Hand Pies

I love a hand pie, and full disclosure, I’m not a big fan of pies.

There’s just something about the way it’s so comfy in your hand; and that first bite of the crunchy, flaky crust bursting with a yummy filling is a joyful eating experience.

You don’t need me to tell you those delightful little pockets of pastry are a global phenomenon with a rich tapestry of histories spanning cultures and continents and have been nourishing people on the go for centuries.

Originating from the Middle East and South Asia, the samosa was called sanbosag in Persian literature, hinting at its triangular shape. This savory pastry was initially cooked over open fires and tells a story of trade and culture exchange dating to the 10th century and was served in the grand courts of ancient empires. It made its way to the Indian subcontinent around the 13th or 14th century through traders from Central Asia. In India, it was embraced and transformed, with local spices and vegetables mingling with the traditional meat fillings. The Portuguese later introduced potatoes and green chili peppers; ingredients now synonymous with the Indian samosa.

Burek, that has delighted taste buds across the Balkans and beyond, boasts a rich history intertwined with the Ottoman Empire’s culinary traditions. Originating from a time when nomadic Turks roamed Central Asia, and believed to have evolved from the Byzantine plakous, a flat cake filled with cheese or nuts, and has since taken on countless regional variations, each with its unique twist on the classic recipe. Often filled with feta cheese, minced meat, or vegetables, it was a symbol of courtly elegance and poetic refinement during the lavish lunches of Sultan Mehmet IV’s reign in the 17th century.

The Jamaican meat patty is a delicious emblem of Jamaica’s rich cultural tapestry, tracing its origins to a blend of culinary traditions brought by peoples to the island. It combines the flaky crusts introduced by Cornish immigrants with the robust flavors of cumin and curry, thanks to Indian indentured laborers, and the fiery kick of cayenne pepper from African influences. The Scotch bonnet pepper, native to Jamaica, adds a distinctive heat that’s now synonymous with the patty’s flavor profile.

Hand pies are beloved by people everywhere. They carry a slice of history and connection to the land and people where it originated. They’re not just food; they’re cultural artifacts representing the ingenuity and resourcefulness of our ancestors who adapted them to available ingredients to create something easily transported and eaten without utensils, making hand pies the ultimate convenience food long before fast food chains ever existed.

Classes

The September 12 AARP-sponsored Eat Well & Age Gracefully: Dim Sum and Then Sum class with Chef Barry Infuso and his wife, Jashio Pei, is sold out and the waiting list is full.

On October 1, Chef Britt Sippy will take you to Argentina for his monthly Behind the Butcher Counter class: Matambre – Sizzling Argentinian Soirée with a Sonoran Twist. The flank steak will be stuffed with a medley of corn and potatoes which not only adds flavor but also creates a visually stunning dish when sliced and served with an ancho chile jus. Matambre showcases the vibrant culinary traditions of South America, where food is not only a necessity but an art form, celebrated and savored. A zesty Elote Salad and the South American version of bananas foster is for dessert.

A few seats remain for the October 17 free AARP-sponsored Eat Well & Age Gracefully: Fall into Salads with Chef Barry. Dive into autumn’s bounty with three salads: Persimmon & Ginger Pecan, savor the unique textures of Crunchy Cauliflower with Tahini & Dates, and indulge in the rich flavors Boiled Cider Glazed Root Veggies perfectly paired with Spiced Glazed Chicken.

There’s a second free AARP-sponsored class on October 24: Eat Well & Age Gracefully: Sweet Skies Ahead: Sweet Potato Gnocchi with a nutty brown butter sage sauce and a simple and elegant tomato sauce loved by tenor Luciano Pavarotti.

Change up your Thanksgiving menu after taking the November Behind the Butcher Counter: Autumn Delights: Mastering Turkey Porchetta and Pumpkin Pie Soufflés with Chef Brett. Boursin mashed potatoes, where creamy meets earthy in a dish that’s both comforting and chic and sautéed Swiss chard, adding a touch of elegance to your plate, with its vibrant colors and delicate flavors round out the menu.

On December 12, Chef Brett’s decadent delights menu is mastering the showstopping Beef and Chicken Wellington, the ultimate side dish, Hasselback potatoes, sliced just right to fan out into crispy, soft layers, seasoned to perfection; Brussels sprouts elevated with the rich, smoky notes of bacon cream, transforming this humble vegetable into a decadent delight. And for dessert, indulge in a toffee pudding cake that’s as delightful to look at as it is to eat, with a warm, gooey center and a luscious toffee glaze.

Wishing you joy in the kitchen,
Michele

Mixed Berry Hand Pie
Yield: 4 hand pies

Pâte Brisée
2 ½ cups all-purpose flour
1 teaspoon table salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, chilled and diced
½ cup ice water

Directions
1. In a large bowl, whisk together flour, salt, and sugar.
2. Add butter to flour mixture. Using a pastry cutter, your fingers, or food processor, work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Slowly drizzle in ice water, stirring with a fork or pulsing until dough just begins to come together.
4. Turn dough out onto a work surface and gently knead just until it forms a ball. Be careful not to overwork the dough to ensure it stays flaky.
5. Divide the dough into eight equal parts, flatten each into a disk, wrap in plastic wrap, and refrigerate at least 1 hour.
6. Once chilled, roll out each disk on a lightly floured surface to about ⅛-inch thick.
7. Follow recipe below starting at step 3.

Filling
2 cups mixed berries, strawberries, raspberries, and blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon freshly squeezed lemon juice
¼ teaspoon ground cinnamon
1 large egg, beaten
2 tablespoons coarse sugar, optional

Directions
1. Heat oven to 375°F. Line a rimmed baking sheet with parchment paper.
2. In a bowl, combine berries, sugar, cornstarch, lemon juice, and cinnamon. Gently toss until berries are well coated.
3. Roll and cut out 8 circles using a 4-inch cookie cutter or a cup.
4. Spoon berry mixture onto one half of each circle, leaving a small border around the edge.
5. Fold the dough over the berry mixture to create a half-moon shape. Press the edges together with a fork to seal.
6. Brush tops of hand pies with beaten egg and sprinkle with coarse sugar, if using.
7. Place the hand pies on a baking sheet and bake 20-25 minutes, or until the pies are golden brown.
9. Cool 10 minutes before serving or serve at room temperature.