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Handy Dandy Hand Pies

Delicious, portable pockets of yummy veggies, ooey cheese and energizing black beans! This easy recipe was developed in partnership with GetJoyfull for the Easy Peas-y Cookbook for Kids.


  • 1 small head cauliflower, chopped
  • 1 small head broccoli, chopped
  • 1/2 butternut squash, peeled & chopped
  • 8 oz (250 g) lean chicken sausage, cut into 1/2-inch (1 cm) pieces
  • 1 Tbsp (15 mL) canola oil
  • 1 can (19 oz/540 mL) no-salt-added black beans, drained & rinsed (yields 2 cups/500 mL cooked beans)
  • 1/4 cup (60 mL) grated parmesan cheese
  • 1 Tbsp (15 mL) Italian seasoning
  • 1 cup (250 mL) marinara sauce, plus extra if desired
  • 8 (10-inch/20 cm) whole grain tortillas
  • 1 cup (250 mL) grated mozzarella cheese
  • 1 egg, beaten


Preheat oven to 350°F (180°C).

Place vegetables and sausage on a parchment-lined baking sheet. Drizzle with oil and toss. Bake in preheated oven for 25 minutes, stirring twice while cooking.

Transfer cooked vegetable and sausage medley to a medium bowl. Gently mix in black beans, parmesan cheese, Italian seasoning and marinara sauce. Add more sauce if desired.

Spoon about 1/2 cup (125 mL) of the mixture down the centre of each tortilla, leaving 1 1/2-inch (4 cm) border. Sprinkle with mozzarella cheese. Use a pastry brush to brush the borders with the beaten egg. Fold tortillas in half. Using a dinner fork, press edges firmly to seal.

Place hand pies on a parchment-lined baking sheet and brush with remaining beaten egg. Sprinkle with more Italian seasoning. Bake for 15 minutes until golden brown. Cool for 5 minutes before serving.

Serve as is for a delicious portable snack or meal or with your favourite salsa!


Mix it up! Swap black beans with pinto beans. They’re mild in flavour, super nutritious and a fun twist!

These hand pies are yummy at room temperature as well!

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