Instructions

Preparation:

• 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