Monday, May 17, 2010

Pepper Jelly and Goat Cheese Hand-pies

My Aunt Suzanne makes and sells her own pepper jelly. Our family meets once a week for potluck, this week we were challenged to create an original recipe using Aunt Suzanne's jelly.   I thought I had it locked in ( the prize was three jars of jelly in mild, medium and hot), but my Aunt Cheri took 1st place with a surprising and creative entry, you'll have to visit the website for that recipe. All recipes will be posted at .

Pepper Jelly and Goat Cheese Hand-pies


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
1/2 tsp paprika
pinch of salt
ground pepper

mix all in a medium bowl.
Pre heat oven to 375.

Remove one disk from fridge (you can wrap and save the other in the freezer).
one  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 think as 10 pieces of paper). Make sure your 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.

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