Best Country Ham And Cheddar Mini Hand Pies Recipes

Country Ham and Cheddar Pie with Whole Grain Mustard and Greens with Apricot Vinaigrette and Almonds image

Provided by Bobby Flay

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 package (2 sheets) all-butter frozen puff pastry, defrosted but still cold
1 large egg plus 2 tablespoons water, beaten
3 tablespoons whole grain mustard
1 tablespoon apricot jam
Freshly grated black pepper
8 ounces thinly sliced country ham or Black Forrest ham
6 ounces coarsely grated aged white Cheddar
3 tablespoons champagne vinegar
1 heaping tablespoon apricot jam
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 ounces baby mixed greens
1/4 cup lightly toasted sliced almonds

Steps:

For the pie: Place a rack in the center of the oven and preheat to 400 degrees F. Line a half-sheet pan with parchment paper. Set aside.
Unfold or unroll one sheet of the puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. Place the pastry on the prepared baking sheet and brush the pastry from edge to edge with prepared egg wash. Combine the mustard, apricot jam and a generous amount of black pepper in a small bowl, and spread over the egg wash, leaving about an inch border between the mustard and the edge of pastry. Place the ham evenly over the mustard and then evenly spread the cheese over the ham.
Roll out the second piece of puff pastry as the first, increasing the size by about 1/2-inch on each side. Gently place it on top of the ham and cheese and press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating a thick crust. Press the edges with the tines of a fork. Dip the fork in flour if it sticks to the puff pastry during pressing. Lightly brush a layer of egg wash over the top and edges of the pie. Cut a few small slits into the top of the pie and bake until cooked through and golden brown, 30 minutes.
For the greens: Whisk together the vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put the greens in large bowl, toss with the vinaigrette, divide among the plates and top with the almonds.

Cheesy Ham & Egg Hand Pies image

Provided by Ree Drummond : Food Network

Time 50m

Yield 6 pies

Number Of Ingredients 9

2 tablespoons salted butter
7 large eggs
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 cup diced ham
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar
One 17.3-ounce box frozen puff pastry, thawed
2 tablespoons poppy seeds

Steps:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
Serve hot and enjoy.