This sponsored post is written by me in partnership with La Terra Fina. Thank you for supporting the brands that make Tried and Tasty possible. As always, all opinions are my own.
This delicious appetizer is made with only four ingredients and ready in less than 30 minutes! A light, buttery & flaky crust filled with creamy green chile & cheese dip. An excellent starter to any meal! Best of all it can be made seasonal if desired, or generic all yearlong!
Thanksgiving is just over a week away, are you ready? my philosophy this year is to make things as simple as possible. Less time in the kitchen & more time with the family!
The key to having more quality time with others and less time behind the stove is to find & make recipes with only a small handful of ingredients. Typically, the fewer the ingredients the quicker the recipe. These Green Chile Hand Pies are made with only four ingredients!
What I love about La Terra Fina. Dips is that they have so many different varieties of dips and spreads in their product line. This Green Chile & Cheese Dip & Spread has just a little bit of a kick – not too spice – and a creamy consistency perfect for everything from crackers and veggies to baked items such as these!
How To Make Green Chile Hand Pies (step-by-step)
1. Gather the ingredients. You’ll need 1 package of La Terra Fina Green Chile & Cheese Dip & Spread, parmesan cheese, puff pastry & an egg.
2. Using a circle cookie or biscuit cutter, cut (16) 2-inch circles. Eight will be used for the bottom & eight will be used for the top.
If you’ve got a specific seasonal cookie cutter you’d prefer using, you’re definitely welcome to get creative here! With a 2-inch sized cutter you will be able to get enough for eight hand pies with enough extra pastry to create the stems.
3. Fill each circle with about 1 1/2 tbsp. of La Terra Fina Green Chile & Cheese Dip & Spread. You don’t want to add too much filling as it will ooze and spread out of the hand pie.
4. Top each circle with a sprinkle of shredded parmesan cheese. I like to call this my secret weapon. A little bit of extra cheese rounds these off quite nicely.
5. With the remaining puff pastry scraps cut (8) pumpkin “stems”. This is just a small rectangle shape. Top each circle.
6. Cover the hand pies with the additional circle, or pastry topper as I like to call it & carefully seal edges using a fork.
7. Using a sharp knife cut two slices in each pumpkin. Depending on the size of your cookie cutter you can make additional slits if necessary.
8. Create an egg wash by whisking one egg with 1 tbsp. of water. Brush onto each pumpkin, including the edges. This will create a beautifully browned crust.
9. Bake & serve!
Serving suggestions:
If you’re making these for a holiday occasion these are easy to dress up on your dinner table. They can easily be a centerpiece in the center of each place setting for your guests garnished with a sprig of fresh herbs.
You could also arrange beautifully in the center of the table on a long rectangle wooden cutting board surrounded by individual portions of extra dip as well as a scattering of shredded parmesan cheese for those that want a little more.
Green chile not your thing? No problem! Try swapping out another one of the great La Terra Dips. Queso Cheese or Wild Smoked Salmon would be fantastic options as well. Mix things up and make a variety of each for your guests to chose their favorite.
Tips worth noting:
- The great thing about these is that they aren’t filling, so they are the ideal appetizer. A great little palate teaser that will get you ready for the big meal!
- While these don’t require much prep work you will want to keep in mind that puff pastry is sold in the freezer section so a bit of planning ahead is required.
- These are best served warm so don’t make them much earlier than right before you’re going to serve them. If you do have leftovers definitely pop them in the oven at 350F for 5 min, toaster oven at 350 for five min, or microwave on high for 15 seconds to reheat before serving again.
Want more 5-Ingredient or Less Holiday Appetizer Ideas?
- Spinach & Artichoke Lettuce Wraps Wreath
- 3-Ingredient Pumpkin Dip
- Mini Shrimp & Artichoke Appetizer Cups
- Baked Cream Cheese Wontons
If you make this recipe I’d love to hear your thoughts. Be sure to leave a comment below and/or rate the recipe; or if you take a photo & share to social, tag @triedandtasty so that I can check it out! Also, be sure to follow Tried and Tasty along on Facebook, Instagram, Pinterest & Twitter to keep up with all the latest recipes!
Green Chile Hand Pies
This delicious appetizer is made with only four ingredients and ready in less than 30 minutes! A light, buttery & flaky crust filled with creamy green chile & cheese dip.
Ingredients
- 10 oz La Terra Fina Green Chile & Cheese Drip & Spread
- 1 pkg puff pastry
- 2 tbsp Parmesan Cheese
- 1 egg
- 1 tbsp water
Instructions
-
Preheat oven to 400 degrees
-
Using a circle cookie or biscuit cutter, cut (16) 2-inch circles. Eight will be used for the bottom & eight will be used for the top. If you’ve got a specific seasonal cookie cutter you’d prefer using, you’re definitely welcome to get creative here! With a 2-inch sized cutter you will be able to get enough for eight hand pies with enough extra pastry to create the stems.
-
Fill each circle with about 1 1/2 tbsp. of La Terra Fina Green Chile & Cheese Dip & Spread. You don’t want to add too much filling as it will ooze and spread out of the hand pie.
-
Top each circle with a sprinkle of shredded Parmesan cheese.
-
With the remaining puff pastry scraps cut (8) pumpkin “stems”. This is just a small rectangle shape. Top each circle.
-
Cover the hand pies with the additional circle, or pastry topper as I like to call it & carefully seal edges using a fork.
-
Using a sharp knife cut two slices in each pumpkin.
-
Create an egg wash by whisking one egg with 1 tbsp. of water. Brush onto each pumpkin, including the edges. This will create a beautifully browned crust.
-
Bake 15-20 minutes until golden brown.
Recipe Notes
- Puff pastry is sold in the freezer section, so be sure to plan ahead if you're going to make these and thaw in the fridge overnight or on the counter until thawed (but watch closely, you wont want it to get too warm otherwise it will be hard to work with).
- Always cover your cookie sheets with parchment paper or a silicone baking mat. This will not only prevent your baked goods from sticking to the pan but it will also make for easy cleanup.
- Use a quarter-sheet sized cookie sheet for this recipe. Eight hand pies fit perfectly on one cookie sheet.
- Use the cookie cutter of your choice to craft hand pies for just about any occasion! I chose to make pumpkin shaped hand pies, but other festive variations could include Christmas Trees, Hearts, and more!
- Don't have cookie cutters? No problem - use a drinking glass, a mason jar ring, or even free hand the shape of your choice.
- These are best served warm so don't make them much earlier than right before you're going to serve them. If you do have leftovers definitely pop them in the oven, toaster oven or microwave to reheat before serving again.
- Be careful not to overfill your hand pies. Doing so will result in extra dip oozing out of the sides and top of your pie.
- Sealing the pies gently with a fork keeps the two pieces of pastry together during baking, this is an important step that you will not want to skip!
