These upside-down hand pies have seriously taken the internet by storm, and honestly, I’m a little late to the party—but totally hooked now! I can’t wait to share my take on these Hot Honey & Goat Cheese Upside-Down Hand Pies. They hit just the right note between savory herbs and melty, tangy goat cheese, all wrapped in a flaky, buttery crust that feels like a warm hug with every bite. Add a drizzle of spicy hot honey on top, and you’re in for an addictive snack or appetizer that everyone will be asking for again and again.

They’re perfect for anything from a relaxed dinner party to a quick snack during the week, or just whenever you need a cheesy, crispy pick-me-up. Let’s be honest—can you ever really say no to crispy, cheesy goodness? I don’t think so! 😉

Stick around—I’m going to walk you through making the flakiest homemade crust, flavor-packing the filling, and sharing some simple tips to make this recipe all your own.

The ingredients for these upside-down hand pies

The secret star here is definitely the goat cheese. I suggest going for a creamier, high-quality option like Cypress Grove’s Humboldt Fog — it’s a beautiful, creamy goat cheese from California with just the right tang. If you’re usually not a goat cheese fan, I really think this one might change your mind!

Here’s your full shopping list to make these flavorful hand pies:

THE HAND PIE CRUST

• 300 grams all-purpose flour (about 2 cups), plus extra for dusting
• 1 tablespoon Diamond Crystal kosher salt
• 226 grams salted butter, cold and cubed (1 cup)
• 6 tablespoons ice water

THE HAND PIE FILLING

• 16 ounces sliceable goat cheese, like the beautiful Humboldt Fog
• 16 ounces baby bella mushrooms, stems removed and sliced thin
• 5 medium shallots, thinly sliced
• 5 garlic cloves, thinly sliced
• 1/3 cup fresh sage leaves
• 1/4 cup fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• Extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce

FOR SERVING

• 1/4 cup hot honey — pick your favorite brand for drizzling

Do I need to make the crust from scratch?

This question always pops up—should you use store-bought puff pastry or take the homemade route? Honestly, both work beautifully. When time is tight, store-bought puff pastry is a lifesaver. It’s easy to handle, and it bakes up golden and flaky without the fuss. But if you have a little extra time and want that extra homemade touch, making your own puff pastry is definitely worth the effort—and it tastes amazing.

If you’re going for homemade, don’t worry—I’ve broken the process down step-by-step to make sure it’s super manageable and leads to that perfect, flaky texture we all love.

How to make homemade puff pastry

• Start by whisking the flour and salt together in a big bowl.
• Keep your butter very cold. Either grate it on a cheese grater or cut into small 1-cm cubes, then toss into the flour mixture.
• Coat the butter pieces evenly with flour. Press gently with your hands, leaving some chunks bigger and some smaller—you want the dough rough, not smooth or crumbly.
• Once you can pinch bits together without it falling apart, add the ice water.
• Pour in the ice water and gently knead with your hands until the dough starts to come together.
• Turn the dough onto a clean surface and press it into a rectangle about 2 inches thick. Use a bench scraper to cut it in half. Stack, press, rotate 90 degrees, and repeat.
• Pro tip: I don’t usually dust the surface with flour during laminating, but if your dough gets sticky or warm, sprinkle a little flour—that makes handling easier and keeps butter from sneaking out.
• After a few folds, flatten the dough to about 1-2 inches thick, sprinkle lightly with flour, and smooth it into a round disc.
• Wrap tightly in plastic wrap and use a rolling pin over the wrap to shape into a neat rectangle.
• Chill in the fridge for at least 30 minutes (an hour is even better) for that amazing puff.

How to assemble these goat cheese hand pies

Alright, now the fun part—assembling these beauties. Keep your dough nice and chilled while you work. Warm dough gets sticky and hard to manage, plus it won’t puff up the way we want.

If your dough starts feeling soft at any point, just pop the pies in the fridge for 5-10 minutes to chill, then carry on. Cold dough equals flaky, buttery magic.

Here’s the step-by-step to assemble these savory hand pies:

• Preheat your oven to 375°F.
• While the dough chills, slice the goat cheese into roughly 2” x 3” rectangles. These are the stars, so treat them with care!
• In a large bowl, combine sliced mushrooms, shallots, garlic, and fresh herbs. Drizzle olive oil over everything, then add balsamic vinegar and Worcestershire sauce. Toss gently to coat all the flavorful bits.
• Roll out your rested dough on a floured surface into a 12” x 16” rectangle. Cut into 16 squares about 3” x 4” each.
• On a baking sheet, drizzle olive oil in eight spots. Place the goat cheese pieces on the oil, spoon the mushroom-herb mix over each, and then cover with a dough square.
• Beat an egg and brush an egg wash over the dough tops—this gives that golden, shiny finish we all love.
• Bake for 30-35 minutes. You might see some cheese bubble out, and that’s just a sign of extra deliciousness!
• Let them cool for a few minutes when they come out, then carefully flip each pie over.
• Drizzle a generous amount of hot honey over each while still warm—trust me, this is the best part.

What to do with leftover filling

If you happen to have some leftover mushroom and herb mixture (lucky you!), don’t toss it. This flavorful filling is incredible simmered down and tossed with pasta for a quick, earthy dinner. Stir in a little goat cheese to create a creamy, dreamy sauce your family will love.

Not a pasta person? That’s totally fine! Spread the warmed filling over toasted bread and top with melted goat cheese, or use it as a pizza topping for an easy, flavorful meal that’s perfect any night of the week.

And just like that, you’ve got yourself some seriously delicious Hot Honey & Goat Cheese Upside-Down Hand Pies! I hope you enjoy each crispy, flaky, cheesy bite as much as my family and I do.

Storage Tips

If you end up with leftovers, keep these hand pies stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in a 350°F oven for about 10 minutes to bring back that crispy crust and melty cheese. Avoid the microwave if you want to keep them crispy!

Make-Ahead Tips

You can totally make the filling a day ahead and keep it chilled until assembly time. Also, prep the dough up to 24 hours in advance and store it wrapped in the fridge. This saves a bunch of time when you’re ready to roll and bake.

Variations

Feeling adventurous? Swap the baby bella mushrooms for wild mushrooms or cremini to deepen the flavor. While thyme and rosemary are fabulous herbs here, adding chopped parsley or basil can brighten things up nicely. If goat cheese isn’t your favorite, feta or creamy ricotta make amazing substitutes.

Serving Suggestions

These hand pies make great appetizers, but they’re also awesome paired with a simple green salad or a warm bowl of soup for a cozy meal. Want to turn up the heat? Drizzle on extra hot honey. You can even serve them alongside a tangy yogurt dip or garlicky aioli to add a creamy, cool contrast.

Recipe FAQs

• Can I use store-bought puff pastry? Absolutely! It’s a great time-saver and still produces delicious, flaky pies if you’re in a pinch.
• What kind of hot honey works best? Pick your favorite hot honey with a nice balance of sweetness and spice. You can even make your own by infusing honey with chili flakes for a custom kick.
• Can I freeze these hand pies? Yes! Freeze the unbaked pies on a baking sheet first, then transfer to a freezer bag. When you’re ready, bake straight from frozen—just add a few extra minutes baking time.
• How do I keep the crust flaky? Keep your dough and butter cold, handle the dough gently, and use an egg wash before baking to get that beautiful golden crust.
• What’s the best way to slice the goat cheese? Use a sharp knife and chill the cheese beforehand. This makes slicing neat rectangles that hold their shape during baking.