Savory Mini Picnic Pies

Super juicy and savory are these mini pies filled with cheese or meat of choice, they are a meal in a tiny pie form. This is a super fun food on a picnic to enjoy also weddings, super fun!

Dough

• 2 cups (454g) water, lukewarm
• 1 tablespoon (18g) salt
• 2 tablespoons (25g) granulated sugar
• 2 1/4 teaspoons instant yeast
• 1/2 cup (100g) olive oil
• 6 cups (720g) king Arthur Unbleached All-Purpose Flour  

Cheese filling

• 1 1/2 cups (170g) feta cheese, crumbled
• 1 1/2 cups (170g) queso fresco, crumbled
• 1/4 cup (57g) cream cheese, softened
• 1 large egg, lightly beaten
• 1 tablespoon dried oregano
• 1 tablespoon dried mint

Meat filling

• 1/2 cup (71g) onion, diced
• 3 garlic cloves
• 1 small (170g) tomato
• handful of parsley, coarsely chopped
• 1 pound (454g) ground meat, 90% lean preferred
• 1 tablespoon Middle Eastern seven spice*
• 1 teaspoon allspice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons chili paste
• 1 teaspoon pomegranate molasses

*Substitute 1 tablespoon allspice for the seven spice and 1 teaspoon allspice, if desired.

Egg wash

• 1 large egg beaten with 1 tablespoon water

1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. In a large bowl or the bowl of your stand mixer, combine all the dough ingredients, mixing and kneading to make a smooth, bouncy, slightly sticky dough. If the dough is extremely sticky add more flour 1 tablespoon at a time, until it’s easier to work with.
3. Immediately divide the dough into 24 pieces (about 53g each) and roll into balls.
4. Place the balls on a parchment-lined baking sheet, cover, and let rise until puffy, about sixty minutes. While the dough is rising, prepare the fillings.
5. To make the cheese filling: In a medium bowl, stir together the ingredients until thoroughly combined. Cover and refrigerate until ready to use.
6. To make the meat filling: Pulse the onion, garlic, tomato, and parsley in a food processor. Strain and discard any excess liquid, and combine the chopped vegetables with the remaining filling ingredients, mixing thoroughly. Cover and refrigerate until ready to use.
7. To assemble: Preheat the oven to 350°F. Line three baking sheets with parchment paper.
8. Lightly flour a clean work surface. Working with one piece of dough at a time, hand stretch or use a rolling pin to stretch and roll it into a circle about 4” to 5” in diameter.
9. For the cheese pies: Stretch the circle into an oblong shape. Spread 2 tablespoons (about 36g) filling down the center of the dough to within 1” of the edges.
10. Pull the dough’s edges up around the filling and pinch the ends together to create a boat shape; this will keep the melting cheese contained. Brush the edges with egg wash and transfer to the prepared baking sheet.
11. For the meat pies: Add 3 tablespoons (about 50g) of the raw meat filling to the center of the circle. Spread across the top, pressing gently into the dough, leaving about 1” of dough bare around the edges. Brush the edges with egg wash and transfer to the prepared baking sheet.
12. Bake the pie until lightly browned, about 15 to 20 minutes. Serve warm.
13. Picnic Ready!

Super fun picnic treats!