RECIPES: AZ Food Crafters shares how to create delicious hand pies in your kitchen

AZ Food Crafters shares recipes on how to prepare hand pies for dinner.

Segment 1: Green Chile Pork Hand Pie

Braised Pork Shoulder

3 pound boneless pork shoulder

1 T sea salt

1T Hatch green chile powder

1 medium onion - roughly chopped 10 garlic cloves - crushed
Season pork with salt and green chile powder, massage and rub seasonings into meat. Place in baking pan and cover with garlic and onion, pour water around pork to cover halfway up the pan. Cover with tightly with foil. Roast for 30 minutes at 400 degrees then lower oven to 300 and braise/roast for 3 hours. Remove from oven, remove meat from pan, reserve 2 cups braising liquid. When pork is cool shred and mix with green chile sauce.
Green Chile Sauce

2 pounds green chiles( anaheim, poblano or both) hatch when in season
1 medium onion

1 head garlic

1/2 bunch cilantro - torn

1/4 cup lemon juice

1 T green chile powder

sea salt

1-2 cups braising liquid

Fire roast green chiles and onion on a grill. Cut to of garlic head off and place garlic on a square of foil paper and wrap into a bundle, place bundle on grill and roast about 30 minutes flipping once halfway thru or roast in oven for 35-45 minutes. Peel charred skin from chiles and remove as much seed as desired. Place roasted chiles, onion and garlic in blender jar, add cilantro, lemon juice, chile powder, sea salt and braising liquid and puree to desired consistency. Season with salt to taste

Segment 2: Cranberry Spinach and Walnut Farro
8 oz. Farro- soaked and rinsed
 1 cup slivered spinach leaves
1 cup dried cranberries

1/2 cup shredded carrot
1/2 cup walnuts - toasted and chopped
 1 t orange zest

2 T chopped parsley

1 t sea salt
1/4 t black pepper

1/2 t crushed red chile flakes

Bring 2 quarts water to a boil, add rinsed farro and cook till al dente about 25 minutes. Drain and rinse under cold water till cooled. Place well drained farrro in large bowl, add spinach, cranberries, carrot, walnuts, zest, parsley, chile flake, salt, and pepper and toss to combine. Pour vinaigrette over salad and mix and toss till well combined and dressed.

Citrus Vinaigrette
juice of 2 oranges j
uice of 1 lime
 juice of 1 lemon
1 T dijon mustard

2 T local orange blossom honey
 1/2 cup extra virgin olive oil

1/2 t sea salt

1/4 t black pepper
Place all except evoo in blender jar, blend to combine and drizzle in oil till smooth.

Segment 3: Lemon Creme Delight Hand Pie
4 medium lemons

1 cup cane sugar

4 eggs

1 prepared unbaked pie shell
Whipped cream
Macerate Lemon

Peel zest from lemon into bowl or glass baking dish with fitted lid. Juice lemons, squeeze out and remove seeds from lemon, cut juiced seeded lemons in half and pull meat from the white pith and place with lemon peel. Add sugar and lemon juice, mix till combined well. Macerate lemon mixture in refrigerator for 24 hours.
Bake Lemon filling: Place lemon macerate in a large bowl, crack eggs into separate bowl, then add to lemon macerate, blend and chop with emersion blender ( or place lemon macerate and eggs into a blender jar and chop/blend till well mixed and there are no large pieces of lemon peel. Pour into pie shell. Bake 350 for 25-25 minutes, cool and serve with whipped cream.

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