Sloppy Joe Hand Pies Food

PUMPKIN SLOPPY JOE HAND PIES

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallots and bell pepper and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the turkey, 1 teaspoon pumpkin pie spice, 1 teaspoon salt and a few grinds of black pepper. Cook, breaking up the turkey with a wooden spoon or spatula, until no longer pink, 5 to 6 minutes. Stir in the pumpkin puree, tomato paste, brown sugar and Greek yogurt until well combined. Transfer to a medium bowl and refrigerate to cool slightly while you prepare the dough.
• Meanwhile, roll out 1 pie crust into a 12-inch round with a rolling pin. Use a 4-inch pumpkin-shaped cutter to cut out 8 pumpkins, rerolling the scraps as needed. Divide the pumpkins between the prepared baking sheets (these are the bottom crusts). Repeat with the remaining sheet of pie dough, but do not transfer the cutouts to the baking sheets (these are the top crusts); set aside.
• Scoop 2 tablespoons of the turkey mixture into the center of each bottom crust leaving a generous border around the edges.
• Use your finger to dab the edges of the dough with water and top each with a top crust to completely cover the filling. Press down gently around the edges with your fingers to seal. Sprinkle with pumpkin pie seasoning and a pinch of salt. Cut three vertical slits in the top of each hand pie to resemble the ribs on a pumpkin.
• Bake until the crusts are golden brown, 15 to 18 minutes. Let cool slightly on the baking sheet before serving, about 5 minutes.

SLOPPY JOE'S HAND PIES

Steps:

• Combine the flour and salt in a mixing bowl and whisk together.
• Place water, butter and shortening in a sauce pan and bring to a boil.
• When the fats have melted and the water is boiling, pour into the flour and stir with a spatula.
• Once the dough has cooled enough to touch, kneed for 5 minutes.
• Divide two thirds of the dough into four large balls and one third of the dough into four small balls. Cover and refrigerate until chilled.
• In a dutch oven, melt butter over medium high heat.
• Add vegetables to the pot and saute until the vegetables are tender.
• Stir in the ground beef, breaking it up with a spoon.
• When the beef is browned, stir in the flour then add the red wine, tomato paste and water.
• Cook until the sauce is very thick and most of the water has evaporated.
• Mix in the rosemary and season with salt and pepper to taste, then chill.
• Roll out one of the larger dough balls between two sheets of parchment. Use the hand as a guide, making sure that there's excess to hang over the sides of the mold.
• Press the dough into the mold then fill two-thirds full with sloppy joe mixture.
• Using the mold, make a hand template out of paper.
• Roll out one of the small dough balls between two sheets of parchment and then cut out a hand shape using the template you just created.
• Trim the bottom crust so that there's about half an inch of dough all around. Place the cut out dough on top of the filling and roll the bottom crust over the top, pressing the dough to make a tight seal.
• Place hand mold open side down on a cookie sheet lined with parchment and place in the freezer until completely frozen.
• Repeat the process for the next three hands.
• Preheat oven to 450F
• Pull the plastic mold off of the frozen hands then let warm up at room temperature for 15 minutes.
• Using a small, sharp knife, cut the dough out of the wrist and reshape dough to resemble cut skin.
• Cut slits in the knuckles and places where skin naturally folds and wrinkles.
• Make indentations around the fingernails.
• Make egg wash by whisking together the egg and cream, then brush onto hands.
• Reopen any slits that have closed up.
• Mix together wine and tomato paste and brush into slits, fingernails and then all over.
• Reopen any slits that have closed up.
• Bake for 45 minutes, checking the hands at 15 and 30 minutes for any slits that have closed. Also reposition the hands in the oven so they bake evenly.
• Make a "bone" out of a white carrot, parsnip or parsley root with a vegetable peeler and roast until cooked but still firm.
• Once the hand pies are done baking, insert the bone into the wrist.

SLOPPY JOE HAND PIES

Steps:

• In a large skillet cook beef, sweet pepper, and onion over medium heat until beef is no longer pink. Drain off fat. Stir in chili powder. Cook and stir for 1 minute. Stir in tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in pickles. Remove from heat. Let filling cool to room temperature, about 30 minutes, or transfer to a shallow dish and chill in the refrigerator 15 minutes.
• Preheat oven to 375°F. Line a large baking sheet with parchment paper. Let pie crusts stand at room temperature according to package directions.
• Unroll pie crusts. Use a 10-ounce custard cup as a guide to cut 8 rounds from the pie crusts with a paring knife. Or, use a 4 1/2-inch round cutter. Brush edges of rounds with milk. Spoon 3 to 4 tablespoons filling onto each round. Fold pastry over filling. Use a fork to seal edges together. Brush tops with milk and sprinkle with additional chili powder and Parmesan. Cut small slits in each hand pie to allow steam to escape. Arrange on prepared baking sheet.
• Bake for 20 minutes or until bottom of pastry is golden. Cool slightly; serve warm.

SLOPPY JOE PIE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, corn, water and sloppy joe seasoning; cook over medium heat until bubbly. Reduce heat and simmer for 5 minutes; remove from heat and set aside. , Separate biscuits; flatten each to a 3-1/2-in. circle. Place milk and cornmeal in separate shallow bowls; dip both sides into milk and then into cornmeal. Place seven biscuits around the sides and three on the bottom of an ungreased 9-in. pie plate. , Press biscuits together to form a crust, leaving a scalloped edge around rim. Sprinkle with 1/2 cup cheese. Spoon meat mixture over cheese. , Bake until crust is deep golden brown, 20-25 minutes. Sprinkle with remaining cheese and, if desired, fresh parsley. Let stand 5 minutes before serving.

SLOPPY JOE HAND PIES

Steps:

• Heat a large skillet over medium heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 7 to 8 minutes. Add bell pepper and garlic; cook and stir until tender, 2 to 3 more minutes.
• Add 1 cup beef broth, ketchup, mustard, brown sugar, salt, pepper, Worcestershire sauce, and cayenne pepper; bring to a simmer. Add remaining 1 cup broth and reduce heat to low. Simmer until mixture becomes very thick, 30 to 45 minutes. Taste and adjust for salt, pepper, and cayenne as needed.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together in a small bowl.
• Roll out both pie crusts on a lightly floured surface and cut out six 5-inch circles. Place a slice of Cheddar cheese in the center of each circle and top with Sloppy Joe mixture. Fold dough and seal the edges using a fork. Brush the outsides with egg wash and place hand pies on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

SLOPPY JOE PIE

Steps:

• Brown the hamburger with the onion, celery and garlic; drain fat. Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper. Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors.
• Put the meat mixture in the bottom of a greased (I used ICBINB) glass pie plate; mix in about half the cheese. Spread remaining cheese over the top. Beat the eggs in a small bowl and whisk in the mayo, cream. Pour custard mixture evenly over the cheese.
• Bake at 350º for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.

SEVERED HAND PIES

Steps:

• Heat olive oil in a saute pan. Cook onions until slightly translucent (about 4 minutes). Add ground beef and brown. Drain out grease.
• Add the rest of the filling ingredients and simmer 15-20 minutes with lid.
• Preheat oven to 425 degrees F.
• Trace your hand to create a hand stencil out of cardboard.
• Roll out the pie crust onto a floured surface.
• Use a paring knife to cut 2 hands in each sheet of pie crust, making a total of 8 hands (4 for base, 4 for top).
• Brush edges of the base hands with egg wash. Add 2 tablespoons of filling to the center of each and 2 tablespoons shredded cheese. Cover each with second dough hand and press around the edges. Crimp edges with fork and brush with egg.
• Bake for 14 minutes. Serve warm.