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Savoury Veggie Hand Pies

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egg washing pies
Adapted from Food Wishes

Savoury Veggie Hand Pies

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

For the pie dough
  • 1 cup flour
  • 0.25 cup cold, unsalted butter (2 oz), cut in cubes
  • 0.5 tsp salt
  • 3 tbsp ice cold water
For the savoury filling
  • 0.5 tbsp oil
  • 0.25 tsp cumin seeds
  • 0.25 cup onions, chopped
  • 1 jalapeno, finely chopped
  • 2 tsp ginger, grated finely
  • 1 small tomato, choppped
  • 0.5 tsp red chilli powder / paprika
  • a pinch of turmeric powder
  • 0.25 tsp garam masala
  • salt, to taste
  • 0.5 cup potato, chopped
  • 0.5 cup cauliflower florets, cut small
  • 0.25 cup carrots, finely chopped
  • a handful of green peas
  • a small squirt of lemon juice
  • cilantro, to garnish

Method
 

Make the pie dough
  1. In a food processor, combine the flour, butter and salt. Pulse a few times until the flour becomes crumbly like sand.
  2. Add ice cold water into the crumbly flour while pulsing till the flour comes together.
  3. Transfer the dough to a work surface and bring together into a ball. Wrap in cling film and refrigerate for atleast an hour.
Make the filling
  1. Cook the vegetables - cauliflower, carrots, peas and potatoes until 'almost' well done.
  2. Heat oil in a pan and once hot, add cumin till it becomes fragrant.
  3. Sauté onions, jalapeno and ginger and a pinch of salt until soft. Add tomatoes, cover and cook till it's cooked into a mush.
  4. Flavour with red chilli powder, turmeric and more salt. Stir in the cooked vegetables.
  5. Once all the water is cooked off, add garam masala, a squirt of lemon juice and cilantro.
  6. Remove from heat and let cool completely before filling.
Assemble and Bake!
  1. Remove pie dough from the refrigerator, divide into two. Set one half aside and refrigerate the other.
  2. On a lightly floured surface, roll out the dough into roughly a 9" circle. Try to make the outside edge thinner than the center.
  3. Repeat with the remaining half. If the filling is still not cold yet, stack the pie crusts with cling film between each piece and refrigerate till ready to fill.
  4. Place a few spoons of the filling in the center of each rolled out pie dough. Cover and crimp the edges.
  5. Brush with milk/egg wash and bake at 400°F/ 200°C for 30-40 minutes until crispy and lightly browned.
  6. Cool for atleast 5 minutes before serving!