Tag Archives: hand pie

Apple Caramel Hand Pies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished PhotoHand Pies have been around as long as people have been cooking.  Anything enclosed in bread or pastry that can be eaten out of hand qualifies.  It can be a turnover, English pasty, a calzone, or Russian pierogis.  Every culture has a hand pie no matter what they call it.

While many hand pies are savory, sweet hand pies qualify and have been front and center of late.  Any pie filling or sweet filling can be used as long as it isn’t runny.  A number of pastries can be used but I particularly like this Mock Puff Pastry.  The recipe has been around a long time.  I remember seeing it first in the ’80’s.  It combines two techniques – pie crusts and the laminating of doughs.  This dough contains no water.  It is held together with sour cream which makes a very tender, as well as tasty, pastry.

It is important when making the pastry to make sure the butter stays in pea size piece as in a pie crust.  The pastry should not come together in the mixer.  It should be removed as soon as it clumps together.  It is pushed together into a cohesive dough on the work surface and rolled into a rectangle.  I fold mine into what is called a book fold as has more layers than the traditional three fold laminated pastry. Continue reading

Italian Calzones

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished cutWhat’s better than Italian food?  Italian Calzones that you can hold in your hand!   Eat them for a snack, lunch, supper or just because it seems like a good idea.

One of the things I like so much about this recipe is that it does not use a yeast dough for the crust.  That eliminates a lot of waiting time.  This crust is so full of flavor and is very easy to use and to make.  After the initial roll out of the crusts, I trim them into perfect 9″ circles by using an 9″ cardboard circle.  This isn’t because I am seeking perfection but because it is easier to enclose the filling if the circles are relatively perfect.

The calzone pastry is an all purpose savory pastry that I used for the  Goat Cheese Pesto Tart.  It makes great crackers rolled fairly thin, brushed with egg white and sprinkled with more cheese.

If you want a really great pastry use Kerry Gold butter with garlic and herb.  Lacking that any butter makes a great savory pastry dough for calzones. Continue reading