or need a dish that travels well, consider these Taco Hand Pies. They just might become your new go-to recipe for busy days, lunch boxes, or whenever you need a portable version of taco night!

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