Happy Π (Pi) Day!
I’m not really a math nerd but I couldn’t resist making a pie for today.
Wanna sing it with me?
Of course you do.
X equals negative b / plus or minus the square root / of b squared minus four a c / all over two a.
Now you’ll always remember the quadratic formula.
You can thank Winnie Cooper for that one.
I made savory ones.
Half Spanish inspired.
Half Greek inspired.
If you’re not a fan of meat, you could totally make these all veggie.
Roasted eggplant would be fab in these.
And there you go. Easy peasy hand pies.
Mish Mash Meat Pies
2 unbaked pie crusts (homemade or store-bought)
6oz. ground chorizo
½ medium onion, minced
2 cloves garlic, minced
½ cup olives, roughly chopped
½ cup dates, roughly chopped
¼ teaspoon red pepper flakes
¼ teaspoon ground cinnamon
Juice of ½ a lime (optional)
¼ cup feta cheese, crumbled (optional)
2 tablespoons milk
- In a pan over medium heat, add the chorizo and onion. Cook about 4-5 minutes. Add garlic, olives, dates, red pepper flakes, cinnamon, lime juice, salt, and pepper. Cook for 2-3 minutes. Take off heat.
- On a lightly floured surface, gently roll out pie crusts to just slightly bigger than they were packaged. Using a cookie or biscuit cutter, cut dough into 3-inch rounds.
- Add feta to meat filling and stir to combine. Place 2 teaspoons of meat filling onto a dough round. Fold dough over the filling and crimp the edges together, using the tines of a fork. Repeat with remaining dough and filling.
- Place mini pies onto parchment a parchment lined baking sheet and put in the refrigerator for about 20 minutes.
- While pies are in the refrigerator, preheat oven to 425⁰F.
- Remove pies from refrigerator. Brush milk over pies and poke a few holes in the tops of the pies.
- Bake for 18-20 minutes. Enjoy!