RECIPES: Delicious hand pies in your kitchen with AZ Food Crafters

Chef Eddie Castillo from AZ Food Crafters prepares hand pies for dinner.

Summer Veggie Hand Pie
1 lb. fresh local zucchini or/and yellow summer squash  - chopped
1 lb. fresh red bell pepper- chopped
1 lb. fresh corn kernels
1 lb. fresh Roma tomato - chopped
1 large sweet onion -diced
6 cloves fresh garlic- minced
1 cup torn fresh basil leaves
1/2 cup fresh parsley leaves
Sea salt and black pepper to taste.
1 t light olive oil

Prep, chop, dice and mince your veggies and herbs, placing them in individual piles. This is a quick cook recipe and flows much easier if all of your ingredients are prepped in advance.

Sauté the onion over moderate heat till translucent, add bell pepper and corn cook for another 3-5 minutes stirring and sautéing, add squash, tomato and garlic and cook for another 3-5 minutes or until tomatoes and squash start to soften add the fresh herbs and  cook  for another 3 minutes, season with salt and pepper and set aside to cool.

Make the hand pies:
2 cans prepared biscuit dough
1 egg
1 Tablespoon water
Pastry brush
Make egg wash by whisking egg with water and set aside

Remove biscuits from package and separate, roll one biscuit into a 5 inch circle, moisten the edges with water and place 1-2 T of cooled veggie mixture in the center of the circle, fold one side of dough over to form a pocket, seal edges with a fork that has been dipped in flour. Set hand pie on a baking sheet tray lined with parchment paper. Repeat process with remaining ingredients. Once assembled place pan in refrigerator to chill dough about 30 minutes. Pre heat oven  to 400* remove hand pies from fridge, brush evenly with egg wash for a golden finish. Bake for 15 - 20 minutes or until golden brown, rotating pan half way thru cooking. Serve  or

Cool hand pies and freeze for later use.
They can be reheated in a 350 oven or toaster oven for 10 - 15 minutes from frozen.

Celery Root and Apple Farro Salad
8oz  Farro rinsed and cooked till tender
1 cup shredded celery root
1 cup shredded Granny Smith apple
1 cup diced celery
1 bunch sliced green onion
1/2 cup golden raisins
1 cup toasted lightly salted sunflower seeds
1/4 cup lemon juice
2 T extra virgin olive oil
Sea salt
Fresh ground black pepper

Rinse Farro real well under running cold water and cook in two quarts semi boiling water till tender (about 25 minutes) drain and rinse again with cold water to cool Farro - once cooled and well drained, place farro in a large mixing bowl and add:

Shredded celery root, apple, diced celery, sliced green onion, raisins, sunflower seeds, sea salt and black pepper and toss all to combine well.

In a separate bowl whisk lemon juice and olive oil till well combined, immediately pour over salad and toss till well combined. Chill salad.

Serve cold.


Fresh Blueberry Hand Pies
Ingredients
8 cups (about 4 pints) blueberries, picked over
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon freshly squeezed lemon juice

Directions
Place blueberries in a large bowl; with your hands, crush about 1/2 of berries, letting them fall into a heavy bottomed saute pan as you work. Add sugar, cornstarch, and lemon juice; stir to combine.  Cook over moderate heat until berries start to burst and mixture thickens,  remove from heat add remaining berries and stir to combine, set aside to cool before filling hand pies shells

Make the hand pies:
2 cans prepared biscuit dough
1 egg
1 Tablespoon water
Pastry brush
White sugar crystals for decorating hand pies.
Make egg wash by whisking egg with water and set aside

Remove biscuits from package and separate, roll one biscuit into a 5 inch circle, moisten the edges with water and place 1-2 T of cooled blueberry mixture in the center of the circle, fold one side of dough over to form a pocket, seal edges with a fork that has been dipped in flour. Set hand pie on a baking sheet tray lined with parchment paper. Repeat process with remaining ingredients. Once assembled place pan in refrigerator to chill dough about 30 minutes. Pre heat oven  to 400* remove hand pies from fridge,  using a pairing knife cut a vent slit on the top of each hand pie, brush evenly with egg wash for a golden finish. Bake for 15 - 20 minutes or until golden brown, rotating pan half way thru cooking. Serve  or

Cool hand pies and freeze for later use.
They can be reheated in a 350 oven or toaster oven for 10 - 15 minutes from frozen.

AZ Food Crafters
961 W Ray Road Suite 1
Chandler Arizona 85225
602-692-4129
www.azfoodcrafters.com

 

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