adapted from Michelle Wojtowicz and The Big Sur Bakery
Makes 12 three inch scones
For the fruit: (You will need 1 cup total of Meyer lemon slices and kumquat slices)
1 medium Meyer lemon, rinsed, ends removed, halved lengthwise, thinly sliced, seeds removed (to yield ½ cup)
½ cup thinly sliced kumquats, (rinsed, seeds removed)
3 tablespoons granulated sugar
In a medium bowl, toss the lemon slices and kumquat slices with the sugar. Cover with plastic wrap and set on the counter to macerate for at least two hours or up to several hours, until they soften and give off some liquid. When ready to assemble the scones, transfer the fruit to a fine mesh strainer set over a bowl and strain off the liquid; you can save the liquid for beverages, if you wish. Line a small baking sheet with a paper towel and spread the fruit out in a single layer on the towel lined baking sheet. Place the baking sheet with the fruit into the freezer while you prepare the scones.
For the scone dough:
3 cups all-purpose flour
½ cup fine cornmeal
1 cup sugar
1 teaspoon lemon zest (Meyer or Eureka)
1 teaspoon orange zest
1 tablespoon baking powder
2 teaspoons baking soda
1½ teaspoons kosher salt
1 cup (2 sticks) cold, unsalted butter, cubed
1 tablespoon vanilla
¾ cup buttermilk
egg wash and coarse sanding sugar (see below)
In a small bowl, whisk together the vanilla and buttermilk. Cover and refrigerate.
In a large bowl, whisk together the flour, cornmeal, sugar, lemon and orange zests, baking powder, baking soda, and salt. Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse meal. Place the flour/butter mixture in the freezer for 15 minutes. Retrieve the bowl from the freezer; make a well in the center of the flour/butter mixture and drizzle in the vanilla/buttermilk, tossing with a fork until you have a shaggy dough. Gently fold the frozen lemon/kumquat slices into the dough.
Line one half sheet baking sheet with parchment paper. Dust a 3” biscuit cutter with flour. For each 3” scone, you will need 3 oz. of dough; lightly pack the dough inside the biscuit cutter, smooth the top so it is flat, then slide the dough onto the parchment lined baking sheet. Repeat with the remaining dough; you will have a total of 12 scones. Cover the scones with plastic wrap and place in the freezer for two hours or overnight.
To Bake the Scones:
Prepare an egg wash made from 1 whole egg whisked together with 1 tablespoon of water and a pinch of salt. Have some coarse sanding sugar on hand for sprinkling.
Preheat the oven to 375 degrees F. Transfer six of the scones directly from the freezer to a parchment lined baking sheet. Brush with egg wash and sprinkle with coarse sanding sugar. Bake on the middle rack of the oven for 18-20 minutes, just until golden around the edges. You can bake off the second round of scones or wrap the frozen scones in plastic wrap, slide them into a ziploc bag and keep frozen; I’ve kept them frozen for a month and they baked up beautifully. Serve the scones warm with your choice of butter, cream, or marmalade. Wrap any leftovers.
makes 6 cornsticks
6 oz. oven roasted sweet potato, skin removed, halved; one half mashed, the other half diced (you should have a generous ¼ cup of the mash)
2 tablespoons melted butter for greasing the pan
½ cup stoneground cornmeal
½ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
⅛ teaspoon cayenne pepper
¼ cup unsalted butter at cool room temperature, cut into ½” cubes
1 Tablespoon good quality maple syrup
¼ cup buttermilk
1 large egg, room temperature
additional maple syrup for brushing the corn sticks
1 cup coarsely crushed Cape Cod Pink Himalayan Salt & Red Wine Vinegar chips
Preheat the oven to 400 degrees F. Place the buttered corn stick pan on a baking sheet. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and cayenne. Set aside. In a medium bowl, whisk together maple syrup, ¼ cup sweet potato mash, buttermilk, and the egg until smooth.
