Mama Said Hand Pies Press Bay Alley

Crimini mushrooms, roasted with onions, local & organic cilantro, scallions, and garlic. Served with housemade salsa verde, using local and organic tomatillos, cilantro, and hot peppers. Wrapped in our standard butter crust.

An empanada with local ground beef, carrot, corn, jalapeno, onion, garlic, house made chipotle orange salsa, Cabot Pepper Jack Cheese.

Local ground beef from Windsong Farm, bell pepper, carrots, potatoes, chicken broth, habanero pepper and spices. Served in our house-made short crust. These pies come with our version of Sosu Kaani, a Senegali-style hot sauce.

This vegan Irish potato pie is based on the Colcannon, (mashed potatoes hash with onions and greens) but is made using substitutions of vegan based cheese and vegan butter in tandem with caramelized onions, and kale. We make a vegan short crust for this pie. In the end, it tastes like a knish, the Jewish potato pastry. Contains soy, coconut, cocoa butter, sesame and sunflower.

Based loosely on our Jamaican Beef Patty, this pie highlights well-seasoned tempeh with sofrito, house curry blends, coconut milk and scotch bonnet peppers.

Crimini mushrooms, roasted with onions, local & organic cilantro, scallions, and garlic. Served with housemade salsa verde, using local and organic tomatillos, cilantro, and hot peppers. Wrapped in our gluten free butter crust.

Local bacon that we marinate with black pepper, juniper berry and other spices, that we then saute with apple, leek, potato, raclette and Jarlsberg cheeses and brown sugar. This is served in our gluten free crust.

Local apples, sweetened and spiced, served in our shortbread crust.

NYS tart cherries & organic sugar in our gluten free, dairy free crust topped with almond glaze.

A special blend of wild and cultivated blueberries with a hint of cinnamon & nutmeg and organic sugar in a gluten free crust topped with our delicious lemon glaze.