Savory Veggie Hand Pies

Ingredients

Yield: 2 standard pie crusts for 8-10'' pie/tart pan or 12- 3'' individual pie tarts 

  1 c All Purpose Flour 

3/4 c Whole Wheat flour (Option:All Purpose can be used as well) 

1/2 tsp Kosher salt 

1/2 lb unsalted butter, cold and cubed (2 sticks) 

8 oz. cream cheese, cold and cubed 

  *Note there is no  additional liquid because the cream cheese will soften the flour as it rests. It starts off as a very dry dough.

Crust

In a food processor, pulse flour, and salt several times to combine. Add cold and cubed butter and cream cheese. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining. 

  Sprinkle with 2 tablespoons ice water if needed but fight that urge for more if it seems a tad dry (see note above). Pulse until dough is crumbly but holds together when squeezed with fingers. Do not overprocess. 

  Turn dough out onto a work surface; form dough into a rectangle shape. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. 

  When it is ready to roll out, work fast in order to keep the dough cold and do a triple fold (as seen below) two times 

 * once it is folded as seen here*  roll is out again into a rectangle shape and fold like this again (that's the second time) 

After dough is folded for the second time wrap in plastic and let rest for another half hour in the fridge.

Filling

Pre-heat oven to 400 degrees 

  Seasonal vegetables. For the May recipes Eat Seattle used mushrooms and leeks 

1 lb mushrooms (diced) 

1 large leek (cut in half and sliced) 

6 egg whites 

1/4 cup part skim ricotta ( whole milk works fine as well) 

  Sautee  the vegetables for 7-10 minutes over medium heat, scrambled in 6 egg whites and finished it with a 1/4 cup part skim ricotta. Seasoned to taste and let cool before filling, crimping, and baking. 

Assembly for Half Moons

Roll out the dough out, cut it with a large circular biscuit cutter, fill with approx. 2 tbsp precooked veg filling, fold dough, crimp, and vent by piercing with fork. Egg wash before baking for 20 minutes or until golden brown. Alternatively, you can store the uncooked dough filled pies for up to a week in the freezer.