Hand Pies

• A bag of Rhoades bread rolls (36 in a bag)
• filling supplies (such as chicken, cheese, marinara, broccoli, feta cheese, cream cheese, veggies, whatever you prefer and precooked!)
• rolling pin and flour for rolling
• baking sheets
• Filling Ideas!
• The filling is really fun to think up- what do you like to eat-just toss it all in there (precooked of course).
• Lasagne: brown some ground beef and make a spaghetti sauce. In the hand pie, I put a dollop of the sauce, then added ricotta and some olives. Tip: Spread the ricotta on the bottom, don't dollop it in- apparently the meat reheats really fast, but the ricotta stays frozen!
• Chick, Broccoli and Provolone: Fry up chicken breast with good spices (I generally use garlic, onion, oregano... whatever I happen to have). Thaw a bag of frozen broccoli. Get sliced provolone and cut the slices in half. Put half a slice of provolone on the bread, then add a spoonful of broccoli and cooked chicken. I usually put a 1/4 slice of provolone on top then cover it up! You could also try mozz instead of provolone and spinach instead of broccoli. Try adding a little minced garlic.
• Ham & Cheddar: Cut sandwich meat up into small pieces and add with a little grated cheddar. You could really do any kind of sandwich meat or any cooked meat!
• Veggies in a white sauce: Make a thicker white sauce to decrease drips. Add meat for a pot pie taste. Marinara Chicken: Yeah, just like it says- a spoonful of marinara, some chicken chunks, maybe a little cheese?
• Cream Cheese Chicken: 2 c shredded chicken, 3 oz cream cheese, 1tbsp dried chives and 1 tbsp milk. Mix with your hands.
• Chicken with Feta: Cubed/shredded cooked chicken with feta cheese and olives.
• Black and Bleu: Browned ground beef, black pepper and bleu cheese.
• Pierogies: Red potatoes, cooked and cubed. Add to sauteed onions along with a little bacon bits and parsley. Add a dollop to the dough and add some grated cheddar.

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)