hand pie recipe

What could be better than cheese and pastry on a cold day? Nothing.

Reuben hand pies recipe

(225 grams) whole-egg mayonnaise

(70 grams) American-style mustard

tsp smoked hot paprika

shaved corned beef

(110 grams) coarsely grated Swiss cheese

(150 grams) sauerkraut,

puff pastry, partially thawed

dill cucumber

egg, lightly beaten

tsp caraway seeds (optional)

Baked empanadas are flaky, stuffed pastries, also know as hand pies.  These are great finger food and are versatile to serve anytime of the day.

Baked Chicken Empanada

½ tbsp Oil

½ tbsp Ginger Garlic Paste

– Medium Onion sliced

Green Chilies chopped

Vine

½ tsp Black Pepper Powder

½ tsp Cumin Seeds (powdered)

Salt

lb Ground Chicken

Tabasco Hot Sauce

Monterey Jack Cheese

Remove the pie crust from the refrigerated and leave it on the countertop to bring to room temperature or follow instructions on the package.

Heat oil and fry ginger garlic paste for a few seconds.

Then saute onion, tomatoes, green chilies, pepper powder, salt, cumin powder a couple of minutes until tomatoes are mushy.

Add ground chicken and stir constantly to avoid lumps of ground chicken.

Cook for 5- 10 minutes until chicken is cooked and all the juices evaporate. It usually takes about 7 minutes on medium high – high flame.

Taste chicken and adjust seasoning accordingly. I found the filling a bit bland and added ½ tsp Tabasco Hot Sauce.

Turn off the flame, add cilantro mix properly.

Once the chicken cools or just before filling the empanadas, add cheese and mix properly.

Filling

Preheat the oven to 400F.

You need to bake in two batches.  Prepare empanadas with one crust and while those are baking, prepare the second batch using other crust.

Unroll the pie crust onto a clean surface. Using a rolling pin, roll it out a little. The pie crust is 9” and roll it to 12” – 13″.  You need not flour dust the surface but can do so if you feel the crust will stick to the surface.

Using a 3” round cookie cutter or a biscuit cutter cut the crust into small circles/discs. I was able to cut out 11 circles from each crust. Keep the crust scrapes aside for reusing.

Place about ½ tbsp of chicken filling in the middle of the circle and wet the edges of the disc with water or beaten egg. I used water. Fold the circle to make a half circle and seal the edges.

To Curl Seal – Hold the empanada in one hand, starting from one corner, using two fingers of your other hand, press or pinch the sealed edges slightly and fold back. Right next to the folded edge / curl, repeat pinching and folding to curl empanada all around.

To Seal with Fork – After filling and sealing the edges of the empanada, using the tines of the fork, press it on the edges of the empanada to make straight line marks.

Place the empanada on a baking sheet. Repeat the above steps to fill and shape the rest.

Scrapes the crust can be reused though I did not need to for the above quantity of filling.

Shaping Empanadas

Egg wash the surface of the empanadas and bake for 18 minutes in a preheated oven.

While the first batch is baking, prepare the second batch.

I served the empanadas hot with some red chili sauce.

Bake

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Reuben hand pies recipe

Baked Chicken Empanada

Top 2 hand pie recipe recipes from across the web

The most viewed hand pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reuben hand pies recipe

Baked Chicken Empanada

The most viewed hand pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine