Ham and Cheese Hand Pies

Name: Ham and Cheese Hand Pies
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 pound deli ham, thin sliced; 1/4 pound deli sliced imported swiss cheese; 2 pastry sheets for two 9 inch pie crusts, homemade or purchased; SAUCE:; 1/2 cup mayonnaise; 2 tablespoons ketcup; 1 green onion, chopped; 1 large sweet gerkin pickle, chopped; 1 teaspoon fresh lemon juice; 1/2 teaspoon srirachaha seasoning salt; 1/4 teaspoon black pepper; 1 teaspoon dijon mustard; TOPPING; 1 large egg beaten with 1 tablespoon water ( egg wash ); 1/2 teaspoon garlic bread seasoning blend spice; 1 tablespoon grated romano cheese

fenway @Fenway

A savory hand pie filled with ham and cheese. I used swiss cheese today but any cheese is good and a flavored cream cheese is very creamy and delicious in these. You can freeze them once cooled and reheat in the microvave for a somewhat sofer crust but still very good!

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Ingredients

45 mins

6 servings

1/2 pounddeli ham, thin sliced
1/4 pounddeli sliced imported swiss cheese
2pastry sheets for two 9 inch pie crusts, homemade or purchased
SAUCE:
1/2 cupmayonnaise
2 tablespoonsketcup
1green onion, chopped
1large sweet gerkin pickle, chopped
1 teaspoonfresh lemon juice
1/2 teaspoonsrirachaha seasoning salt
1/4 teaspoonblack pepper
1 teaspoondijon mustard
TOPPING
1large egg beaten with 1 tablespoon water ( egg wash )
1/2 teaspoongarlic bread seasoning blend spice
1 tablespoongrated romano cheese

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Steps

45 mins

1

Preheat the oven to 400F. Line a baking sheet with parchment paper
2

Combine all sauce ingredients in a food processor or blender and blend until combined
3
4

Roll pie crusts out to 1/4 inch thickness
5

Cut out 6 inch rectangles using a hand pie maker or by hand
6

Place pastry in hand pie mold or on work surface.
7

Brush generously with sauce
8

Layer alternating ham and cheese
9
10
11

Fold over and seal edges well with mold or fork tines
12

Brush with egg wash
13

Sprinkle with garlic seasoning and romano cheese
14

Bake for 10 to 18 minutes until golden. Serve hot with extra sauce for dipping

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Cooksnaps

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fenway @Fenway

on December 30, 2015 22:15

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.