hand pies

Savory hand pies made with flaky crescent roll dough filled with a rich and meaty filling. These easy and quick pies are perfect football food but also make a standout weeknight dinner when paired with a simple salad.

Louisiana Meat Pies

olive oil

½ lb ground beef (80/20

pork

green onions

garlic (minced)

salt

¼ tsp ground black pepper

Tb flour

Worcestershire

beef stock

tubes crescent roll dough (preferably the non-perforated kind)

¼ C sour cream

¼ C mayo

1-3 Tb creamy horseradish (more or less as desired)

lemon

salt and black pepper

Heat a large nonstick skillet over medium high heat. Add oil and once hot, add the ground beef and pork.

Cook the meat for about 10 minutes until browned. Break up the meat while it&#039;s cooking until the texture is small crumbles. Cut the green onions into ¼-inch pieces, including the white portion of the onion.

Once the meat is browned and cooked through, add garlic, green onions, salt and pepper. Cook for another 3 minutes. Add flour, stir well to combine and cook for 2 minutes. Last, add Worcestershire and beef stock.

Reduce the heat to medium-low and let the mixture simmer for 1-2 minutes, stirring often until the sauce is thick. The sauce should coat all of the meat.

Cool the filling completely before filling the hand pies. You can make the filling in advance or spread out the filling on a sheet pan and place in the fridge for 30 minutes. Once the filling is cooled, preheat the oven to 375 degrees.

Remove the crescent dough from the can and place on a lightly floured surface. If using the preforated dough, pinch together the seams using your two index fingers, being careful not to tear the dough. Once you&#039;ve pinched all the seams, sprinkle a light dusting of flour on top of the dough and lightly roll over the dough to flatten and seal your pinched seams.

Crack one egg into a small bowl and whisk in 1 tsp of cold water. Set aside with a pastry brush for assembling the pies.

Lightly flour the top of your crescent roll dough and roll out to a roughly 6&quot; x 9&quot; rectangle. If you want perfect squares, trim the edges to be straight, and then cut the dough into six 3-inch squares.

Place 3 Tb of filling in one corner of each square. Using a pastry brush, lightly coat all four edges of the square with egg wash. Fold the corner opposite of the filling over the top until the edges meet to form a triangle shape. Carefully press down the edges with your fingers.

Carefully remove the hand pie from your work surface and place it on a baking sheet prepared with parchment paper. Use a fork to seal the edges completely. Cut one ½-inch slit in the top of each pie to allow steam to escape.

Bake for 12 to 15 minutes or until golden brown. Crescent roll dough browns quickly so keep an eye on them. The filling is totally cooked so you're just trying to bake the dough.

To make the sauce, combine all of the ingredients in a small mixing bowl and chill until ready to serve.

Once cooked, cool for a couple of minutes before serving with horseradish cream sauce.

Who doesn't love that classic cereal-aisle favorite, the toaster tart? This is our take on that legendary breakfast pastry, inspired by chef-owner Joanne Chang of Flour Bakery in Boston. We've filled these with brown sugar and cinnamon, but also offer a jam filling at the end of the directions.

Tasty Toaster Tarts

(241 grams) King Arthur Unbleached All-Purpose Flour

(11 grams) sugar

(227 grams) unsalted butter cold cut into pats

(28 grams) milk

(106 grams) brown sugar

King Arthur Unbleached All-Purpose Flour

cinnamon

(25 grams) sugar

These flaky apple turnovers feature the rich mellow flavor of boiled cider in the filling. We've paired them with a chai-spiced glaze for a zesty finishing touch.

