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Pizza Hand Pies
with spring green salad

Active: 1 hr Total: 1 hr
Golden crisp crust filled with classic pizza toppings make these pizza hand pies as fun to make as they are to eat.
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Ingredients

Metric
Servings:
4
Pizza Hand Pies:
  • Puff pastry - 10 oz
  • Cheese, shredded Italian blend - 5 oz
  • Water - 1 Tbsp
  • Eggs - 1 , whisked
  • Garlic powder - 1/2 tsp
  • Italian seasoning - 1 tsp
Tomato Basil Sauce:
  • Onions, medium red - 1/2 , diced
  • Garlic - 2 cloves , chopped
  • Oil, olive - 1 Tbsp
  • Basil, dried - 2 tsp
  • Tomato paste - 2 Tbsp
  • Tomatoes, crushed (15 oz / 397 g) - 1 can
  • Sugar - 1/2 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

Nutrition Facts

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Prep

  1. Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
  2. Make sauce - Chop onions and garlic. Heat a Dutch oven with olive oil over medium heat. Add onions and saute until soft, 3 to 4 minutes. Add garlic, dried basil, and tomato paste and saute for 1 minute more. Add crushed tomatoes and sugar. Simmer until sauce thickens slightly, ~5 minutes. Taste and season with some salt or a pinch more sugar if you’d like it a bit more sweet. (Can be done up to 5 days ahead.)
  3. Make vinaigrette - 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)
  4. Cucumbers / Lettuce / Green onions - Prep as directed and combine.
  5. Peas - Defrost and drain.

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Make

  1. Heat oven to 425F / 218C.
  2. 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 basil sauce and cheese. (Note: Don’t overfill the puff pastry with sauce. If you have extra sauce, save it for dipping the finished hand pies.)
  3. 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.
  4. Whisk eggs with garlic powder (portion for the hand pies) and Italian seasoning and brush over tops of puff pastry.
  5. Bake hand pies until golden brown, 15 to 20 minutes.
  6. Toss cucumbers, lettuce, peas, and green onions with vinaigrette.
  7. Serve hand pies with salad on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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