Author Notes
About 5 years ago I studied abroad in the UK where the topic of our tour was the history of football (soccer). While drinking beers and watching games, I became completely taken with the traditional match snack, the hand pie. These are three different fillings to suit your tastes in a mustard flavored savory pie. I used Cream Cheese Pastry Dough from Linda Scala Quinn's book 'Mad Hungry' —Hannah Jeanne
Continue After Advertisement
Ingredients
- Filling (Starting with main: Chicken, Salmon, or Vegetarian)
-
1
(Chix) Large Cooked Chicken Breast; broken up into one inch pieces
-
1/2 bunch
(Chix) Wilted Mustard Greens; stems removed, coarsely chopped
-
2
(Chix) Shallots; sliced, sautéed
-
1/2 pound
(Fish) Cooked Salmon Fillet; broken up into one inch pieces
-
2
(Fish) Shallots; sliced, sautéed
-
1 cup
(Fish) Blanched Asparagus; cut in one inch pieces
-
1 cup
(Veg) Sautéed Carrots; cut in ½ inch wheels
-
1/2 bunch
(Veg) Wilted Mustard Greens, stems removed, coarsely chopped
-
2
(Veg) Shallots; sliced, sautéed
- Sauce (Cream Based or not)
-
1/4 cup
(Chix or Fish) Chicken Broth
-
1/2 cup
(Chix or Fish) Heavy Whipping Cream
-
2 tablespoons
(Chix or Fish) Dijon Mustard
-
2 tablespoons
(Chix or Fish) All-Purpose Flour
-
1/2 teaspoon
(Chix or Fish) Fennel Seeds; crushed
-
1/2 teaspoon
(Chix or Fish) Fresh Thyme
-
2 tablespoons
(Veg) Stoneground Deli Mustard
-
1/2 tablespoon
(Veg) Packed Brown Sugar (Light or Dark)
-
1 teaspoon
(Veg) Apple Cider Vinegar
-
1
Beaten Egg; for egg wash
-
1
Recipe of Cream Cheese Pastry Dough per filling
-
1/4 cup
Parmesan Cheese; for sprinkling on top
Directions
-
Reduce chicken broth by half in a hot skillet.
-
In a separate bowl, whisk together heavy cream and flour, then dijon mustard, fennel seeds and thyme.
-
Slowly whisk the heavy cream mustard mixture in with the reduced chicken broth. Whisk until thickened and set aside.
-
Gently mix together chicken, shallots, and mustard greens, OR salmon, asparagus, and shallots, OR carrots, shallots, and mustard greens.
-
With either the chicken or salmon version, add the cooled cream sauce.
With the vegetarian version, mix in the stoneground mustard, brown sugar, and apple cider vinegar.
Set all aside.
-
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
-
Roll out your dough to a little less than ¼ inch thick, and cut out circles using a cereal bowl and a knife.
Place filling of choice in the center, leaving ¾ inch bare along the edge to seal.
-
Using your finger, dab some water along the bare inside edge, and then fold pocket in half; crimping closed with a fork.
Repeat this process until all dough and filling is used.
-
Brush all filled pockets with egg wash, and score a steam vent.
Sprinkle each with a bit of parmesan cheese.
-
Bake for 25 minutes, or until golden brown. Please allow to rest a few minutes before eating.
(Pies freeze very well once cooled to be reheated at a later date.)
See what other Food52ers are saying.