The Everything Pie Cookbook (37 page)

seal. Place the pies on the prepared baking sheet and

1 egg, beaten

chill for 1 hour.

Oil, for frying

3. Fill a deep pot at least 3 inches deep with oil, making

sure the oil is at least 3 inches from the top of the pot.

Refried Beans

Heat the oil to 375°F.

Homemade refried beans are very easy and

very tasty! Take 2 cans of pinto or black

4. Working in batches, fry the pies until golden brown on

beans, drained and rinsed, and combine

them in a medium pot with 1 cup of beef or

both sides, about 3 minutes for the first side and about

chicken stock, ¼ cup fresh cilantro, 1 small

2 for the second side. Drain on a rack over a paper

chopped onion, 2 minced cloves of garlic,

and 1 teaspoon cumin. Simmer, partially

towel-lined baking sheet. Enjoy warm.

covered, for 1 hour, then roughly purée in a

blender. Pour the mixture into a hot skillet

with 2 tablespoons of lard or oil and cook

until thickened.

C h a p t e r 16
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Grilled Chicken and Pepper Jack Hand Pies

If you do not feel like grilling chicken, you can use roasted chicken breast in this recipe.

Just add ¼ teaspoon of smoked paprika to give the filling extra flavor.

IngredIents  | ServeS 8

1. Place the chicken breast in a large zip-top plastic bag

1 chicken breast, pounded ½ inch thick

along with the vegetable oil, cumin, chili powder, and

1 teaspoon vegetable oil

salt. Seal the bag and turn the bag to coat the chicken.

¼ teaspoon cumin

Marinate for at least 1 hour in the refrigerator, then

¼ teaspoon chili powder

remove the bag from the refrigerator and let the

¼ teaspoon salt

chicken stand at room temperature for 30 minutes

¼ onion, finely minced (about ¼ cup)

before grilling.

½ cup shredded pepper jack cheese

2 recipes (9-inch) Flaky Pie Crust, not

2. Heat the grill to medium heat. Grill the chicken breast

pressed into pie pans (See Chapter 2)

until the flesh is opaque, the juices run clear, and the

1 egg, beaten

internal temperature is 160°F, about 6 minutes per side.

Allow the chicken to rest for 20 minutes tented with foil,

then dice into ¼-inch pieces.

3. Heat the oven to 425°F and line a baking sheet with

parchment paper.

4. In a medium bowl, combine the chicken with the

minced onion and shredded cheese.

5. Cut the pastry into 8-inch rounds or squares. Place

about 1⁄3 cup filling onto the pastry slightly off center,

brush the edges of the pastry with beaten egg, and fold

the dough over the filling. Pinch or crimp with a fork to

seal. Place the pies on the prepared baking sheet and

brush with beaten egg. With scissors or a sharp paring

knife, cut vents in pastry so that steam can escape.

6. Bake for 15 minutes, then reduce heat to 350°F and

bake for an additional 20 to 25 minutes, or until the

pastry is golden brown and juices are bubbling. Cool to

room temperature before serving.

2 4 4

Chorizo Empanadas

Spicy Mexican chorizo is available in most markets in the meat section. Once cooked, the chorizo
needs to be drained very well to keep the empanadas from being too greasy.

IngredIents  | ServeS 8

1. In a medium skillet over medium heat, add the chorizo.

½ cup Mexican chorizo, removed from

Cook, stirring frequently, until the sausage is darker in

the casing

color, about 5 minutes. Drain off the excess fat.

1 small onion, finely chopped

½ red bell pepper, finely chopped

2. Return the skillet to the heat and add the onion, bell

1 small jalapeño, minced

pepper, jalapeño, garlic, and cumin. Cook, stirring

1 clove garlic, minced

constantly, until the onions and peppers begin to

½ teaspoon cumin

soften, about 3 minutes. Remove the pot from the heat

8 ounces cream cheese, room

and allow the mixture to cool slightly.

temperature

1 cup shredded sharp Cheddar cheese

3. In a medium bowl, beat the cream cheese until

2 recipes (9-inch) Flaky Pie Crust, not

smooth. Stir in the chorizo mixture and Cheddar

pressed into pie pans (See Chapter 2)

cheese. Mix until well blended, then cover and chill for

1 egg, beaten

1 hour.

