Best Severed Hand Pies Recipes

SEVERED HAND PIES

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.

TEXAS HAND PIES

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.

GREEK HAND PIES

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.