Directions

Preheat the oven to 350°F. Thoroughly spray 2 standard (12-cup) muffin tins with cooking oil.

Melt 2 tablespoons of butter in a large, deep frying pan. Then, add the onion, carrot, salt and pepper, and sauté on medium-high heat for 10 minutes or until softened and slightly caramelized.

Stir in the cabbage, potato and apple. Turn up the heat and cook on high until the cabbage starts to wilt, about 8 minutes. Then, add the Canadian bacon, vegetable stock and mustard powder, and cook for 4 minutes, until the stock is boiling and reduced by half.

Stir in the Frigo® Whole Milk Ricotta Cheese and 2 tablespoons of flour. Stir until thoroughly incorporated and there is no trace of flour. Turn off the heat and leave it on the burner until you’re ready to assemble the hand pies.

Whisk the egg yolks in a small bowl, add about 1 tablespoon of water, and set it aside.

Then, roll the pie dough out on a clean work surface dusted with flour. Cut out 18 (4-inch) circular discs to fit in the 2 muffin tins and 18 (4-inch) discs for the lids. (Use pastry cutters or a bowl as your template.)

Put the pie “bottoms” in the muffin tins and add ¼ cup of filling into each little cup. Then, use a pastry brush to brush egg yolk around the edges of the dough. Place the lid circles on top of each cup, carefully press the lids into the bottom crusts with your fingertips and then crimp the outer edges of the lids together with a fork to secure the outer edges. Lightly brush each pie with egg wash. Then, find the most attractive leaves of your 3-leafed parsley. Set them on top of the pies and coat them with a little more egg wash.

Bake the pies until they’re golden brown, about 25 minutes.

Meanwhile, make the blue cheese sauce by melting 1 tablespoon of butter in a medium saucepan and adding in the flour while stirring constantly. Cook for 2 minutes over medium-high heat or until it just starts to get a bit golden in color.

Slowly add the milk while stirring. After the milk is added, cook until you see it thickening and then add the Frigo® Whole Milk Ricotta Cheese. Stir until the mixture starts to thicken, add the Frigo® Crumbled Blue Cheese and sherry wine, and stir until everything is fully melted and well blended.

Serve the hand pies with the blue cheese sauce and enjoy!

Rad Remix: If you do not have muffin tins, another option is to cut out 18 (4-inch) circular discs for bases and 18 (4-inch) discs for the lids. (Use pastry cutters or a bowl as your template.) Instead of filling muffin tins, lay out the bases on a parchment-lined baking sheet tray and place the filling on top of the bottom disk. Then, use a pastry brush to brush egg yolk around the edges of the dough. Place the lid circles on top of each filled bottom disk and carefully crimp the outer edges of the lids together with a fork to secure the outer edges. Lightly brush each pie with egg wash. Find the most attractive leaves of the 3-leafed parsley, set them on top of the pies and coat them with a little more egg wash.

Fresh Idea: For a vegetarian version, substitute the bacon with mushrooms and vegetarian meat crumbles.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.