Sticking to the “mildly-Irish” Or “Irish-inspired” theme, here are some more hand pies, I do seem to be making a lot of these currently. They freeze really well and so I always have a lunch on hand. Definitely seek out the right kind of bacon, if you can. Avoid using streaky bacon, aka American breakfast bacon as the recipe will be either too greasy or too crunchy. If you can’t find Irish or British-style bacon, I’d go for Canadian bacon (like the kind in eggs benedict.
Ingredients
for the Caramelized Onions
3-4 large onions
1 teaspoon salt
1 teaspoon sugar
3-4 tablespoons butter
3-4 tablespoons vegetable oil
for the rest of the filling
4-5 rashers British / Irish-style bacon, rendered but not crispy
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 1/2 cups freshly grated sharp white cheddar cheese
for the hand pies
1 box frozen puff pastry, both sheets, thawed according to the package
1 large egg + 1 teaspoon milk, for the egg wash
Directions
Cut the onions in half lengthwise, then slice into very thin half rings. For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add the onions. Stir to coat the onions in oil/butter. Add salt and sugar. Turn down the heat to medium low and continue to cook the onions until they are soft and deep golden brown, 30-40 minutes. Let cool to room temperature. You will need about 1 1/2 cups of onions; the rest can be used in other dishes.
Cut the bacon rashers to 1-inch pieces. Render until browned but not too crisp. Combine with the caramelized onions, cheddar, salt and pepper.
Thaw both sheets of frozen puff pastry according to the package instructions. Preheat the oven to 400F with a rack in the center position. Combine the egg and milk in a small bowl, whisk together, and set aside.
On a well-floured surface, unfold one piece of puff pastry sheet. Using a floured rolling pin, roll the sheet into a 10-inch-wide by 12-inch-long rectangle. Using a sharp knife, cut lengthwise through the long-side, then into 3 pieces, so each sheet will produce 6 rectangles. Repeat with the remaining piece of puff pastry and set aside; you will have 12 rectangles in all, which will make 6 pasties. Set the bottom pastry rectangles on the parchment-lined sheet pan. Distribute the onion-bacon-cheese filling evenly into a thick, even layer onto the bottom half of each pastry rectangle, leaving a 1/2-inch border on all sides. Brush the borders lightly with the egg wash.
Using the rolling pin, roll the remaining rectangles so they are slightly larger in size than the bottom pastry rectangles. Place each piece on top of the potato and cheese filling, lining up the edges (avoid stretching the dough if possible). Crimp the borders of each pastry by pressing with a lightly floured fork to seal. Brush the top of each pasty with egg wash and cut a slit or two in the top pastry to vent.
Bake the pasties at 400F, rotating the pan halfway through, until the pasties are deep golden brown in color, 25 to 30 minutes. Allow to cool for a few minutes and serve hot from the oven.