Oil, for frying

4. Cut the pastry into 8-inch rounds or squares. Place

about 1⁄3 cup filling onto the pastry slightly off center,

Chorizo

Chorizo is a pork sausage that comes in a

brush the edges of the pastry with beaten egg, and fold

variety of forms depending on the country

the dough over the filling. Pinch or crimp with a fork to

of origin. In Spain and Portugal, chorizo is a

seal. Place the pies on the prepared baking sheet and

cured sausage that has a deep smoky fla-

vor and is popular in tapas bars. In Mexico

chill for 1 hour.

and some Latin American countries, cho-

rizo is sold uncooked and tends to be

5. Fill a deep pot at least 3 inches deep with oil, making

softer and spiced with chilies and paprika.

sure the oil is at least 3 inches from the top of the pot.

It is popular cooked in stews and with eggs

for breakfast.

Heat the oil to 375°F.

6. Working in batches, fry the pies until golden brown on

both sides, about 3 minutes for the first side and about

2 for the second side. Drain on a rack over a paper

towel-lined baking sheet. Enjoy warm.

C h a p t e r 16
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Tomato, Basil, and Cheese Hand Pies

Fresh tomato and basil combine with ricotta and mozzarella cheese for a taste of Italy in a buttery crust.

IngredIents  | ServeS 8

1. In a medium bowl, combine the ricotta, tomato,

4 ounces ricotta cheese

shredded cheese, egg, garlic, basil, salt, and nutmeg.

1 Roma tomato, seeded and finely

Cover and chill for 1 hour.

chopped

1 cup shredded mozzarella cheese

2. Heat the oven to 425°F and line a baking sheet with

1 egg

parchment paper.

1 clove garlic, minced

3. Cut the pastry into 8-inch rounds or squares. Place

1 tablespoon finely chopped basil

about 1⁄3 cup filling onto the pastry slightly off center,

¼ teaspoon salt

1⁄8 teaspoon fresh grated nutmeg

brush the edges of the pastry with beaten egg, and fold

2 recipes (9-inch) Flaky Pie Crust, not

the dough over the filling. Pinch or crimp with a fork to

pressed into pie pans (See Chapter 2)

seal. Place the pies on the prepared baking sheet and

1 egg, beaten

brush with beaten egg. With scissors or a sharp paring

knife, cut vents in pastry so that steam can escape.

4. Bake for 15 minutes, then reduce heat to 350°F and

bake for an additional 25 to 30 minutes, or until the

pastry is golden brown and filling is hot. Cool for 20

minutes before serving.

2 4 6

BBQ Pies

Ready-cooked and shredded beef and pork BBQ are available

in most grocery stores in the meat department.

IngredIents  | ServeS 8

1. In a medium bowl, combine the shredded meat,

2 cups shredded BBQ beef or pork

cheese, and diced onion.

1 cup shredded Monterey jack cheese

2. Heat the oven to 425°F and line a baking sheet with

1 medium onion, diced

parchment paper.

2 recipes (9-inch) Flaky Pie Crust, not

pressed into pie pans (See Chapter 2)

3. Cut the pastry into 8-inch rounds or squares. Place

1 egg, beaten

about 1⁄3 cup of the filling onto the pastry slightly off

center. Brush the edges of the pastry with beaten egg

Slow Cooker BBQ

and fold the dough over the filling. Pinch or crimp with

If you want to make your own BBQ filling,

a fork to seal. Place the pies on the prepared baking

just place a 1-pound beef chuck roast or

pork shoulder in your slow cooker along

sheet and brush with beaten egg. With scissors or a

with 1 cup of your favorite barbecue sauce,

sharp paring knife, cut vents in pastry so that steam

1 sliced onion, 2 cloves minced garlic, and

can escape.

1 tablespoon apple cider vinegar. Cook on

low for 8 hours, then remove from the pot

and shred.

4. Bake for 15 minutes, then reduce heat to 350°F and

bake for an additional 25 to 30 minutes, or until the

pastry is golden brown and filling is hot. Cool for 20

minutes before serving.

