Born To Run Sweet Breakfast Hand Pies Recipes

"BORN TO RUN" SAVORY BREAKFAST HAND PIES

Steps:

• Preheat the oven to 425 degrees F. Grease or line a baking sheet with parchment paper.
• Saute the Taylor ham over medium-high heat until just starting to brown and crisp up. Remove from the heat and drain on paper towels.
• Divide the pizza dough into 4 equal balls and roll each into an 8-inch circle. Place 1 slice of cheese onto half of each circle of dough. Top with 1/2 cup scrambled eggs, 1/4 cup Taylor ham and another slice of cheese. Fold the dough over the filling, stretching to fit, then align the edges and seal with the egg wash. Press the edges with a fork to seal. Place the hand pies on the prepared baking sheet. Brush the tops with egg wash and cut 2 slits in the top with a sharp knife. Bake until golden brown, 20 minutes.

BERRY HAND PIES

Steps:

• Prepare the dough: On a floured surface, roll out each disk of dough into a 10-inch square, each about 1/8-inch thick. Using a 5-inch round cookie cutter, cut out 4 disks from each piece of dough. Transfer disks to a baking sheet (it's OK if they overlap slightly), cover and refrigerate until firm, at least 10 minutes.
• Prepare the berry filling: In a medium bowl, combine the berries, sugar, cornstarch, lemon zest and juice, and sea salt. Stir gently until evenly coated, then set aside.
• Remove the disks from the refrigerator and lightly brush the edges of each disk with the egg wash. Spoon about 1/4 cup berry filling onto each disk, leaving a 1-inch border around the rim. (You might have some extra filling.)
• Working with one disk at a time, leaving one half of the dough on the baking sheet, gently fold the other half of each round of dough over the filling to make a half circle and press the edges together with your fingers to seal. If any of the filling is oozing out of the sides, remove a few berries at a time until the hand pie seals easily. Using a fork, crimp the rounded edge of each hand pie. Repeat with remaining disks.
• Cover the hand pies with plastic wrap and refrigerate for 1 hour to set the crusts. Refrigerate the remaining egg wash.
• When you are ready to bake, position a rack in the middle of the oven and heat the oven to 425 degrees. Line another baking sheet with parchment paper.
• Remove the hand pies from the refrigerator and brush the tops with the remaining egg wash. Using a paring knife, cut 3 small slits in the top of each hand pie to create steam vents. Transfer the hand pies to the lined baking sheet. Bake for 20 to 25 minutes, until the hand pies are golden and the filling is bubbly. Let cool for 10 minutes, then serve warm.
• The hand pies can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.