Pizza Hand Pies

Everything that is delicious about a slice of pizza pie, like pizza sauce, cheese and pepperoni, but in a portable pie in a buttery, flaky crust.

If you have seen my blog post for a while you can see that I love pizza. I can eat pizza for every meal of the day. I've been like that since I can remember. It has to be the perfect food.

These little guys have a yummy flaky crust that parmesan cheese in it, yes I know, to give it the hand pie layers of flavors with the crust then the center with pizza sauce, cheese and toppings. Choose topping or meat that you like.

The pizza hand pies are kid-approved and you can make a batch of these and freeze. That is what I did for my niece and nephews.

Recipes you may like:
Roasted Garlic Parmesan Monkey Bread
Pepperoni Bacon Pizza Rolls
Mini Pumpkin Hand Pies

__________________________________________________________________________________________

Pizza Hand Pies

Time
Prep: 30 minutes
Chill: 6 to 12 hours
Baking: 18 to 22 minutes

Please note this is a double recipe, this can easily be  halved.

Ingredients

Parmesan Pie Crust
4 cups Unbleached All Purpose Flour plus 1/2 cup for dusty
2 cups Unsalted Butter, frozen
1/2 cup Parmesan Cheese, freshly grated is best
2 teaspoons Fine Sea Salt
2 teaspoons Granulated Sugar
1 1/3 to 1 1/4 cups Really Cold Water

Filling
1/2 cup Pizza Sauce
1 cup Mozzarella Cheese or Italian Blend
Pepperonis or any toppings you like
1/4 cup Parmesan Cheese, freshly grated

Egg Wash
1 egg whites, room temperature
1 teaspoon Water
1/4 cup Parmesan Cheese, for topping


1. Freeze butter for at least 2 to 3 hours, the longer the better. You want the butter to be rock solid. Pour water into a cup and chill, not frozen just really cold.
2. In a large bowl, add flour, salt and sugar. With a cheese grater, using the large eyelet,  grate butter into flour mixture. Gently toss butter into the flour in between grating the butter, after grating all the butter grate the parmesan cheese into the flour and toss.
3. Gently toss the flour and parmesan cheese together until well incorporated. Slowly add in cold water 3 tablespoons at a time.  Mix with your hands until dough is slightly sticky but still have flour leftover. Tip bowl over on a floured surface and gently kneed dough until together. Divide dough into half and roll dough then sandwich together about five to six time. That will help get nice flaky layers.
4. Cover dough in clingwrap and freeze for at least 2 to 3 hours or overnight is best. You want the dough to be really cold.
5.  Roll one half of the dough to about a 1/4 inch thick. Cut out dough in a rectangle shape or any shape your desire. Cover two cookie sheets with parchment paper. Spoon on 1 tablespoon of pizza sauce, 1 tablespoon of cheese and toppings. Top with another piece of rolled crust, press edges closed then goes along with a fork sealing it. Place pies on prepped pans.
6. Brush hand pies with egg wash, grate parmesan over pies and chill for 30 minutes.
7. Preheat oven to 350 degrees and bake pies for 18 to 22 minutes or until lightly golden brown. Rotate the pans halfway through. The first batch may take longer than the second so keep an eye out. Let the pies cool for 5 minutes before consuming. If not consuming right away, let the pies cools completely and either keep in the fridge for 5 days or freeze for up for a month.

__________________________________________________________________________________________