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Jalapeño Popper Hand Pies

Jalapeno popper hand pies broken in half to expose the filling.
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Sometimes, the biggest flavors come in the tiniest packages, and these Jalapeño Poppers prove just that. Creamy cheese blended with a mild jalapeño filling and baked inside of the flakiest pastry; this is sure to be a crowd-pleaser. Make some for now, and freeze the rest for later as an easy lunch or dinner option.

Ingredients

  • 2-9″ Pie Dough Disks (1 batch)
  • 6 ounces cream cheese, softened
  • ½ cup sour cream
  • 1 large egg
  • 1 cup white cheddar cheese, shredded (see note)
  • ¾ cup pickled jalapenos, drained and chopped (see note)
  • 2 green onions, sliced thin, divided
  • ½ cup cilantro,  minced (optional)
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Egg wash

Instructions

  1. Make pie crust and rest preferably overnight, or at a minimum of 4 hours.

Make the filling:

  1. Add the cream cheese to the bowl of an electric mixer. Beat for 1-2 minutes, until cream cheese is lightened and smooth. Add the sour cream and the egg and beat until fully combined. Add in the cheddar, jalapeños, green onions, cilantro (if using), salt, pepper, and garlic powder and mix together. Place in the refrigerator to chill while the dough is rolled out.

Roll Out and Fill Hand Pies:

  1. Roll out 1 disk of pie dough about ⅛”. Stamp out at least six 4” circles from the dough. Pile the dough scraps on top of one another and roll out one more time, enough to get at least 1-2 more circles. Repeat this process with the other dough disk to yield roughly 16-18 dough circles.
  2. Brush water around the edges of 1 circle of pie dough. Place about 1/4 cup of jalapeño filling in the middle. Place a circle of pie dough over the top and press down on the edges to seal the two pieces together. Crimp the edges of the bottom to the top to further seal the pie and to add a decorative touch. Place the pies on a sheet pan lined with parchment paper. Repeat with the remaining dough circles. When finished place the sheet pan inside a freezer to chill, while the oven preheats.

To Bake:

  1. Preheat the oven to 400ºF and set a rack to the second-lowest position in the oven. Remove the pies from the freezer, brush the tops with an egg wash.
  2. Bake in the oven for 30-40 minutes, or until the pie dough is lightly golden all over.

Notes

If at any point your pie dough is getting too warm, simply place it in the refrigerator or freezer to chill until it is easy to work with

Filling the hand pies are a delicate balance of not overfilling them, and not under-filling them. If you find that you are having trouble closing the hand pies, then use less filling.

It's best to chill the hand pies briefly before baking, or you can chill them overnight and bake the next day!

These can be frozen, unbaked, for up to 3 months. Freeze them flat on a sheet tray for 24 hours. Then, transfer to a bag with as much air removed as possible. The pies can be baked from frozen. Follow the instructions, but the total baking time will increase.

Find it online: https://everydaypie.com/jalapeno-popper-hand-pies/