Place the baking sheet with the corn stick pan in the oven to heat- set the timer for 6 minutes. Cut the butter cubes into the dry ingredients until crumbly with just a few larger pieces. Add the wet ingredients (maple syrup, sweet potato mash, buttermilk, and egg) to the dry ingredients/butter mixture. Use a rubber spatula to fold the mixtures together then fold in the diced sweet potatoes. Retrieve the baking sheet with the corn stick pan from the oven. Fill each cavity with equal amounts of batter (approx. 2.5 oz. of batter each). The batter will fill the molds completely. Bake for 12-15 minutes until corn sticks test clean with a toothpick. Let cool for 5 minutes before carefully turning them out onto a parchment lined baking sheet. Brush the tops of each corn stick with some of the maple syrup then sprinkle crushed potato chips over each. Serve warm with additional maple syrup, if you wish.
for the pastry- (this makes a generous amount; usually enough for a mini galette made out of the scraps)
3 cups all-purpose or white/whole wheat flour
1 teaspoon salt
½ teaspoon sugar
2 tablespoons freshly grated parmesan cheese
1½ sticks (6 oz.) cold, unsalted butter, cut into ½” pieces
¾ cup ice cold water + 1 teaspoon vinegar
In a large bowl, whisk together the flour, salt, and parmesan cheese. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture forms coarse crumbs. Drizzle in the ice water/vinegar, tossing the mixture with a fork until it just holds together. Gather the dough into a disc, flatten it slightly, wrap in plastic wrap and refrigerate for at least one hour before rolling out.
for the filling-
¾ cup ricotta cheese
2 tablespoons fresh herbs, finely chopped (basil/thyme/chives/rosemary- any/all)
3-4 heirloom tomatoes, about 1½ pounds, rinsed, cored, sliced ¼” thick, drained on double thickness of paper towels
1 cup fresh cut corn kernels
salt and freshly ground black pepper, to taste
freshly grated parmesan cheese for serving
herbs to garnish
egg wash made from 1 egg beaten with 1 tablespoon water
Preheat the oven to 400 degrees F.
Retrieve the pastry dough from the refrigerator. Roll out on a lightly floured sheet of parchment paper into an oblong about 16” long by 12” wide and ⅛” thick. Spread the ricotta cheese evenly over the center of the dough, leaving a 1½” border. Sprinkle 1 tablespoon of the herbs over the ricotta. Cover the ricotta with the tomato slices, letting the tomatoes overlap slightly. Sprinkle with 1 tablespoon of herbs and the corn kernels. Fold the outer ½” of dough over itself to form an even edge, pleating as you go. Salt and pepper to taste. Refrigerate the galette for 20 minutes. Brush the edge of the galette with egg wash. Bake on the middle rack of the oven until golden, about 45 minutes, rotating the baking sheet halfway through baking. Cool the galette for 10 minutes before serving. Sprinkle with additional parmesan and herbs. Cover and refrigerate any leftovers.
(adapted from Aunt Chick’s Pies)
makes one 10” pie
one 10” classic pie shell, frozen then blind-baked* (see the recipe index)
*Note- (The first thing I do when making this pie is to taste the blueberries. If they are very tart, I use the full amount of sugar; if they are sweet, I reduce the sugar by 1-2 tablespoons so you can really taste the lemon and the berries. To blind-bake the pie shell, line the frozen, unbaked shell with parchment paper and dried beans then place it on a baking sheet. Bake in a pre-heated 400 degree F oven for 20 minutes. Carefully remove the parchment and beans, prick the bottom of the pie shell with a fork so it doesn’t puff up, and bake for an additional 6-8 minutes until the bottom of the pie shell is golden and no longer raw. Set aside to cool while you prepare the filling.)
For the filling-
1½ cups granulated sugar
1 teaspoon lemon zest
2 tablespoons cornmeal
3 tablespoons all-purpose flour
pinch of kosher salt
4 oz. (one stick) unsalted butter, melted and cooled
½ cup buttermilk
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
4 eggs, room temperature, lightly beaten with a whisk
2 cups fresh blueberries, rinsed, picked over for stems, dried on paper towels
Pre-heat the oven to 350 degrees F.