Apple Turnovers With Chai-Spiced Cider Glaze

(240 grams) King Arthur Unbleached All-Purpose Flour

baking powder

(227 grams) unsalted butter cold cut in pats

(113 grams) sour cream

(339 grams) peeled cored diced baking apples (1/4" pieces)

(50 grams) sugar

Apple Pie Spice

(28 grams) boiled cider

(15 grams) King Arthur Pie Filling Enhancer

lemon juice

(57 grams) confectioners’ sugar

(21 grams) boiled cider

chai spice

heavy cream

Apple Turnovers with Chai-Spiced Cider Glaze

Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they&#x27;re baked not fried!

Peach Hand Pies

boxes (14.1 oz each) refrigerated pie crust

(21 oz) peach pie filling

sugar

milk

egg white, beaten

Preheat oven to 425°F. Remove pie crusts from...

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.

Dump pie filling in a shallow bowl and...

Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.

Unroll pie crusts and cut 6 circles from...

Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.

Using a 1 tbsp cookie scoop, drop peach...

Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.

Beat egg white in a small bowl until...

Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.

While pies are baking, whisk together the powdered...

While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!

https://mediavine-res.cloudinary.com/video/upload/j88hutko5m6sluaor7mm.mp4

How to make delicious, warm, and gooey chocolate hand pies with chocolate pie dough and chocolate ganache filling!

Chocolate Hand Pies

(20 grams) unsweetened natural or dutch-process cocoa powder

unsalted

(120 milliliters) cold milk

egg wash: 1 egg beaten with 1 Tablespoon (15 milliliters) milk or heavy cream

Tablespoons coarse sugar

bar (113 grams) semi-sweet chocolate, coarsely chopped*

(120 milliliters) heavy cream*

Tablespoons (31 grams) creamy peanut butter

(57 grams) semi-sweet chocolate, coarsely chopped*

optional: 1 Tablespoon (16 grams) peanut butter

Place the flour, cocoa powder, sugar, salt, and cubed butter into a large food processor. Pulse 15-20x until coarse crumbs form. Alternatively, you can use a large bowl and pastry cutter. Slowly drizzle in the cold milk or cream while pulsing (or stirring). After all the milk or cream is added, the dough should look slightly shaggy and be a little soft. If it&#8217;s too dry, add another Tablespoon of milk or cream. Try not to overwork the dough. Divide the dough in half and form each into 1 inch thick discs. Wrap each disc tightly in plastic wrap and refrigerate for 2 hours and up to 5 days.

On a floured work surface (you can &#8220;flour&#8221; with cocoa powder too!), carefully roll out each pie dough with a rolling pin. Cut into heart shapes (using a 3 inch heart cookie cutter). Re-roll any scraps. Refrigerate the hearts as you prepare the filling. (I make room and refrigerate them on 2 baking sheets.)

Make the filling

 Place chopped chocolate into a large bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently and slowly using a wooden spoon until the ganache is smooth. Stir in peanut butter, if using. Allow it to cool for 15 minutes. During this time, it will slowly thicken.

Remove the hearts from the refrigerator. Arrange on 2 large baking sheets if you haven&#8217;t done so already. Brush the edges of half of the hearts with egg wash. Add a spoonful of filling on top of half of the hearts. Top with another heart (lightly stretch the top heart slightly if needed to cover). Press down the top edges to seal, then use a fork to crimp the sides to completely seal. Brush the top of each hand pie with egg wash. Top with coarse sugar, if desired.

Bake the hand pies for 15-18 minutes, just until the edges are set. The tops of the hand pies may look a little soft. Allow to cool for 10 minutes before drizzling with chocolate and serving.

Chocolate drizzle

Melt the chopped chocolate and oil (and peanut butter, if using) together in the microwave in 20 second increments, stirring after each until completely melted. You can also melt in a double boiler if you have one. Drizzle over pies.

Cover and store leftover hand pies at room temperature for up to 2 days or in the refrigerator for up to 1 week.

I was very surprised by this dough! It was “stretchy” for lack of a better word. I was sure I did something wrong but followed through with all the directions as I haven’t been led astray by Sally before. It was amazing! The dough was perfectly flaky, and the ganache really sent that chocolate flavor through. If it was too dry, it may have been over baked.

i really liked this but as with others, found the pastry a little too dry.  definitely worth a bit of a tinker though.  it was delicious!

