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.
- The Night Before
- - 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.
- 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.
- - Take one dough ball and roll it out until it's about 6 inches around.
- - 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.
- Put a dollup of the filling on one side of the handpie. Here I've put the seasoned potatoes, plus some cheddar cheese.
- - Fold the empty half of the dough over and secure it by folding the edges of the dough.
- You can also brush the edges with some egg white or water and it will close like glue.
- - 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.
- 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.
- - 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!
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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)