Savory Hand Pies

There are two groups of people in this world-- those who like football and those who don't. I fall into the latter group having never really been a fan. Oh, sure, I have been known to cheer and wear a shirt bearing the logo of my "favorite" team, but, at the end of the day, I can honestly say that if football was banned from the earth I wouldn't think twice about it.

Except, if football was banned from the earth I would definitely miss the food. The foods that I associate with football are some of my favorites. I will happily sit through an entire game if there is a spread of tasty snacks. If someone invites me to watch a game at their house the first question I ask is, "will there be food?" and the answer to that question rates heavily in my decision to attend. And, yes, I am that person who asks if there will be food.

So, while I might not take the game seriously, I do hold the food in high regard. I've hosted and attended many game day gatherings and, while I may not remember which team won or what the critical plays were, I always remember the food.

I think these pizza pockets are a great game day offering-- they're easy to make and even easier to serve. This recipe makes four hand pies, but you can easily double or triple the recipe.

Savory Hand Pies

Serves 2
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9 inch pie crust

2 slices bacon, chopped

1/4 onion, diced

2 garlic cloves, minced

2 baby portabello mushroom caps, chopped

2 handfuls fresh spinach

1/4 cup tomato sauce

2 tablespoons gruyere cheese, shredded

2 tablespoons mozzarella cheese, shredded

2 tablespoons Romano cheese, shredded

(mix the three cheese together in a small bowl)

salt

pepper

2 tablespoons olive oil

2 baby portabello mushroom caps

2 handfuls of spinach

Preheat oven to 350 degrees.

In a large pan cook the bacon over medium heat until crispy. Remove the bacon and set aside. Add the onions and garlic to the bacon fat and allow to cook until softened.

Add in the mushrooms and continuing cooking for 2 to 3 minutes. Add in the spinach and cook until wilted. Stir in the tomato sauce and the cooked bacon.

Using a pizza cutter, cut the pie crust into quarters. Place approximately two tablespoons of the mushroom mixture on one of the pieces.

Top the mixture with some cheese.

Fold the crust over to make a triangle and, using a fork, crimp the edges together. Cut some slits in the top to allow steam to escape during baking.

Once all for hand pies are made place them on a baking sheet lined with parchment paper. Brush the tops with olive oil and sprinkle some Romano cheese over the tops.

Bake at 350 degrees for 20-30 minutes, or until the tops are golden brown. Transfer them to a rack and allow to cool for a few minutes before serving.