{"id":35404,"date":"2018-09-27T07:45:45","date_gmt":"2018-09-27T11:45:45","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=35404"},"modified":"2021-09-02T11:36:02","modified_gmt":"2021-09-02T15:36:02","slug":"best-hand-pie-recipes","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-hand-pie-recipes\/","title":{"rendered":"5 Cheesy Hand Pies to Try This Autumn"},"content":{"rendered":"

\"\"<\/p>\n

T<\/span>ake a look around the world and you\u2019ll find that almost every culture has a hand pie. Indeed, the variations on crust (Flaky! Rich! Crumbly!) and filling (Ground meat! Garlicky veggies! Fruit compote!) are endless, but the result is always delectable, convenient, and compact. Here, we\u2019ve taken a few classics and amped them up with cheese (surprised?). So, break out that rolling pin and get to baking. Your fall picnic\u2014or tailgate\u2014awaits.<\/p>\n

Hand Pie 101 <\/strong><\/h2>\n

Whether it\u2019s half-moon or triangle-shaped, sweet or savory, all hand pies boil down to a crust and a filling\u2014here\u2019s how to get \u2019em right.<\/em><\/p>\n

CRUST<\/h3>\n

The foundation to any good pastry is a flaky, buttery crust, and hand pies are no different. The basic ingredients are flour and fat, with a bit of salt for seasoning and water to bring it all together. You can play around with different flours (all-purpose, whole wheat, masa, and more) and fats (butter, lard, shortening, oil, or a combination), but the most important thing to remember\u2014and the secret to that first bite\u2019s satisfying shatter\u2014is this: Always <\/em>keep your fat of choice cold; it ensures that the layers of pastry formed in the process have enough time to firm up in the oven. Once the fat melts away, it leaves behind air pockets between these firmed sheets, creating layers and layers of crisp, flaky pastry. (Temperature matters less with oil-based pastries, but the principle of gluten formation still holds true\u2014you want to keep it at a minimum, so don\u2019t overwork the dough!)<\/p>\n

FILLING<\/h3>\n

Once you have your crust down, it\u2019s time to think about filling. Is your sweet tooth itching or are you craving something savory? Before you get to chopping and stirring, here a few things to consider: A liquidy filling will seep into your dough and produce a soggy, sad crust\u2014so keep it soft and moist, but not overly wet. Drain off any extra moisture, add an egg for \u201cglue,\u201d or toss fruit with cornstarch or tapioca to thicken their juices while baking.<\/p>\n

You also don\u2019t want to bite into a beautifully browned, tender pastry, only to find that your veggies are still tough or your meat is raw. It\u2019s smart to parcook veggies, meat, and other ingredients to avoid this (though it\u2019s not always necessary). Either way, make sure your filling comes to room temperature before you stuff your pies, so you don\u2019t melt the fat in the dough. And lastly, take care not to overfill and be sure to seal the edges properly\u2014otherwise you\u2019ll have filling everywhere except for where it matters.<\/p>\n

JUST ADD CHEESE<\/strong><\/h3>\n

Whether it\u2019s starring in the filling, kneaded into the crust, or transformed into a delicious dipping sidekick, cheese can easily be worked into any mini pastry. For some direction, think about hand pie and cheese pairings through a cultural lens. Spanish empanadas stuffed with Manchego or Mah\u00f3n; Latin American versions with cotija, queso blanco, or even cream cheese to mimic a sweet Cuban pastelito<\/em>; samosas and paneer; Britain\u2019s pasties with the region\u2019s famed cheddars and Stilton; and Middle Eastern and Mediterranean pastries loaded with fresh cheeses like feta, ricotta, halloumi, and farmer\u2019s cheese.<\/p>\n

Or, to give your crust the curd treatment, spring for hard and semi-firm cheeses with low-moisture contents\u2014try cheddar, parmesan, aged gouda, or Alpine styles like Gruy\u00e8re.<\/p>\n

\n

Our 5 Favorite Hand Pie Recipes<\/h2>\n

Apple-Pear Hand Pies with Cheddar Crust<\/a><\/h3>\n

\"apple
\nA twist on the American classic, these mini pies marry sweet and savory with the addition of Landaff cheese<\/a> in their flaky, buttery crust. The Welsh-style cheddar is a delectable backdrop to spiced apples and pears.<\/em><\/p>\n

\n

Cornish Beef Pasties with Stilton Dip<\/a><\/h3>\n

\"cornish
\nThe Cornish Pasty Association has strict rules regarding a pasty filling\u2019s ingredients. For the sake of tradition, we stuck with their formula, but jazzed up these hearty parcels with an irresistibly creamy-chunky Stilton dip. <\/em><\/p>\n

\n

Curried Paneer Samosas<\/a><\/h3>\n

\"samosas
\nMadras curry powder packs more heat than other curry blends. If you can\u2019t find it, add cayenne pepper to taste for an added kick. Don’t worry: The spice is balanced by a generous serving of squeaky paneer.<\/em><\/p>\n

\n

Cheese and Herb Sambousek<\/a><\/h3>\n

\"\"<\/p>\n

In Lebanon, sambouseks are often prepared with spiced lamb and served as part of a classic mezze spread. If you can\u2019t find kashkaval, substitute a similarly mild, semi-firm cheese such as Greek kasseri, provolone, muenster, or low-moisture mozzarella. <\/em><\/p>\n

\n

Cream Cheese and Guava Empanadas<\/a><\/h3>\n

\"\"
\nTropical guava paste and tangy cream cheese are a classic pairing for sweet empanadas throughout Latin America. If you can’t find guava paste, quince paste also makes for a fine (Spanish-inspired) substitute.<\/em><\/p>\n

\n

Photography by Nina Gallant, Styling by Chantal Lambeth<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Take a look around the world and you\u2019ll find that almost every culture has a hand pie. Here, we\u2019ve taken a few classics and amped them up with cheese. So, break out that rolling pin and get to baking. <\/p>\n","protected":false},"author":94,"featured_media":35407,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[31],"tags":[5450,5307,5451,5449,4998,5431,5429,5446,4898,5447,5448,5142,4899],"coauthors":[1452],"class_list":["post-35404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-apple-hand-pies","tag-apple-pie-with-cheddar","tag-basic-dough-recipe","tag-cheesy-pie","tag-cornish-pasty","tag-empanadas","tag-guava-and-cream-cheese-empanadas","tag-hand-pie","tag-hand-pies","tag-how-to-make-a-flaky-pie-crust","tag-pie-filling","tag-sambousek","tag-samosas"],"acf":[],"yoast_head":"\n5 Cheesy Hand Pies to Try This Autumn - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"We\u2019ve taken a few classic hand pies from around the world and amped them up with cheese. 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