Savory Hand Pies for Pi Day!
Pi Day is March 14! 3.14…get it? I love hand pies, savory pies, sweet pies, all kinds of pies so I was thrilled when KitchenAid asked me to contribute once again to their amazing blog, The Kitchenthusiast, and share savory hand pies!
I made three different versions: Beef Taco, Chicken, Kalamata Olive and Feta Cheese and Spring Vegetable Pot (Hand) Pies.
I wanted to share with my trick to rolling out pie crust that’s easy and makes clean up easy!
I roll it in between two pieces of parchment paper. That way I don’t have to use extra flour too!
I don’t think I can tell you what my favorite out of these three recipes so you’ll have to make all three!
Be sure to check out entire recipe and even more step by step photos for these Savory Hand Pies on the KitchenAid blog.
Disclosure: My guest post on the KitchenAid blog was compensated. I was not required to post on my blog. All opinions are mine and I only share with you my favorite brands.
I love these!!! They’re so adorable and sweet (even if they’re technically savory). <3
Did anyone ever win your KitchenAid giveaway. It just says “Form no longer available.” I was entering daily in hopes that I could win one just so I could make recipes like these. :/ Love hand pies.
Love these little hand pies…and especially your parchment paper rolling trick. (Why didn’t I think of that?) That Spring Vegetable Hand Pie is calling my name…
I will definitely check these out. It will be our 34th anniversary on pi day. We didn’t even plan it that way, but it is very fitting seeing as we are both scientists!
I love savory hand pies, in my country we call it empanadas or pastelitos. They are amazing.
These hand pies look somewhat like Cornwall pasties from Great Britian ! They are a little time consuming but well worth it ! I bake them up , then freeze .
mmm… these look great! I think I would love to try the beef taco ones here at my house.
Pingback: 164 | Spices and Spatulas
These look gorgeous. Like the the variety of “pi’s”. I am anxious to try your crust technique. This is a keeper. Posting to my Pinterest board.
Hello Julie. My name is Monica. I am from Lima, Peru. I am happy to see you post a peruvian recipe for “Empanadas de carne” on your page. This recipe is from the 1940’s and it has been around in every kitchen in Lima, passed generations to generations and they are delicious. The recipe only variation can be instead of 12 spoons of cold water and 3 spoons of “Pisco”, most people substitute the Pisco for 3 more spoons of water. As a Peruvian who is very proud of our world renowned cuisine I only ask that you don’t change the name. Empanadas de carne is as peruvian as Apple pie is american. Thank you!
PS: You can change some of the ingredients in the meat mix but its still an Empanada.
Pingback: 164 | Spices and Spatulas
Pingback: The Best Pies for Pi Day - Barbara Bakes
Pingback: Cheese and Onion Pie