Cheesy Ham and Egg Sourdough Hand Pies
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These flaky sourdough discard hand pies are packed with scrambled eggs, shredded smoked gouda and sharp cheddar, savory ham, and a buttery, flaky homemade crust. Perfect for breakfast meal prep, brunch, or a freezer-friendly snack!
The crust on these hand pies…I am *in* love! These sourdough hand pies with cheesy eggs and ham are so ridiculously delicious, and while I’m providing you with the ham cheese version, there are so many ways to doctor this recipe up to fit whatever you’re craving.
I also love that they’re easy to assemble and then freeze so you can bake them later–or you can bake and freeze them for an easy breakfast option! And if you’ve got it on hand, you’ve got to add the everything bagel seasoning to these–they add so much flavor!
So grab your sourdough discard and make this incredible recipe. Then let me know what you think!
Check out these sourdough breakfast recipes!
Why You’ll Love These Cheesy Ham and Egg Sourdough Hand Pies
- Customizable base recipe – Swap cheeses, add veggies, or change up the protein to fit whatever you have in the fridge.
- Flaky, buttery sourdough crust – The sourdough discard adds incredible flavor and tenderness, giving you a crust that’s crisp on the outside and soft and rich inside.
- Savory, cheesy breakfast filling – Fluffy scrambled eggs, smoky ham, and two kinds of melty cheese make every bite hearty, satisfying, and full of flavor.
- Perfect for meal prep – Make a batch ahead of time and you’ve got grab-and-go breakfasts ready for busy mornings all week.
- Freezer-friendly convenience – These bake beautifully from frozen, making them a reliable homemade freezer staple.
- Portable and mess-free – No fork needed. These are true handheld breakfast pockets perfect for kids, brunch boards, or on-the-go mornings.
Step-By-Step Instructions
In a big bowl, mix together the flour, sugar, and salt.
Grate the cold butter right into the bowl. Use your fingers to rub it into the flour until it looks like coarse crumbs with little butter bits throughout.
Add the sourdough discard and cold water. Start bringing everything together with your hands until a shaggy dough forms.
If it feels really dry and won’t come together, add a tiny splash more water at a time. You want it to hold together, but not feel wet or sticky.
Shape it into a disc, wrap it up, and let it chill in the fridge for at least 30 minutes.
While the dough chills, melt the butter in a skillet over medium heat.
Add the whisked eggs, garlic salt, and pepper. Cook them just until they’re soft scrambled and set. Don’t dry them out.
Scoop the eggs into a mixing bowl.
Add in the ham, gouda, cheddar, and chives. Stir everything together until it’s evenly combined.
Set the filling aside to cool slightly while you roll the dough.
Roll the chilled dough out on a floured surface until it’s about 1/8 inch thick.
Cut out 16 squares (about 4×4 inches). Re-roll scraps as needed.
Spoon about 1/3 cup of filling onto half of the squares.
Brush the edges with egg wash, then place another square on top.
Press the edges down and crimp with a fork to seal them well.
Move the hand pies onto parchment-lined baking sheets.
Cut a small “X” in the top of each one so steam can escape.
Chill them in the freezer for about 10 minutes (or fridge for 20 minutes). This helps them hold their shape while baking.
Preheat your oven to 375°F (190°C).
Mix the milk into your remaining egg wash and brush it over the tops of each hand pie.
Sprinkle with everything bagel seasoning or poppy seeds if you want.
Bake for 25–30 minutes, rotating the tray halfway through so they brown evenly.
If you want them extra golden, turn on the broiler for 1–2 minutes at the end—but keep a close eye on them.
Let them cool slightly before digging in (the filling will be hot!).
Tips for the BEST Sourdough Hand Pies
- Keep everything cold for the flakiest crust – Cold butter and cold dough are key. If the dough starts to feel soft or sticky while rolling, pop it back in the fridge for 10–15 minutes. This helps create those flaky, bakery-style layers.
- Don’t overwork the dough – Mix just until the dough comes together. Overworking develops gluten and can make the crust tough instead of tender and crisp.
- Cook the filling just until set (not dry) – Your eggs should be soft and slightly underdone when you remove them from the pan. They’ll continue cooking in the oven, and this prevents a dry filling.
- Seal the edges well to prevent leaks – Use egg wash and firmly crimp with a fork around the edges. A good seal keeps the cheesy filling from bubbling out during baking.
- Chill before baking for best structure – Don’t skip the final chill. A quick rest in the fridge or freezer helps the butter firm back up, which means better rise, flakier layers, and less spreading in the oven.
Equipment Used
- Large mixing bowl (for dough)
- Measuring cups and measuring spoons
- Kitchen scale (optional, for more precise measurements)
- Box grater (for cold butter)
- Fork or pastry cutter (for mixing butter into flour, optional)
- Clean work surface or pastry mat (for rolling dough)
- Rolling pin
- Sharp knife or bench scraper (for cutting dough squares)
- Skillet or frying pan (for cooking filling)
- Spatula or wooden spoon
- Medium mixing bowl (for combining filling)
- Baking sheets
- Parchment paper
- Pastry brush (for egg wash)
- Fork (for crimping edges)
- Small bowl (for egg wash)
Storage, Make-Ahead & Freezing Instructions
Storage (Baked Hand Pies)
- Store cooled hand pies in an airtight container in the refrigerator for 3–4 days.
