Hand Pies

  1. The Night Before
  2. - Prepare your filling and set your bread rolls out to rise overnight according to the package directions. I like to put them in muffin tins to keep them separate. I have also tried putting them in all together in a big bowl- and that works ok at first, but by the time you get to the bottom, they're all stuck together.
  3. You can also do this with bread dough- even homemade!- but I like the rolls because they are all uniform in size. Someone suggested though that you could roll the dough out and then use a bisquit cutter (or something round) to get uniform sizes, then they're easy to just fold over.
  4. - Take one dough ball and roll it out until it's about 6 inches around.
  5. - I prefer to move it off my rolling surface to put the filling on, so the filling won't get all over the rolling surface.
  6. Put a dollup of the filling on one side of the handpie. Here I've put the seasoned potatoes, plus some cheddar cheese.
  7. - Fold the empty half of the dough over and secure it by folding the edges of the dough.
  8. You can also brush the edges with some egg white or water and it will close like glue.
  9. - Put the handpies on a baking sheet. If desired, brush a little egg white on top for a nice shiny look. Bake for approximately 15 minutes. in a 350 degree oven.
  10. Note: I like to spread a little cornmeal on the tray first. Then the handpies don't stick, plus they have a nice texture and don't get soft on the bottom.
  11. - Let them cool completely and then wrap them up in saran wrap. Then I toss them into the freezer for J to pick out what he wants for lunch that day!
  12. -

bread rolls, filling supplies, rolling pin and, baking sheets, filling ideas, up, ground beef, fry, ham, white sauce, cream cheese chicken, chicken, black, red potatoes

Taken from www.epicurious.com/recipes/member/views/hand-pies-1277919 (may not work)

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