TEXAS HAND PIES
These pies are baked rather than fried, and can be filled with any favorite filling - fruit preserves, pie filling, fruit butters, etc. My son's favorite filling is Smucker's strawberry preserves. For easier preparation, I mix the ingredients in the food processor, and those instructions are given below, but you could easily mix them by hand as well. Note - the time listed does not include the chilling time.
Provided by PanNan
Categories Pie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Add the flour, baking powder and salt to the food processor bowl. Pulse a time or two to blend. Add the vanilla, sour cream and milk. Pulse a few times to mix. Add the butter, shortening and sugar and egg, and process until the mixture is thoroughly blended and starts to pull away from the sides of the bowl and form a ball.
- Divide the mixture into 12 equal portion and form into balls.
- Refrigerate for about an hour until they're well chilled.
- Preheat oven to 375, and line a baking sheet with parchment paper.
- Flour the work surface and rolling pin. Place a ball of chilled dough on the floured surface. Roll each ball of chilled dough into a 5" diameter circle, using additional flour as needed to keep the dough from sticking to the rolling pin.
- Spread 1 1/2 tbsp filling on one half of the circle, leaving a 1/2" uncovered space around the edge of the dough. Moisten the 1/2" space all around the edge of the dough with water.
- Fold the circle of dough in half, over the filling, and crimp the edges with a fork. Prick the pies a few time with the fork tines, to allow the steam to escape while they're baking.
- Place the pies on the parchment on the baking sheet, and bake in the pre-heated oven for about 20 minutes, or until they're light brown.
- Place the pies on a cooling rack until room temperature. Sprinkle with confectioner's sugar before serving.
Nutrition Facts : Calories 311.8, Fat 9.4, SaturatedFat 4.2, Cholesterol 27.4, Sodium 181.2, Carbohydrate 53.4, Fiber 1, Sugar 27.2, Protein 3.6
CHERRY HAND PIES
Provided by Food Network Kitchen
Time 2h10m
Yield 8 pies
Number Of Ingredients 14
Steps:
- Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
- Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
- Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
- Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
- Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
- Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.
THANKSGIVING LEFTOVERS HAND PIES
Stuffed full of our favorite Thanksgiving leftovers, these savory hand pies are a welcome twist on the usual day-after sandwiches. Serve with cranberry sauce and gravy for dipping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 12 hand pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll out the pie crusts with a rolling pin on a lightly floured surface to 1/8 inch thick. Cut out rounds of dough with a 4 1/2-inch round biscuit cutter and transfer them to the prepared baking sheet. Gather and reroll the scraps if necessary; you should have a total of 12 rounds.
- Spread 1 teaspoon sweet potato in an even layer over half of each round, leaving a 1/4-inch border around the edge. Top each with 2 teaspoons stuffing, then 2 teaspoons turkey, and finally 1 teaspoon cranberry sauce. (You may redistribute some of the filling among the rounds so all the piles are even.) Whisk together the egg and milk in a small bowl to make an egg wash. Brush the egg wash around the edges of each dough round.
- Fold over each dough round to cover the filling, creating 12 half-moon shapes. With your fingers, press the edges together to seal, and then press with a fork to seal securely.
- Brush the top of each hand pie with the remaining egg wash. Make 3 small slits with a small paring knife on the top of each pie to let the steam escape. Bake until the dough is cooked through and golden brown, about 30 minutes. Serve warm with extra cranberry sauce and gravy on the side for dipping.
IRISH BEEF HAND PIES
This St. Patrick's Day, tuck the makings of traditional beef-and-potato stew into flaky hand pies you can bake straight from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
- On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
- Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
- To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.
Nutrition Facts : Calories 367 g, Fat 19 g, Fiber 1 g, Protein 15 g
CHERRY HAND PIES
There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! -Allison Cebulla, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.
Nutrition Facts : Calories 589 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 380mg sodium, Carbohydrate 83g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
EASY BEEF HAND PIES RECIPE BY TASTY
Here's what you need: large onion, green pepper, ground beef mince, sweet basil leaves, chili flakes, cinnamon, salt, dried mixed herbs, beef seasoning, puff pastry, eggs, soy sauce, garlic
Provided by Simple 'n Tasty Food Blog
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C.
