Tomatillo and Green Chili Savory Hand Pie

Name: Tomatillo and Green Chili Savory Hand Pie
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 box (500 g) frozen puff pastry (two 8×10-inch sheets), thawed; 1¼ lb (560 g) fresh tomatillos, husked and rinsed; 3 large poblano chili peppers; 8 oz (225 g) Oaxaca cheese (or fresh mozzarella), torn into small pieces; ½ medium (85 g) white onion, finely diced; ¼ cup (10 g) fresh cilantro leaves, roughly chopped; 2 tbsp (30 ml) fresh lime juice; to taste kosher salt; to taste freshly ground black pepper; 1 whole (50 g) large egg, beaten with 1 tbsp (15 ml) water; ¼ tsp (1 g) fleur de sel (for garnish) (optional)

From the MyKitchenBank Kitchen

Golden, crispy hand pies filled with roasted tomatillos, charred poblano peppers, creamy Oaxaca cheese, and cilantro. These portable pastries deliver bright, complex flavors with just the right heat—perfect for lunch, picnics, or as an appetizer. The puff pastry shell gets brushed with egg wash for a burnished finish, while the filling stays juicy and never leaks.

Prep: 35 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 8 hand pies

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Steps

Before you start

Thaw puff pastry at room temperature for 30–40 minutes if frozen, so it's pliable but still cold
Line two large baking sheets with parchment paper
Preheat oven to 400°F (200°C) for roasting the vegetables

1
Roast tomatillos and poblanosOven 400°F / 205°C
- Spread the husked tomatillos and whole poblano peppers on a parchment-lined baking sheet.
- Roast at 400°F (200°C) for 20–25 minutes, stirring halfway through, until the tomatillos are soft and blistered and the poblanos are charred on the skin.
- Remove and let cool for 5 minutes.
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Ready when: Tomatillos are soft and blistered; poblanos have charred skin
Tip: Don't worry about blackened spots on the poblanos—they add depth of flavor.
2
Peel poblanos and prepare filling base
- Once cooled slightly, rub the charred poblano skin off with a damp towel or your fingers (it should come off easily).
- Remove the stem and seeds, then roughly chop the pepper flesh.
- Transfer the roasted tomatillos to a small bowl and gently crush them with the back of a spoon to break them down, leaving some chunks.
- Add the chopped poblano, diced onion, and cilantro to the tomatillos.
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Ready when: Poblano skin is fully removed; tomatillos are broken down but chunky
Tip: Work over a bowl to catch any delicious juices that drip from the peppers.
3
Season filling and combine with cheese
- Squeeze the lime juice over the filling mixture and toss gently.
- Taste and season with kosher salt and freshly ground black pepper.
- Gently fold in the torn Oaxaca cheese pieces until just combined.
- Try not to overwork the mixture; the cheese should remain in distinct pieces for the best melt and flavor.
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Ready when: Filling is well-seasoned and cheese is evenly distributed
Tip: Taste before adding salt; the roasted tomatillos and cheese already have savory depth.
4
Prepare pastry sheets and cut circles
- Place each thawed puff pastry sheet on a clean, lightly floured surface.
- Using a 4½-inch (11 cm) round cutter or a small bowl as a guide, cut out 4 circles from each sheet, for 8 total.
- You'll have some pastry scraps; set them aside.
- Cover the circles with a damp towel to keep them from drying out while you assemble.
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Ready when: Eight clean rounds are cut out
Tip: Use a sharp, floured cutter for clean edges—rough cuts will seal poorly and leak.
5
Fill and fold pastry circles
- Working with one pastry circle at a time, place it on the parchment-lined baking sheet.
- Spoon about 2½ tablespoons (37 ml) of filling onto one half of the circle, leaving a ½-inch (1.3 cm) border.
- Fold the pastry in half over the filling to create a half-moon, then press the edges firmly with the tines of a fork to seal.
- Repeat with remaining circles and filling.
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Ready when: All 8 hand pies are sealed with crimp marks
Tip: If filling leaks out, wipe it off the edges before sealing—any stray filling prevents a good seal.
6
Apply egg wash and chillOven 410°F / 210°C
- Lightly brush each hand pie with the beaten egg wash.
- Place the baking sheets in the refrigerator for 15 minutes while you increase the oven temperature to 410°F (210°C).
- This rest allows the pastry to firm up and helps the pies bake evenly without puffing too wildly.
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Ready when: Egg wash is evenly applied and has begun to set
Tip: Don't skip the chill—it makes the pastry puff and brown more evenly.
7
Bake until goldenOven 410°F / 210°C
- Remove the baking sheets from the refrigerator and place them in the 410°F (210°C) oven.
- Bake for 22–25 minutes, rotating the baking sheets halfway through (about 11 minutes in), until the pies are deep golden brown on all sides and any filling that has peeked through the pastry is bubbling slightly at the edges.
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Ready when: Pastry is deep golden brown; filling visible at edges is bubbling
Tip: If the pies brown too quickly, loosely tent them with foil in the last 5–8 minutes.
8
Cool and finish
- Transfer the baking sheets to a wire rack and let the hand pies cool for 3–5 minutes.
- If using fleur de sel, sprinkle a tiny pinch on top of each warm pie.
- Serve warm or at room temperature.
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Ready when: Pies have cooled enough to handle; pastry is set and crispy
Tip: A few minutes of cooling prevents the filling from being mouth-burningly hot, but warm pies taste best.

Good to know

Tips

To prevent soggy pastry, make sure your filling has cooled completely before assembling, and don't overfill each pie—2½ tablespoons is precise for a reason.
If you can't find Oaxaca cheese, fresh mozzarella (not low-moisture) works well. String cheese or even crumbled queso fresco in a pinch, though the texture won't be quite as creamy.
For extra heat, add ¼ teaspoon of ground white pepper or a pinch of cayenne to the filling, or serve with a small bowl of Mexican hot sauce on the side.
These hand pies freeze beautifully unbaked—this is a smart make-ahead strategy for weeknight dinners or party prep.

Make ahead

Assemble the hand pies up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake from chilled for an extra 2–3 minutes. You can also freeze the unbaked pies on a baking sheet for up to 1 month, then bake directly from frozen, adding 5–7 minutes to the bake time.

Storage & reheating

Store cooled hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness. Freeze in a single layer, then transfer to a freezer bag for up to 1 month; thaw at room temperature before reheating, or reheat from frozen at 375°F (190°C) for 12–15 minutes.

Substitutions

Oaxaca cheese (or fresh mozzarella) → fresh mozzarella or Quesillo. Both have a similar mild, creamy flavor and melting quality. Quesillo is the Yucatecan cousin of Oaxaca and works beautifully here.
poblano chili peppers → 2 large Hatch green chiles or 2 poblano substitutes (jalapeño + green bell pepper blended). Hatch chiles are milder and slightly sweeter; use both if available during harvest season. A mix of jalapeño and bell pepper mimics the heat and flavor profile.
fresh cilantro leaves → fresh flat-leaf parsley. Parsley is milder and less polarizing if cilantro isn't your preference, though you'll lose some of the Latin flavor.
frozen puff pastry (two 8×10-inch sheets) → homemade empanada dough or phyllo sheets (3–4 layers brushed with butter). Empanada dough is sturdier and won't puff as much; phyllo will be more delicate. Adjust seal and baking time accordingly.