In a large bowl, place the sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar. Whisk in the cornmeal, flour and salt until combined. Gradually add the melted/cooled butter, whisking until incorporated then add the buttermilk, vanilla, and lemon juice, whisking until smooth. Add the beaten eggs to the mix, stirring until well blended. Scatter the blueberries over the bottom of the pie shell. Slowly pour the buttermilk mixture over the berries; they will float to the top. Carefully transfer the pie to a parchment lined baking sheet. Bake on the middle rack of the oven for 35-40 minutes, covering the edges of the pie with strips of aluminum foil half way through baking. Bake until the edges are set, the top is golden and puffs slightly, and the middle of the pie jiggles a bit. It will continue to set as it cools. (You can also judge for doneness by using a small paring knife to see if it tests ‘clean’ in the middle.) Transfer to a rack and cool for several hours before slicing. Any leftovers should be covered and refrigerated.
Makes six doughnuts
(Depending on the size of the peaches, the finished pastries will range between 3½” and 4” each)
For the bourbon peaches-
6 ripe but firm, small donut peaches, rinsed, patted dry
1½ cups of your favorite bourbon (I used Woodford Reserve)
Infuse the peaches by placing them in a large, clean glass jar. Pour the bourbon over the peaches, then seal the jar with a tight fitting lid. Place in the refrigerator for 3-4 hours, turning the jar halfway through. Remove the peaches from the bourbon, place them in a clean container with a lid and refrigerate. Transfer the bourbon to a small saucepan and cook over low heat until reduced by half. Some of the reduced bourbon will flavor the custard cream filling. The remainder can be served with the doughnuts or reserved for cocktails.
For the pastry dough-
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
8 oz. (2 sticks) unsalted butter, cold, cut into small cubes
½ cup ice water combined with 2 teaspoons apple cider vinegar
egg wash made from one egg beaten with two teaspoons milk or cream
Place the ice water/vinegar in the refrigerator. Place the dry ingredients into the bowl of a food processor fitted with the blade attachment. Add the cold butter cubes and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl. Retrieve the ice water/vinegar from the fridge. Gradually add the liquid to the flour/butter mixture, using a fork to incorporate the liquid; the dough should just barely hold together. Gather the dough together and shape it into two discs; flatten them slightly. Wrap the dough with plastic wrap and refrigerate for at least 45 minutes, preferably overnight. Working with one disc of dough at a time, roll out the dough on a lightly floured work surface or sheet of parchment paper to about ⅛” thickness. Use a 4½” cutter to cut out a total of 12 circles of dough. (Scraps can be wrapped and frozen.) Place the circles on a parchment lined baking sheet, cover with plastic wrap and refrigerate. (If you don’t have a 4½” cutter, you can use a half pint plastic container turned upside down, as a cutter.)
Preheat the oven to 400 degrees F.
When ready to bake the doughnuts, line a half sheet baking pan with parchment paper. Retrieve the peaches from the refrigerator. Use a small biscuit cutter (either 1¼” or 1½” in diameter) to remove the peach pits. Place one peach on one circle of dough, drape a second circle of dough over the peach and use your fingers to join the two circles together, smoothing the sides. Set the dough wrapped peaches on the baking sheet and brush with egg wash. Refrigerate for 15 minutes to help the dough hold its shape in the oven.
Bake on the bottom shelf of the preheated 400 degree F oven for 20 minutes. Reduce the oven temperature to 375 degrees F and bake on the middle shelf of the oven for an additional 5-10 minutes, just until the peaches are tender (but not overly soft) and the pastry golden. Set aside on a rack to cool completely before filling and glazing.
