Autumn Leaf Pies

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

Add the ice water and pulse the food processor until the mixture comes together, do not over-mix.

Remove the dough from the bowl and divide in half. Wrap each piece in plastic and refrigerate for 1 hour 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 & pepper.

Roast uncovered about 30 Minutes until golden and tender. 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, uncovered to allow liquid to evaporate. Toss spinach with diced vegetable mixture. Set aside to cool a bit.

Line 2 sheet pans with silicone mats or parchment paper. Roll out half of dough to 1/8” thick. Using a 4” or larger,Leaf-shaped cookie cutter, cut out 12 leaves from dough. Place leaves on cookie sheet.

Put a heaping tablespoon of vegetable mixture in the center of each leaf. Roll out remaining dough and cut 12 more leaves. If you like, you can use a toothpick to veins onto the leaves.

Whisk together egg yolk and water. Brush edges of filled leaves with egg wash and top with veined leaf. Carefully press edges together to seal well.