Do As I Do

I took a workshop at the community college to learn how to make hand pies. Maybe you call them turnovers or pasties. The big deal was the dough, which includes cream cheese to promote a layered flaky crust, which suited both savory (mushroom) and sweet (apple) fillings (see Extra, where they are fresh out of the oven). I’m eager to make these at home where I can pay a little more attention to details and try my own fillings. The dough is easy enough, they taste good, and they look pretty nice arranged on a plate. Take that shot now though,  ‘cause they don’t last long!