![]() Also wasn’t I JUST posting about my birthday!? Which was 17 days ago!?Īnyway, we’re in full holiday mode over here and I’ve got goodies galore in this house. I feel like it was just yesterday that we busted out the little felt Advent calendar that they kids use to mark down the days until Christmas. I can’t believe Christmas is in 4 DAYS!! How did this even happen!? It honestly blows my mind. Thank you for supporting the brands and products that make Love In My Oven possible. This post is sponsored by Williams Sonoma Canada. All thoughts and opinions expressed in this post are my own. Add them to a snack board for something extra special! What the hell is a hand pie? They’re called pasties - as in nasties with a P, not what cover nipples.The most simple savory cookies, these thyme and cheddar cheese cookies are a perfect addition to any party. Hand pie dough is much lighter and flakier, like a pie. ![]() Their dough is much more dense and they almost always include potatoes. I'm from Michigan, I know pasties, they are big here. I will have to agree to disagree with the commenter who called these pasties. Made these last week for a road trip, genius! So good, will make these again, will also make the tomato mixture to put on pizza and pasta! Amazing!! I would make the tomato mixture again to serve over polenta. They are glorified hot pockets with way too much fat and sodium. These were tasty and fun to make, but I probably won't make them again. on the interior, serve alongside a sauce with some acidity and brightness to cut through the butter. Maybe a different puff pastry other than Dufour would be a little less excessive, but I don't know just yet. But I wouldn't have the ideas for next time without this batch to go off of. Lots of legwork for what I would also call a fancy hot pocket. I was mostly just eating delicious, buttery pastry. Filling to pastry ratio would be better if the dough could be worked even thinner, cut larger to be more like a calzone, and with additional filling. I love butter, don't get me wrong, but it was literally pooled under the parchment paper when these were done cooking. Very tasty, but my goodness, so overwhelmingly rich. Probably not going in a regular rotation, but nice on an indulgent comfort-food night. I can figure out how to defrost puff pastry without reading a dissertation on it. I also found the instructions annoyingly micromanaging. These are tasty, but as others say-not hard to make this much butter and cheese taste good. ![]() Each package comes with two sheets, so you’ll want to cut four rectangles out of each one for eight hand pies total. No matter what, there will be a little cheese ooze, BUT don’t fret it! That cheese will crisp and create a little skirt around the hand pies-and who doesn’t like nibbling on some crispy, lacy cheese bits? You can use Pepperidge Farm puff pastry in place of Dufour. Using a metal bench scraper or chef’s knife to cut a thin ¼-inch strip off the crimped edges helps seal the dough as well. Puff pastry often pulls apart at the seams as it puffs when baking, so make sure to press hard with a fork when sealing. ![]() You can even take it to pizza pocket territory with low-moisture mozzarella, oregano, basil, and a pinch of crushed red pepper flakes. This version with Gruyère, thyme, and marjoram (or a little tarragon) has a Frenchy feel, while extra-sharp cheddar, thyme, and dill can be subbed in to achieve a grilled-cheese-and-tomato-soup flavor profile. Mix and match the cheese and herbs to achieve whatever tomatoey, cheesy vibe you’re going for. The best part about these hand pies is how versatile they are. ![]()
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