Turkey Apple And Cheddar Hand Pies Recipes

TEXAS HAND PIES

Steps:

• Add the flour, baking powder and salt to the food processor bowl. Pulse a time or two to blend. Add the vanilla, sour cream and milk. Pulse a few times to mix. Add the butter, shortening and sugar and egg, and process until the mixture is thoroughly blended and starts to pull away from the sides of the bowl and form a ball.
• Divide the mixture into 12 equal portion and form into balls.
• Refrigerate for about an hour until they're well chilled.
• Preheat oven to 375, and line a baking sheet with parchment paper.
• Flour the work surface and rolling pin. Place a ball of chilled dough on the floured surface. Roll each ball of chilled dough into a 5" diameter circle, using additional flour as needed to keep the dough from sticking to the rolling pin.
• Spread 1 1/2 tbsp filling on one half of the circle, leaving a 1/2" uncovered space around the edge of the dough. Moisten the 1/2" space all around the edge of the dough with water.
• Fold the circle of dough in half, over the filling, and crimp the edges with a fork. Prick the pies a few time with the fork tines, to allow the steam to escape while they're baking.
• Place the pies on the parchment on the baking sheet, and bake in the pre-heated oven for about 20 minutes, or until they're light brown.
• Place the pies on a cooling rack until room temperature. Sprinkle with confectioner's sugar before serving.

SAVORY CHEDDAR APPLE HAND PIES

Steps:

• Melt 1 tablespoon of the butter in a medium saute pan over medium-low heat. Add the onion, a pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the onion is softened and caramelized, 8 to 10 minutes. Add 2 tablespoons water and scrape up any browned bits from the bottom and sides of the pan.
• Increase the heat to medium high. Add the apples and cook, stirring, until just starting to soften, 3 to 5 minutes. Add the remaining 1 tablespoon butter, then sprinkle with the sugar, ginger, 2 teaspoons of the thyme and another pinch of salt. Cook, stirring, until the apples are very tender and light golden, about 6 minutes more. Stir in 1/4 cup of the Cheddar cheese spread and cook until melted and smooth, then remove from the heat. Transfer to a medium bowl and refrigerate until completely cool, about 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Unroll a pie dough sheet on a cutting board or clean work surface. Cut out 8 circles with a 4-inch round cutter; gather and reroll the dough if necessary. Beat the egg in a small bowl with 1 teaspoon water. Place about 1 tablespoon of the apple filling into the center of a dough round, then top with 1/4 teaspoon of the remaining Cheddar cheese spread. Brush the edges with some egg wash and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Transfer to one of the prepared baking sheets. Repeat with the remaining dough and filling.
• Brush the hand pies with more egg wash and sprinkle with the sesame seeds, poppy seeds and remaining 1 tablespoon thyme. Bake until golden brown and puffed, 20 to 25 minutes.

TURKEY HAND PIES

Steps:

• Heat oil in a dutch oven (or heavy bottomed stock pot) over medium heat. Once hot, add onion, celery and carrots and cook until softened, about 10 minutes. Add garlic, and cook for 1 minute. Add wine and cook until it has reduced down almost completely.
• Add the salt, pepper, thyme, butter and flour. Cook while stirring, until the butter has fully melted. Slowly whisk in the stock, about ½ cup at a time, until it is all combined. Bring the gravy to a boil, and then reduce the heat to let it simmer.
• Add in the leftover turkey and veggies (if using frozen peas, wait to add them at the end) and simmer, stirring occasionally, for 20 minutes.
• Shut off the heat, add in parsley and season to taste. Let cool completely before placing in pie.
• Roll out 1 disk of pie dough as thin as possible. Stamp out at least 8 4.5" circles from the dough. Pile the dough scraps on top of one another and roll out one more time, enough to get at least 2 more circles. Repeat this process with the other dough disk to yield roughly 20 dough circles.
• Brush water around the edges of 1 circle of pie dough. Place ¼ cup of turkey filling in the middle. Place a circle of pie dough over the top and press down on the edges to seal the two pieces together. Crimp the edges of the bottom to the top to further seal the pie and to add a decorative touch. Place the pies on a sheet pan lined with parchment paper. Repeat with the remaining dough circles. When finished place the sheet pan inside a freezer to chill, while the oven preheats.

PEANUT BUTTER, APPLE, AND CHEDDAR PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll each piece of refrigerated pie dough on a floured surface and cut each into 6 equal pieces.
• Spoon 1 tablespoon of peanut butter into the center of each piece of dough, and place 2 slices of apple on the peanut butter. Top each square with a slice of Cheddar cheese. Dip your finger in water, and moisten the edges of each piece of dough. Fold the dough over into a triangle shape, and seal the edges.
• Bake in the preheated oven until the cheese has melted and the pies are golden brown, 15 to 20 minutes.

TURKEY, APPLE AND CHEDDAR HAND PIES

Steps:

• In bowl, combine turkey, apple, cheddar, green onion and parsley.
• Divide the mixture over four of the tart shells. Brush edges of tarts with egg and top with remaining shells. Brush with egg and sprinkle each with coarse salt. Using the tip of a sharp knife, make a few ventilation slits in the top of each pie.
• Bake at 400°F (200°C) until pastry is golden and filling is hot and bubbling, about 35 minutes. Let cool for 5 minutes before serving.