Hearts of Palm Hand Pies

 

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 10 tablespoons (1 stick + 2 tablespoons) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• Egg wash for brushing the hand pies (1 large egg beaten with 1 tablespoon water)

For the filling:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 21 ounces (1 1/2 cans) hearts of palm, drained and diced
• 1/3 cup chopped green olives, pitted
• 1 tablespoon all-purpose flour (or cornstarch)
• 1/3 cup milk
• 4 ounces cream cheese, softened
• Salt and freshly ground black pepper, to taste
• 1/3 cup chopped parsley

Instructions

To make the crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter and, using your fingertips, work it into the flour until the mixture resembles coarse sand.
3. Add the egg and egg yolk and mix with your hands until the dough comes together. Do not overwork the dough.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.

To make the hearts of palm filling:

1. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and garlic and cook until softened and fragrant, about 2 minutes.
2. Add the tomatoes and cook until they soften, about 3 minutes.
3. Add the hearts of palm and olives and stir to combine.
4. In a small bowl, whisk together the flour and milk. Add the flour mixture to the skillet and stir until thickened, about 1 minute.
5. Reduce the heat to low and stir in the cream cheese until melted and smooth. Season with salt and pepper to taste.
6. Remove the filling from the heat and let it cool completely.

To assemble the hand pies:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.
4. Cut out 10 circles of dough, using a 3-inch cookie cutter.
5. Place a spoonful of the hearts of palm filling in the center of each circle of dough.
6. Fold the dough in half to enclose the filling, and crimp the edges to seal.
7. Place the hand pies on the prepared baking sheet.
8. Brush the hand pies with the egg wash.
9. Bake for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly.
10. Let the hand pies cool on the baking sheet for a few minutes before serving.

Notes:

• For a richer flavor, use whole milk instead of skim milk.
• You can add other ingredients to the filling, such as chopped cooked chicken or sausage, or diced bell peppers.
• To freeze the hand pies, bake them for 20 minutes, then let them cool completely. Place the hand pies on a baking sheet and freeze for 30 minutes, or until solid. Transfer the hand pies to a freezer-safe bag or container and freeze for up to 3 months. To reheat, bake the frozen hand pies at 350 degrees F for 20-25 minutes, or until heated through.
• Enjoy!!