Feta, Tomato and Thyme Hand Pies

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Prepare time: 1 hr 15 min
Bake time: 17 min per pan
Passive time: 45 min
Ready in: 2 hr 36 min
Yield: 18 hand pies

Savoury hand pies are something you will find in my kitchen all the time. Because of their size, it’s easy to take them with you at work or the children to school. They are light, they’re healthy and the ingredient combinations, are so many. In this particular recipe, we have a classic combination of tomato, feta and thyme. I prefer to use dried thyme instead of fresh, because of its stronger taste. If you wish, you can replace it with basil or oregano, with different taste results. In case you wish to use fresh herbs, measure half a cup of herb leaves, for this recipe.


  • 250g bread flour
  • 250g all purpose flour
  • 1 tsp salt
  • 1tsp sugar
  • 1 tbsp dried thyme
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 250ml warm water
  • 25g fresh yeast (or 7g dry)
  • 350g feta cheese (app.)


Mix yeast with sugar and 50ml of the warm water. In your mixer bowl, sift the two types of flour and salt. Add thyme and blend for a few seconds. Add the tomato paste and the olive oil and start mixing on low speed. Add half of the water and the yeast mixture.

Keep adding water, little by little, and knead on medium speed for about 4 to 5 min, till your dough is smooth and elastic. Turn the dough out onto your work surface and give it a quick knead. Shape into a ball and put it in a lightly oiled bowl. Cover with a clean towel and let it rise for 45min.

Flour your work surface and turn the dough out. Cut into 9 pieces. Each piece will make 2 hand pies. Smooth each piece with your palm and shape 9 small balls. Cover with plastic wrap to avoid skin forming.

Take one piece of dough and roll out a small disk, about 15cm in diameter. Put 2 full tbsps in the middle and pinch the edges to seal it. Flatten it with your hand, then roll it out until it gets about 15cm in diameter. Roll the sheet into a log, about 30cm/12inches long.

Cut in half. Stretch each piece to get a little longer. Swirl both sides creating two opposite spirals. Fold in half, covering one spiral with the other. This way, you create layers of dough and cheese. Flatten it again and put in on a baking sheet, covered with parchment paper. Repeat the process.

There’s no need to let them rise again. Bake in a preheated oven, at 200°C/400°F, middle position for 15 to 17min. till they’re golden brown. If you end up with leftover feta, put it in a glass container, cover the surface with olive oil and keep it in the fridge for 4 to 5 days.

Recipe Video


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