Tini's Perfect Pizza Hand Pie | From Scratch with Tini

On this week's episode of From Scratch with Tini, we're taking your go-to frozen pizza hand pie and giving it a major glow up. You heard it here first: once you've tasted this pizza wizardry, there's no going back. We're talking crispy, crunchy, parmesan-y, pizza-y goodness people! 🍕🔥

Trust us, you're gonna want to make this at home. Check out the recipe below!

Pizza Hand Pies:

INGREDIENTS:

Dough
1 ½ cups (250 grams) all purpose flour
1 teaspoon (4 grams) kosher salt
1 cup (226 grams) unsalted butter, cubed, chilled yet pliable
½ cup (150 mL) cold water

Sauce
1 15.5-ounce (440 grams) can crushed tomatoes
2 tablespoons (28 grams) olive oil
2 teaspoons (8 grams) kosher salt
1 teaspoon (4 grams) dried oregano

Filling
½ cup (20 grams) diced bell pepper, seeded and diced (from a 4 ounce pepper)
3 ounces shiitake mushrooms, diced
2 ounces low-moisture mozzarella, diced
2 ounces pepperoni, diced

Topping
1 egg, whisked
2 ounces grated parmesan
1 teaspoon (4 grams) garlic powder
1 teaspoon (4 grams) dried oregano
Flaky sea salt

PROCEDURE:
1. Make the dough: In a large mixing bowl, whisk together the flour and salt. Add the
butter to the flour and use your fingertips to press the flour into the butter. You want
large clumps of butter that are coated completely in the flour.
2. Slowly pour in the water until a shaggy dough forms, you may only need about ⅔ of the
total water, just enough to bring the dough together. Gently bring the mixture together
and wrap in plastic. Let the dough rest for 20 minutes in the refrigerator.
3. Turn the dough out onto a lightly floured work surface and knead gently to form a
smooth rectangle. Roll the dough to a ¼ inch (¾ cm) thick rectangle (roughly 8x20 in. or
20x50 cm.), careful not to overwork the dough.
4. With the short sides of the rectangle perpendicular to your hips, fold the top third down to
the center and the bottom third up and over the top. Give the dough a quarter turn and
roll out again to about three times its size. Fold the dough into thirds once more, cover
with plastic wrap and refrigerate for at least 20 minutes and up to overnight.
5. Make the savory sauce: In a blender or food processor, combine the tomatoes, olive
oil, oregano and salt. Blend until smooth.
6. Make the pastries: Preheat your oven to 375℉ (190℃). Line a baking sheet with
parchment paper.
7. Roll the dough out on a lightly floured surface until it is about ¼ inch (¾ cm) thick
(roughly 10x18 in. or 25x45 cm.) rectangle. Cut the dough into 3x5 inch (7x12 cm.)
rectangles.
8. Spread the marinara on 3 pieces and top with bell peppers, mushrooms, mozzarella and
pepperoni. Place a piece of dough on top of the filling and gently press the sides to seal
the edges.Use a knife to square off the edges so that they are completely even.
9. Place the pastries on the prepared sheet tray and let cool in the refrigerator for about 15
minutes.
10. Brush the tops of the pastries with egg wash and use the tines of a fork to poke holes
across the tops of the pastries, this will help to vent while baking. Sprinkle the grated
parmesan over the tops of the pizza pastries and bake until golden brown, about 20
minutes.

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