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.
My name is Tina Wong. I am the founding editor of The Wandering Eater, started in 2006. I work in the health care industry with a Master’s degree. A native New Yorker who loves to eat, bake, and occasionally cook, and travel almost always with my dSLR on hand. I’m a self-described chocolate hedonist, coffee snob, adventurous eater, and a very experienced home and cook baker.