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 60 Minutes or overnight.
Heat oven to 425 degrees F. Place carrots, parsnips and garlic in a small baking pan. Toss with 2 tablespoons olive oil and season with salt and 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 saute until translucent. Add spinach and cook until soft. Drain any accumulated liquid and toss with diced carrot mixture.
Whisk together and set aside.
Reduce oven temperature to 375 degress F.
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.
Ingredients
Directions
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 60 Minutes or overnight.
Heat oven to 425 degrees F. Place carrots, parsnips and garlic in a small baking pan. Toss with 2 tablespoons olive oil and season with salt and 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 saute until translucent. Add spinach and cook until soft. Drain any accumulated liquid and toss with diced carrot mixture.
Whisk together and set aside.
Reduce oven temperature to 375 degress F.
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.