Saturday, November 10, 2012

Autumn Hand Pies

Lately I have been taking Sam lunches at the glass shop and at the flower shop where he works, so I am always on the lookout for easy meals that aren't too messy. Hand pies are such an basic meal that won't drip everywhere, and fit nicely in a lunch bag.

I tend to make hand pies with whatever goodies I have on hand. All the summer veggies are gone, but lots of yummy autumn crops still exist, and meat never goes out of season.

Autumn Hand Pies - Makes Two Servings


1 Cup - Chopped cabbage. (I got this particular head from Echigo Farm.)
1/4 Cup - Cranberries. Fresh.
1/2 Cup - Ham, precooked and chopped up into small pieces. I freeze up small batches of ham in advance for this sort of project.
1 1/2 Tbs - Butter.
1 Pie Crust, uncooked. You can make your own, use one you froze in advance, or  use a store bought roll out one.

Preheat the oven to 400 degrees.

Melt the butter in a skillet over medium heat. Toss in the cranberries, wait a couple minutes and then throw in the cabbage and chopped ham. Wait until the cabbage is cooked down and the cranberries have popped.

Set out the pie crust and cut it in half. Each half becomes one pie, aka one serving.

Place half of the cabbage-cranberry-ham goodness on half of each pie crust piece.

Fold the crust over, and use a fork to press the two pieces together.

Bake in an oven until the top is toasty and brown. Usually about 12 - 15 minutes. I would show you a picture of the finished product, but it was just too delicious and got gobbled down.

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