These warm, savory pies are just the ticket for a lazy Sunday afternoon. Roasting the carrots gives them a surprisingly hearty, almost meaty flavor and then the briny combination of Kalamata olives and soft goat cheese puts these hand pies over the top.
It would be a huge time saving step to use store bought pie crust here. I myself have been tempted several times given that pie crust is the bane of my existence. However, this homemade pie crust is hearty and has a subtle sweetness that balances the salty of the filling of these pies. So take the time and make the crust. You will be glad you did.
This recipe is from the Dahlia Bakery Cookbook. I am for real in love with this book. Dave and I used to live in Seattle and Tom Douglas restaurants were always high on our favorites list.
Roasted Carrot and Goat Cheese Hand Pies adapted slightly from the Dahlia Bakery Cookbook
Whole Wheat Pie Crust
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tablespoon granulated sugar
- 1 teaspoon Kosher salt
- 1 stick very cold butter
- 1/2 cup non-fat Greet yogurt
- 3/4 ice cold water
In the food processor, mix together the flours, salt, and sugar. Cut the butter into tablespoon sized pieces and while the food processor is running, toss in the butter one piece at a time. Once all the butter is in the food processor, spin it around until the butter is in pea sized chunks. Next, throw in the Greek yogurt and process. Finally, add in the ice water and process until the mixture comes together. The mixture will be a bit crumbly but it should stay together when you squeeze it.
If you don't have a food processor, buy a pie crust. Just kidding. You can use a pastry blender or be like my mom and use two forks. It works just as well, just takes a little more elbow grease to cut the butter and flour together.
Put the pie crust in the fridge to firm up for about 15 minutes.
- 1 leek
- 1 3/4 pounds carrots, cut into slices
- 1/3 cup pitted Kalamata olives
- 4 ounces soft goat cheese
- 1/2 cup chicken stock (or vegetable stock or water)
- 2 teaspoons unsalted butter
- 1/4 cup plus 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped (we use dried sometimes)
- 2 teaspoons chopped garlic
Toss the sliced carrots with 1/4 cup olive oil, salt and pepper. Place on a rimmed baking sheet covered with parchment paper (seriously, cover the baking sheet with parchment) and bake at 425 degrees for 30-40 minutes.
Meanwhile, clean and finely chop the leek. In a medium sized skillet, saute the leek in the butter and 2 tablespoons of the olive oil. When the leek gets soft, toss in the garlic and cook for a minute or two until the garlic turns brown, but don't let it burn. Then pour in the chicken stock and simmer for 5-7 minutes or until the the liquid is reduced.
Once the carrots are done cooking, take half of the carrots, the leek mixture, and the Kalamata olives and take them for a spin in the food processor. Toss the carrot pieces with the food processed mixture.
- 1 egg beaten
To form hand pies:Divide pie crust dough into eight pieces. Roll out each piece. If you are a bit particular like me, you can cut the edges so you have a rectangle, otherwise circular hand pies taste just as delicious. Spoon 1/8 of your carrot mixture and put in the middle of the pie crust. Sprinkle with goat cheese. Fold crust over. Using a fork, seal the edges of the crust. Brush with egg wash. Cut 1-3 vent holes in the top.
Repeat for other pies.
Bake at 350 degrees for 30 minutes or until pie crust is done. Cool and enjoy. These reheat nicely therefore making a lovely Monday lunch.