The game plan is at hand
Savory individual pies kick off Super Bowl parties
Game-day goodies: This year, for Super Bowl Sunday make hand-held pies. The pies can be large for big appetites or slightly smaller to suit a party spread that features other tidbits. (Bill Hogan/Chicago Tribune)
1. Heat oven to 450 degrees. Roll each dough ball between two sheets of floured waxed paper into 1/8-inch thick rounds. Brush the edge with egg mixture. Using a scant ¼ cup filling for the smaller rounds and a scant 1/2 cup for the larger, put the filling onto one half of the dough round.
2. Use the waxed paper to fold the top half of the dough over the filling to enclose it, making a half-moon shape. Use your fingers to seal the dough edges together. Place on parchment-lined baking sheets. Pierce with a fork. Brush the tops with egg mixture; sprinkle with a little coarse salt.
3. Bake, 15 minutes; reduce oven temperature to 350 degrees. Bake until nicely golden, usually 10 more minutes for smaller versions and up to 25 minutes for large versions. Serve warm with salsa.
Per serving (for 16 pasties): 374 calories, 23 g fat, 7 g saturated fat, 34 mg cholesterol, 29 g carbohydrates, 35 g protein, 536 mg sodium, 1 g fiber.
Tender pie dough
Note: Look for trans-fat-free vegetable shortening; store it in the freezer so it is cold and easy to cut into small pieces.
Mix: Pulse 4 cups flour, 1 tablespoon sugar and 1 teaspoon salt in a food processor until mixed. (Alternatively, mix in a large bowl.) Cut 1 1/2 cups very cold vegetable shortening into small bits; add to the food processor. Pulse until mixture resembles coarse crumbs. (Or use two knives or a pastry blender to cut the shortening into the flour mixture.) Drizzle 1/2 cup ice water over the mixture; process until a ball forms. Turn the dough out onto a floured board.
Form: Divide and roll the dough into balls of desired size: 10 for large hand pies or 16 for smaller pies. Wrap in waxed paper; refrigerate up to 2 days.
Makes: 10-16 hand pies
Spicy beef and sweet potato filling
Prep: 25 minutes
Cook: 20 minutes
Makes: about 5 cups
1 large sweet potato
2 tablespoons olive oil
1 small onion, finely diced
2 or 3 cloves garlic, crushed