Heart of the Home
Hand pies: Scrumptious treats held Savory or sweet, hand pies are tiny packages of flavor
1 cup cooked, shredded chicken A mixture of sweet and savory ingredients contribute to the unique flavor of these Moroccan hand pies.
3 tablespoons reduced-sodium chicken broth
COURTESY OF HOME BAKING ASSOCIATION / ARDENT MILLS
DIRECTIONS
T
he exact origin of hand pies is ambiguous, and nearly every culture has its own version. Some of the more well-known hand pies include Australian meat pies, Cornish pasties, empanadas, Jamaican patties, samosas and spanakopita. In America, hand pies are considered a Southern staple of convenient snacking. While there are no limits on shape or filling, hand pies all have a few common characteristics—they’re small enough to hold in your hand, and the filling is encased in pastry or dough. They can be fried or baked. Made to be convenient for eating on the go, these miniature pies can even be made ahead of time and frozen for a quick meal later.
Moroccan Chicken and Apricot Hand Pies
Filling:
INGREDIENTS
1 clove garlic, minced
Pastry:
½ cup diced red pepper
2½ cups pastry flour
¼ teaspoon cumin
½ teaspoon salt
¼ teaspoon oregano
1 cup butter, cubed
¼ teaspoon each of salt and pepper
2 eggs, divided
pinch of cinnamon, optional
2 teaspoons white vinegar
¼ cup diced, dried apricots
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CULTIVATE
1 tablespoon unsalted butter
¼ cup chopped onion
Pastry: In a food processor, pulse together pastry flour and salt. Add butter and pulse 3-4 times or until mixture resembles coarse crumbs with some larger pieces. In a measuring cup, whisk 1 egg with vinegar, and add enough ice water to make ½ cup. Pour over the flour mixture, and pulse just until the dough starts to clump together. Transfer to a lightly floured surface, and knead a few times or until dough comes together. Wrap in plastic wrap, and refrigerate for 45 minutes. Filling: Heat oven to 375°. In a skillet over medium heat, melt the butter and sauté the onion and garlic for about 3 minutes or until softened. Add red pepper, and cook for 5-6 minutes or until tender. Add cumin, oregano, salt, pepper and cinnamon, if using. Add apricots, chicken and broth to the skillet. Simmer for 3-5 minutes or until chicken is moistened. Let cool. On a lightly floured surface, roll out dough to ¼” thickness. Cut into 4” rounds, re-rolling scraps once, to make 18 rounds. Transfer rounds to a parchment paperlined baking sheet, spacing them about 1” apart. Place a heaping tablespoonful of filling onto one half of each round, leaving a border all around. Whisk the remaining egg with 1 tablespoon of water. Brush the edges of
