Earlier this week I made beef and spinach hand pies. I ran out of filling and I was left with two lumps of dough. Thinking quickly I shredded some slices of ham and grated some cheese to fill the last two pies. Wife Jan asked me to make more, but not willing to make these pies exactly the same I decided to add some green onion.
Tag Archives: hand-pies
I have not posted in a while, between company and other commitments, I found I could cook or write about cooking. I love stuffed breads—a meal in a handy bread pocket, whether you call them samsa, pasties, samosa, or bierock—the major difference between all of these pocket breads is the type of starch that you use to wrap around the savory filling. These filling delights also have a second advantage in that—with one preparation—you can feed a family of three for several meals.
This is not a “Native American” recipe, as in a recipe that any Native American tribe would make this dish. It is more in terms of the Native American ingredients—turkey, wild rice and cranberries—included in the recipe. As follower of my blog may realize I am very fond of hand-pies, so this is more in line with what the British colonists might come up with in the 1700’s.
A few day ago I posted a berry hand pie recipe. One of my followers asked if I had done a savory pie with this dough. While I sent her links to my pocket breads with a raised doughs—bierock, taco, and baozi—I thought, “Why not?” I decided to do a California Fusion chicken curry in a biscuit dough hand pie.
I had some blackberries on the counter that were getting a bit worse for time. I thought I would turn them into a quick jam. Then I decided to put the jam into biscuit dough to make hand pies.