The savory pie category is always a favorite at Good Food’s annual pie contest. This recipe for caramelized onion and potato hand pies comes from Brent Ridge and Josh Kilmer-Purcell aka The Beekman Boys. They say this recipe works well for a snack or for entertaining. Practice your pie baking skills, and make sure you don’t forget to enter your pie!
On rainy autumn days, we often make up “storage” foods that we can whip out when unexpected company comes calling. These savory hand pies are perfect for snacking or entertaining. They can be frozen and baked straight from the freezer. To bake from frozen, increase the baking time by 5 to 10 minutes.
1 1/2 cups all-purpose flour (spooned into cup and leveled off), plus more for rolling
2 teaspoons sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into bits
1/2 cup Greek yogurt (2% or higher)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups chopped onions
1 russet (baking) potato (about 10 ounces), peeled and thinly sliced
2 tablespoons plain whole-milk Greek yogurt
3/4 teaspoon coarse (kosher) salt
1 large egg
1 tablespoon water
To make the dough: In a food processor, pulse the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the yogurt and pulse just until combined (the dough should hold together when pinched between your fingers). Divide the dough into quarters, wrap each in plastic wrap, and flatten to rectangles. Refrigerate for at least 1 hour or up to a day. For longer storage, freeze up to 3 months.
To make the filling: In a large skillet, heat the oil and butter over medium-low heat. Add the onions and cook for 25 minutes, stirring frequently, until golden brown and very tender.
Meanwhile, in a small saucepan of boiling salted water, cook the potato for 10 minutes, or until tender. Drain well, transfer to a bowl, and mash with a potato masher.
Stir the onions, yogurt, and salt into the mashed potatoes.
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Working with one piece of dough at a time, on a lightly floured work surface, roll the dough to a 5 × 12-inch rectangle. Halve the dough crosswise to make two 5 × 6-inch rectangles. With a short end facing you, place 1/4 cup of the potato filling on the bottom half, leaving a 1/2 rinch border. Brush the border with water, fold the top over, and pinch to seal. Repeat with the remaining dough and filling. Place on the baking sheet and make several slashes in the tops of the hand pies.
In a small bowl, beat together the egg and water. Brush the tops of the hand pies with the egg wash. Bake for 35 minutes, or until the tops are golden brown and crisp. Transfer to a wire rack to cool for 5 minutes before serving.
Reprinted from “The Beekman 1802 Heirloom Vegetable Cookbook” by Brent Ridge and Josh Kilmer-Purcell. Copyright (c) 2014 by Beekman 1802, LLC. By permission of Rodale Books. Available wherever books are sold.