Posts tagged grandma's recipe
Posts tagged grandma's recipe
Ever wondered what to do with those leftovers hanging out in your refrigerator? I know we all have them. The question is what to we do to them to transform them into a completely different dish. I was looking for something that would handle my leftover veggie chicken and bean sloppy joe mix from two days ago, because I knew if I didn’t re-create the dish it would end up in the trash can once it became a science experiment in my refrigerator. Hand pies seemed like the solution to how to make the sloppy joe mix more inviting and easy to put into lunches. Just a simple pie crust would do the trick and it would be easy to snack on later if I had one of 8:30 pm snack runs.
My pie dough is a recipe handed down from my grandmother, who was a full blooded Swede. I don’t really know for sure if she realized that she was handing it down to me during one of her pie baking sessions for the annual family reunion out at Arden Dairy, where she grew up in Couerd’alene, Idaho or not. Pie dough needs to rest before rolling it out into whatever shape you are going to use to make the pie. Otherwise, it will inhale all the flour on the board as you are rolling it out. I always make it and then cover it with a gallon size ziplock bag and put in the refrigerator for 30 minutes to rest. It makes the most subtle flaky pie crust to die for.
Pie Dough for Hand Pies
2 cups flour
2/3 cup butter flavored shortening
1/2 tsp. salt
1 tsp. sugar
2-3 T. cold water
In a medium mixing bowl combine flour, shortening, salt and sugar. Using a pastry blender , blend the dough until the dough looks like chunky sand. Slowly add the water until the dough starts to form a ball and most of the dry ingredients are mixed into the ball. Lay some flour out on your counter and slightly knead the dough to form a ball. (Please do not over knead at this point or the dough will be too hard and not flake properly).
Put in a gallon ziplock bag and place in the refrigerator for 30 minutes.
Preheat your oven to 350 degrees farenheit.
Flour your counter and using half of the pastry dough. Roll out to about a quarter to and eighth of inch thick. Using a 3” cookie cutter, cut out circles for hand pie. Repeat by gathering the pie crust together and rolling out again.
Fill each pie with teaspoon of the sloppy joe mixture and seal the edges. Lay on the counter and crimp with the tines of a fork. Lay on cookie sheet sprayed with non-stick spray. Once all the pies are made, spray with non-stick spray and bake for 15-20 mimutes or until crust is lightly browned.
With half the pie dough I was able to make 8 hand pies. It also used up all of my leftover sloppy joe mixture. Who Hoo!
These are great grab and go snacks and you can put anything into the pie dough as long as it has enough body to mixture to stand up to a second baking.
Every week I plan on having a new remake recipe for leftovers in my refridge. The plan is to use some of the recipes on the blog as the medium for these so I do not have to dedicate time to the original recipe in the Leftover Layover segment.