Hand Pie Combos
By Gigirox
1 Picture
Ingredients
- Savory Cheese Pastry:
- 1 cup unsalted butter, softened
- 2- 5 ounce jars Old English Cheese
- 2 cups unbleached all-purpose flour
- Filling ideas:
- pineapple preserves, pepper jelly, taco meat, pulled pork...
- Basic Pastry:
- 2 1/2 cups Flour
- 1 tsp Salt
- 2/3 cups & 2 Tbsp Crisco
- 1/2 cup Ice Water(use sparingly)
- Filling ideas:
- jams, pumpkin, cream cheese & brown sugar, pie filling, pudding...
- Another Pastry:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream (or plain yogurt)
- 1/4 cup milk
- 1/4 cup butter, softened
- 1/4 cup vegetable shortening
- 3/4 cup sugar
- 1 egg
- Blueberry Crean Cheese Filling:
- 1 (8 ounce) package cream cheese, at room temperature
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 2 eggs (divided)
- 1 pint fresh blueberries (about 1 cup)
Details
Preparation
Step 1
Savory Pastry Pies:
Mix the first three ingredients together until the dough is smooth and forms a ball. Cover and chill for one hour. On a lightly floured surface, roll 1/4 of the dough out into a circle, 1/8 inch think. It is best to sprinkle the dough and rolling pin with flour. Cut into 3 1/2 inch circles. Place 1 tsp. preserves in the center of the circle and fold over, pinching seams together with a floured fork. Poke two holes in the top of each pie. Continue this process with remaining dough. Bake on an un-greased cookie sheet or baking stone at 350° for 15 minutes or until golden brown. Cool on wire rack. Makes about 28-32 pies.
Basic Pastry:
Another Pastry:
1 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. 2 Divide the mixture into 12 equal portion and form into balls. 3 Refrigerate for about an hour until they're well chilled. 4 Preheat oven to 375, and line a baking sheet with parchment paper. 5 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. 6 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. 7 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. 8 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. 9 Place the pies on a cooling rack until room temperature. Sprinkle with confectioner's sugar before serving.
Blueberry:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
In the bowl of an electric mixer or food processor, combine cream cheese, sugar, lemon juice, lemon zest and 1 egg. Beat until smooth. Carefully stir in blueberries. Refrigerate until needed.
Beat the remaining egg in a small bowl and set aside.
Roll out dough into two 12-inch circles. Cut each circle into quarters. Spoon 3 to 4 tablespoons of filling into the center of each piece of dough. Brush edges with beaten egg. Fold the dough in half to form a triangle and crimp the edges with a fork. Brush the top of each pie with more beaten egg and sprinkle with coarse sugar. Cut a steam vent in the top of each pie.
Bake for 15 to 20 minutes or until golden brown. Cool on a wire rack.
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