<p>These sweet and fruit-full pastries can be served anytime and anywhere, thanks to their convenient portability.</p>

Blueberry Hand Pies

(227 grams) unsalted butter

blueberries fresh or frozen

(14 grams) cornstarch

(67 grams) sugar

salt (a large pinch)

(14 grams) lemon juice

(25 grams) coarse sparkling sugar

Everything you love about shepherd&#039;s pie wrapped in a flaky pie crust. Fluffy mashed potatoes are the bed for a delectable filling of ground beef, carrots, pea, and onions all smothered in a savory brown sauce and wrapped neatly in a thin layer of pastry. 

Shepherd's Pie Hand Pies

C flour (sifted)

C shortening (ice cold and cubed)

½-¾ C ice cold water

russet potatoes

Tb butter (room temperature)

½ tsp black pepper

garlic powder

beef

yellow onion

carrots

C frozen peas

garlic

tsp worcestershire sauce

½ tsp pepper

onion powder

Tb fresh parsley

thyme

mayonnaise

sour cream

Tb horseradish

salt and pepper

Tb lemon juice

worcestershire

water

Sift 3 cups flour onto a sheet of parchment paper. Use the paper to transfer flour to a large food processor bowl equipped with a standard blade or a large mixing bowl. Add 1½ of salt.

Remove cold shortening from fridge. Cut into small cubes, trying to handle as little as possible and add to the flour. Pulse the mixture in the processor about 10 times until mixture resembles pea-size crumbs. You can also use a pastry blender or your fingers to combine.

Slowly add the cold water starting with 1/2 cup and adding the rest 1 Tb at a time, if necessary. Pulse the food processor or stir together until dough forms a ball. Wrap

Wrap the dough ball in plastic wrap and chill for at least an hour or until cold all the way through. When ready to fill the hand pies, remove the dough ball from the fridge and split into two equal pieces with a bench scraper or large knife.

To make crust (optional)

Rinse and peel the potatoes. Dice into 1-inch pieces and place in a medium saucepan. Cover with cold water and place over high heat to boil.

Boil for 15-20 minutes or until fork tender. Strain and pour potatoes back into saucepan and add remaining mashed potato ingredients. Using a potato masher, mash the potatoes. It&#039;s totally fine if there are still some small lumps of potatoes. This is supposed to be a rustic dish!

Spread the mashed potatoes evenly across a quarter sheet pan and place in the freezer for 30 minutes to chill. While mashed potatoes are chilling, make the filling.

To make mashed potatoes

Finely dice carrots and onion. Mince garlic clove. Roughly chop parsley. Heat a large nonstick skillet over medium-high heat. Add enough olive oil to coat the bottom of the pan. Add carrots and onions. Stir and leave undisturbed for 2-3 minutes or until the veggies start to soften.

Once veggies have softened, add ground beef. Break up the meat into bite size pieces. Cook for 5-7 minutes or until browned, stirring occasionally.

Add salt, pepper, garlic powder, onion powder, minced garlic clove, and worcestershire to pan and stir to combine. Cook for 60-90 seconds or until garlic is fragrant.

Add 2 Tb of flour and stir until there is no visible white flour. Add 1 C of beef stock and frozen peas. Bring to a low boil and cook for 1-2 minutes or until sauce has thickened and peas are no longer frozen. Add

Add fresh parsley and thyme. Turn off heat and place the hot pan on a cooling rack to cool. Spread out evenly in the pan to help it cool and stir occasionally. While it cools, make your sauce then assemble the pies.

To make filling

Mix all of the sauce ingredients together.**

To make sauce

Preheat the oven to 400° and prepare two baking sheets with non-stick foil, parchment paper or baking spray. Make an egg wash by cracking 1 egg into a small bowl and whisking with 1 Tb of water. Have a pastry brush, bench scraper, fork, cookie scoop, pizza cutter, and rollingpin out on your countertop.