For the custard cream filling-
(adapted from Stella Notte)
1 large egg
1½ tablespoons cornstarch
1 cup heavy cream (or half and half)
¼ cup sugar
1 teaspoon unsalted butter
½ teaspoon vanilla extract
1 tablespoons bourbon reduction (reserved from peaches)
In a small bowl, whisk together the egg and cornstarch until smooth. Whisk in 2 tablespoons of the heavy cream (or half and half). Place the rest of the heavy cream (or half and half) in a heavy bottomed saucepan along with the sugar and salt. Bring the mixture to a boil, stirring occasionally. Add 2 tablespoons of the hot mixture to the egg/cornstarch mixture, whisking constantly. Return the heavy cream (or half and half) to a boil, add the egg mixture and whisk constantly, (getting into the corners of the pan) until the mixture becomes quite thick. Remove from the heat and pour through a fine mesh strainer set over a bowl. Whisk in the butter, the vanilla, and the bourbon reduction. Cover the custard cream with plastic wrap to prevent a skin from forming. Cool, then refrigerate.
For the peach glaze-
1 cup confectioners’ sugar
2-3 tablespoons peach puree from 1 small ripe peach, washed, peeled, pit removed, and puréed
sprinkles to garnish
Place confectioners’ sugar in a medium bowl. Whisk in 2 tablespoons peach puree; the glaze should be smooth and not too runny.
Place the cold custard cream into a pastry bag fitted with a large star tip. Use an offset spatula to gently remove the doughnuts from the baking sheet. Carefully turn them over onto a sheet of parchment paper. Poke a small hole into the bottom of each doughnut, then fill each doughnut with some of the custard cream. Carefully turn the doughnuts back over so they are right side up. Place them on a cooling or icing rack set over a sheet of parchment. Use an offset spatula to glaze each doughnut then garnish with sprinkles. Refrigerate until serving. Cover and refrigerate any leftovers.
adapted from SAVEUR
Note: Combining white-whole wheat flour with full strength whole wheat and cornmeal makes for a pastry that is hearty, not heavy. I used the leftover scraps for cut-outs. Hand pies have a bad reputation for unfolding in the oven, exposing their fruity selves. It’s always a good idea to refrigerate or freeze the unbaked pies before baking; at the very least for 30 minutes, better still overnight and baked fresh in the morning.
For the pastry-
1½ cups white-whole wheat flour
½ cup whole wheat flour
½ cup finely ground cornmeal
2 tablespoons brown sugar
1 teaspoon kosher salt
8 oz. (2 sticks) cold, unsalted butter, cut into ½” pieces
¼ cup ice cold water + 1 teaspoon orange juice (you may not use all of this)
In a large bowl, whisk together the white-whole wheat flour, the whole wheat flour, the cornmeal, brown sugar, and salt. Cut in the butter using your fingers or a bench scraper until the mixture resembles coarse meal. Drizzle in the ice water/orange juice 1 tablespoon at a time using just enough to create a shaggy dough. Gather the dough together into two equal pieces, shaping each to form a rough rectangle. Flatten slightly and wrap in plastic wrap. Refrigerate for at least one hour before rolling out.
When ready to roll the pastry, lightly flour a sheet of parchment paper. Working with one portion of dough at a time, roll into a 12” x 14” rectangle, about 1/8 of an inch thick. Cut three rectangles, measuring 4” x 6” out of each portion of dough. You will have 6 rectangles (and extra dough scraps for cut-outs.) Cut twelve 1”x 5” strips from the scraps and your choice of decorative cut-outs. Cover the pastry rectangles, the strips, and the cut-outs with plastic wrap or parchment, and refrigerate while you prepare the filling.
For the filling-
3 medium nectarines, rinsed, halved, pitted, cut into ¾” chunks (2 cups)
½ cup blueberries, rinsed, picked over for stems
2 teaspoons orange juice
2 tablespoons mild honey
pinch of freshly grated nutmeg
1 tablespoon cornstarch
½ teaspoon vanilla extract
1 teaspoon orange zest
egg wash made from 1 egg beaten with 1 teaspoon cream or milk
coarse sugar for sanding
In a large bowl, combine the nectarines, blueberries, orange juice, honey, nutmeg, cornstarch, vanilla, and orange zest. Use a rubber spatula to turn the mixture making sure the cornstarch is completely incorporated.
