As I prepare to welcome a baby any day now, I’ve tasked myself with filling my freezer with easy-to-grab and easier-to-eat foods. From homemade blueberry-rye bagels, pre-sliced for extra laziness, to chicken/bean burritos, zucchini-oat loaf and everything in between. Anything that I can cram in my gob while wrangling a squirmy, squishy little babe.
These hand pies have been on my mind since I saw something similar in Bon Appetit magazine. I loved the idea of the ham but wanted to keep these vegetarian as I have so many meat options already. The bright and earthy pea puree pairs beautifully with the creamy, nutty cheese and rich labneh. They take a bit of time to come together but are well worth the effort. You might even want to double the batch so you can eat half now and freeze half for later. They make the perfect one-handed snack (though perhaps a bit indulgent for some) to fill your tummy during a busy day.
The labneh I make here is amazing with the sumac, but feel free to leave that out if you can’t find it. It’s excellent with a pinch of salt and pepper or even on it’s own. It can easily replace your cream cheese and takes on other flavours really well, too. So if you love it, experiment with it!
1 cup (2 sticks) chilled unsalted butter, cut into pieces
3 cups all-purpose flour, plus more for surface
1/2 tsp sea salt
1 cup plain Greek yogurt
1 tbsp sumac
pinch sea salt
Lemon & Pea Puree
For Sumac Labneh
Pulse butter and flour in a food processor until a coarse meal with bits no bigger than small peas remains. With the motor running, slowly stream the ice water into the mixture until a ball of dough starts to come together. Dump the dough out and knead lightly to bring it all together. Split into two even amounts and press each into a rectangle. Wrap in plastic and place in the fridge for at least 1 hour.
For the Lemony-Pea Puree
Taste for seasoning and add more salt, lemon juice or pepper if needed. Set aside.
Preheat oven to 375.
While the dough chills, set yourself up a station by lightly flouring a large surface and placing all your fillings as well as the egg+water wash close by. Once chilled, lay out 8 rectangles of dough and top each with a spoonful each of the labneh, pea puree and parmesan leaving at least a 1/2″ border around the edges. Dab the edges with your egg/water mix and place a second square of dough on top. Seal with a fork or your finger tips so no filling escapes in baking. Give each pie another brush of egg wash and snip three steam holes in the top of each pastry to finish them. Place on a parchment lined baking sheet and bake for 35-40 minutes or until pies are golden brown. Let cool for 10-15 minutes on a wire rack.If you’re freezing them, I like to wrap individually in plastic wrap and place them all in a sealable bag with all the air squeeze out. I haven’t experimented with baking right from the freezer, but I’ll update as soon as I do.