Spinach, Ham, and Swiss Hand Pies
These little pies are perfect for a light lunch with a small salad or cup of soup. If you prefer, feel free to substitute broccoli for the spinach.
Serves: 4Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Medium
- 4 oz. frozen, chopped spinach, thawed and drained well
- 8 oz. sliced ham, roughly chopped
- 1 cup shredded Swiss cheese (4 oz.)
- 2 eggs, divided
- 1⁄4 tsp. ground cayenne pepper
- 1⁄8 tsp. ground nutmeg
- 1 large egg, beaten
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 1 tsp. salt
- 12 Tbsp. butter, cubed and chilled
- 1⁄4 cup vegetable shortening, chilled
- In a medium bowl, combine the spinach, ham, cheese, 1 egg, cayenne pepper, and nutmeg. Cover and chill for 1 hour.
- In a large bowl, whisk together flour, sugar, and salt. With your fingers, rub the chilled butter and shortening into the flour mixture until 30 percent of the fat is between pea-sized and hazelnut-sized, while the rest is blended well. Add 1⁄4 cup ice water and mix until the dough forms a ball. Add more water, 1 tablespoon at a time, if needed.
- Turn the dough onto a lightly floured surface and divide into 4 even balls. Form each ball into a disc. Wrap in plastic and chill for at least 30 minutes.
- Heat the oven to 425°F and line a baking sheet with parchment paper. Lightly beat remaining egg in a small bowl.
- Remove dough from the refrigerator and let sit for 10 minutes. On a lightly floured surface, roll each disc of dough into an 8-inch round. 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.
- Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool for 10 minutes before serving.