If you love savory snacks, you’re in for a treat! Spinach Artichoke Hand Pies are not only tasty but also easy to make. Imagine flaky pastry filled with creamy spinach, artichokes, and cheese. Perfect as a snack or appetizer, these hand pies are sure to impress. In this article, I’ll share a simple recipe that anyone can follow. Let’s get cooking and satisfy those cravings!
Ingredients
Fresh Ingredients Needed
– 1 cup fresh spinach, chopped
– 1 cup canned artichoke hearts, drained and chopped
– 1/2 cup cream cheese, softened
– 1/2 cup grated mozzarella cheese
– 1/4 cup grated parmesan cheese
You want fresh spinach for its bright taste. Artichoke hearts add a nice, tangy kick. Cream cheese makes the filling rich and creamy. I love using mozzarella for its meltiness. Parmesan brings a salty, nutty flavor.
Pantry Staples
– 1 package puff pastry (2 sheets), thawed
– 1 garlic clove, minced
– 1 teaspoon lemon juice
Puff pastry is key for that flaky crust. Garlic gives the filling a savory aroma. Lemon juice adds brightness, making the flavors pop.
Optional Ingredients
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Season your filling with salt and pepper to match your taste. The egg wash helps create a golden, shiny finish.
These ingredients come together for a delicious, easy-to-make dish. Check out the Full Recipe for all the details!
Step-by-Step Instructions
Preparation Steps
1. Preheat Oven and Prepare Baking Sheet
First, preheat your oven to 375°F (190°C). This step is important for a crisp crust. While the oven heats up, line a baking sheet with parchment paper. This helps prevent sticking and makes clean-up easy.
2. Mix Filling Ingredients
In a mixing bowl, combine the following ingredients:
– 1 cup fresh spinach, chopped
– 1 cup canned artichoke hearts, drained and chopped
– 1/2 cup cream cheese, softened
– 1/2 cup grated mozzarella cheese
– 1/4 cup grated parmesan cheese
– 1 garlic clove, minced
– 1 teaspoon lemon juice
– Salt and pepper to taste
Mix well until you have a creamy filling. Make sure every ingredient is blended nicely. This filling is the star of your hand pies.
Assembling Hand Pies
1. Roll Out Puff Pastry
Lightly flour your workspace to prevent sticking. Roll out each sheet of puff pastry to about 1/8 inch thick. Then, cut each sheet into 4 equal squares. You should have 8 squares total.
2. Fill and Seal the Pies
Place about 2 tablespoons of the spinach and artichoke filling in the center of each pastry square. Carefully fold the pastry over to create a triangle shape. Press the edges together to seal. You can use a fork to crimp the edges for a nice touch.
Baking Instructions
1. Egg Wash for Golden Finish
Brush the tops of the hand pies with the beaten egg. This gives them a beautiful golden color when baked.
2. Baking Time and Temperature
Place the hand pies on the prepared baking sheet. Bake them in the preheated oven for about 20-25 minutes. They should be golden brown and puffed up. Once baked, allow them to cool for a few minutes before serving.
For more details, refer to the Full Recipe. Enjoy making these tasty bites!
Tips & Tricks
Perfecting the Recipe
Avoiding Soggy Bottoms
To keep your hand pies crisp, prevent soggy bottoms. Use a baking sheet lined with parchment paper. This helps air flow and keeps the base dry. When you fill the pies, don’t let the filling touch the edges. This helps seal them better, keeping moisture inside.
Achieving Flakiness in Pastry
Flaky pastry makes hand pies special. Make sure your puff pastry is cold when you roll it out. Cold butter in the dough creates those lovely layers. Don’t overwork the dough; less handling keeps it light and fluffy.
Presentation Advice
Decorative Edge Techniques
A good edge can make your hand pies pop. Use a fork to crimp the edges. This not only seals them but adds a cute touch. You can also twist the edges for a fancy look.
Serving Suggestions
Serve your hand pies on a colorful plate. A wooden board makes a great backdrop too. Add a small bowl of marinara sauce or sour cream for dipping. Fresh herbs on top make everything look even better.
Common Mistakes to Avoid
Overfilling Hand Pies
It’s tempting to add lots of filling. But too much can cause leaks. Stick to about 2 tablespoons of filling for each pie. This keeps them sealed and makes them easier to eat.
Not Prepping Ingredients Properly
Make sure your spinach and artichokes are well-drained. Extra water can make your filling too runny. Take time to chop everything finely. This helps with even cooking and a good bite. For the full recipe, check the main section.
