Savory Hand Pies with Bacon Onion Marmalade Fontina and Herbs

Flaky pie crust stuffed with Bacon Onion Marmalade, fontina cheese, sage and thyme. A savory play on an old-time favorite.

Made with:

What You'll Need

Yield: 6 pop tarts

Amount	Ingredient
	*For the Pie Crust:*
2.5 cups	All-Purpose Flour
1 tsp	Kosher Salt
1 tsp	Sugar
1 cup	Unsalted Butter, cold & cubed
6-8 Tbsp	Ice Water
	*For the Filling:*
¾ cup	Custom Culinary® Gold Label Bacon Onion Marmalade
1 cup	Fontina Cheese, shredded
1 tsp	Fresh Sage, finely chopped
1 tsp	Fresh Thyme, finely chopped
	pinch of black pepper

1 egg	beaten (for egg wash)
	Flaky Salt or Fresh Herbs (for garnish)

PREPARATION

In a mixing bowl, combine flour, salt, and sugar.
Cut in cold butter until crumbly.
Gradually add ice water until dough forms.
Divide, shape into discs, and chill 30 minutes.
Combine the Gold Label Bacon Onion Marmalade, shredded fontina, sage, thyme, and pepper.
Roll out dough into ⅛” thick sheets. Cut into 12 rectangles (3” x 4”).
Place filling on half the pieces, leaving a ½” border.
Brush edges with egg wash and top with remaining dough pieces.
Crimp edges to seal and vent with fork tines.
Place on parchment-lined sheet tray.
Brush with egg wash and bake at 375°F for 25–30 minutes, until golden brown.
Cool slightly. Serve warm or room temp. Excellent for grab-and-go, brunch, or an upscale savory snack.

CHEF'S TIP