Appetizer: Italian Hand Pies With Brasciole Filling
I love an easy appetizer that can really impress my guests. I’m all about keeping it easy, making things ahead of time and recipes that are full of flavor. These Italian Hand Pies With Brasciole Filling are both sweet and savory. You can make the stuffing and prep them ahead of time. Then, just pop them into the oven before company comes over!
You serve these hand pies with marinara sauce for dipping. They’re a perfect small plate or tapas option as well. What makes them slightly sweet is the golden raisins you add to the filling. It also provides the heart texture of the filling. Most people would never guess raisins are in a brasciole filling recipe.
For your hand pies, you can use an empanada press or you can easily make them yourself. You just have to stuff the pie crust, fold over your circle of crust and then crimp with a fork. To finish each pie, you add an egg wash. I promise that it’s super easy – just slightly time consuming.
Related: Parmesan Cheese Straws Recipe
Italian Hand Pies With Brasciole Filling
Remove your refrigerated pie crust and let it come to room temperature, according to package. Of course, you can use a traditional homemade pie crust as well (I just like to save time).
Toast your pine nuts over medium heat, in a skillet, over the stovetop for several minutes. In the meantime, let your golden raisins soak in warm water until plump. Remove your golden raisins from the water after 5 minutes and pat dry.
Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into the food processor.
Pulse your ingredients into a stuffing texture.
Unroll your pie crust over a flat surface, cutting board or wax paper. Use a circle cookie cutter to cut out as many pies from the crust as possible (I got about 8).
Measure out 2-3 teaspoons of stuffing and place in the center of your hand pie. Add egg wash to the outer perimeter of the circle and fold in half.
To crimp the edges, use a fork and gently press around the entire half-circle.
Grease a baking sheet and place your hand pie on top of the sheet. Repeat with the remainder of your brasciole filling and pie crust. Roll out any remaining pie crust to ensure none goes to waste. Note: I wrapped my cookie tray with aluminum foil for easy clean up.
Add more egg wash on top of each hand pie and make a poke the top of each with a knife. This helps air escape and your filling to stay inside.
Serve immediately with marinara sauce – sprinkle the top with chopped Italian flat leaf parsley.
- 2 Refrigerated Pie Crusts
- Egg Wash (equal parts beaten egg and water)
- 1/2 cup hot water
- 1/4 cup pine nuts
- Handful golden raisins
- 1 cup flat-leaf parsley
- 1 tablespoon lemon zest
- 2 cloves garlic, finely chopped
- 3 slices white sandwich bread, torn
- 1/2 cup grated Parmigiano-Reggiano
- Cooking Spray
- Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
- Lightly toast nuts in a small skillet over medium low heat.
- Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
- Unroll your pie crusts and use a circle cookie cutter to cut out as many pies as possible.
- Use 2-3 teaspoons of stuffing to place in the center of each hand pie.
- Place egg wash on the outside of each pie crust.
- Fold over and crimp the half-circle with a fork.
- Place on top of lightly greased cookie tray.
- Brush more egg wash on top and use a knife to pierce the top of each pie.
- Bake for 18-20 minutes until golden brown. Serve with marinara.
Use aluminum foil on your baking sheet for easy clean up!
Serving Size:1 hand pie
Amount Per Serving: Calories: 217 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 35mg Sodium: 249mg Carbohydrates: 24g Fiber: 2g Sugar: 5g Protein: 5g