CHEESY HAND PIES
The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.
Provided by Kat Boytsova
Categories Pie Butter Egg Feta Mozzarella Dill Pastry Freeze/Chill
Yield Makes 16
Number Of Ingredients 8
Steps:
- Whisk 2 1/2 cups flour and 2 tsp. salt in a large bowl. Grate butter on the large holes of a box grater right into bowl, tossing occasionally with your hands to prevent sticking. Drizzle 3/4 cup ice water around circumference of bowl. Mix with a fork, adding more water if needed by the teaspoonful, until a shaggy dough forms.
- Turn out dough along with any dry bits onto a clean work surface. Knead until dough is smooth and hydrated with only a few pieces of butter still visible, about 1 minute. Form dough into a disk, wrap tightly with plastic wrap, and chill at least 1 hour.
- Place racks in upper and lower thirds of oven; preheat to 350°F. Whisk eggs in a medium bowl until well blended. Transfer half of eggs to a small bowl; reserve as egg wash. Add feta to remaining eggs in medium bowl and mash with a fork until combined and nearly smooth. Gently fold in mozzarella and dill until just combined; season with pepper and remaining 1/4 tsp. salt.
- Divide dough in half. Roll each piece on a lightly floured surface to a 16x8" rectangle. Using a bench scraper, cut each rectangle into 8 squares (for a total of 16). Transfer to two parchment-lined rimmed baking sheets and chill 10 minutes.
- Brush edges of squares with reserved egg wash. Mound a heaping tablespoon of cheese filling in the center of each square. Fold dough over and press edges with a fork to seal. Brush with egg wash, then cut 3 small slits into the top of each. Bake pies, rotating pans from front to back and top to bottom halfway through, until golden brown and crisp, 30-35 minutes. Let pies cool 10 minutes before serving.
- Do Ahead: Dough can be made 3 days ahead. Keep chilled. Let rest at room temperature 15 minutes before rolling out.
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Swarna Das
[email protected]These hand pies were a waste of time and ingredients.
itz RAT
[email protected]I had trouble getting the hand pies to seal properly, so some of the filling leaked out during baking.
Shafik Salhani
[email protected]The crust was a bit dry, but the filling was flavorful.
Al Emdad tv
[email protected]These hand pies were a little too cheesy for my taste, but my kids loved them.
Augustus Waddle
[email protected]I love that I can make these hand pies ahead of time and freeze them for later.
mahir Oishikhandaker
[email protected]These hand pies are perfect for a quick and easy lunch or dinner.
Mehtab adil Adil jan
[email protected]I added some diced ham and chopped green onions to the filling for a savory twist.
JJ
[email protected]These were delicious! I used a store-bought pie crust to save time, and they still turned out great.
King Khan
[email protected]I've made these hand pies a few times now and they're always a crowd-pleaser. The filling is cheesy and flavorful, and the crust is flaky and golden brown.
Eshetu Tilahun
[email protected]These cheesy hand pies were a hit at my last party! They were so easy to make and everyone loved them.