Best Andouille Rice Hand Pies Recipes

ANDOUILLE SAUSAGE RICE POT

Steps:

• Slice the andouille sausage into thin coins on the bias.
• Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and saute until the sausage is seared and browned. Add the garlic, peppers, squash and zucchini, season with salt and pepper and lightly saute about 2 minutes (you still want the zucchini and squash to have a bite and be very al dente). Add the rice to the pan with the sausage and veggies, stirring to coat the rice with all of the flavors. Add the stock and saffron. Bring to a simmer, cover and cook until the rice is done, 10 to 15 minutes. Fold in the diced tomatoes and parsley.

SNOWMAN HAND PIES

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the two sheets of dough. Using a 3 3/4-inch round cookie cutter, cut out 12 circles. Using a 2 3/4-inch round cookie cutter, cut out another 12 circles, re-rolling dough scraps if necessary. Place 6 of the larger circles on the parchment. Place 6 of the smaller circles on top of the larger circles, overlapping by 1/2 inch, to form the snowmen's heads.
• Spread the 6 snowmen shapes with a heaping tablespoonful of marmalade each, leaving a 1/4-inch border all around. Brush the edges with the beaten egg. Cover each snowman body with one of the remaining large circles, then cover the snowmen's heads with the smaller circles. Crimp the outer edges of the snowmen with a fork to seal, then lightly crimp the lower edge of the head to attach it to the body. Chill at least 30 minutes.
• Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Transfer to a rack to cool.
• Meanwhile, whisk together the lemon juice and confectioners' sugar until smooth. Spread the glaze on the cooled tarts and let set, about 5 minutes.
• Fit a small pastry bag with a #1 or #2 plain pastry tip, or snip 1/8-inch off the tip of a resealable plastic bag. Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 30 seconds, until just melted, about 1 1/2 minutes total. Transfer the chocolate to the pastry bag or plastic bag and pipe details like eyes, mouths and buttons on the snowmen. Finish with an apricot nose on each. Serve immediately.

GREEN CHILE, ANDOUILLE SAUSAGE, AND POTATO HAND PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Add canola oil to a 12-inch nonstick pan over medium heat. Add potatoes, salt, and pepper. Fry until potatoes are fork-tender, about 20 minutes. Transfer to a medium bowl.
• Add sausage and onion to the same pan. Cook and stir until onion is translucent, about 5 minutes. Transfer to the bowl of potatoes using a slotted spoon. Stir in green chiles. Allow mixture to cool to room temperature.
• Divide each pie crust into 3 pieces. Roll out each piece into an 8-inch circle. Add 3 tablespoons of the potato-sausage mixture to each circle. Mix Cheddar and Gouda cheeses together; sprinkle 3 tablespoons over the filling.
• Beat egg and milk together to make egg wash. Fold dough over the filling in a semi-circle shape. Brush the edge of the pastry with egg wash; press to seal. Flute the border with a fork. Brush the tops with egg wash and score tops with a fork.
• Space hand pies evenly on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

SPANAKOPITA HAND PIES

Steps:

• Pierce the potatoes a few times with a fork. Microwave until softened but not completely cooked through, 3 to 5 minutes. Let cool slightly, then peel and finely chop; transfer to a medium bowl and set aside.
• Bring a large pot of salted water to a boil. Add the spinach and Swiss chard leaves and cook until wilted, about 3 minutes. Drain, then let cool in the colander, tossing occasionally and lightly pressing with a rubber spatula to remove the excess liquid. When cool enough to handle, transfer the greens to a clean kitchen towel and squeeze out as much liquid as possible. Coarsely chop and add to the bowl with the potatoes.
• Heat the olive oil in a large skillet over medium-high heat. Add the Swiss chard stems, onion, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the garlic and the spinach-chard mixture; cook, stirring, until well incorporated, 5 minutes. Transfer to a large bowl and let cool to room temperature. Add the cheeses, mint, dill, egg and lemon zest; stir to combine. (You can make the filling 1 day ahead; cover and refrigerate until ready to assemble.)
• Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on a work surface with a long side facing you (keep the remaining sheets covered with a damp towel). Lightly brush with olive oil and lightly sprinkle with breadcrumbs. Fold in half like a book and brush with more olive oil and sprinkle with more breadcrumbs, then fold the top half down. Place 1/2 cup filling in the center and brush the edges with a little water. Bring the top two corners together over the filling and pinch the edges together to seal. Repeat with the bottom two corners; pinch closed. Pinch the two remaining edges closed. Transfer to the prepared baking sheet and brush with olive oil. Repeat to make 8 hand pies.
• Transfer the hand pies to the oven and bake until golden brown and crisp, 25 to 30 minutes. Serve warm or at room temperature.

CRANBERRY-QUINCE HAND PIES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it starts to brown. Add the quinces and cook, stirring occasionally, until browned in spots, about 3 minutes. Add the cranberries, granulated sugar and 1/4 cup water, bring to a simmer and cook, stirring occasionally, until the liquid is syrupy, the quinces are tender and the cranberries start to burst (or you can pop them), 4 to 5 minutes more. Stir in the salt. Transfer the mixture to a metal bowl and refrigerate until cool, about 15 minutes.
• Dice the remaining 2 tablespoons butter into bits and fold it into the fruit. Cut the pie crusts into twelve 4-inch rounds. (You'll have to reroll the scraps from each crust to get enough.)
• Fill a small bowl with water. Brush the edge of one of the pastry rounds with water. Spoon 1 heaping tablespoon (about 1 1/4 ounces) filling into the center. Fold the dough over the filling, seal by pressing the edges with a fork and place on the prepared baking sheet. Repeat with the remaining dough and filling, leaving a few inches between the pies. Brush the tops with a little water and sprinkle with some of the raw sugar. Use a paring knife to cut two little vents in the tops of the pies.
• Bake until the crust is golden brown and the filling is bubbling, about 24 minutes, rotating the pan after 12 minutes. Place the pan on a rack and let the pies cool for 5 minutes before serving. They can also be served at room temperature.

BLACKBERRY HAND PIES

Steps:

• Pie crust:
• In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes.
• Blackberry Filling:
• Combine flour, sugar, blackberries and almond extract and stir gently until evenly coated.
• Preparation:
• Working with 1 round at a time, roll dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles. Spoon about 1/2 cup of blackberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour or until needed.
• For serving:
• Preheat gas or charcoal grill to medium indirect heat. Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy duty foil sprayed with nonstick spray and place on grill. Close lid and grill, rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total.