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If you’re looking for a cozy and practical way to use sourdough discard, these sourdough hand pies turn simple pantry ingredients into flaky, golden pastries filled with sweet or savory goodness. When you add sourdough to the dough, the result becomes even better: tender, flavorful, and deeply satisfying.
These sourdough hand pies are a simple way to use sourdough discard while baking something rustic and comforting. The dough is buttery and flaky with just a hint of tang, and the filling options are nearly endless: from jam and fruit to savory meats and vegetables.
If you’ve been looking for a creative sourdough discard recipe, these hand pies are a wonderful place to start. I also have several other sourdough discard dessert recipes including: sourdough pie crust, sourdough chocolate chip cookies, and sourdough brownies if you enjoy easy sourdough desserts.
My sourdough was flat and business was slow
When I first started homesteading, my sourdough was dense and flat, my garden struggled, and it seemed like I was scrambling to get people to notice my business, let alone, buy my products. And for a time, I burnt out.
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Why Make Hand Pies With Sourdough?
Sourdough isn’t just for bread. When used in pastry dough, it adds flavor and improves texture.
Using sourdough discard in hand pies helps reduce food waste in your sourdough routine, add subtle depth of flavor, create tender, flaky pastry, and make baking feel even more from scratch.
And because hand pies are individually portioned, they’re perfect for lunches, snacks, or packing into a picnic basket.
Ingredients for Sourdough Hand Pies
Sourdough Pastry Dough
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar (optional for sweet pies)
- ½ cup cold unsalted butter, cubed
- ½ cup sourdough discard
- 2–4 tablespoons cold water (as needed)
Egg Wash
- 1 egg
- 1 tablespoon water
Filling Options
Sweet fillings
- Fruit jam or preserves
- Apple pie filling
- Blueberry or cherry filling
- Sweetened cream cheese
Savory fillings
- Cooked chicken and vegetables
- Ground beef and onion
- Spinach and cheese
- Ham and cheddar
How to Make Sourdough Hand Pies
1. Make the Dough
In a mixing bowl, whisk together flour, salt, and sugar.
Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Mix in the sourdough discard.
Add cold water a tablespoon at a time until the dough comes together.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Dough
Lightly flour your work surface.
Roll the chilled dough to about ⅛ inch thick.
Cut circles or rectangles using a biscuit cutter, jar lid, or knife.
3. Add Filling
Place a small spoonful of filling in the center of each dough piece.
Be careful not to overfill; this helps prevent leaks while baking.
Fold the dough over to create a half-moon or rectangle shape.
Press edges together and seal with a fork.
4. Brush With Egg Wash
Place hand pies on a parchment-lined baking sheet.
Brush the tops with egg wash for a golden crust.
Cut a small slit in the top of each pie to allow steam to escape.
5. Bake
Bake at 375°F for 20–25 minutes, or until golden brown.
Let the pies cool slightly before serving.
Long-Fermented Dough Option
If you prefer long-fermented sourdough baking, you can rest the dough overnight.
After mixing the dough:
- Wrap and refrigerate for 8–12 hours.
- Roll, fill, and bake the next day.
This method deepens flavor and enhances the natural fermentation benefits of sourdough.
Tips for Perfect Sourdough Hand Pies
Keep the butter cold
Cold butter creates flaky pastry layers.
Don’t overfill
Too much filling causes pies to burst open.
Seal edges well
Use a fork to press edges firmly.
Chill dough if it becomes soft
Warm dough is harder to work with.
Flavor Variations to Try
Once you master the basic recipe, you can create endless variations.
Rustic Apple Hand Pies
Fill with diced apples, cinnamon, brown sugar, and butter.
Berry Jam Hand Pies
Use homemade strawberry or raspberry jam.
Savory Chicken Pot Pie Hand Pies
Fill with creamy chicken and vegetable mixture.
Breakfast Hand Pies
Try scrambled eggs, sausage, and cheese.
Hand pies are wonderfully adaptable to whatever ingredients you have on hand.
How to Store Sourdough Hand Pies
Room temperature:
Store covered for 2 days.
Refrigerator:
Keeps for 4–5 days.
Freezer:
Wrap individually and freeze for up to 2 months.
To reheat, warm in the oven at 350°F for 10 minutes.
