Ham & Havarti Hand Pies with Rosemary-Mustard Aioli are a fun twist on a flavorful sandwich (one that’s perfect to grab as you’re headed out the door, by the way). The flavor combo and fun “packaging” makes this recipe a crowd pleaser!
Sandwiches don’t have to be boring! Let’s shout it from the rooftops! My Ham & Havarti Hand Pies with Rosemary-Mustard Aioli are the perfect example. Another tasty and filling sandwich on the site is my Chickpea Salad Sandwiches recipe. It’s a great meatless meal option.
Technically, hand pies aren’t sandwiches but they’re so close I’m going to put them in the sandwich column. If you need to rationalize, here we go:
- You hold them in your hand to eat.
- I’ve used traditional sandwich ingredients for the filling, and a flaky crust (pie dough) to enclose it.
- They’re perfect for lunch (serve them with a side salad and some fruit).
- If you need to eat on the run, you can easily grab one or two and hit the road.
For a sweet and fruity version of hand pies, try my recipe for Fresh Peach Pie “Pop Tarts.
I think you’ll agree that Ham & Havarti Hand Pies with Rosemary-Mustard Aioli are as good as a sandwich, if not better. I used a good quality cheese for this recipe, and I couldn’t be happier with the flavor.
This cheese is mild and buttery and pairs well with the slightly salty ham, the tangy aioli, and the flaky crust. This cheese is great when you need a melty sort of cheese. In fact, when you make these hand pies, be sure to put the cheese down first, otherwise, it’ll bubble out all over the tops (lesson learned).
I used prepared pie dough, but if you want to go with scratch, use my recipe for pie dough. You may find you’ll have more aioli than you’ll need, but refrigerate the leftovers and use them on your next sandwich (or as a dip for fries) within a few days.
There is so much to love about Ham & Havarti Hand Pies with Rosemary-Mustard Aioli! They’re pretty to serve as a snack, for a special lunch, or just when you want something a little different.
Make a batch today! Back-to-school season is here, so these might provide some inspiration for a fun after-school snack.
You'll love these goodies that are perfect to grab and go, or to sit down to for lunch. The flavor is amazing and the flaky pie crust packages them up perfectly!
5 based on 4 review(s)
- 6 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 garlic clove
- 1/4 teaspoon coarse salt
- 1 teaspoon fresh rosemary leaves, chopped small
- 1 package (2, 9-inch rounds) prepared pie dough, thawed (or use my recipe above)
- Flour to dust the work surface
- A bit less than 1/3 pound thick-sliced deli ham, cut into 1/2-inch squares
- A bit less than 1/3 pound Murray’s Havarti cheese, sliced thin (shred about 1 tablespoon for topping)
- 1 egg, beaten
- Fresh rosemary leaves for garnish
- Mince the garlic, sprinkle with the coarse salt, then use the back of a knife to press and smash the mixture into a paste.
- Add the garlic mixture, mayonnaise, mustards, olive oil, lemon juice, and rosemary to a bowl and mix to combine. Taste and adjust as needed.
- Preheat the oven to 425 degrees F. (or according to the dough's package directions).
- Lightly dust a flat work surface with a bit of flour. Unroll one of the dough rounds and use a rolling pin to stretch out the dough, just a bit. Use a 3-1/2-4-inch round cookie cutter (or a similarly-sized round object like the mouth of a glass) to cut out as many circles as possible (you’ll need two circles for each hand pie).
- Gather up the scraps of dough, and roll them to about 1/8-inch thick. Cut out more circles, and continue until all the dough scraps are used up.
- Place half the circles on the baking sheet. Spread about 1/2 teaspoon of the aioli onto the center of the circle. Add 1 slice of cheese to the center, then top with a few pieces of the ham, mounding the ingredients.
- Wet your fingers to moisten the outer edge of the circle. Use another circle as the cover. Wet the outer edges of that one, too, and place the wet side down over the top of each circle on the pan. Press the edges together tightly to seal the pies.
- Lightly brush each hand pie with the egg. Use a sharp knife to cut a small “X” into the center. Sprinkle just a few pieces of the shredded Havarti over the top.
- Continue with the remaining pie dough and ingredients.
- Bake for 13-15 minutes, or until golden, rotating once.
- Cool on a wire rack. Serve garnished with rosemary leaves.
This recipe makes a little extra aioli than what you'll use for the hand pies. Refrigerate it and use it on a different sandwich or as a dip for fries within a day or so.