The Handpie’s Tale

Thanks to my better half — who I’ll celebrate 6 years of marriage with tomorrow — for the title of this week’s blog post. It’s true. I’m making hand pies.

Meat hand pie ingredients.

When he said it, though, it was just one of those dumb puns he always — *always* — makes. But when I made hand pies on Election Day to keep sorta sane, his phrase seemed especially apropos.

Like my feelings about the book, I had some mixed thoughts about the election night. But more than that, it was another election where I had to think about women, and women’s role in our political world.

I promise I’ll get to the hand pies, but first:

All of this was unknown to me as I made my hand pies, but the questions of how it would all turn out was bubbling under the surface. I was full of anxiety, and as I once swore while cooking, my sweetie suggested I shouldn’t have taken on such a complicated project when I was already distracted.

And yet, it was the sort of frustration I could control.

As I reminded him, and myself: I had gone through this before; I knew it’d turn out fine; and even if every bit didn’t turn out perfect, it was going to be OK. As the election results have continued to pour in since Tuesday, I’m starting to feel the same about our country.

Hand pies not handmaids!

Here’s what I did, slightly tweaking Amy Thielen’s recipe from The New Midwestern Table:

Ingredients

  • 24 oz. ground beef (or mix of ground meats, but on a cold evening, trust me, the beef is the perfect level of heartiness)
  • 1 ½ c. rutabaga, diced
  • 1 c. onion, diced (about 1 medium onion)
  • 1 c. carrots, diced (about 2 small, or 1 ½ medium)
  • 2 t. fresh rosemary, minced
  • ¼ c. sour cream
  • ¼ c. fresh parsley, minced
  • Salt and pepper, to taste
  • 2 homemade crust doughs (Amy’s recipe at the bottom, but technically, any pie-like crust would do, though milk is recommended vs water for heartiness)
  • 1 large egg

Directions

Make the crust in advance, and divide into 6 equal disks. Refrigerate at least 1 hour or up to 2 days.

Heat oven to 375 degrees, and line a large sheet pan with parchment paper.

Combine the meat and vegetables in a large bowl. Add salt, pepper, rosemary, parsley, and sour cream. Mix until well combined.

Roll out the chilled dough until you have an 8-inch round. (Save your extras if you cut the edges, as I found I had a little extra meat mixture, so I had 7 hand pies, with one being smaller.)

Place meat mixture on one half of one round, and flip the other half of the dough on top of the meat mixture. Press the edges of the round together to seal in the meat mixture. Repeat with the remaining rounds until the meat and dough is used up.

Place the half-moon, meat-filled crescents on the parchment-paper lined sheet pan. Try to leave room between them, though my sheet pan wasn’t quite big enough, and it turned out OK to leave a very minimal amount of space (this might have been when I swore).

Beat the egg with a bit of water (about 2 T., though I didn’t measure), and brush the tops of the hand pies with the mixture.

Bake for about 45 minutes until golden brown, let cool slightly, and enjoy!

Pie dough crust *for 2 pie doughs * from Amy Thielen:

Use a pastry blender or 2 butter knives or your two fingers to combine 2 ½ c. all-purpose flour with 2 sticks (16 T.) of unsalted butter. Place an egg yolk in a measuring cup, and fill with milk until ⅔ c. full (about ½ c. milk). Mix the eggs and milk, and then pour into the flour mixture. Stir with a fork, and/or your fingers until the dough is combined, adding more milk if necessary. Divide into 6 disks, and refrigerate until ready to use.

Happy birthday hot wings

It’s my birthday and I’ll make hot wings if I want to.

OK, my birthday was on Tuesday, and OK, I made the wings last weekend for a pre-planned get-together. BUT they were my little treat to myself, that something extra I would normally say is too much time and effort, but it’s my birthday, dammit, and I wanted to treat myself.

I made the sauces separately, so no ingredients photo this week.

Most people may not think of wings as their treat to themselves, but I’ve always had different birthday wishes. Growing up I remember two birthday foodie requests; we’d either go out for Chinese food, or I’d want Mom’s porcupine meatballs (they had rice in them, and weren’t actually spiky, but that was the name). So, hot wings suited me just fine.

