These savory veggie hand pies are a delightful treat filled with a medley of sautéed vegetables, perfect for snacking or as a hearty appetizer.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic
1 teaspoon ginger
1 cup kohlrabi
to taste salt
to taste pepper
1 cup yellow squash
1/4 cup green onion
2 cups fresh spinach
1/4 teaspoon nutmeg
1 egg
a splash water
1 roll pie crust
Method
Heat a blend of olive oil and butter in a skillet over medium heat. Add minced garlic and ginger, cooking for about 3 minutes until fragrant.
Stir in kohlrabi, seasoning with salt and pepper. Sauté for 3 to 4 minutes until it softens.
Incorporate diced yellow squash into the mixture and cook for another 4 minutes until tender. Then, add chopped green onion, fresh spinach, and a dash of nutmeg. Season with salt and pepper, cooking until the spinach wilts, about 1 minute. Remove from heat and allow to cool.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a small bowl, whisk an egg with a little water to prepare an egg wash.
Roll out the pie crust until smooth and use a large cookie cutter or bowl to create about 16 circles, each roughly 6 inches in diameter.
Spoon approximately 1 tablespoon of the vegetable filling onto the center of each circle. Wet the edges with water, fold the dough to create a half-moon shape, and crimp the edges with a fork to seal tightly. Place the filled hand pies on the prepared baking sheet.
Gently prick each hand pie with a fork to let steam escape, then brush the tops with the egg wash.
Bake in the preheated oven for 5 to 7 minutes or until golden brown and flaky. Serve warm.
