Savory Pea & Parmesan Hand Pies with Sumac Labneh

Savory Pea & Parmesan Hand Pies with Sumac Labneh
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.

Savory Pea & Parmesan Hand Pies with Sumac Labneh
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.

Savory Pea & Parmesan Hand Pies with Sumac Labneh
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!

Savory Pea & Parmesan Hand Pies with Sumac Labneh

Savory Pea & Parmesan Hand Pies with Sumac Labneh
adapted from Bon Appetit
Makes: 8 hand pies
Time: 12 hours for labneh to strain (overnight), 2 1/2 hours for pies
Print the recipe here

Ingredients
Pastry
1 cup (2 sticks) chilled unsalted butter, cut into pieces
3 cups all-purpose flour, plus more for surface
1/2 tsp sea salt
1/2 cup ice water

Sumac Labneh
1 cup plain Greek yogurt
1 tbsp sumac
pinch sea salt


Lemon & Pea Puree
1 1/2 cups sweet peas (fresh or frozen)
zest from 1/2 lemon
2 tbsp lemon juice
2 tbsp olive oil
fresh ground pepper
salt, to taste

To Assemble
3/4 cup Sumac Labneh
1 cup Lemon & Pea Puree
1 1/2 cups grated Parmigiano-Reggiano
1 egg + 2 tbsp water, lightly beaten

For Sumac Labneh
The night before you make these pies, mix together the yogurt, sumac and salt and scoop into cheese cloth or a coffee filter place in a colander over a bowl. Cover lightly with a towel and place in the fridge. In the morning you’ll have a thick, creamy spread that’s tangy and rich. I use this instead of cream cheese most of the time as it can take on so many flavours and spices.

For Pastry
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
Bring a small pot of salted water to a boil. Once boiling, add in peas for 30 seconds or until bright green. Strain and dump into an ice bath to stop the cooking process. This will ensure vibrant green peas. Pat peas dry and add to the bowl of your food processor. Add in the lemon zest + juice, olive oil and a few pinches of salt and pepper. Pulse until a chunk spread forms.

Taste for seasoning and add more salt, lemon juice or pepper if needed. Set aside.


To Assemble
When the dough is chilled, remove one square at a time and roll it out to approximately 13×11 rectangle on a lightly floured surface. Trim the edges and using a sharp knife, cut into 8 equal rectangles (it’s totally OK if they are a bit wonky in size….mine were!). Stack lightly, wrap in plastic and place back in the fridge while you repeat with the second square of dough. Stack, wrap and chill for another 15 minutes.

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.

Comments

  1. Andy Cox says

    Hope all is well with you and your family!!

    The baby must be pretty anxious to see the outside world I bet!!

    I think you have convinced me to actually start using my oven!

    I have been here 5 years and have never used it at all even though I have cleaned it 3 or 4 times but these look and sound so good I am going to try and gather up the ingredients over the next couple of days and will try making them on Sunday.

    Thanks for posting this!

    Take care!

    Andy

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