Variations
Ingredient Swaps
– Using Kale Instead of Spinach: Kale is a great swap. It adds a nice crunch and extra nutrients. Simply chop it finely and use it just like spinach.
– Alternative Cheeses for Flavor: Try different cheeses! Cream cheese gives a creamy base, but you can also use goat cheese for tang or feta for a salty kick.
Flavor Additions
– Adding Sun-Dried Tomatoes: Sun-dried tomatoes bring a sweet and tangy flavor. Chop them up and mix them into the filling for a burst of flavor.
– Spicing it Up with Red Pepper Flakes: If you like heat, add red pepper flakes. Just a pinch can elevate your hand pies to a new level of tasty.
Dietary Adjustments
– Gluten-Free Puff Pastry Options: You can find gluten-free puff pastry in stores. It works well and keeps the pie crust flaky and light.
– Vegan Alternatives for Cheese: For a vegan option, use cashew cream or vegan cream cheese. They mimic the creaminess without dairy.
Feel free to mix and match these ideas to make your Spinach Artichoke Hand Pies your own! You can check the Full Recipe for more details on how to make them.
Storage Information
Storing Leftovers
To keep your hand pies fresh, store them in an airtight container. You can also wrap them in plastic wrap. This helps prevent them from drying out. Place the container in the fridge for up to three days. For the ideal storage conditions, keep them in a cool, dry place. Avoid stacking them directly on top of each other to stop them from getting squished.
Reheating Tips
When it comes to reheating, you have two main options: the oven or the microwave. The oven works best for keeping the crust crispy. Preheat your oven to 350°F (175°C) and bake the hand pies for about 10-15 minutes. This will make them warm and flaky again. If you use the microwave, heat them for 30 seconds at a time. This method can make the crust soft, so it’s not my first choice.
Freezing Guidelines
You can freeze the hand pies either before or after baking. If you freeze them before baking, wrap each pie in plastic wrap and place them in a freezer bag. They can stay in the freezer for up to three months. When you’re ready to bake, there’s no need to thaw them. Just bake them for about 25-30 minutes at 375°F (190°C). If you freeze them after baking, let them cool first. Wrap them tightly and store them the same way. Thaw in the fridge before reheating in the oven for the best texture.
FAQs
How do I make Spinach Artichoke Hand Pies from scratch?
To make Spinach Artichoke Hand Pies from scratch, follow these simple steps:
1. Preheat the oven. Set it to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix the filling. In a bowl, combine chopped spinach, artichoke hearts, cream cheese, mozzarella, parmesan, minced garlic, lemon juice, salt, and pepper. Stir until creamy.
3. Prepare the pastry. Roll out puff pastry on a floured surface. Cut it into 4 squares from each sheet, making 8 squares total.
4. Fill the pastry. Put about 2 tablespoons of the filling in the center of each square.
5. Seal the pies. Fold the pastry over to form triangles. Press edges to seal and crimp them with a fork.
6. Apply egg wash. Brush the tops with beaten egg for a golden finish.
7. Bake them. Place on the sheet and bake for 20-25 minutes until golden brown.
8. Cool and serve. Let them cool for a few minutes before enjoying.
For more details, check the Full Recipe.
Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach for these hand pies. Frozen spinach is a great time-saver. Here are some tips:
– Thaw it first. Make sure to thaw the spinach completely. Drain any excess water to avoid a soggy filling.
– Chop it finely. If your frozen spinach is in chunks, chop it well before mixing it with other ingredients.
– Taste check. Frozen spinach can be more bland than fresh, so add a bit more salt or lemon juice to enhance the flavor.
What are the best dipping sauces for hand pies?
Dipping sauces can elevate your Spinach Artichoke Hand Pies. Here are some popular options:
– Marinara sauce. A classic choice that adds a tangy kick.
– Sour cream. Creamy and cool, it balances the warm hand pies.
– Ranch dressing. A favorite for those who love creamy flavors.
– Hot sauce. For a spicy twist, drizzle your favorite hot sauce over the pies.
Feel free to experiment with different sauces to find your favorite!
In this post, we explored how to create tasty Spinach Artichoke Hand Pies. We covered fresh ingredients, pantry staples, and optional add-ins that enhance flavor. You learned step-by-step instructions on preparation, assembly, and baking. I shared tips to prevent sogginess and make your pies shine. Remember, you can make swaps for dietary needs and store leftovers wisely. With this guide, you can enjoy delicious hand pies anytime. Get cooking and savor each bite!
