Pimiento Cheese Hand Pies
Yields: 24
  • 3 tablespoons cream cheese, softened
  • 2 tablespoons mayonnaise
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon hot sauce
  • 1⅛ teaspoons kosher salt, divided
  • 1¾ cups shredded sharp Cheddar cheese
  • 1 (4-ounce) jar diced pimientos, drained and patted dry
  • 2 (14.1-ounce) packages refrigerated piecrusts
  • 1 large egg
  • 1 teaspoon water
  1. Preheat oven to 400°. Line several large baking sheets with parchment paper.
  2. In a medium bowl, whisk together cream cheese, mayonnaise, garlic powder, paprika, hot sauce, and ⅛ teaspoon salt until smooth. Stir in cheese and pimientos.
  3. On a lightly floured surface, unroll piecrusts. Using a 4-inch round cutter, cut 24 rounds from dough, rerolling scraps as necessary.
  4. In a small bowl, whisk together egg and 1 teaspoon water. Brush a small amount of egg wash onto edges of each round. Fill center with 2 teaspoons cheese mixture. Fold dough over filling, pressing out excess air. Using a fork dipped in flour, crimp edges to seal. Place about 2 inches apart on prepared pans. Lightly brush pies with egg wash; sprinkle with remaining 1 teaspoon salt. Make a small cut in top of each pie to release steam.
  5. Bake until crust is lightly browned, 16 to 18 minutes. Let cool slightly. Serve warm.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/pimiento-cheese-hand-pies/