Fennel, Olive, and Goat Cheese Hand Pies
By America's Test KitchenPublished on March 16, 2021
Time
1½ hours
Yield
Makes 15 triangles, serving 6 to 8
Ingredients
Filling
1 tablespoon extra-virgin olive oil 1 large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin3 garlic cloves, minced½ cup dry white wine 6 ounces goat cheese, crumbled (1½ cups)¼ cup pitted kalamata olives, chopped fine2 tablespoons chopped fresh oregano 2 teaspoons grated lemon zest plus 1 tablespoon juiceSalt and pepperPies
10 (14 by 9-inch) phyllo sheets, thawed¼ cup extra-virgin olive oilBefore You Begin
Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Do not thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. While working with the phyllo, cover the sheets with plastic wrap, then a damp dish towel to prevent drying.
Instructions
- Heat oil in 12-inch skillet over medium heat until shimmering. Add fennel and cook until softened and lightly browned, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, cover, and cook for 5 minutes. Uncover and continue to cook until liquid has evaporated and fennel is very tender, 3 to 5 minutes.
- Transfer fennel mixture to medium bowl and let cool to room temperature, about 15 minutes. Gently stir in goat cheese, olives, oregano, and lemon zest and juice until combined. Season with salt and pepper to taste.
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Place 1 phyllo sheet on counter with long side parallel to counter edge, brush lightly with oil, then top with second phyllo sheet. Cut phyllo vertically into three 9 by 4⅔-inch strips. Place generous 1 tablespoon filling on bottom left-hand corner of each strip. Fold up phyllo to form right-angle triangle, gently pressing on filling as needed to create even layer. Continue folding up and over, as if folding a flag, to end of strip. Brush triangle with oil and place seam side down in parchment paper–lined rimmed baking sheet. Repeat with remaining phyllo sheets and filling to make 15 triangles.
- Bake triangles until golden brown, 10 to 15 minutes, rotating sheet halfway through baking. Let triangles cool on sheet for 5 minutes. Serve.
for the filling
for the pies
Time
1½ hoursYield
Makes 15 triangles, serving 6 to 8Ingredients
Filling
Pies
Test Kitchen Techniques
Ingredients
Filling
Pies
Test Kitchen Techniques
Ingredients
Filling
Pies
Test Kitchen Techniques
Why This Recipe Works
Phyllo dough, a paper-thin dough used in sweet and savory pastries throughout the eastern Mediterranean, makes a perfect crisp parcel for hand pies. We found that not only was store-bought phyllo easy to use, it was also sturdy enough to support the filling. As for the filling, tasters liked a Greek-inspired combination of goat cheese, kalamata olives, and fennel, which we brightened up with lemon zest and juice.
Before You Begin
Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Do not thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. While working with the phyllo, cover the sheets with plastic wrap, then a damp dish towel to prevent drying.
Instructions
- Heat oil in 12-inch skillet over medium heat until shimmering. Add fennel and cook until softened and lightly browned, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, cover, and cook for 5 minutes. Uncover and continue to cook until liquid has evaporated and fennel is very tender, 3 to 5 minutes.
- Transfer fennel mixture to medium bowl and let cool to room temperature, about 15 minutes. Gently stir in goat cheese, olives, oregano, and lemon zest and juice until combined. Season with salt and pepper to taste.
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Place 1 phyllo sheet on counter with long side parallel to counter edge, brush lightly with oil, then top with second phyllo sheet. Cut phyllo vertically into three 9 by 4⅔-inch strips. Place generous 1 tablespoon filling on bottom left-hand corner of each strip. Fold up phyllo to form right-angle triangle, gently pressing on filling as needed to create even layer. Continue folding up and over, as if folding a flag, to end of strip. Brush triangle with oil and place seam side down in parchment paper–lined rimmed baking sheet. Repeat with remaining phyllo sheets and filling to make 15 triangles.
- Bake triangles until golden brown, 10 to 15 minutes, rotating sheet halfway through baking. Let triangles cool on sheet for 5 minutes. Serve.
for the filling
for the pies
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