Retrieve the pastry rectangles from the refrigerator. Working with one piece at a time, place a pastry rectangle on a parchment lined half-sheet baking sheet. Place 3 tablespoons of filling in the center of each rectangle. Brush the outer edges of the rectangle with a little bit of egg wash. Place two 1”strips of dough across each pastry, creating an “X” then turn the long sides in, then the short sides, tucking the edges of the “X” inside each pie. Create a sturdy ½” border to hug the filling. Use your fingers to create a thick crimp around each filled pastry. Continue until all 6 rectangles are filled and edges folded. Brush the pies with egg wash, add the cut-outs and sprinkle with sanding sugar. Cover loosely with plastic wrap and refrigerate (or freeze) for at least 30 minutes, preferably overnight. When ready to bake, heat the oven to 400 degrees F. Remove the plastic wrap and bake on the bottom rack of the oven for 10 minutes; move the baking sheet to the middle rack of the oven and bake an additional 10-15 minutes, until the pastry is golden and the fruit bubbles. (Oven time will depend upon how long the pies were refrigerated/frozen before baking.) Leftovers will keep covered, at room temperature for up to 2 days.
(From the LCBO)
Line a standard size muffin/cupcake pan with parchment paper. (The easiest way to do this is to lightly butter six of the muffin/cupcake cups. Cut six 6” squares of parchment, fold each one on the diagonal and then again on the diagonal. Unfold each square, fitting one into each of the cups, creasing it in place with your finger. Use a pastry brush to lightly butter each parchment-lined cup.)
For the crust-
2 cups Digestive Biscuit crumbs (can substitute graham cracker crumbs)
pinch of salt
½ cup melted butter
In a medium bowl, combine crumbs, salt, and melted butter. Place 3 tablespoons of the crumb mixture in each of the six parchment lined cups. Use your fingers to pat the crumbs in place along the bottom and up the sides. Place the crumb-lined pan in the freezer for 20 minutes while you prepare the filling.
For the cherries-
8 oz. sour cherries, rinsed, stemmed, pitted, and halved
¼ cup cherry jam
2 teaspoons brown sugar
1 tablespoon bourbon
In a heavy bottomed saucepan, combine cherries, jam, brown sugar, and bourbon. Cook over low heat until cherries are tender, about 5 minutes. Remove from heat. Transfer cherries to a fine mesh strainer set over a bowl. (You should have 6 oz. of cooked cherries. Half will be folded into the cheesecake filling, half will be added to the cherry syrup.) Return the liquid in the bowl to the saucepan and reduce over low heat; you should end up with ¼ cup of syrup. Let the syrup cool before adding it back to half of the cherries. Cover and refrigerate the cherry/syrup mixture. Reserve the remaining cherries. (The cherry/syrup mixture serves as a sauce. The plain cherries will be folded into the cheesecake mixture.)
For the cheesecake-
3 oz. cream cheese, room temperature
2 tablespoons confectioners’ sugar
½ teaspoon orange zest
¼ teaspoon vanilla
4½ oz. mascarpone
In a medium bowl, stir together cream cheese, sugar, orange zest, and vanilla. When well blended, fold in the mascarpone, taking care not to over beat (this makes it grainy). Fold in the reserved cherries without the syrup. Retrieve the tart shells from the freezer. Spoon 3 tablespoons of filling into each shell. Cover with plastic wrap and return to the freezer for 1 hour or overnight. To remove the cheesecakes from the pan, use a small offset spatula or a small paring knife and run it between the crust and the pan. The cheesecakes will lift out. Carefully remove the parchment paper liners. Serve with the cherry sauce. Cover and refrigerate any leftovers.
(adapted from Lisa Ludwinski)
makes one 9” pie
one 9” blind baked pie shell
(Note: Prepare the crumb first so it can chill in the fridge while you prepare the filling.)
For the crumb- (makes enough for one 9” pie)
1 cup fine cornmeal
½ cup all-purpose flour
⅓ cup packed light brown sugar
¼ teaspoon ginger
¼ teaspoon cardamom
½ teaspoon kosher salt
7 tablespoons cold, unsalted butter, cut into pieces
Combine the cornmeal, flour, brown sugar, ginger, cardamom, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the cold butter pieces and mix on low speed until the mixture is crumbly with small chunks of butter remaining. Store in a tightly sealed container and refrigerate for at least one hour before using.
