Cheesy Hand Pies Recipes

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CHEESY CARAMELIZED ONION HAND PIES



Cheesy Caramelized Onion Hand Pies image

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

3 tablespoons unsalted butter, divided
½ (8 ounce) package white button mushrooms, sliced
2 large yellow onions, halved and thinly sliced
2 slices crisp cooked bacon, crumbled
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
½ teaspoon dried thyme
salt and ground black pepper to taste
2 (9 inch) unbaked pie crusts
1 egg
1 tablespoon milk
⅔ cup shredded Gruyere cheese

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

GHOST HAND PIES WITH HONEY DIJON



Ghost Hand Pies with Honey Dijon image

Provided by Molly Yeh

Categories     main-dish

Time 1h25m

Yield 8 small pies

Number Of Ingredients 14

2 tablespoons unsalted butter
2 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 pounds pie dough (homemade is best, but store-bought will work too), recipe follows
All-purpose flour, for dusting
4 ounces sharp Cheddar, finely chopped (1/4-inch cubes or smaller) or shredded
1 large egg, lightly beaten with a splash of water (for the egg wash)
3/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cubed

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.

BROCCOLI & CHEESE HAND PIES



Broccoli & Cheese Hand Pies image

These broccoli & cheese hand pies are similar to savory turnovers featuring a golden crunchy crust and bursting with cheesy flavor - easy appetizer recipe

Provided by Yumna Jawad

Categories     Appetizer

Time 30m

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion (finely chopped)
1 garlic clove (minced)
1 head broccoli (grated)
1 cup shredded cheddar cheese
¼ cup sour cream
2 sheets ready-made pie dough
Egg wash

Steps:

  • Preheat oven to 375 °F. Line a sheet pan with parchment paper.
  • Heat the olive oil in a large skillet, then sauté the onions for 5 minutes until they soften. Stir in the garlic and broccoli and cook for 2-3 more minutes, until the broccoli is crisp-tender.
  • Remove from heat, then stir in cheddar cheese and sour cream, and mix until well blended; set aside.
  • Cut out 3-4" rounds from the ready-made pie dough.
  • Place about 1 tablespoon of the broccoli and cheese mixture in the middle if each round, being careful not to overfill them. Fold the pie dough over to make a semi-circle and press the edges together to seal. You can also use a fork to crimp the edges.
  • Brush the rounds with egg wash. Bake for 20-22 minutes until crispy and golden. This will make about 24.

Nutrition Facts : Calories 208 kcal, Carbohydrate 18 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 195 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHEESY HAM & EGG HAND PIES



Cheesy Ham & Egg Hand Pies image

Provided by Ree Drummond : Food Network

Time 50m

Yield 6 pies

Number Of Ingredients 9

2 tablespoons salted butter
7 large eggs
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 cup diced ham
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar
One 17.3-ounce box frozen puff pastry, thawed
2 tablespoons poppy seeds

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
  • Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
  • Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
  • Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
  • Serve hot and enjoy.

CHEESY HAND PIES



Cheesy Hand Pies image

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

2 1/2 cups all-purpose flour, plus more for surface
2 1/4 tsp. kosher salt, divided
1 cup (2 sticks) frozen unsalted butter
2 large eggs
4 oz. feta
6 oz. low-moisture shredded mozzarella
3 Tbsp. coarsely chopped dill
3/4 tsp. freshly ground black pepper

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.

BROCCOLI CHEDDAR HAND PIES



Broccoli Cheddar Hand Pies image

Quick and easy thanks to store-bought puff pastry, these broccoli hand pies are puffy and brown with a melty, cheesy filling for a fun hand-held lunch or snack.

Provided by Laurel Randolph

Categories     Lunch     Snack     Side Dish     Pie     Sandwich

Time 50m

Number Of Ingredients 12

For the filling
2 tablespoons salted butter
3 cloves garlic, minced
1 (12-ounce) bag frozen chopped broccoli
5 ounces (2 1/2 cups) shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon kosher salt, or to taste, plus more for topping
1/8 teaspoon freshly ground black pepper, or to taste
For the assembly
1 (17.3 ounce) package puff pastry, thawed (2 sheets, approximately 9.75 x 10.5 inches)
1 large egg, beaten
1 tablespoon water

Steps:

  • Make the egg wash: In a small bowl beat the egg and water together. Set aside until ready to use.
  • Finish remaining hand pies: Repeat process with the second sheet of puff pastry.
  • Bake: Bake for about 20 to 25 minutes, rotating the baking sheets halfway. The pastry should be puffed, golden brown, and the bottoms a dark golden brown but not burnt.

Nutrition Facts : Calories 173 kcal, Carbohydrate 7 g, Cholesterol 51 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, Sodium 264 mg, Sugar 1 g, Fat 13 g, UnsaturatedFat 0 g

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