Hand Pies: Pocketful of Flavors
Give customers access to global tastes in carry-and-go,
affordable packages with these three recipes.
E
BY JOANNA PRUESS
ating a hand pie is like biting into history. On the Iberian Peninsula, empanadas
gained favor after the Moors invaded in the 8th century. In 19th century
England, Cornish tin miners traditionally ate meat pies called pasties (PASStees) for lunch; although some miners discarded the pastry, it served to keep their
food warm and clean.
Hand pies are getting a lot of attention today, thanks in part to the proliferations
of food trucks and ethnic takeout purveyors. "With the slowly improving economy,
hand pies are light on the pocketbook and bring grandma into the equation," adds
David Turk, owner of New York City's Indiana Market. "They're ideal for a grab-andgo, walking lunch."
Empanadas Potosinas
(Vegetarian
Empanadas with
Chiles and Cheese)
•
Curried Chicken Hand
Pies in Puff Pastry
•
Short Rib and
Horseradish Hand Pies
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRAN MATALON-DEGNI NUTRITIONAL ANALYSIS: LAUREN BRAUN, NUTRITIONAL LIFESTYLE DESIGNS, MIAMI, FL
48
❘ SPECIALTY FOOD MAGAZINE
specialtyfood.com
