Philly Cheesesteak Hand Pies

 

Talk about a crowd pleaser!  These go so fast you have to keep extra in the fridge and freezer so you can keep baking up a new batch.  These are absolutely delicious…from the savory steak to the creamy cheese to the buttery flaky crust.  I can’t say enough about how good they are.  Easy to make too!  I don’t only serve these for parties and get together’s….they are great for dinner too. 

Philly Cheesesteak Hand Pies

2 tablespoon butter

1 onion, chopped

1 cup mushrooms, chopped

1 pound shaved steak (like Steak Ums)

8 ounces cream cheese

1 box (2 sheets) Pepperidge Farm Puffed Pastry Sheets

4 slices Provolone or Mozzarella cheese

1 egg, beaten 

Heat the oven to 400 degrees.

Sprinkle a little flour on your work surface and unfold the puffed pastry sheets. Pinch together the seams, or you can roll the pastry sheets into two 10-inch squares.  Cut each sheet into 6 squares.

 

 

 

Spread softened butter on each square. Set aside.

 

 

 

Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender, stirring occasionally.  

 

 

 

Next add your chopped mushrooms and sauté until tender. Remove from skillet and set aside.

 

 

 

 

Increase the heat to medium-high.  Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.  Salt and pepper to taste.

 

   

 

Add the onion and mushrooms back in and sauté for one minute. 

 

 

 

Add your block of cream cheese to the skillet.  Using a wooden spoon, stir all ingredients until well combined. 

 

 

 

Brush a little egg wash on top of each square and then add a half slice of cheese on top.

 

 

 

Spoon a tablespoon of the steak mixture on each pastry square.  

 

 

Fold two opposite corners over the filling, forming a triangle.

 

 Brush the pastries with the egg and place onto a baking sheet.

 

 

Bake for 20 minutes or until the pastries are golden brown.  

 

 

 

Let the pastries cool on the baking sheet on a wire rack for 5-10 minutes before serving.

 

 

Oh My Goodness these are so good!

  






















 

 

Great party food!  But make extra!

Photography  is the property of and copyrighted to Welcome Home.

Fried Egg and Ham Sandwich

 

 

 

 

 

 

 

 

 

 

 

 

 

What a delicious way to start your day! This super easy and quick fried egg, cheese and ham sandwich comes together in less than seven minutes making it a great breakfast for any morning!

White bread

Ham steak

Eggs

Butter

Fry the egg

Add two tablespoons of butter to a large non-stick skillet over medium heat. When the pan is hot and the butter foamy, crack the egg into the pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook the eggs until the whites are cooked and it is still somewhat runny in the yolk (or not runny at all if that's what you prefer), and remove the egg from the pan to a plate and set aside. 

 

 

 

 

 

 

 

 

 

 

Add another pat of butter to the same skillet and add your ham slice. Fry until lightly browned and warmed through. Remove from skillet and set aside with your fried egg.

 

 

 

 

 

 

 

 

 

 

 

Next, Spread some butter on one side of each slice of your  bread. Place the slice buttered side down in the same skillet you fried your ham and egg. Fry the one side of the bread until golden brown. 

 

 

 

 

 

 

 

 

 

 

While in the skillet, add your ham and then top it with your fried egg.  If you want cheese, now is the time to add it.  Next lay your second slice of buttered bread on top of the ham and egg, being careful not to push down on it if you want to keep the yolk runny.

Once the bread is brown on the other side, remove and serve. 

 

 

 

 

 

 

 

 

 

 

 

 

Notes

Use good quality bread.  It really does make a difference.

Butter makes the bread brown so nicely and adds fabulous flavor.  You can use salted or unsalted butter.

If you like your eggs runny don’t push down on the sandwich.  It will all come together as everything melts and browns.

Fry the ham slice until a little crispy on the edges, makes it even better! 

 

Photography is the property of and copyrighted to Welcome Home.