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French Onion Hand Pies

Course Dinner, Main Course, Snack
Total Time 2 hours 30 minutes
Servings 8


Pie Dough

  • 2 cups flour
  • 1/2 tsp salt
  • 6 tbsp butter
  • 1 egg
  • 1/4 cup buttermilk
  • 8 slices provolone more if desired
  • 1 egg for wash

Onion Filling

  • 6-7 cup sweet onions julienne 2-3 each
  • 3/4 cup beef or roasted vegetable stock
  • 1/4 cup sherry
  • 4-5 sprigs thyme
  • 1 tbsp garlic minced
  • 1/2 tbsp oil
  • 1 tbsp butter
  • salt and pepper to taste


Pie Crust

  • Mix the flour and salt in a bowl. Cut the butter into the flour. Whisk together the egg and buttermilk and stir into the flour mixture. Knead the dough 2-4 times and shape into a disc. Cover and refrigerate for 1-24 hours.
  • Preheat the oven to 400 degrees. Roll out the dough to 1/8 inch thickness. Cut 16, 4 1/2 inch circles, rerolling the dough as necessary. Place 1/2 a slice of cheese on 8 rounds, top with 1/4 cup of the onion filling, and place another 1/2 slice of cheese on top. Brush egg wash around the edge of the dough. Cover with another dough round and press the dough edges together to seal. Using a fork, crimp the edges. Brush the tops with egg wash, place on a lined baking sheet, and bake for 15-20 minutes or until browned. Remove from oven and cool slightly before serving.

Onion Filling

  • Heat a large skillet over medium high heat. Add the oil and butter to the pan, when it shimmers add the onions. Coat with the oil and allow to caramelize stirring occasionally. When the onions are evenly browned, add the garlic and thyme. Cook for 1-2 minutes. Reduce the heat to medium low and add the sherry. Allow the alcohol to cook off then add the beef stock. Simmer until all of the liquid has evaporated. Season to taste. Remove from heat and cool to room temperature before assembling the pies.