Three Cheese and Bacon Hand Pies
What is it about hand pies that makes food that much cuter and desirable? I don’t know, but I’m loving it. It’s almost like a test to see how many amazing flavors you can pack into one little treat. Do you serve it for snack? As a side dish? Or as an appetizer? Or maybe even a midnight snack? The choices are endless! I vote all of the above. And don’t even get me started on sweet hand pies. One of my favorites are these salted caramel apple hand pies. Or maybe it’s these blueberry ones… Oh my lanta. But let’s focus here people! Gosh.
These particular cuties are filled with not one, not two, but THREE different types of cheese. Because that isn’t rich enough, bacon is thrown into the mix too. Yeeeesssss. Bacon makes everything better. All these lovely flavors are stuffed into a tender, flaky crust that is buttery goodness. I mean really, need I go on?
These hand pies are maybe just a teensy tiny bit of an indulgence. So counteract that buttery, bacon amazingness with a simple side salad and all will be forgiven. These would also make an excellent party option. You could makes these a day in advance and just toss in the oven to warm right before party time. I haven’t tried it, but you could probably assemble these, then freeze, well wrapped. Put them in the oven frozen and just add a few minutes to your baking time. Make sure you prepare plenty if you’re serving at a party, because these will go fast. Or make extra for yourself and freeze the leftovers. Although, I’d wait to freeze all the leftovers because they might call you from the refrigerator for a midnight snack. I’m just sayin’.
Three Cheese and Bacon Hand Pies
Yield: 24 hand pies
For the dough
2 1/2 cups unbleached all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
16 Tablespoons cold unsalted butter, cut into small pieces
5-6 Tablespoons ice water
For the filling
1/4 cup grated fresh parmesan cheese
1/2 cup grated extra sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 package bacon, cooked and chopped
1 sprig fresh rosemary, chopped
1/4 teaspoon pepper
1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 large egg whisked with 1 Tablespoon water
1/2 teaspoon paprika
2 Tablespoons minced fresh parsley
In the bowl of a food processor, place the flour, sugar and salt. Process for a few seconds to blend. Scatter the pieces of the butter over the flour mixture and process until it resembles coarse meal. With the machine running, add 5 tablespoons of water and process until the dough just starts to come together. Add 1 more tablespoon if it is too dry.
Remove the dough from the machine and gently roll into a ball. Divide the dough in half and flatten into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes before rolling out.
Line two baking sheets with parchment paper. Set aside.
In a medium mixing bowl, stir together all of the filling ingredients until combined. Set aside.
Turn the dough out on to a lightly floured surface. Roll one disc of dough into a 9x12-inch rectangle. Using a 3-inch round cutter, cut out 12 circles. Place on the prepared baking sheet and repeat with the second disc of dough. Place in the refrigerator for 5 minutes to allow the butter to chill.
Remove one tray from the refrigerator. Using a pastry brush, brush each circle with the egg wash, covering the entire circle. Place one generous tablespoon of filling in the middle of each dough circle. Then, fold the dough circles in half, over the filling, pinching the edges together. Press the tops gently with your fingers to evenly distribute the filling. Dip the tines of a fork into the egg wash and press the edges with the fork to seal the dough. Place in the refrigerator and repeat with the remaining tray of pie discs. Refrigerate the pies for at least 30 minutes. Reserve the remaining egg wash.
Meanwhile, preheat the oven to 400ºF. Once the pies have chilled and the oven is warm, remove the trays from the refrigerator. Brush the remaining egg wash over the tops of the hand pies. Sprinkle with paprika and parsley. Place in the preheated oven and bake for 15-20 minutes, or until golden. Serve immediately.
Store, well wrapped, in the refrigerator up to 3 days, rewarming before serving. Or freeze for several months well wrapped.
Source: Adapted from For the Love of Pie