These Loaded Hand Pies make the perfect festive appetizer + you can even make them ahead of time!
Can we please talk about appetizers for a hot second? I mean when the holidays start coming around all I see on my Pinterest are pictures and pictures of good and drool worthy appetizer recipes. However, they tend to all be the same old same old: dips, bruschettas, and bites with puff pastry and while they are all delicious (I LOVE a good dip!), sometimes I want to make something different, with a bit more of spice, something unexpected.
And I was in the middle of an appetizer brainstorming session when it hit me: hand pies. Hand pies make the perfect appetizer because they are small (1 or 2 bites tops), they are ready to eat, they are incredibly easy to make, and they are a total crowd favorite. I mean if those aren’t the things that make a great appetizer then I don’t know what else can be!
So I went to the kitchen and got cooking, and the result is so good that I was really questioning myself between selling the recipe or sharing it with you (just kidding but not that much).
While traditional hand pies are sweet, these ones are savory and chockful of flavor! However, while I definitely advise that you go with the original filling because it’s oh so good, you can also customize it to fit what you have on hand (bacon and cheddar anyone?).
The best part is that you can make them ahead of time and then just pop in the freezer, once you are ready to serve them it would be a matter of taking them out of the freezer and baking.
And then? Just load them with the sauce and the chives, totally worth it!
2 Cups flour
¼ Cup milk
½ Butter stick
¼ Cup sunflower oil
½ Cup cooked corn
¾ Cup cream cheese
1 Tbsp chopped chives
Alfredo sauce and honey drizzles
Preheat oven to 350F and prepare a baking pan with cooking spray.
In a food processor mix the flour, sunflower oil, butter, egg, milk, and salt. Pulse until a round dough it’s formed.
Transfer the dough to a floured and flat surface to knead until it becomes sticky (about 4 minutes).
Place the dough in a bowl, cover with plastic wrap, and refrigerate for 1 hour.
In a bowl combine the corn and the cream cheese.
Remove the dough from the fridge.
Cut the dough into small pieces, use a rolling pin to make a thin layer, and cut with a cookie cutter to make rounds.
Place 1 tbsp of the filling on the center, and fold the dough over the filling, seal the edges using a fork.
Place the loaded pies in the baking pan and transfer to the oven. Bake for 30 – 40 minutes or until golden.
Remove from the oven, drizzle Alfredo sauce and honey over them. Top with chive, serve, and enjoy.