Also, I had found two different recipes — one spicy, one mild — from Homesick Texan that I wanted to try, and figured this was as good of a time as any to try out her two recipes. Then, I realized that though they both used wingettes and drummettes, the recipes were vastly different.

So, I meshed them together. Look, it may have been my birthday, but I am not messing around with different oven temperatures and different cooking times, and methods.

And, whew, they both turned out perfectly. I was quite partial to the spicier ones that registered at about a 6 on my scale of spicy, but the milder creamy salsa verde ones also tasted just lovely, and worked well as a sauce to complement either variety.

These may be best served for a crowd if you make both, or pick your favorite.

Speaking of picking your favorite — segues are for amateurs, as my lovely father says — you still have time to VOTE. Please do so. Pick your favorite. Pick the one who’s not the one who you hate. Pick the person who will make it easier for you to vote (*nudge*). But mostly, just get out there and make your voice heard.

Finished, plated product. The spicy ones are in the back but this photo had me drooling for the milder ones.

And now, here’s what I did, adapting the cooking method but little else saucewise, from Homesick Texan’s recipe:

Ingredients

For the wings:

  • 2 lbs. wingettes and drummettes mix (AKA wings from here on out)
  • Salt and pepper, to taste
  • One of the two sauce mixes, below, divided

Sauce 1 Spicy ingredients:

  • 10 chiles de arbol, stemmed and seeded (I didn’t seed much)
  • 6 guajillo chiles or other milder chiles (I used dried Hatch peppers we had on hand, but ancho are easy to find), seeded and stemmed (I didn’t seed much)
  • 4 cloves garlic
  • 1 t. ground cumin
  • 1 t. oregano
  • ¼ t. ground allspice
  • ¾ c. water, and more as needed
  • 1 T. vegetable oil
  • ½ c. white vinegar, plus more as needed
  • Salt, to taste

Sauce 2 Milder ingredients:

  • 2 jalapenos, cut in half lengthwise and seeded (I did seed these)
  • 4-5 tomatillos (I used 5 because they were smaller), husked and cut in half
  • 4 cloves garlic
  • ½ to 1 c. cilantro
  • ½ c. sour cream
  • ¼ c. mayonnaise
  • 1 t. ground cumin
  • 1 t. cayenne

Directions

Sauce 1 Spicy:

Place both types of chiles in a large bowl of boiling water, and let sit for 30 minutes. Rinse the peppers well, and place in blender. Add the garlic, spices, and water. Blend for 5 minutes until smooth (it seems like a lot, but you want it to be thin, not chunky). Then, heat the oil in a skillet and add the sauce mixture. Cook for 5 minutes over low heat, stirring occasionally. Remove from heat, and add the vinegar. Add more vinegar or water until the sauce reaches desired thickness.

Sauce 2 Milder:

Place the jalapenos, tomatillos, and garlic in a medium saucepan. Cover with water, bring to a boil, and then simmer for 7 to 10 minutes until the tomatillos have darkened and softened. Use a slotted spoon to remove the items from the boiling water, and place them in a blender. Add the cilantro, and blend until smooth, adding water if necessary.

Scrape the mixture into a large bowl, and add the sour cream, mayonnaise, and spices. Stir until combined.

For the wings:

Salt and pepper the chicken wings to taste. Place wings in a gallon-sized plastic bag or other large Tupperware. Add ½ c. of the sauce, mix well, and marinate for 1 to 2 hours.

Heat the oven to 375 degrees, and line a large rimmed sheet pan with parchment paper.

Place the marinated wings on the sheet pan, and bake for 25 minutes. Remove from oven and brush with another ¼ c. of the sauce on both sides of the wings, and return to oven with them turned so that the formerly top side is now on the bottom. Bake for another 20 to 25 minutes until cooked through and the wings seem mostly dried.

Let cool slightly and serve with the remaining sauce on the side, and enjoy!