A hand pie maker (or dumpling/empanada press) can make prep faster and more consistent, especially when you’re batching snacks or lunches.

• Uniform size: Helps cut and seal identical pies for even cooking and tidy plating.
• Cleaner edges: The crimped seal can reduce leaks and help fillings stay put.
• Versatility: Works for hand pies, empanadas, dumplings, pierogi, ravioli, and turnovers.
• User-friendly: Simple press-and-crimp motion suits beginners and occasional bakers.
• Options: You’ll find stainless steel, plastic, and wood-handled styles in a range of diameters.

Results can vary with dough and filling, but a press can streamline prep. On Walmart, you can compare sizes and materials, then choose pickup or delivery at checkout.

There isn’t one “right” dough—different styles create different textures. These options are popular with hand pie makers:

• Pie or shortcrust dough: Buttery, tender, and easy to crimp; great for sweet or savory.
• Empanada dough: A bit sturdier, holds fillings well and travels nicely.
• Puff pastry: Light and flaky; best for oven-baked turnovers.
• Pizza/calzone dough: Chewier bite for larger, savory pockets.

For most presses, a chilled dough rolled to roughly 1/8 inch can be easier to cut and seal. Lightly flour the press, don’t overfill, and consider moistening edges to help the crimp. If using pre-cut wrappers, match the size to your press for a cleaner seal.

Hand pies go by lots of names depending on size, dough, and cuisine:

• Turnovers: Often puff pastry or pie dough, folded and baked.
• Empanadas/Pastelitos: Latin-inspired pockets, typically baked or fried.
• Pasties: Hearty, savory pies with crimped edges.
• Calzones: Larger, pizza-dough pockets.
• Pierogi/Dumplings/Ravioli: Dough pockets that may be boiled, steamed, pan-fried, or baked.

While shapes and cooking methods vary, many presses on this page can cut and crimp dough for these styles. Just choose the size and material that fits what you want to make, and adjust your dough and cooking method accordingly.

1. Prep the dough: Roll chilled dough to an even thickness and cut circles (many presses include a cutter).
2. Dust the tool: Lightly flour the press to reduce sticking.
3. Add filling: Place a small amount in the center; avoid overly wet fillings.
4. Seal: Moisten edges (water or egg wash) and close the press firmly to crimp.
5. Vent: If baking, add small slits to release steam.
6. Chill and cook: Briefly chill before baking or frying as your recipe suggests.

These steps can help streamline prep, but dough type and filling moisture can affect results. For care and cleaning, check the product listing—guidance can differ by material.

Size affects how much filling you can use and what you’ll make most:

• 3–4 inch: Bite-size snacks, mini pies, ravioli-style pockets.
• 5 inch: Everyday hand pies and empanadas with moderate filling.
• 6 inch and up: Heartier calzones and meal-size turnovers.

Match the press diameter to your dough circles or store-bought wrappers for a clean seal. If you want a quick cut-and-crimp workflow, look for presses that include a matching cutter. Consider storage space and material preferences, too. On Walmart, you can filter by size and compare features, then choose delivery or store pickup at checkout.