Hand Pies
Also known as… empanadas, pasties, samoas… delicious, simple and versatile.
These hand pies are a favorite winter recipe. They are rich, hearty and can be packed with so many different flavors. I love to make a big batch and freeze about half of them for a quick, savory and filling meal. My husband loves to take these with him when he is skiing the mountain and my kids devour them! There are many steps to the process of making them, so plan ahead a few days in advance. The crust and the filling both need to chill so make them many hours before you plan to eat them, or the day before.
The Crust Ingredients:
2 ¾ c flour
16 tbsp frozen unsalted butter
8 oz iced water
1 tsp salt
Instructions:
Dice the butter into 1/2 inch cubes and cut into flour with a pastry cutter or fork until it takes on a cornmeal like texture.
Add salt and a few tablespoons of water at a time. Combine by hand until the dough just barely holds together in a ball. You may not use all the water. Try not to over mix it… it is ok if there are visible chunks of butter.
Refrigerate for at least 2 hours.
The Filling Ingredients:
1/2 Kabocha Squash
1/4 lb. Bacon chopped into small pieces (substitute for any meat or omit)
1 diced onion
4 diced cloves of garlic
1 tbsp Turmeric Nasturtium Ghee (substitute with any high heat oil)
1 tbsp. Savory Herb Spice Blend (substitute with your favorite herbs on hand)
1 c. cream
2 eggs yolks
1 tsp. Salt
Roasting the Pumpkin:
Preheat the oven to 400 degrees. Cut the pumpkin in half, remove seeds and roast for 30 minutes or until the flesh is soft. Once cooled, scoop out the flesh and set aside.
2. Sauté the Filling:
Warm a skillet pan on medium and add the ghee and onion. sauté for about 5 mins until the onion sweats. Add the garlic and Savory Herb Spice Blend and sauté for another 5 minutes. Add the bacon and sauté for about 15 mins covered until the meat is cooked through. Add the pumpkin and salt and set aside to cool. Lastly, add eggs and cream and blend until smooth.
Making the Pies:
Once your dough has chilled and your filling has cooled, you can start assembling your hand pies. First, roll out the dough on a floured surface till it is about 1/4 inch thick. Next, cut out circles that are 5 inches in diameter. Then, place about 2 tablespoons of filling in the center of the circle. Wet the edges, fold over and press edges together with a fork. Make small slits in the top of each pie for moisture to release.
Baking the Pies:
Heat oven to 375 degrees and bake for about 25 mins or until the edges are golden brown. Enjoy!
