Spaghetti and Meatball Hand Pies

Who is ready for football food? You know what I mean—all the over-the-top mash ups like this one: Spaghetti and Meatball Hand Pies. Crazy!


But I love it and I’m guessing you will too. 


Think of this way—spaghetti and meatballs encased in a flaky puff pastry in one hand and cold beer in the other. That’s exactly what football food should be—easy to make and easy to eat. Enjoy. 


Spaghetti & Meatball Hand Pies

Makes for 4

  • 2 sheets puff pastry
  • 2 cups your preferred spaghetti recipe
  • 4 meat balls
  • 1 egg
  • Heat oven to 400 degrees F. 

Line baking sheet with parchment paper, cover lightly with flour. Place first sheet of puff pastry down and cut into four squares. Layer each square with spaghetti, making sure to leave a 1/3 inch border all the way around. Add meatball in the center. 

In a small bowl, whisk together egg and 1 tablespoon of water to create an egg wash. Brush egg wash along edge of laid down puff pastry. 

Cut second puff pastry sheet into four squares. Place a square on top of each, Press and tuck top puff pastry to form around meatball. Fold all four side of bottom puff pastry over top and firmly press down. Pinch corners together to seal. Brush top and side puff pastry with egg wash. 

Bake for about 20 minutes, or until golden brown. Remove from oven and serve immediately. 

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