Pizza Hand Pies
with spring green salad

Name: Pizza Hand Pies
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 10 oz Puff pastry; 2 cups Chunky Tomato Sauce (leftover from Monday); 5 oz Cheese, shredded Italian blend; 16 Pepperoni (opt); 1 Tbsp Water; 1 Eggs, whisked; 1/2 tsp Garlic powder; 1 tsp Italian seasoning; 8 oz Cucumbers, chopped; 2 hearts Lettuce, romaine, chopped; 2 stalks Green onions, chopped, green and white parts combined; 1/2 cup Peas, frozen, defrosted; 1 Tbsp Lemon juice; 1/2 tsp Garlic powder; 1/4 tsp Oregano, dried; 1 tsp Honey; 2 tsp Mustard, Dijon; 3 Tbsp Oil, olive

Active: 1 hr Total: 1 hr

Original GF Paleo Vegetarian

Golden crisp crust filled with classic pizza toppings make these pizza hand pies as fun to make as they are to eat.

Dependency

Bruschetta Chicken

Ingredients

Metric

Servings:

Pizza Hand Pies:

Puff pastry - 10 oz
Chunky Tomato Sauce (leftover from Monday) - 2 cups
Cheese, shredded Italian blend - 5 oz
Pepperoni (opt) - 16
Water - 1 Tbsp
Eggs - 1 , whisked
Garlic powder - 1/2 tsp
Italian seasoning - 1 tsp

Spring Green Salad:

Cucumbers - 8 oz , chopped
Lettuce, romaine - 2 hearts , chopped
Green onions - 2 stalks , chopped, green and white parts combined
Peas, frozen - 1/2 cup , defrosted

Lemon-Herb Vinaigrette:

Lemon juice - 1 Tbsp
Garlic powder - 1/2 tsp
Oregano, dried - 1/4 tsp
Honey - 1 tsp
Mustard, Dijon - 2 tsp
Oil, olive - 3 Tbsp

Prep

Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
Make vinaigrette - Skip if vinaigrette was made ahead on Monday. Whisk together lemon juice, garlic powder (portion for vinaigrette), oregano, honey, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
Cucumbers / Lettuce / Green onions - Prep as directed and combine.
Peas - Defrost and drain.

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Make

Heat oven to 425F / 218C.
Place puff pastry on a sheet pan and slice into 8 small rectangles (amount for 4 servings; adjust if customizing). Fill the center of each rectangle with tomato sauce, cheese, and pepperoni (if using). (Note: Don’t overfill the puff pastry with sauce. If you have extra sauce, save it for dipping the finished hand pies.)
Dip your fingers in water and run your fingers around the edges of each rectangle. Fold puff pastry rectangles over to enclose filling and press edges to enclose (the water should help the pastry to stick). Cut a small slit in the top of each pastry.
Whisk eggs with garlic powder and Italian seasoning and brush over tops of puff pastry.
Bake hand pies until golden brown, 15 to 20 minutes.
Toss cucumbers, lettuce, peas, and green onions with vinaigrette.
Serve hand pies with salad on the side. Enjoy!

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