Collard Greens, Cheddar, Hand Pies, Pie Crust
Best for: A Southern party bite that guests can eat without a fork.
Tender collards and sharp cheddar tuck neatly inside these little golden hand pies. They bring familiar Southern flavors to New Year’s Eve in a form that is easy to pass around while everyone catches up.
Grill: Indirect heat at 400°F for baking; skillet over moderate direct heat for filling. Equipment: Covered grill, lidded skillet, shallow chilling dish, sheet pan, rolling pin, 4-inch cutter, thermometer.
Ingredients
55–65 Minutes Filling chill: 2 hours 10–20 minutes. Cool: 2 hours 10–20 minutes. Total: 2 Hours 10–20 Minutes.
- 1 tablespoon olive oil
- 1/2 cup finely diced onion
- 2 garlic cloves, minced
- 8 oz stemmed collard greens, very finely shredded
- 1/2 cup unsalted vegetable stock
- 1/4 teaspoon fine table salt
- 1/4 teaspoon black pepper
- 1 teaspoon apple cider vinegar
- 1 cup grated sharp cheddar
- 1 package refrigerated pie crusts, 14–15 oz total, containing 2 rounds
- 1 tablespoon all-purpose flour, for rolling
- 1 large egg beaten with 1 tablespoon water
Directions
Heat oil in the skillet over moderate heat. Cook onion 5 minutes, add garlic for 30 seconds, then add collards, stock, salt, and pepper; cover and simmer 20–25 minutes until tender.
Uncover, add vinegar, and cook 3–5 minutes until excess liquid has evaporated. Spread filling in a shallow dish and refrigerate about 30 minutes until cold, 40°F or below; extend chilling if needed, then stir in cheddar.
Preheat the grill to 400°F indirect heat. Roll dough on the lightly floured surface and cut twelve 4-inch rounds, rerolling scraps once as necessary.
Place about 1 1/2 tablespoons cold filling on one side of each round. Brush edges with a little egg wash, fold into half-moons, crimp firmly with a fork, and cut a small steam slit in each top.
Arrange on a grill-safe sheet pan, brush tops with egg wash, and bake indirectly for 25–30 minutes, rotating once, until golden and 165°F at the filling center. Use a heat deflector if the pan bottoms brown too quickly.
Cool 10 minutes before serving because the filling stays hot. Arrange in a single layer so the pastry remains crisp.
Grilling tip: A cold, fairly dry filling is easier to seal inside pastry and less likely to leak onto the pan.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
