Got a bunch of leftover veggies that you don't know what to do with? Try getting creative and make some veggie hand pies! If you don't have something on the list, don't feel like you need to go out to buy a bunch of groceries - see what you can do with what you have on hand!
Loaded Spicy Veggie Hand Pie
Ingredients
Crust
- 1 1/3 cup all purpose flour
- 2 tsp cumin seeds, toasted (OPTIONAL)
- ¾ tsp salt
- Pinch of sugar
- 1 stick of unsalted butter, frozen, grated on grater
- ¼ cup low fat milk
- ¼ cup low fat yogurt
Filling
- 3 medium size potatoes, boiled, peeled and mashed using hands or potato masher
- ¾ cup chopped carrot
- 1 small onion, chopped
- 1/2 cup chopped green, red, or yellow bell pepper
- 3-4 green chilis, chopped fine OR red pepper flakes to taste
- 1 Tbsp olive oil
- 1 cup cauliflower, chopped small OR broccoli
- 1/4 cup green peas OR corn, fresh or frozen
- ½ tsp cumin seeds OR 1 tsp ground cumin
- 1 Tbsp grated ginger OR 1 tsp ground ginger
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp mango powder OR lemon juice
- 1 egg, lightly beaten for egg wash OR melted butter
Crust:
- Place cumin seeds on a pan and toast on medium heat for around 3-5 mins with occasional stirring.
- In a bowl, mix all the dry ingredients.Grate frozen butter and work with hands until mixture resembles small oat sized pieces.
- Make a well in center and add milk and yogurt. Mix it using a spoon.
- On a well floured surface, transfer the dough from the bowl and using hands bring it all together and knead only until it all comes together. DO NOT KNEAD TOO MUCH.
- Transfer the ball of dough in a plastic wrap and chill. Meanwhile, prepare filling.
Filling
- Peel, boil, and mash potatoes with butter or olive oil.
- Heat oil in pot, add cumin seeds and let them splutter. Add green chilis, onion, bell pepper, and carrots and saute for around 10-12 minutes on low-med flame until softened.
- Add cauliflower and peas. Saute them all together for another 10 minutes.
- Add mashed potato, ginger, salt, turmeric powder and mango powder or lemon juice. Mix and cook for another 5-7 minutes. Taste and adjust seasoning if needed. Set aside.
- Roll out your dough on a well floured surface to about ⅛ inch thick. Cut into circles using a big circle cookie cutter or jar cap (about 4" in diameter).
- Spoon filling on right half of the circle leaving room on the edges. Fold left half over and seal the edges. You can use a bit of egg wash to help seal the dough. Press together with your fingers or use a fork.
- Using a brush, rub egg wash or melted butter on top of the pies and transfer them to a parchment lined baking sheet.
- Bake for 20-22 mins at 425F or until golden! Serve with sriracha!
Notes:
This recipe is extremely versatile! Use whatever veggies you have available and get creative!
You can even use this recipe to make mini apple pies. Just cook some apples, brown sugar, flour, and butter together in a pot for a filling and omit the cumin seeds from the crust! Voila!
This recipe is extremely versatile! Use whatever veggies you have available and get creative!
You can even use this recipe to make mini apple pies. Just cook some apples, brown sugar, flour, and butter together in a pot for a filling and omit the cumin seeds from the crust! Voila!