(The crumb will keep, covered and refrigerated for up to 1 week or frozen for up to 1 month.)
Preheat the oven to 350 degrees F.
For the filling-
3 ears of corn, husked, silk removed, kernels cut from the cob (you should have between 1¾-2 cups of corn) save the cobs to extract the juice
¼ cup granulated sugar
⅛ cup packed light brown sugar
4 cups peaches, (with or without skin) cut into ½” chunks (approx. 2½ pounds before pitting)
2 teaspoons fresh orange juice
½ teaspoon orange zest
3-4 tablespoons cornstarch (depending on juiciness of the peaches)
¼ teaspoon kosher salt
Carefully cut the corn kernels from the cobs. Use the knife to extract the juice from the cobs and add it to the kernels. Place one half of the corn into the bowl of a food processor fitted with the blade attachment. Add the granulated sugar and brown sugar to the bowl of the processor. Being careful not to puree the corn, pulse until coarsely chopped. (Alternatively, you can coarsely chop the corn using a chef’s knife.) To a large bowl, combine the chopped corn and the remaining corn kernels, the peaches, orange juice and zest, cornstarch, and salt. Using a rubber spatula, turn the mixture until well combined.
Place the blind-baked pie shell on a parchment lined baking sheet. Pour the filling into the shell, using a small offset spatula to smooth the top. Retrieve the crumb from the refrigerator and use your fingers to crumble it evenly over the filling. Cover the edges of the pie with aluminum foil strips to prevent over browning. Place the pie on the baking sheet. The pie bakes at a low temperature and will take between 1 ½ hours and 2 hours, depending upon your oven, the ripeness of the peaches and the freshness of the corn. Don’t try and rush things along- a moderate oven ensures you’ll have tender fruit and a golden crumb topping. The pie should bubble around the edges and from the center of the pie. -A pie bird is optional, but if you have one, it serves as a steam vent, allowing the pie to breathe from beneath all the cornmeal crumb- Remove the pie to a cooling rack and allow it to cool for at least 2 hours before serving. Pie will keep, covered at room temperature for up to 2 days. Beyond that, cover and refrigerate any leftovers.
(from Ken Haedrich)
one 9” pie shell, par baked until golden, then cooled (see the recipe index at https://www.nomoremrnicepie.com/recipes)
Note- this pie is very good paired with a classic pie pastry or with a cornmeal pie crust. (See my Sweet Cherry and Rhubarb recipe in the index.) You will only need a single crust unless you want to prepare a double crust and wrap and freeze half for a future bake.
For the filling-
2 cups fresh blackberries
3 eggs, room temperature
1½ cups heavy cream, brought to room temperature 20 minutes before using
¾ cups sugar
1 teaspoon vanilla extract
For the garnish-
Lightly sweetened whipped cream
To par-bake the pie shell, heat your oven to 400 degrees F. Line a 9” pie plate (not deep dish) with your favorite pie crust and refrigerate for 20 minutes or until ready to bake. Prick the pie pastry all over with a fork to prevent the crust from puffing up while baking. Line the pie crust with a sheet of parchment paper of a square of aluminum foil that extends over the edges of the pie plate. Fill the pie shell with pie weights or dried beans. Bake the shell on the bottom rack of the oven for 15 minutes. Carefully remove the parchment/foil and weights. Lower the oven heat to 350 degrees F. Bake the shell for an additional 15 to 20 minutes longer, until golden and no longer raw. Set aside to cool while you prepare the filling.
Set the oven temperature to 425 degrees F.
In the bowl of a food processor fitted with the blade attachment, puree the blackberries. Transfer to a fine mesh strainer and strain to remove the seeds.
