I decided for supper yesterday that I wanted to make something with carrots and peas because it occurred to me that though my two best friends and I had even dressed up as carrots and peas for Halloween once, I had never actually eaten these two vegetables together!
My first thought was pot pies, but then this quickly turned into the idea of hand pies instead. I love hand pies! I think they're darling - hence the name. And instead of a heavy sauced filling I decided to stuff the pastry (which was an experimental riff off of my standard empanada dough but turned out amazingly flaky and buttery) with a flavorful mix of veggies, feta, roasted garlic, and a bit of dill. The filling also makes a rather nice salad on its own. —fiveandspice
- Makes 8
- Pastry dough
2 1/4 cups
all purpose flour
cold, unsalted butter, cut into small pieces
plus a couple extra Tbs. ice cold water
egg, lightly beaten for an egg wash
- Carrot filling
carrots, peeled and cut into small chunks or coins
smallish head of garlic (10 cloves or so), cloves separated but left in their skins
peas, fresh if in season otherwise frozen peas that have been defrosted and lightly dried
chopped fresh dill
sea salt and fresh ground pepper
- Pastry dough
- In a food processor, pulse together the dry ingredients for the dough. Then quickly pulse in the butter until the mixture looks like a very coarse meal - the pieces of butter should still be about pea sized.
- Add in the creme fraiche and 1/3 cup ice water, and vinegar pulse. Add a little more water, 1 Tbs. at a time until everything just comes together to form a shaggy messy dough. Then scoop the dough out and form it into a ball. Flatten the dough into a disc, cover it with plastic wrap, and chill for an hour in the refrigerator.
- Carrot filling
- While your dough is chilling, heat your oven to 400F. Toss the carrot pieces with the olive oil and spread on a baking sheet. Add the garlic cloves as well. Roast, stirring occasionally, until the carrots and garlic are just tender, about 25 minutes.
- Transfer the carrots to a bowl and allow to cool for 10 minutes. Squeeze in the roasted garlic. Then, toss the carrots and garlic with the peas, feta, and dill. Season with a little salt and pepper to taste.
- On a lightly floured surface roll the dough out into a big old rectangle about 1/8th of an inch thick. Obviously you cannot really roll a perfect rectangle, so either a bit of dough trimming will be in order or you can just make slightly unevenly edged hand pies (which is what I usually do because I kind of like that look). Cut the dough in half horizontally, then into 4ths vertically to make 8 smaller rectangles.
- Place a scoop of filling on one end of each of the rectangles. Then, fold the other side over and seal the edges, using a bit of water on your finger tips to help it to seal, to make little stuffed pockets. Transfer the pockets to parchment lined baking sheets. Use a knife to make 1 or 2 little slashes in each pie to act as air vents. Then brush all of the hand pies with the egg wash.
- Bake in the 400F degree oven for 20-25 minutes until golden and flaky. Allow to cool for 5-10 minutes, then serve.