© Anya Kassoff
Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : Makes about 15 hand pies

These hand pies are a curious cross between sweet and savory, featuring rutabaga, a delicious winter root vegetable that is so often overlooked. Combined with the classic pairing of pear and ginger and enclosed by light and nutritious whole spelt pockets, the pies will make an excellent snack, dessert or even side dish. Slideshow: How to Make Pie Crust

How to Make It

Step 1    Make the dough

Place the flour, salt and sugar in a food processor and pulse to mix. Cut the coconut oil into small pieces and add to the food processor. Pulse until incorporated.

Step 2    Make the dough

Add 2 tablespoons ice water and pulse until the dough comes together when pressed between fingers. If it's too dry, add one more tablespoon of water.

Step 3    Make the dough

Form a disc with the dough, wrap in plastic wrap and refrigerate while making the filling.

Step 4    Meanwhile, make the filling

Warm up coconut/olive oil in a medium skillet. Add onion, ginger and thyme and cook, stirring, at medium heat for about 4 minutes.

Step 5    Meanwhile, make the filling

Add in rutabaga, salt and pepper and cook for another 7-8 minutes. Let cool slightly, then stir in the pear.

Step 6    Meanwhile, make the filling

Preheat oven to 375°. Roll the dough on a lightly floured surface to 1/8 inch thick. Cut the dough into any shapes you prefer using a pastry or cookie cutter, ravioli stamp or shot glass. Re-shape, re-roll and cut more until all of the dough is used up.

Step 7    Meanwhile, make the filling

Arrange half of the cut pieces on a parchment paper-covered baking sheet. Spoon a small amount of filling on each piece and lightly sprinkle with coconut sugar. Cover with the rest of the dough sheets and press around the edges with a fork.

Step 8    Meanwhile, make the filling

Place the tray into the freezer for 10 minutes. Take it out and quickly score or prick the tops of the pies to allow the steam to escape. Bake for 15-20 minutes until golden around the edges. Let cool.

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