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Instructions
In
the bowl of a food processor, add the flour and chilled butter
cubes and egg yolk and pulse to the consistency of wet sand.
With the machine running add ice water by tablespoons until the
dough begins to form a ball. Dump that mixture out onto a floured
surface and knead slightly to form a smooth ball. Chill that while
you grind the ham to measure 2 cups.
Add enough sour cream to bind the ham into a mixture that will
hold together by spoonfuls. Set aside.
Cut the chilled doughball in half and roll out half into a long
narrow strip a bit more than 4 " wide and the thickness of
pie dough. Using a 4in. cutter or small tupperware bowl cut out 6
circles rerolling any scraps as necessary. Repeat with the other
half of dough.
Fill circles with heaping tablespoons of the ham mixture. Wet the
edge of 1/2 of each circle, fold over to form a crescent and press
moistened edge with the tines of a fork to seal. Prick with fork
to vent. Brush each lightly with egg white mixed with a splash of
water. Bake on parchment lined sheet at 400* about 20 mins.
Gravy:
Saute the mushrooms in a bit of butter until all the water has
cooked out of them, browning them slightly if you like that
flavor. Add 2 Tbs of butter to the mushrooms and when that has
melted add 2 Tbs.of flour and stir to make a roux, cooking that for
a minute or two to eliminate the raw flour taste. Slowly whisk in
1 1/2 Cup of beef broth or more to the consistency you like your
sauce. Season with salt and pepper, Serve sprinkled with
chopped parsley.
Notes - As a change you can substitute 1/2 cup of shredded Swiss
cheese for 1/2 cup of ground ham. This is also good. Follow as
above for full ham recipe. Mustard can be added to ham if desired.
Pastry recipe can be used for other hand pie fillings.
As hand pies, these turnovers are good slightly reheated and
dipped in Bill's Bacon Mustard sauce|. These freeze well after
baking and can be reheated easily in an oven.
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