BLT Hand Pie


  • 4 oz Smithfield Fully Cooked Bacon
  • 2 cloves garlic, minced
  • Oil, as needed
  • 4 oz baby spinach, rough chopped
  • Salt and pepper, to taste
  • 4 eggs, for scrambling
  • 4 oz sharp cheddar, shredded
  • 1 Tbsp chopped chives and/or parsley
  • 2 premade pie dough sheets
  • 1 egg, for egg wash
  • 2 vine-ripe tomatoes, tossed with herbs




Meal Course:

Dinner, Lunch

Dish Type:

Entrée, Sandwich


  1. Place bacon on parchment-lined baking sheet. Bake in a 350°F for 5 minutes to re-crisp bacon.
  2. In medium sauté pan, cook garlic in small amount of oil until it is fragrant. Add spinach, salt and pepper.
  3. In medium sauté pan, gently cook eggs, seasoning with salt and pepper until they are softly scrambled.
  4. Combine cheese, bacon, spinach, egg and chopped herbs.
  5. Unroll pie dough sheets, and cut each into 6-inch circle. Brush each pie dough circle with small amount of uncooked egg. Place generous scoop of scrambled egg mixture into center of each hand-pie dough. Fold dough over to create half-moon shape, using fork to crimp flat edge.
  6. Place hand pies on parchment-lined baking sheet. Brush top of hand pies with more egg wash. Bake in 350°F oven for 15 minutes or until golden brown.
  7. Serve hand pies with fresh tomatoes tossed with herbs.