Vegetable Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1 medium potato (about 200g), diced into 1cm cubes</li><li class="ingredients-single-item">1 large carrot (about 100g), diced into 1cm cubes</li><li class="ingredients-single-item">1 small sweet potato (about 150g), diced into 1cm cubes</li><li class="ingredients-single-item">1 small zucchini (about 150g), diced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 small red onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">1 tsp dried rosemary</li><li class="ingredients-single-item">1/2 tsp smoked paprika</li><li class="ingredients-single-item">30g grated Parmesan cheese (optional)</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or large round cookie cutter (12-15cm diameter)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial as they create steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, mixing until the dough just comes together – it should look somewhat shaggy but hold when pressed. Be careful not to overwork the dough, as this develops gluten and results in tough pastry. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the filling. Preheat your oven to 200°C. Toss the diced potato, carrot, and sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes. The pre-roasting ensures these harder vegetables will be fully cooked in the final pies.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large frying pan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. Add the zucchini and bell pepper, cooking for 3-4 minutes until slightly softened but still retaining some firmness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the par-roasted root vegetables to the pan along with the dried thyme, rosemary, and smoked paprika. Stir well to combine all flavors and season with salt and pepper to taste. Remove from heat and let the mixture cool completely. Once cooled, stir in the fresh parsley and Parmesan cheese if using. A completely cooled filling prevents the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled pastry to about 3mm thickness. Using a 12-15cm round cutter, cut out as many circles as possible. Re-roll scraps to cut additional circles until all dough is used.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place about 2-3 tablespoons of filling on one half of each pastry circle, leaving a 1cm border. Be careful not to overfill, which can cause the pies to burst during baking. Brush the edges with beaten egg, then fold the empty half over the filling to create a half-moon shape. Press the edges firmly with your fingers, then crimp with a fork to seal completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the hand pies to the prepared baking sheet, spacing them about 2.5cm apart. Cut a small vent on top of each pie to allow steam to escape during baking (this prevents the filling from becoming watery). Brush the tops generously with beaten egg for a golden, shiny finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 25-30 minutes, or until the pastry is deeply golden and crisp. If your pies are browning too quickly but don't seem done, cover loosely with foil for the remaining baking time. Allow the pies to cool for 10 minutes before serving – the filling will be extremely hot straight from the oven!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>These hand pies can be enjoyed warm or at room temperature, making them perfect for picnics, packed lunches, or on-the-go snacks. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 160°C oven for 10-15 minutes to restore the crisp texture. They also freeze beautifully for up to 3 months – simply bake from frozen at 160°C for about 20-25 minutes until heated through.</li></ol>