Pimento Cheese Handpies Recipe
Pickled Onion, Benedictine
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Ingredients
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Handpie Dough
Pimento Cheese Filling
Pickled Onion
Benedictine Spread
Method
Handpie Dough
- 1
Make the Dough
In a large bowl, combine all-purpose flour and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Do not overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Pimento Cheese Filling
- 2
Prepare the Pimento Cheese
In a mixing bowl, combine cream cheese, sharp cheddar cheese, diced pimentos, mayonnaise, garlic powder, salt, and black pepper. Mix until well combined and smooth. Set aside.
Pickled Onion
- 3
Pickle the Onions
In a small saucepan, combine the sliced red onion, white vinegar, sugar, and salt. Bring to a boil and then remove from heat. Allow the mixture to cool to room temperature, then refrigerate for at least 30 minutes to pickle the onions.
Benedictine Spread
- 4
Prepare the Benedictine
In a bowl, combine cream cheese, grated cucumber, mayonnaise, onion powder, and salt. Mix until smooth and well combined. Refrigerate until ready to serve.
Assembling and Baking Handpies
- 5
Assemble the Handpies
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles of about 4 inches in diameter. Place about a tablespoon of pimento cheese filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
- 6
Bake the Handpies
Place the handpies on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and let cool slightly before serving.