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ME'EAT hand pies

RollinGreens Classic Salt & Pepper ME’EAT. Pie dough hand pockets filled with our Classic Salt & Pepper ME’EAT, onions, celery, and carrots. Perfect for an afternoon snack.


Serves: 2-4 People

  • 1 Bag RollinGreens Classic Salt & Pepper ME’EAT
  • 2 cups water (Classic Salt & Pepper)
  • 2 T olive oil (Classic Salt & Pepper)
  • 2 frozen pie crusts
  • 1 diced onion
  • 2 diced carrots
  • 2 diced celery stocks
  • 2 T butter or oil
  • Protein of one egg (optional)



  • Preheat oven to 350 Degrees F.
  • Add 2 cups water to a medium pot or pan.
  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Classic Salt & Pepper pack and add contents. Stir well.
  • Stir a few times throughout, cook for 7-10 minutes or until most of the moisture has evaporated.
  • Remove pie doughs (2) from the freezer, allow to de-thaw to room temperature.
  • Dice onion and set aside.
  • Wash and dry carrot and celery and dice both into small cubes. Set aside.
  • In a large pan, heat to medium and add butter or oil.
  • Add diced onions to pan and cook until they start to brown.
  • Add carrots to the onions and cook until carrots get a little color.
  • Add celery to pan and cook until most of the moisture is evaporated.
  • Add cooked RollinGreens Classic Salt & Pepper to pan and stir well.
  • In some parchment paper, about 18 inches, place both pie crusts and flatten.
  • Cut each crust in half, adding one cup of filling to each.
  • Fold pie dough over the filling, trim off extra dough. Seal in the three sides with a fork.
  • Repeat above step until desired number of hand pies are made.
  • Crack the egg over a small bowl, catching the yolk in the shell, allowing the egg whites to fall into the bowl.
  • With a pastry brush, paint on the egg whites to the top of each hand pie. (optional)
  • Bake for 25-30 minutes, or until crust begins to brown.

    -Enjoy Chef Ko