C h a p t e r 16
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2 4 7

Pepperoni Pizza Pie Pockets

This recipe makes a great snack or on-the-go meal that everyone will love. You can

substitute cooked sausage or hamburger for the pepperoni if you prefer.

IngredIents  | ServeS 8

1. In a medium bowl, combine the ricotta, Parmesan,

4 ounces ricotta cheese

cheese, egg, garlic, basil, and salt. Cover and chill for 1

2 tablespoons grated Parmesan cheese

hour.

1 cup shredded mozzarella cheese

2. In a small saucepan, combine the tomato sauce,

1 egg

oregano, fennel, and red pepper flakes. Cook over

1 clove garlic, minced

1 tablespoon finely chopped basil

medium heat until it comes to a simmer. Remove the

¼ teaspoon salt

pan from the heat and cool to room temperature.

1 cup tomato sauce

3. Heat the oven to 425°F and line a baking sheet with

½ teaspoon dry oregano

parchment paper.

¼ teaspoon ground fennel

¼ teaspoon crushed red pepper flakes

4. Cut the pastry into 8-inch rounds or squares. Place

2 recipes (9-inch) Flaky Pie Crust, not

about ¼ cup of the cheese filling onto the pastry

pressed into pie pans (See Chapter 2)

slightly off center. Top with 2 tablespoons of the tomato

32 pepperoni slices

sauce and 4 pepperoni slices.

1 egg, beaten

5. Brush the edges of the pastry with beaten egg and fold

the dough over the filling. Pinch or crimp with a fork to

seal. Place the pies on the prepared baking sheet and

brush with beaten egg. With scissors or a sharp paring

knife, cut vents in pastry so that steam can escape.

6. Bake for 15 minutes, then reduce heat to 350°F and

bake for an additional 25 to 30 minutes, or until the

pastry is golden brown and filling is hot. Cool for 20

minutes before serving.

2 4 8

Chapter 17

Special Occasion pies

Tiramisu Pie

Presidents’ Day “Pie”

250

257

Pie Pops

Piña Colada Pie

251

258

Triple Chocolate Brownie Pie

German Chocolate Pie

252

259

Five-Spice Fruit Pie

Salted-Caramel Apple Pie

253

260

Chipotle Fudge Pie

Raspberry Chipotle Crumb Tart

254

261

Chocolate Chip Cookie Pie

Shoofly Pie

254

262

Jam Tarts

Strawberry Jalapeño Pie

255

263

Mango Chiffon Pie

Snickerdoodle Pie

256

264

Chocolate Silk Pie

257

2 4 9

Tiramisu Pie

If you prefer, you can use mascarpone cheese instead of the cream cheese in this recipe.

IngredIents  | ServeS 8

1. In a large bowl, cream together the cream cheese,

6 ounces cream cheese, softened

powdered sugar, and 2 tablespoons of the coffee until

1 cup powdered sugar

thick and creamy.

3 tablespoons cold strongly brewed

coffee, divided

2. In a small bowl, combine the remaining coffee with the

½ teaspoon powdered gelatin

gelatin. Allow to stand for 10 minutes to bloom. Once

1 cup heavy cream

bloomed, heat in the microwave for 10 seconds to melt.

½ teaspoon vanilla

Cool to room temperature.

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

3. In a medium bowl, beat the heavy cream with the

1 recipe Stabilized Whipped Cream (See

vanilla until it begins to thicken. Slowly add in the

Chapter 3)

gelatin mixture and beat until medium peaks form.

Cocoa powder, for dusting

Fold the whipped cream into the cream cheese

mixture. Spread into the prepared pie crust, then cover

and chill for 4 hours.

4. Once chilled, prepare the Stabilized Whipped Cream.

Spread it over the pie. Chill for 1 hour. Dust the pie with

cocoa powder before serving.

2 5 0

Pie Pops

These tiny pies are baked on lollipop sticks and are a fun project for kids. You can

use any fruit filling you prefer, either store-bought or homemade.

IngredIents  | ServeS 12

1. Cut the pastry into 24 (2-inch) rounds with a sharp