I liked my Hatch Chile Granny Smith Cheddar hand pies, but I wanted my pies even more savory. And so added a can of Hatch chilies, drained, to a mixture of sauteed ground pork, onion, garlic, adobo sauce, cumin, oregano, jalapeno, and cilantro. I then stuffed the meat and herbs and spices with slices of pepper jack into pie crust, which I brushed with an egg wash and baked for 20 minutes in a 400 degree oven.
I loved them, and so did my neighbors Cecilia and Nancy. I aim to make them again but with carnitas and chipotle peppers and spiced pear butter.
