Culinary Medicine for the Body, Mind, & Soul
SAVORY AUTUMN HAND PIES
Serving size: 1 Hand Pie
Makes: 12 servings
Time to Make: 60 minutes
Food for the Body, Mind, & Soul
Vegetarian, Gluten-Free
SAVORY AUTUMN HAND PIES
These take a little time to make, but who doesn't LOVE finger food all wrapped up in a sweet shape that highlights the season you're currently in like these hand pies! I use hand pie molds and I've made these with cookie cutters just as easily, but the molds are a little bigger and easier to create an all-in-one pie.
The unique autumn flavors are fun to bring to party and wow your friends...plus a kids favorite and fun way to "sneak" some vegetables in a pumpkin. 🎃
I use a basic dough recipe that can be easily doubled, and I have another hand pie recipe that is just as delicious...the apple + shallot hand pie.
INGREDIENTS
Dough Ingredients
-
1 ½ - 2 Cups Gluten-Free Flour (if doubling, us 3 ¾ cups)
-
½ Tablespoon Sugar
-
1/2 teaspoon Salt
-
1 Stick Unsalted Butter
-
¼ - ½ Cup Ice Water
Autumn Vegetable Pie Ingredients
-
2 Medium sized Carrots, peeled and coarsely chopped
-
2 Parsnips, peeled and coarsely chopped
-
6 Cloves Garlic, minced
-
2 Tablespoons Olive Oil
-
2 teaspoons Salt, Coarse
-
½ Teaspoon Ground Pepper
-
2 Tablespoons Unsalted Butter
-
1 Yellow Onion, small and finely chopped
-
1 Tablespoon Minced Dried Garlic
-
½ teaspoon Thyme, dried
-
1 Egg
PREPARATION
Dough
-
Pulse flour, sugar, and salt in a food processor until combined.
-
Add butter and process until mixture resembles coarse meal.
-
Add ice water (no ice as able), pulse until dough just combines
-
Form into disk and wrap in plastic or beeswax fabric, refrigerate for 1 hour or overnight.
Vegetable Filling
-
Preheat oven to 425 degrees F.
-
In a bowl, toss carrots, parsnips, garlic, salt, pepper, thyme with olive oil and mix.
-
Roast for 30 minutes or until golden and fork tender.
-
Heat butter in sauté pan on medium and add onion. Sauté for 1-3 minutes or until soft. Add chard and continue to sauté, stirring to evenly distribute heat for around 4-5 minutes. Drain any liquid and toss with roasted vegetable mixture.
-
Remove from heat and let cool.
-
Reduce oven to 375 degrees F.
-
On lightly gluten-free floured work surface, roll out dough to 1/8 inch thick.
-
Using leaf-cutter hand pie mold, cut out leaves or place bottom pie in mold.
-
Add heaping tablespoons of vegetable filling to fill each bottom of the leaf and top with top leaf dough, or place top of hand pie mold and squeeze hand pie together to create filled hand pie
-
Whisk 1 egg and brush tops of hand pie, ensuring sides of leaf/hand pie mold are sealed well together.
-
Refrigerate of 30 minutes
-
Bake for 30 minutes or until golden brown
-
Serve warm
-
Enjoy!
DISCOVER HEALTH-CRUSH
All the Latest
Welcome to Health-Crush Nutritional Label for this meal. See how it fits into your daily nutritional needs. This meal includes all the ingredients above, so any deviation can alter the nutrition. As always, should you have any questions, please consult with me and/or your medical professional.
