Pumpkin Sloppy Joe Hand Pies Recipes

PUMPKIN SLOPPY JOES

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cut American cheese slices with a pumpkin-shaped cookie cutter. Cut mozzarella cheese into shapes (triangles, half-circles, etc.) to make pumpkin faces. Spoon meat mixture onto buns and top each with a pumpkin.

SLOPPY JOE'S HAND PIES

Steps:

• Combine the flour and salt in a mixing bowl and whisk together.
• Place water, butter and shortening in a sauce pan and bring to a boil.
• When the fats have melted and the water is boiling, pour into the flour and stir with a spatula.
• Once the dough has cooled enough to touch, kneed for 5 minutes.
• Divide two thirds of the dough into four large balls and one third of the dough into four small balls. Cover and refrigerate until chilled.
• In a dutch oven, melt butter over medium high heat.
• Add vegetables to the pot and saute until the vegetables are tender.
• Stir in the ground beef, breaking it up with a spoon.
• When the beef is browned, stir in the flour then add the red wine, tomato paste and water.
• Cook until the sauce is very thick and most of the water has evaporated.
• Mix in the rosemary and season with salt and pepper to taste, then chill.
• Roll out one of the larger dough balls between two sheets of parchment. Use the hand as a guide, making sure that there's excess to hang over the sides of the mold.
• Press the dough into the mold then fill two-thirds full with sloppy joe mixture.
• Using the mold, make a hand template out of paper.
• Roll out one of the small dough balls between two sheets of parchment and then cut out a hand shape using the template you just created.
• Trim the bottom crust so that there's about half an inch of dough all around. Place the cut out dough on top of the filling and roll the bottom crust over the top, pressing the dough to make a tight seal.
• Place hand mold open side down on a cookie sheet lined with parchment and place in the freezer until completely frozen.
• Repeat the process for the next three hands.
• Preheat oven to 450F
• Pull the plastic mold off of the frozen hands then let warm up at room temperature for 15 minutes.
• Using a small, sharp knife, cut the dough out of the wrist and reshape dough to resemble cut skin.
• Cut slits in the knuckles and places where skin naturally folds and wrinkles.
• Make indentations around the fingernails.
• Make egg wash by whisking together the egg and cream, then brush onto hands.
• Reopen any slits that have closed up.
• Mix together wine and tomato paste and brush into slits, fingernails and then all over.
• Reopen any slits that have closed up.
• Bake for 45 minutes, checking the hands at 15 and 30 minutes for any slits that have closed. Also reposition the hands in the oven so they bake evenly.
• Make a "bone" out of a white carrot, parsnip or parsley root with a vegetable peeler and roast until cooked but still firm.
• Once the hand pies are done baking, insert the bone into the wrist.

PUMPKIN SLOPPY JOE HAND PIES

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallots and bell pepper and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the turkey, 1 teaspoon pumpkin pie spice, 1 teaspoon salt and a few grinds of black pepper. Cook, breaking up the turkey with a wooden spoon or spatula, until no longer pink, 5 to 6 minutes. Stir in the pumpkin puree, tomato paste, brown sugar and Greek yogurt until well combined. Transfer to a medium bowl and refrigerate to cool slightly while you prepare the dough.
• Meanwhile, roll out 1 pie crust into a 12-inch round with a rolling pin. Use a 4-inch pumpkin-shaped cutter to cut out 8 pumpkins, rerolling the scraps as needed. Divide the pumpkins between the prepared baking sheets (these are the bottom crusts). Repeat with the remaining sheet of pie dough, but do not transfer the cutouts to the baking sheets (these are the top crusts); set aside.
• Scoop 2 tablespoons of the turkey mixture into the center of each bottom crust leaving a generous border around the edges.
• Use your finger to dab the edges of the dough with water and top each with a top crust to completely cover the filling. Press down gently around the edges with your fingers to seal. Sprinkle with pumpkin pie seasoning and a pinch of salt. Cut three vertical slits in the top of each hand pie to resemble the ribs on a pumpkin.
• Bake until the crusts are golden brown, 15 to 18 minutes. Let cool slightly on the baking sheet before serving, about 5 minutes.

EASY PUMPKIN SLOPPY JOES

Steps:

• In a Dutch oven or large cast-iron skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in seasonings, ketchup and tomato juice; bring to a boil. Stir in pumpkin. Reduce heat; simmer, covered, to allow flavors to blend, about 15 minutes. Serve on buns. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

PUMPKIN PIE PARFAITS

Steps:

• Combine the pumpkin puree, cream cheese, brown sugar and 1 teaspoon pumpkin pie spice in a large bowl with an electric mixer until thoroughly combined, about 2 minutes.
• Whisk the heavy cream and confectioners' sugar in a second large bowl or in the bowl of a stand mixer with the whisk attachment, until light and fluffy, about 5 minutes.
• Layer the crushed graham crackers, pumpkin cream cheese mixture, and whipped cream in ten 8-ounce Mason jars. Repeat the layers until the jars are filled and contain at least 2 layers of each ingredient. Sprinkle a pinch of pumpkin pie spice over each parfait, if desired. Serve chilled.

SLOPPY JOE HAND PIES

Steps:

• Heat a large skillet over medium heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 7 to 8 minutes. Add bell pepper and garlic; cook and stir until tender, 2 to 3 more minutes.
• Add 1 cup beef broth, ketchup, mustard, brown sugar, salt, pepper, Worcestershire sauce, and cayenne pepper; bring to a simmer. Add remaining 1 cup broth and reduce heat to low. Simmer until mixture becomes very thick, 30 to 45 minutes. Taste and adjust for salt, pepper, and cayenne as needed.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together in a small bowl.
• Roll out both pie crusts on a lightly floured surface and cut out six 5-inch circles. Place a slice of Cheddar cheese in the center of each circle and top with Sloppy Joe mixture. Fold dough and seal the edges using a fork. Brush the outsides with egg wash and place hand pies on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

PUMPKIN SLOPPY JOES

Steps:

• In a large heavy saucepan brown the ground turkey over medium high heat.
• Reduce the heat to medium and add the onions. Cook until the onions are almost soft and translucent.
• Add the garlic and cook for additional minute or two.
• Add the remaining ingredients and mix well.
• Bring the mixture to a boil, then cover, reduce the heat, and simmer for 15 minutes. Serve hot.