Palm Pielets

By Jess Thomson December 13, 2010 Published in the January 2011 issue of Seattle Met

ADORABLE AND CONVENIENT, individually sized “hand” pies are suddenly showing up in bakeries all over Seattle. Piper Davis (pictured above), co-owner of Grand Central Bakery, loves them for using up savory cold-weather leftovers all winter long. This hand pie recipe calls for roast beef, mashed potatoes, and caramelized onions, but feel free to experiment with whatever precooked meats and veggies you’ve got stocked in the fridge.

Roast beef and mashed potato hand pies


1 sheet Grand Central Bakery U-bake puff pastry, chilled
1 egg, separated
1 tbsp water
Pinch salt
1 cup creamy mashed potatoes
12 oz rare roast beef, very thinly sliced
1 cup darkly caramelized onions
Freshly ground pepper

Time 50 minutes, using prepared fillings
Makes 8 meal-sized hand pies


Preheat oven to 400 degrees. Line 2 sheet pans with parchment and set aside.

Roll dough into a 12-by-20-inch rectangle on a lightly floured board. Using a large, sharp knife or a pizza cutter, trim the edges of the dough so they’re square. Cut the dough in half lengthwise, then cut each strip into four equal pieces for a total of eight dough rectangles that are about the same size.

Whisk the egg white, water, and salt together in a small bowl, reserving the yolk, and use a pastry brush to lightly paint the egg white mixture around the edges of each rectangle. In the center of the lower half of each rectangle, place 2 heaping tablespoons mashed potatoes, then 1¼ ounces roast beef, and top with a tablespoon of caramelized onions. Season filling with pepper.

Fold the top half of each rectangle over the filling, so that the edges meet. If the dough softens during folding, you may want to refrigerate the pies for 30 minutes before sealing and brushing with egg. Seal each rectangle using the sides of your hands and use the floured tines of a fork to crimp and reinforce the seal. Trim the edges with a sharp knife, then slice steam vents in the top of each hand pie. Whisk the egg yolk into the egg white mixture and brush the pies with it.

Note: Pies should be cold when they go into the oven. Bake for 20 minutes. Reduce heat to 350 degrees and bake another 15 to 20 minutes, until pies are a deep, golden brown.

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