Tag: Pies

Hand pies: the delicious pocket cupcakes – Italian Cuisine

Apple pies so small they would fit in your pocket. The recipe to prepare them at home is simple (and the filling can be varied)

Have you ever tasted the hand pies, the "pocket" versions of the Apple pie, perfect for a gourmet break? If you love pies, or biscuit cakes – as the Americans call them – you can't miss this recipe which includes one pasta brisee stuffed with apples and cinnamon.

The hand pies are easy and fast to prepare and can be made with different shapes and enriched with nice decorations that will combine fun with taste, especially for the most little ones. They can be eaten for breakfast, as a snack or as a snack and, thanks to them form that is in one hand, they can be carried around comfortably or at school.

What we propose is the classic recipe with apples, but alternatively other fresh fruit can be used – such as strawberries and blueberries – a jam or chocolate.

Hand pies with apples: the recipe

Ingredients

250 gr of 00 flour
180 grams of cold butter
80 ml of very cold water
50 grams of sugar
1 teaspoon of salt

For the stuffing

2 apples
40 grams of butter
cinnamon powder
70 gr of cane sugar
1 egg yolk
icing sugar to decorate

hand pies

The preparation of hand pies

The preparation of the hand pies begins with that of the pasta brisée. Mix in a large bowl la flour, sugar, a pinch of salt and chopped butter. Mix the mixture well until you get a grainy compound and add the water, which must be very cold. Mix the dough and start working with your hands forming a ball.

Then rest the pastry in the fridge for about 30 minutes.

Peel the apples and cut them into very small pieces. Put them to cook in a pan with a lid – over medium heat for about 10 minutes – together with a knob of butter (or alternatively with extra virgin olive oil), brown sugar and cinnamon. The mixture will be ready when the apples are cooked enough stewed.

Roll out the dough brisée with a rolling pin, a thickness of about 3 mm will be required. With a shaper form discs from the dough and place them on a baking sheet with parchment paper. On each form add the stuffed of apples, leaving 1 cm of edge, and close it with another disk like a small cake, or folding the disk on itself to obtain a half moon. Brush the hand pies with the egg yolk and cook them in the oven for about 15/20 minutes at 180 °.

The mini portions of Apple pie they will be ready when they caramelize on the surface and become golden. Let them cool and sprinkle with icing sugar before tasting them.

The hand pies yes retain even for a few days, the important thing is to keep them in fridge.

Savory pies, the best! – Italian Cuisine

Savory pie with figs, goat cheese and hazelnuts

Tarte tatin of tomatoes with olives and capers

Savory pie with prawns and cherry tomatoes

Savory pie with goat cheese and cherry tomatoes

Tomatoes, oregano, olives, capers, anchovies, aubergines and peppers. Let's start with this simple pink of ingredients to think about a tasty appetizer, simple and at the same time unique. Here are some of the freshest summer fragrances and it would take something perfect to combine them.
And what's better than the savory pies to do it?

Let us be inspired by our favorite flavors and think of the right cake to offer them.

The stuffed buns. One of the tastiest pies is prepared with a classic or wholemeal focaccia which we will then let cool, cut in half and fill with abundant seasonal ingredients. We will pass it in the hot oven for a few minutes before serving. A nice alternative could be that of focaccia cooked on salt or focaccia cooked directly with its stuffing.

Savory pies with puff pastry. One of the most delicious preparations is that with puff pastry. If buying it ready to roll out and bake is very easy, preparing it at home can be a lot of fun. Here is our tutorial that explains how to make puff pastry at home.

Le tarte tatin. What if the typical French upside-down apple pie turns into a very good crunchy base for our vegetables? We offer it with tomatoes, olives and capers but you can start from here to invent other delicious recipes!

In the gallery above, our best summer savory pies

Recipe Small meat pies – Italian Cuisine

Ingredients

500 g lean beef
400 g flour 00
300 g veal belly
200 g butter
40 g raisins
3 pcs egg yolks
1 pc egg
1 pc saffron sachet
cinnamon powder
butter
nutmeg
egg white
butter
nutmeg
egg white
salt
pepper
garlic
vinegar

Duration: 3 h 30 min

Level: Middle

Dose: 6 people

For the recipe of small meat pies, work the flour with the chopped butter, cold, obtaining a sandy whole; mix it with 80 g of cold water, 1 yolk and a pinch of salt. Work the mixture until it is smooth and homogeneous. Cover it and put it in the fridge for 2 hours.
For the filling: Soak the raisins in 100 g of water and 2 tablespoons of vinegar. Cut the beef and the veal into very small cubes. Sauté in a pan separately, with 1 spoonful of hazelnut butter and 1 clove of crushed garlic, over high heat for 2 minutes. Spread the meat on a tray and let it cool. Mix the two meats, add 2 egg yolks, salt, pepper, chopped raisins, 10 g of water in which you have dissolved the saffron, a pinch of cinnamon and a little grated nutmeg.
For small pies: Roll out the dough brisée and line it with 6 tartlet molds. Fill them with the filling; Brush the edges with a little egg white and close the pies with a pastry disk or with 2 cross strips, decorating as desired. Make the cover adhere to the edges and trim the excess dough. Brush the surface with 1 beaten egg and bake at 190 ° C for about 20 minutes, then cover with aluminum foil and cook for another 5 minutes. Take the pies out of the oven, turn them out and let them cool.