Homemade Hot Pockets – Beef & Veggie Hand Pie Recipe

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It’s really a shame to even compare these to hot pockets because they are SO much better!  I make them as little 3 bite pies, but you could make them as a larger size.

The recipe below is the thriftiest version because you make your own crust.  But, if you want to go the simple route, you can substitute a store-bought can of crescent rolls to save some time. (You can also experiment with your choice of vegetables.

Crust:  For the crust, I use Martha Stewart’s Pâte Brisée recipe. (This is a very versatile recipe and tastes fantastic.)

1 Tbsp olive oil
1 medium onion, chopped
1/2 red pepper, chopped
salt & pepper
3 cloves garlic, minced
3/4 lb. ground beef
1 cup spinach, chopped
1 medium Klondike or Yukon gold potato, diced small
1 Tbsp paprika
1 Tbsp Adobo (or other seasoning of your choice)
1 egg


    • Roll the dough (Pâte Brisée) to 1/8″ thickness. Cut into rectangles appx 3″x4″ (or larger if you want larger pockets.
    • Refrigerate while making filling.
    • Heat oil in a large skillet. Add peppers and onions, season with salt and pepper, and cook until translucent. Add garlic and stir 30 seconds. Add in beef and cook until browned, approximately 5 minutes. Break up any large clumps of beef.
    • Add in potatoes, spinach, and seasonings.  Cook 2-3 minutes to heat.
    • Whisk egg in a small bowl.
    • Remove dough from refrigerator.  Brush edges with egg.  Place appx 1 Tbsp filling on each square (enough to make it very full, without overflowing).  Fold in half and crimp edges with a fork. Poke small hole in top to vent.
  • Place the pockets on baking sheets lined with parchment paper or Silpat baking mat.
  • Once all pockets are filled.  Refrigerate for 30 minutes, or better yet freeze for 10-15 minutes.
  • Brush tops of pockets with remaining egg wash.
  • Bake at 350 degrees appx 30 minutes or until golden brown, rotating half way through cooking.
  • Let stand 10 minutes before serving.


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