Severed Hand Pies Food

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CHERRY HAND PIES



Cherry Hand Pies image

Provided by Food Network Kitchen

Time 2h10m

Yield 8 pies

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into 1/2-inch pieces
2 tablespoons vegetable shortening
Vegetable oil, for frying
Confectioners' sugar, for dusting
3 cups pitted cherries, roughly chopped (1 to 1 1/2 pounds whole cherries)
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon cornstarch
1 tablespoon fresh lemon juice

Steps:

  • Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
  • Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
  • Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
  • Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
  • Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
  • Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

CHERRY HAND PIES



Cherry Hand Pies image

There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! -Allison Cebulla, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 20

6 tablespoons water, divided
2 tablespoons sugar
2 tablespoons cherry brandy
4-1/2 teaspoons cornstarch
1-1/2 teaspoons lemon juice
1 teaspoon quick-cooking tapioca
1/4 teaspoon grated lemon zest
Dash salt
2 cups fresh or frozen pitted tart cherries, thawed and halved
1 cup fresh or frozen pitted dark sweet cherries, thawed and halved
Pastry for double-crust pie
1 large egg
ICING:
2-2/3 cups confectioners' sugar
3 to 4 tablespoons hot water
2 tablespoons butter, melted
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Dash salt
Freeze-dried strawberries, crushed, optional

Steps:

  • In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

Nutrition Facts : Calories 589 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 380mg sodium, Carbohydrate 83g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

TEXAS HAND PIES



Texas Hand Pies image

These pies are baked rather than fried, and can be filled with any favorite filling - fruit preserves, pie filling, fruit butters, etc. My son's favorite filling is Smucker's strawberry preserves. For easier preparation, I mix the ingredients in the food processor, and those instructions are given below, but you could easily mix them by hand as well. Note - the time listed does not include the chilling time.

Provided by PanNan

Categories     Pie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons sour cream (or plain yogurt)
1/4 cup milk
1/4 cup butter, softened
1/4 cup vegetable shortening
3/4 cup sugar
1 egg
1 cup preserves (or jam, pie filling, fruit butter, etc.)
2 tablespoons preserves (or jam, pie filling, fruit butter, etc.)
confectioners' sugar, for sprinkling

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.

Nutrition Facts : Calories 311.8, Fat 9.4, SaturatedFat 4.2, Cholesterol 27.4, Sodium 181.2, Carbohydrate 53.4, Fiber 1, Sugar 27.2, Protein 3.6

SEVERED HAND PIES



Severed Hand Pies image

Sloppy Joe filling or BRAAAINS? Whichever you prefer, the zombies in your life won't be able to resist these savory pies.

Provided by Food.com

Categories     Pie

Time 1h10m

Yield 4 hand pies

Number Of Ingredients 14

1 tablespoon olive oil
1/2 yellow onion, cut into thin slices
1 lb hamburger
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
1/2 tablespoon brown sugar
1/2 teaspoon vinegar
1/4 cup ketchup
1 teaspoon chili powder
salt and pepper
2 (14 1/8 ounce) packages pie crusts
flour, for surface
1 large egg, lightly beaten
1/2 cup shredded cheddar cheese

Steps:

  • Heat olive oil in a saute pan. Cook onions until slightly translucent (about 4 minutes). Add ground beef and brown. Drain out grease.
  • Add the rest of the filling ingredients and simmer 15-20 minutes with lid.
  • Preheat oven to 425 degrees F.
  • Trace your hand to create a hand stencil out of cardboard.
  • Roll out the pie crust onto a floured surface.
  • Use a paring knife to cut 2 hands in each sheet of pie crust, making a total of 8 hands (4 for base, 4 for top).
  • Brush edges of the base hands with egg wash. Add 2 tablespoons of filling to the center of each and 2 tablespoons shredded cheese. Cover each with second dough hand and press around the edges. Crimp edges with fork and brush with egg.
  • Bake for 14 minutes. Serve warm.

