Caramelized Red Onion, Cabbage & Stout Handpies

I’m not late with this. Nope, not a minute late. See, these delicious looking handpies down there, suuuuuuuure they would’ve been wonderful for St. Paddy’s Day. Perfect, even. Alas, papers beat out Patrick on Sunday. I spent over five hours in the library. And four hours the day before. That’s nine hours more than I ever anticipated being in the library this year (my academic advisor is weeping right now).

cabbage hand pie

I knew it was too good to be true. Last week was obviously a fluke. Getting two recipes posted on time. Pssh. I used up all my promptness by turning in final papers a full TWO DAYS early. You win some, you lose some.

cabbage and stout handpie

And you’ll win if you make these handpies. How else are you going to use up the cabbage and beer leftover from this weekend’s festivities? Springy and light, these pies are filled with caramelized red onions and red cabbage, melty Kerrygold Dubliner & Irish Stout cheese, all sandwiched between a cheese and stout crust. Perfectly portable and totally doable for more than St. Patrick’s Day. Trust me.

cabbage hand pie 2

Caramelized Red Onion, Cabbage, & Stout Handpies (makes about 8 pies)

For the crust:

2 cups all-purpose flour

½ tsp. salt

½ cup (1 stick) unsalted butter, cut into cubes and chilled

¾ cup grated Kerrygold Dubliner with Irish Stout Cheese

¼ – ½ cup heavy stout beer (I used Bell’s Special Double Cream Stout)

1 egg + 1 TBSP water, lightly beaten

For the filling:

2 TBSP olive oil

½ medium red onion, thinly sliced

2 cloves garlic, minced

2 cups thinly sliced red cabbage

½ – 1 cup stout beer (whatever’s left of the bottle from the crust)

1 tsp. dried thyme

½ cup grated Kerrygold Dubliner cheese

Whisk together the flour and salt. Using a pastry cutter or fork, cut in butter until mixture resembles coarse sand. Stir in cheese. Pour in ¼ cup beer and stir to moisten dough. Add remaining beer 1 TBSP at a time until a shaggy dough forms. Turn out onto a lightly flour surface and knead dough a few times to bring together. Pat dough into a disk, wrap in plastic wrap and refrigerate for at least one hour or overnight.

While the dough chills, heat the olive oil in a large skillet over medium heat. Add onions and cook until translucent. Add garlic and stir until fragrant, 30 seconds to a minute. Add cabbage and cook until it begins to break down, about 5 minutes. Pour beer over mixture. Cover and cook for 15 minutes, stirring occasionally. Remove cover and continue cooking until liquid has evaporated. Stir in thyme to warm mixture.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

To form the pies: on a lightly floured surface, roll out the dough to about 1/8 inch thick. Using a cookie cutter (or, in my case, a mini tart pan turned upside down) cut out an even number of crusts. Place half on prepared baking sheet. Top crusts with about 2 – 3 TBSP of the caramelized vegetables before covering with about 1 TBSP of cheese. Place another crust over top and press with fingers or fork to seal edges.

Brush lightly with egg wash and cut small slits in top to release steam while baking.

Bake in preheated oven for 20 – 22 minutes until crust is golden brown and cheese is melted.

Remove from oven and cool on wire rack until warm enough to handle easily.

Pies are best served the day they are made but will keep for two days in the fridge.

Crust adapted from Food Network, filling adapted from Martha Stewart

cabbage and stout handpies

That’s the last time I do schoolwork ever early.

Stout Salted Caramel Apple Pie

Twice in one week, guys. Twice in one week. That is, twice in one week that I’m posting a recipe in a timely manner. It’s March 14. 3.14. Pi Day. PIE DAY. And I made you pie. Snaps for punctuality, y’all.

stout apple pie1

I’m terrible at math. Horrendous really. But, in high school, I lu-huved my calculus class. Loved it. Mainly because we got fed a good majority of classes.  Coffee breaks, breakfast field trips, Waffle Wednesdays (yes, a real and wonderful thing), cupcakes on birthdays, it goes on. Pi(e) Day was no exception. We did it up right too. We had a Pie-Off.

SONY DSC

Everyone in the class made a pie and then other teachers and administrators from around school would come in and judge them based on look, creativity, and, of course, taste. Sadly, my cool chai cream pie did not place in any category. It was one of my first attempts at pie making. I was young, naïve.

SONY DSC

Now, I know better. Now, I bake better. Now, I bake Stout Salted Caramel Apple pies. Now, I drizzle them with more caramel. Now, I eat a second piece of pie while lying on my living room floor.

[Read more…]

Apple Tart with Oat Crumble and Apple Infused Caramel

I accidentally made a tart. Yeap, you read that correctly. I accidentally made a tart.

Initially, I was trying to make hand pies. But my first attempt at those failed abysmally. And they didn’t even involve apples. I was trying a new recipe for dinner with my neighbors and it was the dough and the oven versus me and the timer. Sadly, I was on the losing team. Something, somewhere just didn’t quite go right. My neighbors still ate them, bless their hearts. And, they inspired me in the process!  

With a mouth full of less-than-impressive hand pie one said, “How quickly do apples go bad? You’ve got, like, eight sitting here.” He motioned to my overflowing fruit bowl. Apparently, no proper single gal has eight apples sitting on her counter. I decided not to tell him I had more apples in the fridge…

I knew that despite eating one or two apples a day as a snack, they were going to go south before I got around to finishing them. I figured baking with them would be the best use of my time, but I couldn’t stomach the idea of more cake. Then I remembered the extra pie dough sitting in my fridge and knew exactly what I would do. An apple tart!
When the going gets tough, the tough make tarts.

Read more »

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