Ham Turnovers

Old-school church-supper hand pies that turn leftover Easter or Christmas ham into something brand new. Each turnover is a flaky pocket of from-scratch shortening pastry wrapped around a tangy, mustardy ham filling spiked with horseradish for the kind of bite that wakes you up.

The dough is the secret. Cutting cold shortening into the flour until just crumbly and adding ice water in one quick mix gives you those flaky layers without overworking the gluten. The mandatory 15-minute rest lets the gluten relax so the rounds roll out without springing back. Tomato sauce keeps the chopped ham juicy as it bakes, and dry mustard adds depth without making the filling soggy.

Fork-crimped edges seal each pie tight, so the filling stays put and the steam vents naturally through the seam.

Pro Tips

• Use cold ingredients across the board. Cold shortening, cold water, even a quick chill on the flour helps the pastry stay flaky.
• Don’t skip the 15-minute rest. A rested dough rolls out evenly without tearing or pulling back.
• Brush the edges with water before sealing. The fork crimp grabs better and the seam won’t pop open in the oven.
• Cut a small steam vent in the top of each pie if your fork seal is very tight. Trapped steam can blow them open.
• Bake at around 400°F (200°C) on the middle rack until deep golden, about 18 to 22 minutes.

Variations

• Stir a handful of shredded sharp cheddar or Swiss into the filling for melty pockets.
• Swap horseradish for whole-grain mustard or a spoonful of Dijon for a milder bite.
• Make mini versions with 3-inch pastry rounds and 1 tablespoon of filling for cocktail-party bites.