- Reheat in the oven or air fryer at 350°F (175°C) for 8–12 minutes until warmed through and crisp again.
- Microwave works in a pinch, but the crust will be softer.
Make Ahead (Unbaked)
These are great for prepping ahead!
Option 1: Refrigerate before baking
- Assemble the hand pies completely (fill, seal, cut vents, egg wash not yet applied).
- Cover tightly and refrigerate for up to 24 hours.
- When ready to bake, brush with egg wash + toppings and bake as directed.
Option 2: Freeze before baking (best option)
- Assemble hand pies fully (do not bake).
- Place on a baking sheet and freeze until solid, about 1–2 hours.
- Transfer to a freezer-safe bag or container.
When baking from frozen:
- Brush with egg wash and toppings just before baking.
- Bake at 375°F (190°C) for 35–40 minutes, or until deeply golden and cooked through.
Freezing (Baked Hand Pies)
- Let baked hand pies cool completely.
- Wrap individually in plastic wrap or foil, then place in a freezer bag.
- Freeze for up to 2–3 months.
To reheat:
Bake from frozen at 350°F (175°C) for 15–20 minutes, or until heated through and crisp.
Check out these other ways to use a sourdough discard pie crust
- sourdough s’mores pop tarts
- sourdough pop tarts with strawberry jam
- banana cream pie with sourdough crust
Cheesy Ham and Egg Sourdough Hand Pies
Ingredients
Hand Pie Crust
- 2 1/4 cups all-purpose flour 281 g
- 1 tablespoon granulated sugar 12 g
- 1/2 teaspoon salt 3 g
- 16 tablespoons salted butter cold and grated — 2 sticks (226 g)
- 1/2 cup sourdough discard 120 g
- 1/4 cup cold water plus an additional 1/4 cup if needed (60–120 g)
Filling
- 1 tablespoon butter for the pan (14 g)
- 6 large eggs whisked
- 1/2 teaspoon garlic salt 3 g
- 1/4 teaspoon black pepper 1 g
- 3/4 cup diced ham 115 g
- 1/2 cup smoked gouda cheese shredded (56 g)
- 1/2 cup sharp cheddar cheese shredded (56 g)
- 1 tablespoon chives, chopped 3 g
Egg Wash
- 1 egg
- 1 tablespoon milk 15 g
Optional Toppings
- Everything bagel seasoning
- Poppy seeds
Instructions
Make the Dough
- In a large mixing bowl, combine the flour, sugar, and salt.
- Grate the cold butter directly into the flour mixture. Use your fingers to gently work the butter into the flour until evenly coated.
- Add the sourdough discard and cold water. Use your hands to bring the dough together into a shaggy dough. The warmth from your hands will help soften the butter and form the dough into a disc.
- If the dough is still very dry, drizzle in a little more cold water as needed. The dough should come together but should not feel wet or sticky.
- Shape into a disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
Make the Filling
- While the dough chills, melt the butter in a skillet over medium heat.
- Add the whisked eggs along with the garlic salt and black pepper. Cook until the eggs are softly scrambled and just set.
- Transfer the scrambled eggs to a mixing bowl.
- Add the diced ham, smoked gouda, cheddar cheese, and chopped chives. Stir until combined.
- Allow the filling to cool slightly before assembling the hand pies.
Assemble the Hand Pies
- Roll the chilled dough out on a lightly floured surface to about 1/8-inch thick (3 mm).
- Cut 16 squares, approximately 4×4 inches each. Gather and reroll scraps as needed.
- Spoon about 1/3 cup filling onto half of the squares.
- In a small bowl, whisk 1 egg and brush the edges of the bottom squares with egg wash.
- Place another dough square over the top and press around the edges to seal. Use a fork to crimp the borders.
- Transfer the hand pies to parchment paper-lined baking sheets. You may need one large baking sheet plus a second smaller one.
- Use a knife to cut a small “X” on the top of each hand pie to allow steam to escape.
- Chill the assembled hand pies in the freezer for 10 minutes or in the refrigerator for 20 minutes.
Bake
- Preheat the oven to 375°F (190°C).
- Add the milk to the remaining egg wash and whisk together.
- Brush the tops of the hand pies generously with egg wash and sprinkle with everything bagel seasoning or poppy seeds if desired.
- Bake for 25–30 minutes, rotating the baking sheets halfway through baking for even browning.
- For an extra golden crust, broil for 1–2 minutes at the end of baking. Watch carefully — the broiler can go from friend to foe real quick!
- Allow to cool slightly before serving.
These sourdough hand pies have the best flaky, golden crust! The ham, smoked gouda, sharp cheddar, and eggs work so well together and add a ton of flavor! If you enjoyed this recipe, I’d love to hear!