Wednesday Recipes: Hand-Pies--Pick Your Flavor

Dear Friends, looking for a meal you can freeze and not even have to thaw them before cooking? Here you go...and it's fancy (said in my thickest Southern drawl). Plus, there are as many options as your imagination.

Puff-Pastry Hand Pies

Ingredients for Barbecued Chicken Variation

1 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed according to package directions, divided

All-purpose flour

1 1/4 cups shredded smoked Cheddar Cheese

1 cup chopped cooked chicken

1/4 cup chopped pickled jalapenos (or red onion if your family doesn't like spice, my change)

1/2 cup red barbecue sauce (I stipulate that because I'm from South Carolina and the mustard version could be our specialty)

1 large egg

Directions:

1. Preheat oven to 400 degree F.

2. Line 2 large rimmed baking sheets with parchment paper.

3. Hint: Thaw the puff pastry to the limit (aka 40 minutes) so it's soft and pliable.

4. Roll 1 puff pastry sheet on a lightly floured work surface into a 12-inch square. Cut square into quarters.

5. Stir together cheese, chicken, and jalapenos or onion in a medium bowl.

6. Spoon a scant 1 tablespoon barbecue sauce in center of each pastry square; top each with 1/4 cup of cheese and chicken mixture.

7. Whisk together egg and 1 tablespoon water in a small bowl. Brush egg mixture on edges of pastry squares. Fold squares in half diagonally over filling to create triangles. Press edges to seal, and crimp with a floured fork. Transfer pastries to 1 prepared baking sheet. Cut 3 (1-inch) slits in top to vent.

8. Brush tops of pastries with egg mixture.

9. Bake until puffed and golden brown, 20 to 25 minutes. Let cool on baking sheet 5 minutes. While first batch bakes, repeat process with remaining pastry sheet, filling, etc. Bake second batch as directed.

10. Drizzle with barbecue sauce and garnish with scallions, if desired. I also added a little cheese on top and a dab of sour cream.

Makes 8. If you'd like, prepare recipe as directed through Step 5. Freeze until firm, about 1 hours. Store in an airtight container in freezer up to 1 month. When ready to bake, brush pastries with egg mixture, sprinkle with cheese as desired. Proceed as directed, baking pies without thawing.

Ham-and-Pimiento Cheese Hand Pies

1 1/4 cups pimiento cheese

1 cup diced ham (can buy this ready-to-go from Smithfield)

1/4 cup chopped scallions

1/2 cup red pepper jelly (I actually used green pepper jelly because that's what I had on hand)

1. Same as steps 1-3 above.

2. Stir together pimiento cheese, ham, and scallions in a medium bowl. Spoon a scant 1 tablespoon pepper jelly in center of each pastry square. Proceed as directed, sprinkling Cheddar cheese on top of each pastry before baking.

3. Serve hot.

Pepperoni Pizza Hand Pies

1. Prepare as directed steps 1-3.

2. Stir together 1 1/4 cups shredded part-skim mozzarella cheese for other cheeses, 1 cup mini pepperoni slices for meat, 1/4 cup chopped jarred roasted red bell pepper for scallions, and 1/2 cup marinara sauce for pepper jelly.

3. Assemble and bake as directed, omitting adding cheddar on top.

4. Instead, brush pies with melted garlic butter after baking. Sprinkle with parmesan and basil.

5. Serve with ranch dressing for dipping, if desired. I say yes.

Other ideas: sauteed mushrooms instead of meat, why not ricotta instead of the other cheeses? So many possibilities!

Note: These recipes come from Southern Living magazine, October 2025 issue. Love this magazine!