Autumn Leaf Hand pies
Handheld veggie pot pies in cute leaf-shaped packets are a perfect make-ahead for autumn entertaining
Hand pies are my go-to make ahead item because they freeze well. One month ahead of party time, I prepare several batches as a way to round out the menu and ensure plenty of snacks on hand that I can heat as needed.
Makes approximately 24 pies
Ingredients:
For the crust
2 cups unsalted butter, softened
12 ounces cream cheese, softened
4 cups all -purpose flour
1 teaspoon salt
2 Tablespoons minced fresh dill
For the filling:
1 Tablespoon unsalted butter
1 small yellow onion, diced (red onion is also a nice addition for a pop of color in the pies)
4 ounces cremini (baby bella) mushrooms, diced
1 clove garlic, minced
1/2 Tablespoon fresh thyme, chopped
1 Tablespoon all-purpose flour
1 cup vegetable stock
1 carrot, diced
1/2 pound Yukon gold or red potatoes, cubed
1/2 Tablespoon lemon zest
1/2 Tablespoon lemon juice
1 bay leaf
salt and pepper
For the pies:
1 large egg
1 Tablespoon milk or water
flaky salt
Instructions:
For the crust:
Beat together butter and cream cheese in the bowl of a stand mixer with a paddle attachment. Add flour, salt, and dill and beat on medium speed until the dough comes together. Form dough into a disc, wrap tightly in plastic or beeswax wraps, and refrigerate at least 30 minutes.
For the filling:
Melt butter in a stock pot over medium heat. Add onion and cook 1-2 minutes until translucent. Add mushrooms and cook 6-7 minutes until most liquid is released. Add garlic and thyme leaves and continue to cook 1 more minute until fragrant. Add all purpose flour and stir to coat vegetables. Cook for 1 minute until flour begins to take on color and stick to the bottom of the pan. Slowly stir in vegetable stock and scrape any bits from the bottom of the pan. Add potatoes, carrots, bay leaf, and lemon zest to the pot. Bring to a boil then reduce heat to medium low. Simmer for 10-15 minutes stirring occasionally until carrots and potatoes are tender and can be pierced with a fork. Add lemon juice. Season with salt and pepper to taste. Let cool to room temperature before filling pies.
For the pies:
Pre-heat oven to 400F. Roll dough to 1/8 inch thickness. Use a leaf shaped cookie cutter* to cut out 48 shapes. Add 1 heaping teaspoon of filling to half the leaves. Whisk together egg and water or milk in a bowl. Use a pastry brush to coat the edges of the pies with egg wash. Cover with remaining leaves and gently press the edges to seal. Transfer to a baking sheet lined with a silicone mat or parchment. Use a knife to cut “veins” into the leaves to vent. Coat with egg wash and sprinkle with flaky salt. Bake for 20 minutes until golden.
*I used a 4 inch long by 3 inch wide oak leaf shaped cutter. No cookie cutter? Cut a leaf shape out of a piece of parchment paper and trace around it to make the shape or simply cut dough into equal sized rectangles.
