👥8 people
⏲️45m
🕐15m
🍽️startermain meal
These easy hand pies can be filled with a number of ingredients to make an easy snack or appetizer.
Ingredients
- 24 ounces premade pie crust
- 4 ounces carrots
- 4 ounces parsnip
- 2 cloves garlic
- 2 ounces leek
- ¼ cup parmesan cheese
- 4 ounces zucchini
- ½ cup marinara
- salt and pepper to taste
- For The Eggwash:
- 1 egg each
- 1 tbsp. water, milk, or cream
Method
- Preheat Egg to 350 degrees F and set up with a heavy bottom pan for indirect cooking. Bring pie crust to room temp so it can be rolled out later.
- Cut the leeks in half lengthwise and rinse off any dirt. Once cleaned and dry, mince leeks and garlic. Peel carrots and parsnips, cut ends off zucchini and dice all small then set aside.
- Make egg wash by combining egg with liquid of choice and whisking together. Set aside.
- Place garlic, leek, parsnip, carrot into the pan and sweat until soft. Add zucchini once other veggies are soft. Mix in marinara then season with salt and pepper to taste. Remove mixture from pan, fold in cheese, spread into a thin layer on a tray. Place in fridge to cool.
- Once mixture is finished set up the Egg for indirect cooking and leave at 350 degrees F.
- While vegetable mixture is cooling, roll out pie dough and cut into rounds. You will need 2 rounds per hand pie. One as the base and one as the top.
- Once mixture is cooled and dough is rolled out, place a small amount of the vegetable mixture onto half of the dough rounds. Be careful not to over fill and keep mixture centered so you can crimp the edges once the top is placed on.
- Once mixture is in place, lightly brush egg wash around the edge of the dough, put the other piece of dough over the top and crimp the edges to seal.
- Place sealed pies on a sheet tray and brush the tops with egg wash. Place tray on Egg and allow to bake for 15 minutes or until dough is cooked through. Remove from Egg, allow to sit for 5 minutes, and serve.
