Hand Pies

  1. To make the dough, add the shortening, water, and salt into a small saucepan. Place over medium heat and cook, whisking, until the shortening is melted and the mixture is combined.
  2. Pulse the flour and baking powder in a food processor. With the motor running, drizzle in the warm shortening mixture until the dough forms a ball. Dust a work surface with flour, and dump the dough out onto the prepared work surface.
  3. Gently knead the dough until it comes together into a ball. Cover with a towel and let rest, 1 hour.
  4. Meanwhile, make the filling, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Season with salt.
  5. Stir the white wine into the skillet and boil until almost completely reduced, about 1 minute. Stir in the
  6. and rice. Cook until warmed through, about 4 minutes. Season with salt and remove from heat. Let cool.
  7. Split dough in half. Roll one half about 1/8-inch thick. Cut out 5-inch rounds. Working with one round at a time, keep the rest of the dough covered with a towel. Place a scant 1/4 cup scoop of sausage mixture in the center of the dough. Fold the dough over itself into a half moon and seal edges with fingers. Using a fork, crimp the edge. Repeat with remaining dough and sausage mixture. Arrange hand pies evenly on a baking sheet and refrigerate, 1 hour.
  8. In a large heavy bottomed pot, heat one inch of oil to 350 degrees. Working in batches, fry the hand pies, turning a few times, until golden brown, about 3 to 4 minutes. Remove from oil and place on a wire rack set over a baking sheet. Season with flaky salt.
  9. Serve hand pies warm with salsa.

vegetable shortening, water, kosher salt, allpurpose flour, baking powder, extravirgin olive oil, yellow onion, white wine, white rice, salt, salsa

Taken from www.epicurious.com/recipes/food/views/mexican-chipotle-sausage-hand-pies (may not work)

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