Italian Meat and Cheese Hand Pies
Italian Meat and Cheese Hand Pies
Prep Time
20 minutes
Cook Time
35-45 minutes
Serves
6
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Full Product Description
These savory hand pies are a delicious and impressive option for brunches, picnics, or casual gatherings with friends. With a golden, flaky crust and a rich, cheesy filling packed with flavorful veggies and salami, they’re sure to become a crowd favorite—perfect for making ahead and enjoying warm or at room temperature
Ingredients
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Ingredients:
- 1/3 cup Pasolivo Kosher Flake Sea Salt
- 1 sheet puff pastry
- 2-3 tsp Pasolivo Il Singolo Extra Virgin Olive Oil
- 1 cup onion, diced
- 1 clove garlic, minced
- 2 tsp Pasolivo Spicy Italian Blend
- 1/2 cup cannellini beans, drained, rinsed, and dried
- 1/2 cup spinach, chopped
- 2 oz. genoa salami, chopped
- 2 oz. shredded provolone
- 1/4 cup shredded parmesan Egg Wash:
- 1 egg
- 1 tbsp water
- Beat together with a fork
Preparation
- Preheat the oven to 400 degrees
- Thaw puff pastry according to package instructions.
- Warm Pasolivo Il Singolo Extra Virgin Olive Oil in a large fry pan over medium heat. Add onion and Pasolivo Kosher Flake Sea Salt . Saute until onions are translucent and starting to brown.
- Add garlic andPasolivo Spicy Italian Blend . Cook for 1 minute.
- Add beans, spinach, and salami. Saute until Spinach wilts and mixture is mostly dry. Set aside and let cool. When cooled, stir in provolone and parmesan cheeses.
- On a lightly floured surface, roll out puff pastry into a 12"x 18" rectangle. Then cut pastry in half lengthwise, then in 3 down the short side to make six rectangles.
- Leaving 1/2" border open, place filling onto half of the pastry
- Brush edges with egg wash and fold the empty half of the pastry over filling. Using a fork, crimp the edges together to seal.
- Place crimped pies on a parchment lined baking sheet. Refrigerate for about 10 minutes. They will puff and bake better with a cold pastry. Brush tops with egg wash.
- Bake pies for 15-25 minutes until they are puffed and golden.
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