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Easy Halloween Mummy Hand Pies: Best Spooky Snack

Halloween Mummy Hand Pies - featured image
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These adorable mummy hand pies are the perfect spooky snack for Halloween! With a flaky, buttery crust and a savory beef and cheese filling, they’re quick to make and guaranteed to be a hit at any Halloween party or family gathering.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 teaspoon salt
  • ½ cup ice water (you may not need all of it)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20 works best)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ½ cup shredded mozzarella cheese
  • ¼ cup tomato sauce
  • 24 candy eyes
  • 1 tablespoon milk (for adhering the eyes)

Instructions

  1. Make the dough: In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining. Drizzle in the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. It should be shaggy but hold together when squeezed. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Cook the filling: While the dough chills, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 6 minutes. Drain off any excess fat. Stir in the smoked paprika, cumin, oregano, black pepper, and salt. Cook for 1 minute. Add the tomato sauce and let it simmer for 2 minutes until thick…
  3. Preheat and prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Roll out the dough: On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a round cookie cutter or a glass to cut out circles about 4 inches in diameter. You should get about 12 circles. Gather the scraps, re-roll, and cut more if needed.
  5. Assemble the hand pies: Place about 2 tablespoons of the cooled filling in the center of each dough circle. Brush the edges with a little water, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork for a decorative edge. Place the hand pies on the prepared baking sheet.
  6. Create the mummy wrappings: Roll out the remaining dough scraps and cut into thin strips, about ¼ inch wide. Drape these strips over each hand pie in a crisscross pattern, leaving a small gap for the eyes. Press the ends of the strips gently onto the bottom of the pie to secure them.
  7. Bake: Brush each hand pie with the beaten egg wash. Bake for 18-20 minutes, until the crust is golden brown and the filling is bubbly. Let cool on the baking sheet for 5 minutes.
  8. Add the eyes: Dip each candy eye in a tiny bit of milk and press it into the gap you left on each mummy. The milk acts as glue. Let the eyes set for a couple of minutes before serving.

Notes

Don’t skip chilling the dough—it ensures flaky layers. Cool the filling completely before assembling to prevent a soggy crust. For a vegetarian version, swap beef with finely chopped mushrooms and black beans. For a gluten-free option, use a gluten-free all-purpose flour blend. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: Halloween, mummy hand pies, spooky snack, hand pies, Halloween appetizer, easy Halloween recipe, mummy pies, beef hand pies

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