Hamburger Hand Pies

When it’s time for the Super Bowl, you can be sure of one thing, you are going to need a lot of food to go around.  As long as there’s space left around the big screen, you can bet on another person or two showing up at your door.

This is why I love using Fillo Dough from Athens Foods as a big part of my Super Bowl feast.  They go a long way in terms of serving up a satisfying and plentiful game day snack.  In fact, Athens Foods has a lot of new ideas for your game day party on their website at


My Hamburger Hand Pies call for a few simple ingredients including one box of Athens Fillo Dough.  You get a whopping 40 hand pies out of the recipe!  These pies are plump and delicious, but small enough to serve as an appetizer.  You can even cut them in half to make little bite-sized  pieces if that better suits your crowd.

I find that party guests are always happy when there’s a warm, filling, option on which to nosh, rather than a bunch of chips and boring veggie trays.  It’s also nice to have something a little unexpected.


I made a simple dipping sauce for these using sour cream and spicy mustard.  The cool sour cream compliments the warm, meaty pies perfectly.  You could try stirring in some hot sauce instead of the mustard.  Even barbeque sauce would work great.

These look just as good on the inside as they do on the outside.


I would like to tell you that I didn’t inhale this very bite when I was done snapping the picture, but that would be a bold faced lie.  I think I had two of these for breakfast, another couple for lunch, and well….there’s no need to elaborate on that.

Now, if you are worried about how to fold these neat little triangles, please fear not.  They are easier than you think and you pretty much can’t mess them up.  I explain how to do it in the printable below.   Also, if you need a great visual, Athens has a how-to posted on their website and you can link to it right here.


I’ve mentioned before on the blog that working with Athens Fillo Dough is not difficult.  I know it seems a bit delicate, but it’s actually quite forgiving.  For example, if you tear the sheets while folding your hand pies, it doesn’t matter much because they are folded over several times, and this will cover any small tears you may have made when handling the dough.     The whole idea about phyllo dough is that it’s crumbly and flaky.  There’s no need for perfection here.

The only thing I’d caution you about is that these hearty little pies will be talked about and you might find that you have an unprecedented number of guests next year.  Consider yourself forewarned!

Hamburger Hand Pies

Yield: 40 pies


  • 1 box Athens Fillo Dough Sheets
  • 2 Tablespoons salted butter
  • 2 yellow onions, diced
  • Montreal Steak Seasoning to taste (or salt and pepper is fine)
  • 2 pounds extra lean ground beef
  • 1 14 ounce can sauerkraut
  • 2 Cups grated cheddar cheese
  • 1/4 Cup canola oil
  • 2 cups sour cream and 1/4 Cup spicy mustard for the dipping sauce (optional).


  1. Thaw the Fillo Dough according to the package directions.
  2. Preheat the oven to 350 degrees.
  3. Melt the butter in a large skillet and add the onions. Season with a little of the steak seasoning and sauté until translucent.
  4. Remove the onions from the pan and place in a small bowl. Set aside.
  5. In the same pan, brown the ground beef, also seasoning this with the steak seasoning.
  6. Drain the sauerkraut by placing a couple of paper towels together and placing the sauerkraut in the middle of the towels. Bring the edges up and gently squeeze the water from the kraut. This will work better if you squeeze out one half of the can at a time.
  7. Add the onion back to the pan along with the kraut. Remove from the heat.
  8. To assemble the pies, take out a roll of the dough, unroll it carefully. Remove two sheets and place them so they are vertical. With a sharp knife, cut them down the center so you have two long rectangles. Place a couple of Tablespoons of the beef mixture into the bottom corner of one of the rectangles. Grab the corner and fold it over to form a triangle, using your fingers to keep the filling inside.Continue to fold the dough making triangle after triangle until you reach the end.
  9. Brush the triangles with canola oil and place on a parchment lined sheet pan.
  10. Bake for 20 to 25 minutes until golden brown.
  11. Serve immediately with sour cream and mustard if desired.
  12. ***Note: Keep the dough moist as it sits by placing a piece of plastic wrap over the sheets and top with a damp kitchen towel. Only open one roll at a time.



  1. Soo good

  2. You are going to have everyone ready to serve all kinds of scrumptious foods for the big game!

  3. Sauerkraut, really? Chad eats this, too? I’m impressed. It does look delicious.

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