Ingredients

1 large rutabaga small dice

1 bunch wash and steamed turnip greens chopped

1 lb. smoked ham hocks

1 head of garlic cut in half

1 Bay leaf

1 carrot large dice

2 ribs of celery large dice

1 white onion large dice

 

Place the ham hocks, garlic, bay leaf, carrot, onion, and celery in a medium pot, and cover with water. Bring to a boil, then reduce to a simmer for 1 hour.

 

Remove ham hocks, pick meat, strain stock, and place back in the pot.  Place rutabaga in the ham hock stock and cook over a low simmer for 45 minutes or until rutabaga is tender. Using a ladle, remove the majority of the pot likker and cool. Add the turnip greens to the hot rutabaga and remaining pot likker. Stir until slightly wilted, then add the ham hocks and cool the mixture.

 

For the dough

2 cups self-rising flour

1 stick of cold butter sliced thin

1 cup buttermilk

Pinch of salt

Pinch of fresh ground black pepper

 

Place the flour in a bowl with salt, pepper, and sliced butter. Make sure all the butter is coated with flour, then mash the squares of butter between your finger to make thin sheets of butter. Make a well in the flour and add the buttermilk. Slowly start folding in the flour to the well of buttermilk. Once the flour and buttermilk have formed a soft dough, turn out onto a floured surface. If the dough is still moist, work in a little more flour. Roll the dough out to be about a 1/8th of an inch thick, then cut into 4" circles.

 

Place a couple of tablespoons of the cooled rutabaga mixture in the center of each circle. Brush the edges with egg wash then fold over and seal with a fork. Warm a medium cast iron skillet over medium-high heat. Rub with a teaspoon of butter, and place about four hand pies in the pan.

 

Cook until golden brown. Flip, and repeat on the other side. You may need to add more butter.  Serve with warm pot likker for dipping.