This recipe goes with any hand pie we use the sweet version to go with Rhubarb Hand Pie recipoe Posted seperately
In the bowl of a food processor or in a mixing bowl, combine flour, cornmeal, sugar, salt and paprika. Add the butter and pulse, or cut with pastry blender or sharp knives, until mixture resembles coarse crumbs. Add ice water in a slow and steady stream, processing or stirring until dough just comes together. The dough should not be wet or sticky. If it's too dry, add a little more water. Turn dough onto clean work surface, divide in half and shape into a disk. Wrap in plastic and chill for at least 1 hour or overnight. If you're not planning to use both halves, freeze remaining dough and use within 3 months.
On a lightly floured work surface, roll one piece of dough into a rectangle about 1/8 inch thick and about 9 inches wide. Cut into 8-inch squares or rounds, rerolling scraps to make 3 squares or rounds per piece of dough. Fill with desired filling. Bake according to filling recipe, until crust is golden brown and crisp. Remove to a wire rack and cool for 10 minutes before serving.
Add 1 tbl sugar for sweet hand pies, eliminate paprika.
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Serving Size: 1 recipe (491g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 2542 | ||
Calories from Fat: 1680 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 186.6g | 249 % | |
Saturated Fat 117g | 585 % | |
Monounsaturated Fat 47.9g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 488mg | 150 % | |
Sodium 5525.6mg | 191 % | |
Potassium 377.4mg | 10 % | |
Total Carbohydrate 193.2g | 57 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 186.2g | ||
Protein 26.7g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2542
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