Artichoke, Jalapeño & Parmesan Hand Pies

Artichoke, Jalapeño & Parmesan Hand Pies

A sure-fire crowd-pleasing appetizer for your next game or gathering!


  • All-purpose flour, for dusting
  • 1 lb frozen puff pastry, thawed (2 sheets)
  • 1 container Stonemill Kitchens® Artichoke, Jalapeño & Parmesan Dip
  • 1 large egg, beaten with 2 teaspoons water


  1. LINE a large baking sheet with parchment paper.
  2. ROLL out puff pastry sheets, just enough to flatten and smooth out any creases in the dough. Cut into 3-inch squares and transfer to baking sheet.
  3. SPOON heaping teaspoons of Stonemill Kitchens Artichoke, Jalapeño & Parmesan Dip onto the center of each puff pastry square. Lightly brush the edges of the pastry with egg wash (1 large egg, beaten with 2 teaspoons of water). Then fold one corner to meet another corner, forming triangles.
  4. BRUSH each hand pie lightly with egg wash, and cut a small slit in the center of each one. Refrigerate pies for 25 minutes.
  5. PREHEAT oven to 375℉. Bake pies until golden, about 30 minutes. Let cool 5 minutes before serving.


Beverage Pairings

Pair hand pies with a Pale Ale or Grenache.

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