By Flavor & The Menu
January 14, 2022

Mini pies offer on-the-go convenience while allowing us to continue our love affair with the authentic flavors of globally inspired dishes.

CHRIS AQUILINO

Hand pies can be served as appetizers, quick to-go lunches, late-night snacks or for catered events. Menu as individual and/or shareable portions. Flavor-forward recipes include Jamaican chicken and mango-curry hand pies with a pineapple-red pepper relish or a barbecue brisket pie with fried coffee-dusted onions and aged Colby-Jack cheese with a cracked pepper-infused crust.

DONNELL JONES-CRAVEN

Hand pies can be prepared well ahead of service for to-go or on-premise dining. Follow the lead of a daily soup rotation, with a hand pie of the day that similarly cross-utilizes ingredients from specials. Push the innovation further by creating a menu section of globally inspired varieties or expanding into a new daypart with a lineup of breakfast empanadas.

JEFF MILLER

Various fillings can bridge the traditional and the exotic without breaking the bank. Focus on developing signature flavors and sauces, while playing with size and design. Go all out and brand your logo into the pie crust.

ADAM MOORE

‘Put it in a pocket’ is a good mantra for foodservice operators. Almost any leftover meat or vegetable can be sauced, spiced and repurposed inside a delicious dough to create a new menu offering. Pockets or pies—these can all be paired with innovative sauces, dips and slaws in an effort to keep them interactive, customizable and interesting.

LIZ MOSKOW