Let these buttery, flaky lamb hand pie with bright flavors of the persillade do the work for you at your next party. Simply set them out with a bottle of wine and sit back and relax… or start prepping the next course.
When it comes to the holiday season and I’m entertaining my family and friends, it’s a constant feeding, baking/cooking frenzy that I have to get up at the early hours of the morning to prep for the day of the big dinner (Thanksgiving, Christmas, New Year’s, you name it). The best way to keep the crowds at bay and away from the kitchen is to provide them with snacks and a drink. While it’s easy to provide them with bowls of roasted nuts and platters of cheese and charcuterie, I like to give them something savory like these lamb persillade hand pies served with a glass wine to get the party started.
The buttery, flaky pie crust with the intense, bright flavors of the persillade and lamb. What’s also great about these hand pies is that you can make this ahead of time (though it’s better served warm) and there’s flexibility with the flavors of the filling and the filling can be your holiday leftovers. 
Perfect Finger Food: Lamb Hand Pies
- Total Time: 85 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Buttery, flaky hand pies filled with flavorful lamb persillade. Perfect party appetizers!
Ingredients
- Butter pie crust
- 1 lbs (454 g) cooked persillade lamb (diced)
- 1/2 cups (118 ml) persillade
- 1 large egg mixed with 1 tbsp water Egg wash
- 2 1/2 cups (592 ml) all purpose flour
- 1 tbsp sugar
- 3/4 tsp salt
- 1 cups (237 ml) 2 sticks chilled unsalted butter, cut into 1/2-inch cubes
- 6 tbsp ice water
- 3 to 4 lbs (1362 to 1816 g) Butterflied leg of lamb
- 2 to 3 tbsp olive oil
- 4 cups (946 ml) parsley leaves
- 4 cloves garlic
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt
- Freshly ground black pepper
- Lemon wedges for serving
Instructions
- Pie Crust
- Mix flour, sugar, and salt in a food processor.
- Add butter; pulse until a coarse meal forms.
- Gradually blend in enough ice water to form moist clumps.
- Gather dough into a ball; divide in half.
- Form dough into 2 balls; flatten into disks.
- Wrap each in plastic; chill for 2 hours or overnight.
- Lamb
- Heat oven to 425°F (218°C).
- Trim excess fat from lamb.
- In a food processor, make persillade by puréeing olive oil, parsley, garlic, lemon zest, salt, and pepper.
- Sprinkle lamb with salt and pepper on both sides, then turn so the side that had been on the bone, the one with the more irregular surface, is facing up, with the wider end facing you.
- Smear the surface of lamb with most of the persillade mixture, then fold it in half (there will be a kind of natural hinge) with persillade on the inside.
- Save the remaining persillade and set aside.
- Put lamb in a roasting pan and cook for 35 to 40 minutes for rare meat, or until an instant thermometer inserted into the thickest part of the meat reads 130°F (54°C), or, for medium rare, 135°F (57°C).
- Let the meat rest for at least 20 minutes before slicing.
- Assembly and baking
- Preheat oven to 425°F (218°C) and prepare two sheet pans lined with Silpats or parchment paper.
- Roll out the pie dough on a lightly floured surface to 1/8-inch thickness and stamp out with a 3-inch square cookie cutter.
- Re-roll leftover dough and repeat until you have 24 squares.
- On half of the pie squares, spread about 1/2 teaspoon of persillade, leaving a 1/4-inch border.
- Top with 1/4 teaspoon of cooked lamb.
- Cover each pie with an unseasoned pie crust and use a floured fork to press down firmly around the edges.
- Set the pies on the prepared sheet pan with a 1/2-inch space and brush with an egg wash.
- Sprinkle with large flaked sea salt (optional: dried oregano and sea salt).
Notes
- For easier handling, chill the pie dough for at least 30 minutes before rolling it out.
- To ensure the lamb is cooked to your liking, use a meat thermometer to check for doneness.
- Leftover hand pies can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
- Cholesterol: 80
Frequently Asked Questions
What type of wine pairs best with the lamb hand pies?
A full-bodied red wine, such as a Cabernet Sauvignon or a Syrah, complements the rich flavors of the lamb and the buttery crust.
Can I use a different herb mixture instead of persillade for the filling?
Yes, you can substitute with other fresh herbs like rosemary or mint, but keep in mind this will change the flavor profile of the hand pies.
How do I ensure the pie crust stays flaky when making the hand pies in advance?
To keep the crust flaky, refrigerate the assembled pies until you’re ready to bake them, and avoid overworking the dough during preparation.
