Country Ham And Cheddar Mini Hand Pies Recipes

COUNTRY HAM AND CHEDDAR MINI HAND PIES

Steps:

• Preheat oven to 400 degrees F. In a small saucepan over medium-low heat, melt the butter. Once the butter has melted, whisk in the flour, creating a roux. Allow the roux to cook for 1-2 minutes. Whisk in the milk, nutmeg, salt and pepper. The roux will thicken as it cooks into a bechamel. Once it becomes thick enough to coat the back of a spoon, take off the heat. Set aside.
• On a lightly floured surface, roll out the thawed puff pastry until 1/8 inch thick. Cut one sheet of puff pastry into 3 equal pieces longwise. Cut each piece in half crosswise, creating 6 equal pieces. Line a baking sheet with a piece of Reynolds Wrap® Aluminum Foil. Place the pastry on the lined baking sheet and brush the edges of the pastry with the egg wash.
• On one half of the piece of puff pastry, sprinkle 1 tablespoon of cheese and top with a slice of country ham. Spread 1 tablespoon of the bechamel over the ham. Repeat with another layer of cheese and ham, and finish with one tablespoon of bechamel. Fold the remaining half of the pastry over the filling. Crimp with edges with the tines of a fork. Brush the tops with the egg wash. Cut slits on the top of the pastry to allow the steam to escape the hand pie as it bakes. Repeat with the rest of the pastry.
• Bake the hand pies for 20-25 minutes, or until golden brown on top. Immediately place on a wire rack to cool.

COUNTRY HAM AND CHEDDAR PIE WITH WHOLE GRAIN MUSTARD AND GREENS WITH APRICOT VINAIGRETTE AND ALMONDS

Steps:

• For the pie: Place a rack in the center of the oven and preheat to 400 degrees F. Line a half-sheet pan with parchment paper. Set aside.
• Unfold or unroll one sheet of the puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. Place the pastry on the prepared baking sheet and brush the pastry from edge to edge with prepared egg wash. Combine the mustard, apricot jam and a generous amount of black pepper in a small bowl, and spread over the egg wash, leaving about an inch border between the mustard and the edge of pastry. Place the ham evenly over the mustard and then evenly spread the cheese over the ham.
• Roll out the second piece of puff pastry as the first, increasing the size by about 1/2-inch on each side. Gently place it on top of the ham and cheese and press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating a thick crust. Press the edges with the tines of a fork. Dip the fork in flour if it sticks to the puff pastry during pressing. Lightly brush a layer of egg wash over the top and edges of the pie. Cut a few small slits into the top of the pie and bake until cooked through and golden brown, 30 minutes.
• For the greens: Whisk together the vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put the greens in large bowl, toss with the vinaigrette, divide among the plates and top with the almonds.

IMPOSSIBLY EASY HAM AND CHEDDAR PIE

Steps:

• Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Sprinkle ham, cheese, onions and apple in pie plate.
• In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

BEEF AND CHEDDAR HAND PIES

Steps:

• Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
• Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
• Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

CHEESY HAM & EGG HAND PIES

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.

COUNTRY HAM AND CHEDDAR MINI HAND PIES

Steps:

• Preheat oven to 400 degrees F. In a small saucepan over medium-low heat, melt the butter. Once the butter has melted, whisk in the flour, creating a roux. Allow the roux to cook for 1-2 minutes. Whisk in the milk, nutmeg, salt and pepper. The roux will thicken as it cooks into a bechamel. Once it becomes thick enough to coat the back of a spoon, take off the heat. Set aside.
• On a lightly floured surface, roll out the thawed puff pastry until 1/8 inch thick. Cut one sheet of puff pastry into 3 equal pieces longwise. Cut each piece in half crosswise, creating 6 equal pieces. Line a baking sheet with a piece of Reynolds Wrap® Aluminum Foil. Place the pastry on the lined baking sheet and brush the edges of the pastry with the egg wash.
• On one half of the piece of puff pastry, sprinkle 1 tablespoon of cheese and top with a slice of country ham. Spread 1 tablespoon of the bechamel over the ham. Repeat with another layer of cheese and ham, and finish with one tablespoon of bechamel. Fold the remaining half of the pastry over the filling. Crimp with edges with the tines of a fork. Brush the tops with the egg wash. Cut slits on the top of the pastry to allow the steam to escape the hand pie as it bakes. Repeat with the rest of the pastry.
• Bake the hand pies for 20-25 minutes, or until golden brown on top. Immediately place on a wire rack to cool.

VERMONT APPLE-CHEDDAR MINI HAND PIES

Steps:

• In a bowl, toss the apples with the lemon juice; add in brown sugar, cinnamon, nutmeg, and salt; toss to combine.
• In a big skillet, melt butter over med-high heat.
• Add in apple mixture; cook/stir 7-10 minutes until apple juices release and apples are slightly softened.
• Sprinkle flour over mixture; cook about 2 minutes; remove from heat and cool.
• Preheat oven to 425°; line a baking sheet with parchment paper.
• On a lightly floured surface roll out the pastry sheet to a 12x10 inch rectangle; cut pastry sheet into 6 inch squares.
• Add the diced cheese to the cooled apple mixture.
• Divide the apple mixture in the center of each pastry square, leaving a 1 inch border along the long sides.
• Carefully, fold into triangle shape, crimp the ends together with fork to seal; and place on the prepared baking sheet.
• In a small bowl, beat egg and water together to make an egg wash.
• Lightly brush the outside of each square with the egg wash.
• Using a sharp knife, make a small slit in the top of each triangle.
• Bake 20-24 minutes until puffed and golden brown.
• Remove from oven; cool slightly; serve warm.