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Home >> Recipes >> Appetizers >> Autumn Leaf Pies

Autumn Leaf Pies


Autumn Leaf Pies

 

for the dough:

3 1/4 cups flour

1/4 teaspoon kosher salt

1 tablespoon sugar

6 tablespoons shortening

1 1/2 sticks margarine, cut into small chunks

1/2 cup plus 2 tablespoons ice water

 

for the filling:

2 carrots, peeled and diced into 1/2” dice

2 parsnips, peeled and diced into 1/2” dice

2 garlic cloves

2 teaspoons kosher salt

1/2 teaspoons freshly ground pepper

4 tablespoons olive oil

1 medium onion, finely diced

8 ounces frozen spinach

 

Prepare the dough:

            In the bowl of a food processor, combine flour, salt and sugar.  Add the shortening and margarine: Pulse until mixture resembles coarse meal, about 30 seconds. 

            Add the ice water and pulse the food processor just until mixture comes together.  Remove the dough from the bowl and divide in half.  Wrap each piece in plastic and refrigerate 1 hour or overnight.

Prepare the filling:

            Heat oven to 425 degrees.  Place carrots, parsnips and garlic in a small baking pan.  Toss with 2 tablespoons olive oil and season with salt & pepper.  Roast uncovered about 30 minutes until golden and tender.   Squeeze out garlic from bulb and discard peel.  Stir garlic into diced vegetable mixture.  Set aside.

            Heat 2 tablespoons oil in a large skillet over medium heat.  Add diced onion and sauté until translucent.  Add spinach and cook until soft.  Drain any accumulated liquid and toss with diced carrot mixture.

 

For egg wash:

1 egg yolk

2 tablespoons water

Whisk together & set aside.

 

to assemble pies:

            Reduce oven temperature to 375o.

            Line 2 12x18 cookie sheets with Silpat or parchment paper.  Roll out half of dough to 1/8” thick.  Using a 4” leaf shape cookie cutter, cut out 12 leaves from dough.  Place leaves on cookie sheet.  Put a heaping tablespoon of filling in the center of each leaf.  Roll out remaining dough and cut 12 more leaves.  Using a toothpick, etch veins onto top leaves.  Brush edges of filled leaves with egg wash and top with veined leaf.  Carefully press edges together to seal well.  Brush each leaf with egg wash and chill for 30 minutes in the refrigerator.  Bake pies until golden brown about 30 minutes.  Serve warm.


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