Indulge in a culinary delight with our exquisite Cheesy Caramelized Onion Hand Pies, a perfect blend of savory and sweet flavors. These handheld delights feature a flaky, golden brown crust that shatters with each bite, revealing a generous filling of caramelized onions, melted cheese, and a hint of herbs. Perfect for gatherings, potlucks, or as a delightful snack, these hand pies are sure to tantalize your taste buds.
Alongside the Cheesy Caramelized Onion Hand Pies, this article also offers a versatile collection of equally delectable recipes. Embark on a culinary journey with our mouthwatering Caramelized Onion Dip, a luscious and creamy dip that pairs perfectly with chips, vegetables, or crackers. Experience the classic flavors of our timeless recipe for Caramelized Onions, an essential ingredient that adds a touch of sweetness and depth to any dish.
For those seeking a hearty and comforting meal, our hearty French Onion Soup is a must-try. This classic soup is brimming with caramelized onions, beef broth, and a cheesy crouton topping, providing a warm and flavorful experience. Expand your culinary horizons with our diverse selection of recipes, each offering a unique taste adventure.
GHOST HAND PIES WITH HONEY DIJON
Steps:
- Melt the butter in a large skillet over medium heat. Add the onions with a good pinch of salt and a few turns of pepper and cook, stirring, until very soft, about 10 minutes. Reduce the heat to medium low, add 1/4 cup water and cook, stirring occasionally, until the water is evaporated and the onions are lightly caramelized, 25 to 30 minutes.
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Divide the pie dough into 8 equal parts and shape into balls (keep half of the dough balls covered in the fridge while you aren't working with them to keep them cold). On a lightly floured surface, roll out the balls to ovals that are 8 inches long and about 6 inches wide. Top the bottom half of each dough piece with a pile of cheese and a pile of onions, leaving a 1-inch border. In the top half of each dough piece, punch out an upside down ghost face with piping tips or tiny round cookie cutters (it's upside down so that when you fold it over on top of the filling, it's right-side up). Brush the edges with egg, fold the top down over the filling and fold the sides in on themselves so that you have ghost shape. (Or, rather, a shape of a tiny kid in a bedsheet ghost costume that's lying down.) Press around the side and bottom edges to seal, transfer to the baking sheets, brush the tops all over with egg wash and sprinkle with a little salt.
- Bake until golden brown; begin checking for doneness at 20 minutes. Let cool slightly.
- Mix together the Dijon mustard and honey in a small bowl. Serve the hand pies warm or at room temperature with the mustard sauce.
- To make the dough, combine the cider vinegar and 6 tablespoons water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets, or pulse in the food processor, incorporating the butter so that about 75 percent of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap and refrigerate for 30 minutes.
CHEESY CARAMELIZED ONION HAND PIES
Caramelizing the onions slowly results in the sweetest, most flavorful hand pie you've ever eaten. Don't expect leftovers, these will quickly disappear.
Provided by lutzflcat
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Melt 1 tablespoon butter in a large skillet. Add mushrooms; saute until browned and tender, about 5 minutes. Remove from the skillet and set aside.
- Melt remaining butter in the same skillet over low heat. Stir in sliced onions. Cook onions, uncovered, until liquid evaporates and onions turn golden brown, 30 to 35 minutes. Stir occasionally so onions don't burn.
- Return mushrooms to the skillet. Stir in bacon, balsamic vinegar, maple syrup, thyme, salt, and pepper; cook for 3 minutes more. Set aside to cool slightly.
- Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 5-inch rounds. Whisk egg and milk together in a small bowl; brush lightly around the edge of each round.
- Divide the onion mixture evenly among the 6 rounds, placing it in the center. Top each with Gruyere cheese. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
- Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash if desired. Transfer pies to the prepared baking sheet.
- Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Remove from the baking sheet and serve hot out of the oven or at room temperature.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 34.5 g, Cholesterol 67 mg, Fat 33.1 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 12.3 g, Sodium 497.1 mg, Sugar 4.2 g
CHEESY ONION PIE
DURING my teen years, I lived on my aunt's farm in Illinois. This was one of her delicious dishes, and one of many I enjoyed. I'm so happy I got the recipe and later made it my own family's favorite. It's a wonderful side dish to complement any meat entree. -Phyllis Jean Sheeley, Altoona, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onions in butter until golden brown. In a large bowl, beat eggs and cream. Add the onions, salt and pepper. , Line a deep-dish 9 in. pie plate with bottom pastry. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie; place over filling. Seal and flute the edges; cut slits in top. , Bake at 350° for 55-60 minutes or until crust is golden brown. Let stand 15 minutes before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 425 calories, Fat 27g fat (14g saturated fat), Cholesterol 134mg cholesterol, Sodium 363mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.
Tips:
- Prep the Filling First: Allow the caramelized onions to cool completely before adding them to the cheese mixture. This will prevent the cheese from becoming too runny.
- Use a Sharp Knife: A sharp knife will make it easier to cut the dough and prevent it from tearing.
- Work Quickly: The dough is easiest to work with when it is cold. If it starts to become too warm, it will become sticky and difficult to handle.
- Don't Overfill the Hand Pies: Too much filling will make it difficult to seal the hand pies and they may burst open during baking.
- Seal the Hand Pies Properly: Use a fork or your fingers to press the edges of the dough together firmly. This will help to prevent the filling from leaking out.
- Bake Until Golden Brown: The hand pies are done baking when they are golden brown and the cheese is melted and bubbly.
Conclusion:
These cheesy caramelized onion hand pies are the perfect appetizer or snack. They are easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious and satisfying dish that will be enjoyed by everyone.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love