Bombinis Recipe

Preparation Steps

1. 1

   Prepare the Filling

   In a large skillet over medium heat, cook the ground pork and andouille sausage until browned. Add the onion, bell pepper, celery, and garlic. Sauté until the vegetables are soft, about 5-7 minutes. Stir in the Cajun seasoning, salt, black pepper, and green onions, cooking for another 2 minutes. Remove from heat and let cool.

2. 2

   Make the Dough

   In a bowl, combine 3 cups of all-purpose flour, 1 tsp of salt, and 1/2 cup of cold butter, cut into small pieces. Mix until crumbly. Gradually add cold water, one tablespoon at a time, until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. 3

   Assemble the Bombinis

   Preheat your oven to 400°F (200°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into 4-inch circles. Spoon 1-2 tablespoons of the filling into the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

4. 4

   Bake

   Place the hand pies on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 beaten egg mixed with 1 tbsp water) for a golden finish. Bake for 25-30 minutes or until golden brown.

5. 5

   Serve

   Let the bombinis cool for a few minutes before serving. Enjoy with your favorite dipping sauce!