GREEK HAND PIES



Greek Hand Pies image

Jacques Pepin recipe. Make Ahead: The dough and filling can each be refrigerated, separately, overnight. Bring the filling to room temperature before assembling.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

2 1/4 cups all-purpose flour, plus more for dusting
salt
3/4 cup water
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
6 medium scallions, sliced 1/4 inch thick
1 1/2 lbs greens, such as Swiss chard, spinach and dandelion greens, stemmed and coarsely chopped
1/2 cup coarsely chopped dill
1/2 cup coarsely chopped mint
1/4 cup coarsely chopped oregano
1/2 cup crumbled feta (2 ounces)
2 tablespoons freshly grated parmigiano-reggiano cheese
1 large egg, lightly beaten
fresh ground pepper
vegetable oil, for frying

Steps:

  • In a large bowl, mix the flour with 3/4 teaspoon of salt. Make a well in the center and add the water, 1/4 cup of the olive oil and the vinegar. Mix until the dough comes together; it will be sticky.
  • Transfer the dough to a floured work surface and knead until smooth and no longer tacky, using a pastry scraper to free it from the work surface. Wrap the dough in plastic wrap; refrigerate for 1 hour.
  • In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the scallions and cook over moderate heat until softened, 3 minutes. Add the greens and cook over high heat, stirring, until wilted, 2 minutes. Stir in the dill, mint and oregano and cook until wilted, 1 minute. Transfer the contents of the skillet to a colander and let cool. When the greens are cool enough to handle, squeeze out any excess liquid.
  • In a large bowl, combine the greens with the feta, Parmigiano-Reggiano cheese and the egg. Season the filling with 1/4 teaspoon each of salt and pepper.
  • Lightly flour a large, rimmed baking sheet. Turn the dough out onto a lightly floured work surface; cut into 4 equal pieces. Roll each piece out to a 9-inch round 1/16 inch thick. Using an 8-inch plate as a template, cut an 8-inch disk from each round. Mound one-fourth of the filling on the lower half of each disk. Fold the dough over to make a half-moon; press the edge of the dough to seal. Using a lightly floured fork, crimp the edges. Transfer the hand pies to the prepared baking sheet.
  • In a large skillet, heat 1/4 inch of the vegetable oil over moderately high heat until shimmering. Add 2 pies at a time and fry, turning once, until deep golden brown, about 6 minutes. Drain the pies on paper towels. Serve hot.

Nutrition Facts : Calories 529, Fat 27.1, SaturatedFat 6.6, Cholesterol 71.4, Sodium 279.7, Carbohydrate 58, Fiber 3.7, Sugar 1.6, Protein 13.4

SAVORY HAND PIES



Savory Hand Pies image

Make and share this Savory Hand Pies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 1h20m

Yield 18 pies

Number Of Ingredients 12

1 cup finely chopped roasted turkey
3/4 cup mashed potatoes
4 ounces cream cheese, softened
1/2 cup cut green beans, cooked
1 carrot, grated
2 tablespoons chopped fresh parsley
salt
pepper
1.5 (14 1/4 ounce) packages refrigerated pie crusts
1 large egg, beaten
poppy seed (optional)
turkey gravy, warmed

Steps:

  • Stir together first 6 ingredients (turkey through parsley).
  • Season with salt and pepper to taste.
  • Preheat oven to 400 degrees.
  • Unroll each piecrust.
  • Lightly roll each into a 12-inch circle.
  • Cut each piecrust into 6 circles using a 4-inch round cutter.
  • Place about 3 T turkey mixture just below center of each dough circle.
  • Fold dough over filling, pressing and folding edges to seal.
  • Arrange pies on a lightly greased baking sheet.
  • Brush with egg, and if desired, sprinkle with poppy seeds.
  • Bake for 18-20 minutes or until golden brown.
  • Serve with warm turkey gravy.
  • Note: unbaked pies can be frozen up to 1 month.
  • Bake frozen pies 30-32 minutes or until golden brown.

Nutrition Facts : Calories 219, Fat 12.5, SaturatedFat 4.6, Cholesterol 23.4, Sodium 226.5, Carbohydrate 21.2, Fiber 1.4, Sugar 2, Protein 5.5

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