Argentinian Hand Pies
Savory fillings in a crisp pasty dough, these Hand Pies are the perfect recipe for an appetizer or snack.
- 2 Tbsp cheddar cheese, (shredded)
- 1/4 c ham, (diced small)
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/8 tsp salt ((use less if your ham is salty))
- 1/8 tsp cayenne ((depending on your taste))
- Preheat oven to 375F.
- Prepare pie dough.
- Mix all filling ingredients together in a small bowl.
- Separate pie dough into walnut-sized balls. Roll each ball into a 4" diameter circle. Once all the dough has been rolled, begin to fill the hand pies. Place 2 -3 Tbsp of filling slightly off-center of each circle. Moisten the edges of the dough. Fold dough over filling and press firmly around the edge to seal.
- Repeat with remaining and filling.
- Bake hand pies for 25-30 minutes on a cookie sheet, until golden brown.
Argentinian Hand Pies: A Walking Meal These Hand Pies were inspired by Vintage Kitchen Notes.
I have always been intrigued by little pies like these, and really wanted to give them a try. Paula has a great description of the place hand pies, or empanadas, have in Argentinian culture.
I was inspired by her talk of the variety of fillings to try my hand at some of my own, in addition to the corn and basil filing from her post. I filled some with a spicy combination of ham and cheddar cheese, others with a caramelized onion and thyme filling.
Paula's corn and basil filling was such a fantastic combination with the sweet corn, bright basil, and creamy sauce. With the speed at which we gobbled all these up, I will be keeping hand pies in the back of my mind for future experiments.
They are incredibly versatile, and such a fun finger food. Now that I think of it, they would be perfect for a Super Bowl party!
Below are my filling renditions. To make them you will need a recipe of pie crust dough. You can find my go-to recipe here.
Ingredients
- 2 tablespoon cheddar cheese, shredded
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ⅛ teaspoon salt (use less if your ham is salty)
- ⅛ teaspoon cayenne (depending on your taste)
Instructions
- Separate pie dough into walnut-sized balls. Roll each ball into a 4" diameter circle. Once all the dough has been rolled, begin to fill the hand pies. Place 2 -3 tablespoon of filling slightly off-center of each circle. Moisten the edges of the dough. Fold dough over filling and press firmly around the edge to seal.
Ingredients
- 1 tablespoon salted butter
- 1 large sweet onion, diced
- ¼ c cream cheese
- 1 teaspoon thyme
- Salt (to taste)
Instructions
- In a medium, non-stick frying pan, heat oil. Add onions, and saute over medium-low heat until golden brown and caramelized. (This could take up to 15-20 minutes.)
- Once onions are caramelized, add cream cheese, thyme, and salt. Stir over low heat until cream cheese is melted. Remove from heat.
- Separate pie dough into walnut-sized balls. Roll each ball into a 4" diameter circle. Once all the dough has been rolled, begin to fill the hand pies. Place 2 -3 tablespoon of filling slightly off-center of each circle. Moisten the edges of the dough. Fold dough over filling and press firmly around the edge to seal.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences.
Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
