PrintCarrot Green and Potato Hand Pies
Of course you can make these with tender herbs, spinach, or kale. You want the greens to enter the oven barely cooked. Tender herbs are stirred into the filling at the last minute, while carrot greens or kale need a minute or two of wilting time on the stove.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
- 8–12 small potatoes, cut into 1/2” pieces
- Extra-virgin olive oil
- Kosher salt and fresh ground black pepper
- 1 small – medium onion, diced
- 2 cloves garlic, minced
- 4 tablespoons nutritional yeast
- 4 tablespoons vegan butter
- Kosher salt and freshly ground black pepper
- 1 bunch carrot greens, cleaned well, tough stems removed, chopped small (about 2 cups)
- 4 oz almond milk ricotta
- 4 oz almond milk cream cheese
- 1 recipe Super Flaky Pie Crust
Instructions
- In 2-quart saucepan, place potatoes and enough water to cover. Add 1/2 teaspoon salt. Heat to boiling. Reduce heat to simmer and cook 6 to 10 minutes or until tender. Drain potatoes, reserving cooking liquid. Return to cooking pan but turn off heat.
- Preheat the oven to 375°F. Prepare a baking sheet with olive oil, or line with parchment.
- Sauté the onion and garlic in 1 tablespoon olive oil. Season with salt and pepper. Cook until softened, about 5 minutes.
- Mash hot potatoes roughly with a potato masher leaving large chunks. Stir in nutritional yeast, vegan butter and cooked onion garlic mixture. Taste and season with salt and pepper.
- Stir in carrot greens.
- In as small bowl, mix almond milk ricotta and almond milk cream cheese with a dash of salt.
- Divide dough into 8 pieces. Gently shape into a ball and flatten with your hands. Wrap each piece in plastic wrap and refrigerate for 30 minutes – 1 hour. When ready to make the hand pies, dust each piece with flour to keep from sticking. Flatten with your had into a 3″ disk or circle (doesn’t have to be perfect). Roll each disk into about a 7″ circle.
- Place 1/8th of the cheese mixture (about 2 tablespoons) topped with 1/8 of the filling (about 1/2 cup) on one side of each circle, leaving a border. Brush a thin coating of water along the edge of each circle.
- Fold other half of circle over filling and press edges with fingers or fork to seal. Transfer to the baking sheets and cool in refrigerator for 30 minutes before baking.
- Cut a small slit into top of each pie.
- Bake the pies for 30 to 40 minutes, until golden.
- Remove them from the oven, and serve warm.
Notes
Only cook the pies that you need. Remaining pies can be frozen and cooked later. Freeze the unbaked pies in a single layer until firm, then place in a zip-top bag and freeze for up to 4 weeks. Bake straight from the freezer, adding about 5 – 10 minutes to the baking time.
Inspiration:
https://www.bonappetit.com/recipe/swiss-chard-and-mushroom-galette
https://abc.go.com/shows/the-chew/recipes/mashed-potato-hand-pies-carla-hall
https://www.countryliving.com/food-drinks/g2318/14-hand-pie-recipes/
http://blog.brightsettings.com/15-savory-hand-pie-recipes-to-die-for/
https://www.brit.co/savory-hand-pie-recipes/