Hello and welcome to Famous Fridays, a series I love where I celebrate a famous chef/cook, but have been sorely neglecting these last few months. But I’m here today and I couldn’t be more excited to share these Everything Bagel Hand Pies direct from the pages of one of my new favorite cookbooks, Simply Julia: 110 Easy Recipes for Healthy Comfort Food by the loveable and renowned chef/author, Julia Turshen. So let’s get this FF party started!!

I’ve said it before on these pages many times. I am a cookbook junkie. I just kinda want them all! And over the years, I have amassed quite the collection (not sorry/sorry). I love to cook from them, talk about them—even cuddle up in bed with them!! But even still, there are certain ones that steal their way into my heart—ones that I know I’ll use over and over and incorporate into my everyday life and Simply Julia is that kind of book. It’s just so chock full of nutritious, unfussy recipes you’ll want to make again and again, plus tons of helpful tips, like what to do with leftover buttermilk and egg whites and how to cook solo meals. Great stuff like that. But most of all it’s such a great read and Julia’s warm and inviting personality and positive philosophy shines through on every page. Gorgeous photos too!

It was tough to pick one recipe to feature today but these little eggy hand pies sort of stole my heart and the fact that they came together with a minimum of effort clinched it. That and the everything bagel spice…YUM!!

You start by making a simple scallion scrambled egg mixture.

Next you stir together (no mixer needed) an easy white/wholewheat yogurt based flour

Eventually forming it into 4 balls

That you roll out

Top with the egg mixture

Fold over and crimp decoratively with the tines of a fork

Brush with a little egg wash

And then of course sprinkle generously with that addictively delicious everything bagel spice and bake.

Less than 20 minutes later, you’ve got yourself a tasty and adorable little egg-filled hand pie! What’s not to love?!!

The dough is that wonderful balance of crunch and chew and the egg is tender and flavorful with the everything bagel spices adding just the right zing.

And boy are they fun! Who doesn’t like their own little individual breakfast sandwich?!!! You could even make them ahead and reheat for busy mornings—what a way to start out the school day, huh?!

So…pick up a copy of Simply Julia—I promise you’ll love it too, and have a wonderful, safe and delicious weekend.xoxo

Simply Julia’s Everything Bagel Hand Pies-Famous Fridays

Makes 4 servings, but these are big so you could definitely share them

Prep Time for the filling: 5 minutes; Prep Time for the dough: 15 minutes, Assembly Time: 15 minutes; Bake Time: 15-18 minutes

Ingredients

For the filling and egg wash

• 5 large eggs

• ½ teaspoon sea salt

• 1 tablespoon unsalted butter

• 4 large scallions, ends trimmed and thinly slice

For the Dough

• 1/2 cup unbleached, all-purpose flour, plus a little extra for rolling out dough

• ½ cup whole wheat flour

• 1 teaspoon baking soda

• 1 teaspoon sugar

• ½ teaspoon sea salt

• ⅔ cup plain, full-fat Greek yogurt (I used 2% and it worked well too)

• Generous tablespoon everything bagel seasoning (I used TJ’s)

The Recipe

1. Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper and set aside.

2. To make the filling: Whisk the eggs and salt in a small bowl to combine and reserve 2 tablespoons of the mixture for the egg wash.

3. Place the butter in a medium skillet and heat over medium heat until melted. Add the remaining beaten eggs and scallions and cook, stirring, just until the eggs are set, a couple of minutes. You don’t want them to be too dry. Immediately transfer them to a small plate to stop them from cooking anymore and let them come to room temperature.

4. Meanwhile make the cough: Place both flours, baking soda, sugar and salt in a medium bowl and whisk well to combine. Add the yogurt and use a wooden spoon to combine the mixture until it’s crumbly. Directly in the bowl, use you hands to knead the dough together until it starts to get smooth. If after about a minute or kneading, the dough is really sticking to your hands, add a little bit of flour until it no longer does. Or it it seems a bit too crumbly add a bit more yogurt.

5. Lightly flour a board or clean counter and turn the dough out onto it. Divide the dough into 4 even pieces and form into 4 small balls. Dust each ball with flour and press into. a small disc. Lightly dust a rolling pin and roll each one into a 6-inch circle.

6. Divide the cooled egg mixture between each circle and fold over the dough so that you have a half moon shape that covers the egg, making sort of. a thickish edge where the dough meets. Now use the tines of a fork dipped in flour to press down the edges of each little pie and transfer them to the prepared baking sheet.

7. Use a pastry brush to brush the tops of each pie with the reserved egg wash and sprinkle with the everything bagel seasoning. Bake the pies for about 15-18 minutes, until the dough is entirely cooked through and golden brown. Serve immediately.

8. Leftovers can be stored in an airtight container in the fridge for a couple of days and reheated in a low oven. Also, I didn’t freeze these but Julia says they do well and I’m sure she’s right, so you could make ahead and pop into the microwave or oven for an easy and fun breakfast.

Enjoy!

Note: Recipe adapted from Simply Julia: 110 Recipes for Healthy Comfort Food by Julia Turshen.