Vegetable-Cranberry Hand Pies
With roots in 18th century England, Cornish miners used to tote hand pies to work. Sweet or savory, these little pastries are delish.
Makes 6-8 pies
- 2 sheets frozen whole wheat pie crust, thawed (or make your own)
- 2-3 cup leftover cooked vegetables, sweet veggies or root vegetables are best for this
- 1 cup leftover cranberry relish
- Extra virgin olive oil
Step By Step Instructions:
Line a baking sheet with parchment and preheat the oven to 350F.
Coarsely chop the veggies and combine with the cranberry relish.
Lay a sheet of pie crust on a dey work surface and using a 3-inch water glass, cut round circles of dough. Repeat with the other sheet so you have an equal number of rounds (you should get 8-12 out of a sheet). Spoon about 2 tablespoons of filing on half of the rounds.
Using wet fingers, wet the edges of each round that is topped with filling. Lay a second round of dough on top and crimp the edges to seal by gently pressing around each pie with a fork.
Brush the top of each pie with olive oil and make a tiny slit in the top of each pie with a paring knife (to release steam).
Place on lined baking sheet and bake for 10-15 minutes, until the dough is golden brown and firm. Serve warm.