Goat Cheese Hand-Pies

Goat Cheese Hand-Pies

Category:  Entree
Serves:  6?
Prep Time:  45 minutes
Cook Time:  30 minutes



  • 2 1/2 cups all purpose flour ( I like King Arthur un-bleached)
  • 1 tsp salt
  • 1 cup unsalted butter, cut into small peices
  • 1/4-1/2 cup of ice water

In a large bowl, combine flour and salt, add butter and cut in with a pastry cutter until mixture looks like course crumbs. Making a hole in the center, add water and whisk from the outside in, to incorporate water. Dough should come together but not be sticky or wet. Divide dough in half, forming into disks. Place in the bowl, cover with a damp cloth and refrigerate 15 minutes.


  • 1 cup of goat cheese (I used chevre)
  • 1 cup swiss chard, finely chopped
  • 1 spring onion, minced
  • 1 cup of chicken chopped small
  • 1 tsp garlic powder
  • 1 tsp mustard seed powder
  • ½ tsp paprika
  • pinch of salt
  • ground pepper
  • 5 tbsp Pepper Jelly Heaven

Mix all inredients in a medium bowl. Pre heat oven to 375.

Remove one disk from fridge (you can wrap and save the other in the freezer).

On a lightly floured work surface roll out dough. Press rolling pin gently in the middle and then up and down and side to side. Then with light but firm pressure, roll up from the center, down from the center, to the left and right- from the center. Continue until the dough is rolled fairly thin (about as thick as 10 pieces of paper). Make sure you're not stuck to the surface by sliding a spatula round underneath.

Cut into strips and then squares about 4x4. Place 1/2 tablespoon of cheese mixture in the center, top with tsp of pepper jelly. Fold in corners. Transfer to a baking stone or baking sheer lined with parchment paper.

Bake at 375 about 1/2 hour, or until corners on top become slightly brown.

Remove from oven and eat.