Bacon, Egg & Cheese Hand Pies

• Meat

  • 5 strips Bacon

• Produce

  • 1/2 cup Onion

• Refrigerated

  • 1 Egg yolk beaten with
  • 8 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour, unbleached
  • 1 tbsp Granulated sugar
  • 1/2 tsp Salt
  • 1 pinch Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 20 tbsp Butter, unsalted
  • 1/2 cup Cheddar cheese, grated

• Liquids

  • 5 tbsp Water

Found on marlameridith.com

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 20 tablespoons cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
• 4 to 10 tablespoons ice cold water
• 1/2 cup onion, diced
• 1 tablespoon olive oil
• 8 large eggs
• 1 tablespoon water
• 1/2 cup grated cheddar cheese
• 5 strips bacon, cooked & crumbled (see my Baked Bacon recipe)
• pinch of salt & pepper
• one egg yolk beaten with 2 tablespoons water (for egg wash)

Directions

• Pie crust: In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.
• Form dough into two balls, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour to 24 hours before rolling out and baking.
• Filling: In a large sauté pan heat the onion & olive oil over medium heat. Cook a few minutes until onions are softened & fragrant, stir often. Whisk the eggs and water in a bowl. Add eggs to pan. Cook about 5 minutes until you have scrambled eggs, stirring frequently. Add the cheese & bacon. Combine well & cook just to heat up, about a minute. Remove eggs from the heat.
• Assemble hand pies: Remove dough from the fridge & let it sit in the counter to soften for a few minutes. On a floured work surface roll the dough to 1/8 inch thick. Cut out 5 inch shapes (square or round, I used the rim of a plastic storage container to make shapes) Rim one square with some water to help seal the hand pies. Add 2 large tablespoons egg mixture to the middle of the square. Top with another square & press to seal well with your fingers. Continue to do this with the remainder of the dough & eggs.
• Pre-heat the oven to 375 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper. Remove the pies from the refrigerator. Place them on the baking sheets. Score each pie in the middle with a knife, so they can vent while they bake. Brush egg yolk on each hand pie & sprinkle with some sugar. Bake for about 20-40 minutes (all depends on how thick you rolled the dough) Rotate the pan half way through baking.The pies will be golden brown and flakey when done. Remove from the oven & let cool a bit before serving. Enjoy!