- Combine the onion, green pepper, spices, and soy sauce together in a medium bowl. Add the mince and the egg to the other bowl and mix well until all the ingredients are well-combined.
- Roll out the thawed puff pastry until it measures approximately 33 x 27 cm. Once this is done, cut the puff pastry into 4 equal pieces (approximately 8cm in size).
- Fill each piece of puff pastry with approximately 55g of the mince mixture. Spread the mixture generously onto the puff pastry, making sure to leave enough space around the edges for folding.
- Dab some water around the edges of the puff pastry and fold to make a "pie shape". Use a fork to help you seal the edges, if necessary. Brush the top of the pies with a beaten egg. Make slight incisions on the top of each hand pie to allow the steam to escape.
- Bake for 20-25 minutes, or until the crust is golden-brown and crispy.
- Serve alongside tomato sauce.
Nutrition Facts : Calories 819 calories, Carbohydrate 56 grams, Fat 54 grams, Fiber 2 grams, Protein 25 grams, Sugar 2 grams
HAND PIES (PASTIES)
Welsh "pasties" are also enjoyed in Ireland. I've heard them called hand pies, as they bake up small and firm enough to carry them around in your hand. My family usually makes them as veggie pies, but you could use a bit of ground beef or cooked crumbled sausage to round it out to a meal. We've had the pork sausage version, and it's pretty good -- some of the newer artisan sausage might be good, too -- chicken, sage and apple sausage is sounding pretty good right now.....
Provided by Cinnamom in Illinois
Categories Lunch/Snacks
Time 1h30m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring pie crust out and to room temperature.
- Preheat oven to 350 degrees.
- Lightly grease, spray or use parchment on a large baking sheet.
- Mix vegetables, and pork sausage if using. Don't precook the sausage - it will cook when the pies bake.
- Cut crust into small circles, about 2-3 inches across. You should be able to get five or six circles out of each crust if you re-roll the pastry leftovers.
- Place an equal amount of the filling on half of the circles, and top with another circle.
- Fold the edges over each other towards the top, and crimp together like a traditional pie crust. Make a small slit in the center to vent steam, and brush with an egg wash if you like.
- Place each little pie on the prepared baking sheet, and bake for approximately one hour, checking for over-browning.
- Can be eaten hot or cold.
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17 HAND PIES FOR MEALS ON THE GO - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-11-15Category Recipe Roundup
- Apple Hand Pies. If you took the filling of apple pie and the crust of a turnover, you’d get this comforting goody. Buttery on the outside and oozing with fall apples on the inside, these hand pies are baked to perfection.
- Blueberry Hand Pies. When the weather warms up, I like to trade in my apple hand pies for blueberry hand pies instead. Each golden brown goodie is bursting with juicy blueberries.
- Strawberry Hand Pies. I’ve covered summer and fall, so now let’s talk about spring. Strawberry hand pies mix decadence with freshness for a terrific spring dessert.
- Beef Empanadas. Of course, hand pies aren’t all fruit. There’s a world of savory meat hand pies just waiting for you to explore, like this beef empanada.
- Chicken Pot Pie Hand Pies. Chicken pot pies are classic comfort food that’s even better as a portable hand pie. This recipe uses puff pastry dough which is incredibly flaky and painless to roll out.
- Raspberry Hand Pies. These cute little fruit hand pies are perfect for afternoon snacks or big brunch spreads. Cold water and butter make the crust super flaky and buttery.
- Crawfish Hand Pies. While I’m all about a southern crawfish boil, they’re a ton of work. With this crawfish recipe, I get the flavors I want and less fuss.
- Curry Chicken Hand Pies. Not sure what to do with leftover chicken? Turn it into a yummy chicken curry hand pie. The filling is a tantalizing blend of spice, mayo, and tender chicken.
- Spanakopita Hand Pies. I can’t even think about spanakopita without my stomach growling. This Greek dish is one of my favorites and this recipe turns it into a plate-less meal.
- Pumpkin Hand Pies. This is probably one of the easiest hand pies you can make. The filling calls for only four ingredients while the dough is store-bought.
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