In a medium bowl, beat the eggs. Gradually add the heavy cream, sugar, vanilla, and the strained blackberry puree. Mix until well combined. Place the par-baked pie shell on a parchment lined baking sheet. Pour the filling into the pie shell and bake for 10 minutes. Carefully cover the edges of the pie with strips of aluminum to prevent over browning. (I drape the foil strips rather than tuck them under the edges.)Reduce the oven heat to 325 degrees F and bake an additional 30-35 minutes, just until the edges are firm and the center of the pie jiggles slightly. Be careful not to over bake; the filling will continue to firm up as it cools. Transfer to a rack and let cool completely. Cover loosely with aluminum foil and refrigerate for at least 1 hour before serving. Serve with lightly sweetened whipped cream and fresh blackberries. Cover and refrigerate any leftovers.
Whole Wheat/Cornmeal Savory Pie Crust makes 8 hand pies
(adjusted slightly from the NY Times)
1¾ cups whole wheat flour
½ cup all-purpose flour
½ cup cornmeal
¾ teaspoon salt
1 tablespoon fresh herbs, minced (I used a combination of parsley, basil, and chives)
¼ cup extra virgin olive oil
¾ cup water + 2 teaspoons lemon juice
egg wash made from 1 egg whisked with 1 tablespoon water
In a large bowl whisk together the whole wheat flour, all-purpose flour, cornmeal, salt, and herbs. Make a well in the center, add the olive oil and toss together with a fork until evenly distributed. Drizzle the water/lemon juice over the flour mixture, tossing together with your fingers just until the dough comes together. Don’t over mix. Turn the dough out onto a lightly floured work surface. Dust your hands with flour and lightly shape the dough into a smooth disc. (If you over work the dough, it will toughen the dough.) Divide the dough into two even discs, about ½” thick. Wrap each in plastic wrap and refrigerate for 1 hour before rolling out. While the dough chills, prepare the filling.
For the filling-
You will need a generous 2 cups of cooked filling, ¼ cup per hand pie. I tend to comb through the fridge for odds and ends of vegetables, (nothing that will add too much liquid) a combination of greens, something sweet like carrots or sweet potatoes, fresh (or frozen) corn, and occasionally a handful of leftover cooked chicken.
Sauté 1 finely chopped small onion in 2 tablespoons of olive oil, add 2 minced cloves of garlic, 3-4 cups of vegetables, cooked chicken (if using) and season with salt, pepper, and fresh herbs. Cook just until the vegetables are tender. Let the mixture cool completely before filling the hand pies. (If the filling has extra liquid, drain it in a mesh strainer.) Any leftover filling can be covered and refrigerated for an omelette or simply serve alongside the hand pies.
Line two half-sheet baking pans (13” x 18”) with parchment paper. Roll one circle of dough into an 11” square, ⅛” thick. Cut 4 five inch squares from the dough; transfer the squares to one of the parchment lined baking sheets. Repeat with the second circle of dough. Refrigerate one tray while you fill the first tray of pastry squares.
Place ¼ cup of filling in the center of each pastry square. (Do not over fill or the pies will be difficult to fold and seal.) Use a pastry brush to brush the border of each square with egg wash, then fold into triangles and use a fork to crimp the edges, or round them into more of a half-moon and decoratively crimp the edges. Once the pies are sealed, brush them with egg wash, use a fork to poke a few steam vents in each pie, and refrigerate. The filled pies should all fit on one half sheet. It’s a good idea to refrigerate them for 30 minutes before baking; this helps them hold their shape in the oven. Bake on the middle rack of the oven at 375 degrees F for 20-23 minutes, just until golden.
For the Buttermilk Gravy- makes 3 cups
1 medium garlic clove, minced
2 tablespoons unsalted butter
¼ cup all-purpose flour
1 ½ cups whole milk
1 ½ cups buttermilk
salt and black pepper to taste
dash or two of your favorite hot sauce
In a heavy-bottomed saucepan or cast-iron skillet, over low heat, sauté the butter and garlic until golden. Whisk in the flour until a smooth paste forms. Cook the ‘roux’ (butter/flour mixture) for a few minutes, stirring often. Gradually add the milk and buttermilk, whisking constantly. Simmer over medium heat until the gravy thickens, season with salt, pepper, and hot sauce. Serve with the hand pies. Cover and refrigerate any leftovers.