Hand Pies and an Easy Tart

I decided to make a batch of pie crust and use all of it up to make a couple different recipes. A great way to use up leftovers and for me I always have jam around the house I can use up.

Pie Crust

• 2 1/2 c flour
• 1 tsp salt
• 1 tsp sugar
• 2 sticks cold butter, cubed
• 1/2 c very cold water

Mix the flour, salt and sugar in a food processor. Put in the butter and pulse until it is a sandy texture. Then as you keep pulsing add the water until it forms a bit of a ball and holds together when squeezed. Make into a disk and wrap in plastic wrap. Chill in the refrigerator for at least an hour then roll out.

Barbecue Hand Pies

• 1/2 of a pie crust recipe divided into two balls
• 2 cups cooked meat, cubed ( I used leftover pork)
• 1/2 c barbecue sauce
• 1/4 c milk
  

Preheat oven to 400 degrees. Roll out pie crust and cut into a even circle. Place half of the meat on one side of each circle and top with 1/4 c barbecue sauce. With a brush put the milk around the edge of the dough and fold over to make a half circle. Press out the air from under the dough and seal closed and crimp the edges. But vents in the top and bake for 20-30 minutes until browned.

Strawberry Blueberry Tart

• 1/2 recipe of the pie dough split into two pieces one a bit bigger than the other
• 1/2 pint jam or jelly
• 1/2 c blueberries
  

With the larger piece of rolled out dough line a small 6-8 inch tart pan. Spread the jam or jelly in the pie crust and spread out to cover it evenly. Sprinkle with the fruit and then top with lattice crust. This is done by rolling out your smaller ball of dough and then cutting into 1/2 inch strips. I lay all of the strips going one direction and then fold back every other one and place a strip in the opposite direction to form the lattice. Then repeat until the whole top is covered. Cut the excess off and press gently to seal around the edge. with a pastry brush brush the top with milk and then sprinkle with a little granulated sugar to give color and texture.

Bake in a 400 degree oven for 15 minutes and then lower to 350 for another 15 to 20 minuted until brown and filling is bubbly. Serve with a scoop of vanilla ice cream.

Chicken and Manicotti

1. I was very excited to make some recipes out of my new "Mastering the Art of French Cooking" I got for Christmas. Thank you Jared! I started with a roasted chicken and it was very yummy basted with cream! With the leftovers I made the manicotti below and it turned out very tasty both times.

Chicken and Cheese

• 1 box manicotti shells
• 4 c marinara sauce or a jar of your favorite
• 1 pint cottage cheese
• 1 1/2 c chopped cooked chicken
• 1 c sliced mushrooms
• 1 Tbs olive oil
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/4 tsp black pepper
• 1/2 tsp salt or to taste
• 1/2 tsp granulated garlic
• 1/4 c grated Parmesan
• 2 c shredded mozzarella

In a large pot of boiling salted water cook the pasta being careful not to stir too much or they will break. Cook until al dente and drain and rinse in a colander until cool.

In a medium skillet heat the olive oil and saute the mushrooms until browned and tender and set aside to cool slightly. In a medium bowl stir together the cottage cheese, chicken, mushrooms, seasonings, Parmesan and 1/2 cup of the mozzarella.

In a 13X9 baking dish place 1/2 c marinara in the bottom of the pan and spread around. Take a manicotti and stuff using a teaspoon with the filling mixture. Place on the bed of marinara and keep filling and lining your pan. Once you have them all stuffed and in the pan top with remaining sauce and sprinkle with last 1 1/2 cups of mozzarella.

Cover with foil and bake for 30 minutes until heated through and cheese is melted. If you like you can remove foil and bake another 5 to 10 minutes to brown the top.

Serve with salad and bread and it is a very hearty meal.