Alligator Hand Pie
“Alligator Pie, Alligator Pie, if I don’t get some I think I’m gonna die!” – Dennis Lee
As parents, we work it any way we can to make sure we get at least the minimal amount of greens into our little humans bodies. We’ve started adding Alligator to anything green! #parentingwin
We filled our pies with lots of greens, like spinach and kale, and added some bacon to sweeten the deal. Our dough recipe is from our favourite Cooks Illustrated baking book, although we omitted the sugar.
- 1/3 cup cold water
- 3 tbsp sour cream
- 2 1/2 cups (12 1/2 oz) flour
- 1 tsp salt
- 16 tbsp unsalted butter, cut into small cubes
- 4 slices bacon
- 1 shallot
- 4 oz Spinach, frozen or fresh
- 4 oz kale, frozen or fresh
- 1/4 cup stock
- 2 tsp Big Cove Foods ‘Mary Had a Lot of Lamb’ spice blend
- 1 1/2 cups gouda cheese, shredded
Make your dough first. In a small bowl, combine the sour cream and cold water. Stir until emulsified. Set aside in the fridge until ready to use.
In the bowl of a food processor, add the flour and salt and pulse a few times to mix it up. Add the butter to the flour, spreading it around evenly. Pulse until the mixture resembles the size of peas, about 10 pulses.
Pour the sour cream and water mixture into the food processor bowl and pulse until the dough starts to form large clumps and no dry flour remains.
Pour the dough out onto a clean surface and split the dough into two balls. Form them each into flat discs about 4-5 inches in diameter and wrap tightly with plastic wrap. Allow to chill in the fridge for at least half an hour (can be made up to 48 hours in advance, be sure to remove from fridge at least 20-30 minutes before using)
In the meantime, preheat your oven to 375 F and begin to make your filling.
In a large pan, cook up 4 slices of bacon until crisp. Remove the bacon to a paper towel lined plate and set aside.
Pour off all but 1 tbsp of the bacon grease. On medium heat, add the shallots and cook until beginning to soften. Add the ‘Mary Had a Lot of Lamb’ spice blend and mix together well. Pour the 1/4 cup stock into the pan and mix in. Add the spinach and kale. Cook until wilted and cooked thoroughly.
Remove from heat and allow to cool completely. Break up the bacon and add it into the spinach mixture. Set aside.
Line a baking sheet with parchment paper.
On a lightly floured surface, roll out one ball at a time into a rectangle. How big you want your pies, and what shape, can be completely up to you! You may just need to adjust cooking times if made bigger or smaller than the ones we are making today. We cut out approximately 4″ x 6″ pieces, with this size you will get anywhere from 8-10 hand pies.
Fill your dough pieces with a scoop of the filling and some cheese. Depending on your size will determine how much. Don’t over fill, as tempting as it may be. Make sure you can fold it over. Using a little dish of water, lightly wet the edges of one side of where you will be folding it. This will help it to adhere. Crimp the edges with a fork. Using a sharp knife, cut a couple small slits into the centre top of your pies to allow ventilation.
Place your pies on the baking sheet and cook in the preheated oven for 25-30 minutes, until you get a nice brown exterior.
Allow to cool and dig in!
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