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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Indre Grimalauskaite
[email protected]These hand pies are the perfect grab-and-go breakfast or lunch. They're also great for parties and picnics.
Nasir Nadeem
[email protected]I made these hand pies for a potluck and they were a big hit. Everyone loved them!
Mahi Srma
[email protected]These hand pies are a great way to use up leftover cheese. I always have a few blocks of cheese in my fridge and I'm always looking for new ways to use them up.
farhad Tanha
[email protected]I'm not a big fan of cheese, but I really enjoyed these hand pies. The filling was creamy and flavorful, and the crust was perfectly flaky.
Gisel Torres
[email protected]These hand pies are so easy to make and they're always a crowd-pleaser. I highly recommend them.
Eze godswill
[email protected]I made these hand pies for my husband's lunch and he loved them. He said they were the best hand pies he's ever had.
Ranairtza Irtza
[email protected]I was looking for a new recipe for hand pies and I'm so glad I found this one. These hand pies are delicious!
Darun Ahmad
[email protected]I've made these hand pies several times now and they're always a hit. I love that I can use different fillings to create different flavors.
Sanadii Mnaim Izzal Islam
[email protected]These hand pies are the perfect comfort food. They're cheesy, flavorful, and oh-so-satisfying.
Zolti Karicka
[email protected]I'm not a very experienced cook, but I was able to make these hand pies without any problems. They were so good!
Oritsemajemite Amonetsone
[email protected]I made these hand pies for a party and they were a big success! Everyone loved them.
MD Rakib Mahamud
[email protected]I followed the recipe exactly and the hand pies turned out great! They were easy to make and very delicious.
Joyce Asiedu
[email protected]These cheesy hand pies were a huge hit with my family! The filling was creamy and flavorful, and the crust was perfectly flaky. I will definitely be making these again.