Lunch Hand Pies

My middle sister and I were at home today, being lucky enough to have the day off. We got hungry around lunchtime, and as I am prone to being elaborate, and we are in dire need of a grocery shopping excursion, I persuaded her to comply and make some pasty-like lunch.

I mixed up a batch of pie crust, and she sautéed some onions and spinach with herbs. We rolled the crust out,  cut it into sixths, put the mixture and some Parmesan into the center of each rectangle, and sealed them up.  A quick egg-wash followed, and then 25 minutes in a 350* oven.

The crust turned out wonderfully flaky, and after the filling cooled down to about 250 degrees (still horribly hot, but not as hot as at first) we ate.

Patty was a little too tempted by the smell of food.

 We made some blueberry too by mixing about a tablespoon of butter, some frozen blueberries, cinnamon, sugar, and a good deal of cornstarch over heat until the mixture was thick enough to hold its shape. We sprinkled these with sugar before baking.

A happy sister.

 Crust for hand pies

3/4 cup flour
1/2 cup whole wheat flour
2 tablespoons solid vegetable shortening
6 tablespoons butter
salt
cold water

Mix the flours and salt together. Cut in the shortening and butter with a knife until resembles crumbs. Add about 2 Tablespoons cold water, and mix, adding more water if necessary to form a ball. Refrigerate at least 20 minutes, or until ready to use.

-The Old Fashioned Girl