When you have left over pulled meat, what do you do? Make hand pies of course! It helps when your husband is making bread and you confiscate the dough too (much shorter prep time).


Hand Pies


  • 1 tsp expeller pressed canola oil
  • 1/2 onion
  • 1/4 c dry white wine
  • 1 1/2 lb pulled lamb
  • 2-4 cloves garlic
  • 2 tsp rosemary
  • 1 T parsley
  • 1/2 c whole milk plain yogurt
  • 2 lb bread dough
  • 1 egg


  1. preheat oven to 375 degrees F
  2. julienne onion
  3. heat oil in saute pan on high
  4. saute onions until just starting to brown, turn down heat to medium, cook until starting to soften
  5. add wine to pan, turn heat back to high, simmer until liquid is nearly gone
  6. add rosemary, simmer 1 minute
  7. add parsley and lamb, cook 2-3 more minutes
  8. add yogurt, reduce liquid by half, turn off heat and let cool
  9. while meat is cooling, scale dough into 16 balls, flatten into circles
  10. roll out each circle to 1/4″ thick
  11. fill with 1/2 cup meat mixture, fold over, and pinch edges closed tight (use a little water if they aren’t closing well)
  12. whisk egg, brush tops of  pies with egg wash
  13. bake 20 minutes or until tops are golden brown

Hand Pies

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