Place the dough on a well-floured surface and roll out to ⅛-inch thickness. Your end goal is a large rectangle that is about 8-inches tall and 18-inches wide that you will cut into twelve rectangles that are each 4-inches tall by 3-inches wide.***

Each hand pie will require two pieces of dough, one for the bottom and one for the top. Add a 1 Tb scoop of mashed potatoes to the bottom piece of crust. Spread the mashed potatoes out a bit with your fingers and then top with 2 Tb of filling.

Use a pastry brunch to brush all four sides around the filling with the egg wash. Place your second pie crust on top and gently push the filling down to fill the bottom square, leaving a clean border around the edge for sealing. Presh down along the edges of each hand pie and use a fork to completely seal.

Carefull remove each pie from your surface and place on a prepared baking sheet. Add two small diagonal slits across the top of each pie to let steam escape.

When ready to bake, brush each pie with egg wash and sprinkle with salt and pepper. Bake for about 30 minutes or until golden brown. Serve with horseradish cream sauce.

To make hand pies

Chocolatey goodness fills a flaky pie crust for the best of both pie worlds. 

chocolate cream hand pies

all-purpose flour

shortening,

unsalted butter,

cocoa powder (not dutch process)

brown sugar

chocolate,

salted butter,

vanilla

Whisk together the flour and salt in a medium bowl.

Add the chilled shortening and work it with your fingers until you have evenly crumbled pieces.

Add the chilled butter and working with a pastry blender, cut in the butter until mixture is blended. Leaving little chunks of butter is fine &#8211; this will create nice air pockets when baked.

Add in 4 tablespoons of ice water and toss gently to combine. Continue to drizzle water into mixture until it is fairly cohesive and holds together when gathered and squeezed in your hands. 

Be careful not to add too much water or overwork the dough. 

Divide dough in half, roughly shape into two discs, wrap in plastic, and refrigerate at least one hour.

To roll out dough, lightly flour a work surface and roll one disc at a time to desired thickness. Use a large round cutter and place discs on parchment lined cookie sheet. Refrigerate at least one hour, remove and roll out discs several more times to produce a thinner crust. Pop back in freezer while making the filling.

To make the crust

In a heavy bottomed saucepan, combine cocoa powder, brown sugar, cream, salt and roughly half of the chopped chocolate.

Over medium-low heat, whisk until melted. Continue cooking on low heat and a gentle simmer, about 5 minutes.

Remove from heat and add remaining chocolate, cut up butter, and vanilla. Stir until mixture is smooth. 

Set aside to cool (if in a hurry, pop it in the freezer for a few minutes.)

To make the filling

Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment and place four rounds on pan. Using a pastry brush, dab water around the edge of the disc.

Add 2 tablespoons of chocolate filling to eat round in the center. Fold one side over the filling, pinching edges together. Use a fork to seal the edges. Pop back in the freezer for a few minutes.

Bake for 20 minutes. Check if crust is golden brown &#8211; if not &#8211; put back in for 3-5 more minutes.

To assemble pies

I really love these! When my grandma worked at a small Schwebel's shop, she let me have one snack of my choice. I always picked the hand-held pies. And so I really appreciate this recipe. Thank you!

<p>Popular in various versions throughout the Middle East, these savory stuffed pies feature an aromatic spiced filling in a light-textured yeast-based crust. Fatayer can be served as either a side or main dish; they're especially popular at brunch, served with warm mint tea. While the recipe below yields 24 fatayer each of the fillings will fill 12 pastries — so it’s simple to satisfy a variety of tastes by mixing and matching. Our thanks to Heifa from <a href="https://www.fufuskitchen.com/">Fufu’s Kitchen</a> for sharing this recipe with us.</p>

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