Frequently Asked Questions About Sourdough Hand Pies
Can I use sourdough discard for hand pies?
Yes! Sourdough discard works perfectly in hand pie dough. It adds a subtle tangy flavor and helps create a tender, flaky crust while also preventing sourdough starter from going to waste.
Do sourdough hand pies taste sour?
Not usually. The sourdough flavor is very mild and mostly adds depth rather than strong sourness. If your discard is very old or highly acidic, the tang may be slightly more noticeable.
Can I make the sourdough hand pie dough ahead of time?
Absolutely. The dough can be made up to 24 hours in advance and stored in the refrigerator. In fact, letting it rest overnight can improve the flavor and texture of the pastry.
What fillings work best for sourdough hand pies?
Both sweet and savory fillings work beautifully.
Popular sweet fillings include:
- Apple pie filling
- Berry jam or preserves
- Peach or cherry filling
- Sweetened cream cheese
Savory options include:
- Chicken and vegetables
- Ground beef and onion
- Ham and cheese
- Spinach and feta
Just be sure the filling is not overly wet to prevent soggy pastry.
Why did my hand pies leak while baking?
Hand pies may leak if they are overfilled or not sealed well. To prevent this:
- Use only a small spoonful of filling
- Seal edges firmly with a fork
- Cut a small steam vent in the top
Can I freeze sourdough hand pies?
Yes! Sourdough hand pies freeze very well.
You can freeze them:
- Before baking (assembled but unbaked)
- After baking and cooling completely
Store in an airtight container for up to 2 months.
How do I reheat hand pies?
For the best texture, reheat in the oven at 350°F for 8–10 minutes.
This keeps the crust crisp. A microwave will warm them faster but may soften the pastry.
Can I fry sourdough hand pies instead of baking them?
Yes, you can fry them for a more traditional, crisp pastry. Heat oil to 350°F and fry the pies for about 3–4 minutes per side until golden brown. Drain on paper towels before serving.
A Rustic Recipe Worth Keeping
Some recipes become kitchen staples because they’re practical, flexible, and comforting all at once.
Sourdough hand pies are exactly that kind of recipe.
They use simple ingredients, welcome creativity, and turn leftover sourdough starter into something warm and satisfying.
Whether filled with fruit from the garden or savory leftovers from dinner, these small pies carry the quiet charm of old-fashioned baking.
And once you make them, you may find yourself returning to this recipe whenever your sourdough jar starts to overflow.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Sourdough Hand Pies
Equipment
- 1 Large bowl
- 1 pastry cutter (or fork)
- 1 biscuit cutter (or jar lid)
- plastic wrap
- brush
- baking sheet lined with parchment paper
Ingredients
For the Sourdough Hand Pie Dough
- 2 cups all-purpose flour
- ½ cup cold butter cubed
- ½ cup sourdough discard
- ¼ teaspoon salt
- 3-5 tablespoon cold water
For the Filling (choose sweet or savory)
Sweet options:
- 1 cup fruit pie filling or jam apple, berry, peach, or cherry
Savory options:
- 1 cup cooked filling chicken and vegetables, ground beef mixture, ham and cheese, or spinach and feta
For the Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
Make the Dough
- In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the Sourdough Discard
- Stir in the sourdough discard. Add cold water one tablespoon at a time until the dough comes together.
Chill the Dough
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll and Cut the Dough
- Preheat your oven to 375°F. Roll the dough on a lightly floured surface to about ⅛-inch thickness. Cut into circles using a biscuit cutter or jar lid.
Add the Filling
- Place a spoonful of filling in the center of each circle. Avoid overfilling to prevent leaks.
Seal the Hand Pies
- Fold the dough over to create a half-moon shape. Press the edges together and crimp with a fork to seal.
Add Egg Wash
- Mix the egg and water together and brush over the tops of the pies. Cut a small vent in each pie.
Bake
- Place on a parchment-lined baking sheet and bake for 18–22 minutes or until golden brown.
Cool and Serve
- Let cool for a few minutes before serving.
Notes
Nutrition
Hi, I’m Victoria!
I document our homesteading journey on YouTube: covering sourdough, fresh milled bread, gardening, and simple living. Click here to watch, learn, and be inspired to start your own homestead at home.
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