202 Magazine September 2013 Edition September 2013 | Page 56

/ 202 DINE / eating and drinking in the loop
Written by wu Susie Timm

Finger Food!
Handpies on the Menu
In the mood to fill your deep craving for something sweet? Or how about filling your “hungry-man” appetite? Perhaps a freshly made hand pie will hit the spot. And the best part... they’re hand-sized, convenient little pockets filled with whatever you’re craving. To find out more about this new Chandler hot spot we asked foodie expert, Susie Timm for the deets. —202 Magazine

hen partners Eddie Castillo and Mike Caliendo set out to create the perfect hand pie, they tried every type of crust from buttery pie dough to traditional empañada dough and more. Eventually the duo perfected this pocket of savory or sweet, buttery love and now... business is booming. “Our pies are sought after each week by our customers,” says Eddie Castillo. “The crust is buttery, flaky and very unique,” he adds. What began as a small The crust is side business in 2011 has blossomed. They are now buttery, flaky making 10 regular Farmers’ and very unique. Market appearances each —Owner Eddie Castillo week and growing their catering company. Head Pie Chef Castillo dedicates much of his week to testing new recipes and baking thousands of hand pies for the raving fans that frequent their booths at farmers’ markets from The Wigwam Resort to Tempe. The pies are sold frozen for customers who want to heat them at home, or hot for munching during a stroll through the markets. “From spinach and cheese, to green chili pork, to tan-

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Pocket-style meals include the Veggie Greek, Buffalo Bleu Chicken and Italian Sausage and Peppers.

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202 MAGAZINE / SEPTEMBER 2013 / 202magazine.com