“Can you make apple handpies? I want to send some to work with Toodles.”
Well, yes. I can. But you know I’m going to play with the concept first!
Apple Handpies (with Bacon and Brown Sugar and Maybe Cheese)
In a large cast iron skillet, melt together over high heat:
2 tbsp butter, salted (or add a pinch of salt)
1/4 c brown sugar
1 tsp apple pie spice
3 large apples, peeled, cored, and sliced.
Heat on high, stirring gently, until apples are well-coated with caramel.
Reduce heat to med-low and allow to cook down until apples are translucent, stirring gently occasionally.
While this is happening, make:
Dough (Empanada style)
Preheat oven to 350F
2 c. flour (pastry if you have it)
1/4 tsp salt
4 oz butter
1/4 c water (adjust upward until dough is smooth and soft)
In a food processor, with dough blade, mix flour and salt. Cut butter into roughly 1 tbsp pieces and drop in one at a time, pulsing with each addition. When fat is well incorporated into flour, add the egg while on continuous mix. Then begin to add the water, very slowly, until the dough ball forms. Dough should be soft but cohesive. Continue to ‘knead’ the dough by mixing with bread blade for 3-5 minutes (longer time for the pastry flour, lesser for all-purpose).
Cut dough into 8 roughly equal parts. Roll each out into a circle. Place ~3 fried apple slices, and about a tsp (big pinch) of very crispy bacon (chopped finely) in the center of your dough circle. Optionally, you can also add a half-slice of cheese, and/or a small spoonful of apple butter. Wet the edge of the circle, fold over, and crimp. Or use an empanada mold.
Place on silicone baking mat on a cookie sheet. If desired, brush with a beaten egg before baking. Pierce the tops to allow steam to escape.
Bake at 350F for 20 minutes, until golden-brown on top. Cool and serve!
These were received by all with approbation. General agreement was to add apple butter to all of them next time, the bacon was nice but subtle, and the cheese would be great if we had some sharp cheddar (experiment was done with provolone as it was what we had on hand).
They do make a nice little handpie that can be eaten with little fuss and muss, and the crust came out flaky but sturdy.
I’ll be trying more variations later!