When I described that we were making “hand pies” yesterday in the beginning of class, there were quite a lot of confused faces and blank stares from the adults. As soon as we got down to business, however, the confusion melted away.
“Oh, we’re making meat pies!”
“Ohhhhhhhh, empanadas.”
“Knishes!”
Papa rellenas, calzones, turnovers, Jamaican patties…one thing is clear. These basic little pies are beloved to many people in many forms and in many permutations. Here is the version the Yummies made, call it what you will:
Little Pies with Turkey, Fennel, and Apples
For the Dough:
*5 c. unbleached all purpose flour
*16 T. butter (2 sticks of butter), cut into small pieces and chilled well
*1 T. baking powder
*1/2 t. salt
*1/2 t. pepper
*1/2 -1 c. ice water
For the Filling:
*2 c. white part of the leeks, finely chopped
*1 large fennel bulb, finely chopped and with the core*** chopped out
*1 1/2 c. apples, peeled, cored and chopped
*1 c. chopped carrots
*3 cloves of garlic, minced
*2 T. fresh thyme, minced
*1 T. butter
*2 T. extra virgin olive oil
*2 lbs. ground turkey, preferably dark meat
*salt and pepper, to taste
*3 T. flour
Preheat your oven to 400 degrees F.
With your mini-chef: Take out a very large bowl, either a pastry cutter or two knives, and all the ingredients for the dough. Put the flour, the baking soda, and the salt and pepper into the bowl and give it a swirl with a whisk or your pastry cutter. Let your Yummy drop the little pieces of butter into the flour mixture, and begin to cut it in. When you’re done, the butter should be still in pieces the size of peas and no smaller. Add 1/2 c. of the ice water and mix in with your hands or the pastry cutter. If the dough isn’t coming together yet at all, then add a small amount of more water, little bit by little bit. Divide the dough into 12 pieces and sculpt into little balls. Then press the balls into little pancakes. Mini-chefs happen to be very talented at this part. Place the pancakes on baking sheets, cover them with plastic wrap, and let them chill in the fridge for at least 30 minutes or, for good measure, 2 hours.
Big Person Part: Make the filling by heating up the olive oil and the butter over moderately low heat in a skillet or large pan. Throw in the leeks, fennel, apples, carrots, and thyme and let cook till tender, at least 10 minutes. Add the garlic and cook another minute. Now turn the heat up to medium-high and throw in the ground turkey and begin chopping it up into little pieces with your spatula. Cook until the turkey meat loses all of its pinkness. Stir in salt, pepper, and the flour. Remove from the heat and set aside till cool enough to handle, about 7 minutes.
Back Together Again: Sprinkle a bit of flour over your counter or a wooden cutting board and onto your rolling pin. Roll out each dough pancake till you have about an 8 inch circle, or “full moon”. Spoon some of the meat filling in the middle of the circle, leaving at least good 3/4 inch of dough around the sides. Fold the circle in half, enclosing the filling and making a “half moon”.
Here’s where artistic expression comes into play. Some mini-chefs will want to fold under the edge and crimp it with a fork. Some will prefer to finger crimp, and some will be very avant-garde. No worries. All meat pie interpretations should be encouraged. For the finishing touch, with a safe knife, cut a few little slits into the top of the pie. You might help your Yummy carve out the first letter of her name and the first letters of friends’ and family members’ names. Place the pies on a baking sheet, 6 pies for each sheet.
Big Person: Slide the pans into the oven and bake about 30 minutes, or until they start smelling heavenly and looking golden brown.
***Slice the fennel bulb in half width-wise. You’ll see a little triangle shaped core. Cut it out.
