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
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.
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.
Form a disc with the dough, wrap in plastic wrap and refrigerate while making 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.
Add in rutabaga, salt and pepper and cook for another 7-8 minutes. Let cool slightly, then stir in the pear.
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.
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.
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.
