Wednesday, November 20, 2013

Carrot and Mushroom Hand Pies

Um, am I the only one who had no idea Thanksgiving is next week?? I found out yesterday. I honestly cannot believe we're already almost through November.

This year, we're celebrating Thanksgiving with Z's family. His parents rented a house in Cape Cod, and we'll spend a few glorious days relaxing, binge eating, and imbibing. I cannot wait!

These hand pies would make a fantastic addition to any Thanksgiving festivities. They're filling enough to be a vegetarian entree (with some sides), but they'd also make a great appetizer. They're also surprisingly simple to whip up, which makes them ideal for when you're already spending a full day cooking and prepping in the kitchen.

Carrot & Mushroom Hand Pies | The Economical Eater

Carrot & Mushroom Hand Pies
Yields: 8 servings
For the filling:
-2 tablespoons olive oil
-1/2 yellow onion, diced
-4 medium carrots, peeled and diced
-5 white button mushrooms, chopped
-1 clove garlic, minced
-1/8 teaspoon grated fresh nutmeg
-1 teaspoon ground cumin
-1/4 teaspoon fresh thyme
-Salt and pepper, to taste

For the dough:
-4 cups all-purpose flour, plus extra for dusting
-2 teaspoons baking powder
-2 teaspoons salt
-1/2 cup (1 stick) cold butter, cut into small pieces
-1 cup cold water
-1 large egg, lightly beaten with 1 tablespoon water

Directions:
Filling:
1.) Preheat oven to 400 degrees.
2.) Heat oil in a large saucepan over medium heat. Add onion, and cook until it begins to soften, about 4-5 minutes. Add carrots and mushrooms, and cook until carrots begin to soften and mushrooms are browned, about 5-6 minutes.
3.) Add garlic, and cook for about 30 seconds. Then, add nutmeg, cumin, thyme, salt, and pepper; stir, taste for seasonings, and adjust as necessary. Remove pan from heat.

Dough:
1.) In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
2.) Turn out dough onto a lightly floured surface, and divide in half. Knead each half 2 or 3 times to form smooth balls.
3.) Cut each ball into four equal pieces. Cover with plastic; let stand until slightly risen, 20 minutes. Shape into balls.

Hand Pies:
1.) On a floured surface, roll out each piece of dough into an 8-inch round. Divide filling evenly among rounds, spreading it over half of each and leaving a 1/2-inch border.
2.) Brush border of bottom halves with water; fold top halves over filling to close completely. Press edges to seal with your fingertips, then crimp firmly with a fork.
3.) Place hand pies on a baking sheet lined with parchment paper. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, about 30 to 40 minutes, rotating the pan halfway through.


Carrot & Mushroom Hand Pies | The Economical Eater

I loved these buttery, flaky pies filled with sweet carrots and "meaty" mushrooms. The hint of fresh nutmeg also gave these an almost autumn-like flavor, too. I clearly over-kneaded my dough, which is why my pies look a little extra rustic, but just follow the directions above and you should be good to go.

What are you doing for Thanksgiving this year?


8 comments:

  1. Yum! These look great.

    Thanksgiving seems to have come out of nowhere this year, even though it's later then usual. It's weird. We're just having a small family gathering -- the three of us and my mom. Should be nice, but I like your plans better!

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    Replies
    1. A small family gathering sounds lovely. Enjoy!

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  2. Even though it's late in the month, Thanksgiving definitely popped up all of the sudden! I only felt better about it when I heard a girl on the T telling her boyfriend that Thanksgiving is this week and momentarily panicked.

    I would definitely eat these hand pies year round!!

    Sues

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  3. Thanksgiving has totally crept up on me, too! We're also heading to the cape this year to do Thanksgiving with some family friends...I also can't wait!

    And these look wonderful!

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  4. These sound great. I'm trying to come up with a hearty vegetarian side for Thanksgiving. I am thinking some sort of quinoa dish. We're doing Thanksgiving day at Jeff's parents' and then having my family over Saturday.

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  5. I just made hand pies, too! But the sweet variety :) I can't believe Thanksgiving is exactly a week away!!

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