Spring Picnics with savory hand pies

By Sidonie Maroon, Culinary Educator for The Food Co-op

The Joy of hand pies

Perfect for picnics, hand pies are a global phenomenon, celebrated for their portability and the element of surprise they offer with each bite. From the Calzone of Italy to the Samosa of India, every culture has its unique take.

In England, pasties were a staple for miners, providing a hearty, easy-to-carry meal encased in a sturdy crust. In India, samosas filled with spiced potatoes, peas, and meat are ubiquitous as street food, offering a quick, flavorful snack.

A Rainbow of Savory Pie Fillings

●     Sautéed zucchini with basil, tomato, and mozzarella

●     Roasted beets and arugula with chèvre

●     Puréed carrots with thyme and tofu

●     Roasted cauliflower, onions, and dill with tahini and lemon

●     Leeks and endive with mustard and fromage blanc

●     Cilantro, cabbage, garlic, onions, peas, carrots, potato, and yogurt with Indian spices

●     Parsnip, parsley, brown sugar, onions, and sharp cheddar

●     Cherry tomatoes, fingerlings, cipollini onions, and spinach with pesto

Diversity Matters

The shape of a pie can influence its taste and texture, much like pasta shapes affect the dining experience. The triangular shape of Fatayer is not just visually appealing but also ensures an even distribution of filling in every bite.

World hand Pies

●     Aloo pies are a popular Trinidadian street food, featuring a soft, fried dough filled with spiced mashed potatoes, often seasoned with cumin, garlic, and hot peppers.

●     Originating from Italy, calzones are folded pizza dough filled with mozzarella, ricotta, and various meats or vegetables. Baked to perfection, they are a portable version of pizza.

●     Bedfordshire clangers are traditional English pastries with a unique twist–one end is filled with a savory filling like pork and apple, while the other end is sweet, often filled with fruit preserves.

●     Bisteeya, also known as pastilla, this Moroccan pie is a flaky, layered pastry filled with spiced meat (usually pigeon or chicken), almonds, and eggs, all dusted with powdered sugar and cinnamon.

●     Bougatsa is a Greek pastry made with phyllo dough, typically filled with semolina custard, minced meat, or cheese. It’s enjoyed as a breakfast item or a snack.

●     Originating from Forfar, Scotland, bridies are like Cornish pasties. They’re filled with minced beef, onions, and sometimes rutabaga, all encased in a flaky pastry.

●     Bundevara, a Serbian pie, is a delightful treat made with thin layers of dough filled with grated pumpkin, sugar, and spices, offering a sweet and savory flavor profile.

●     Burek is a beloved Turkish pastry made with thin layers of dough (yufka) and filled with various ingredients like cheese, minced meat, or spinach, then baked until golden and crispy.

●     Curry Puff Malaysian pastries are filled with a flavorful mixture of curried potatoes, chicken, and onions, and are baked or deep-fried to a crispy finish.

●     Empanadas are versatile hand pies found throughout South America, with fillings ranging from beef, chicken, and cheese to sweet options like dulce de leche.

●     Hornazo is a Spanish meat pie from Salamanca, typically filled with pork loin, chorizo, and hard-boiled eggs, encased in a slightly sweet dough.

●     Karelian Finnish pastries feature a thin rye crust filled with rice porridge or mashed potatoes. They are often served with egg butter (munavoi).

●     Khachapuri is a traditional Georgian cheese bread, with a boat-shaped dough filled with a mixture of cheese, eggs, and butter, creating a rich and gooey center.

●     Known as the “king of pies,” Kurnik is a Russian pie filled with layers of chicken, mushrooms, rice, and hard-boiled eggs, all wrapped in a decorative, flaky pastry.

●     Samosas are triangular pastries filled with spiced potatoes, peas, and sometimes meat. They are popular in many regions, including Africa, India, and the Middle East, and are usually deep-fried until crispy.

Fatayer: Wild Greens Pies

1 batch pizza dough of choice

5 cloves garlic, chopped

6 cups packed chopped greens (kale, chard, or spinach)

3 tablespoons extra virgin olive oil

1 cup sheep feta, crumbled

2 eggs, slightly beaten

2 teaspoons fresh thyme, chopped

1 teaspoon fresh marjoram, chopped

¼ cup raisins, made into a paste

⅔ cup green olives, chopped

¼ teaspoon red pepper flakes

½ teaspoon fine sea salt

1 teaspoon spice mix (recipe follows)

2 teaspoons apple cider vinegar

Spice Mix:

2 tablespoons whole coriander seeds

1 tablespoon dried ginger

1 teaspoon white peppercorns

2 teaspoons fennel seeds

1 tablespoon garlic powder

3 tablespoons dehydrated onion flakes

3 dried bay leaves, crushed

1. Prepare the Pizza Dough: Divide the dough into 8 evenly sized balls. Roll the balls into 6-inch rounds or press them in a tortilla press lined with parchment paper. Set the rounds aside on parchment paper. Preheat the oven to 375°F (190°C).

2. Prepare the Filling: Sauté the garlic in olive oil over medium heat until soft, about 3 minutes. Add the greens, cover with a lid, and cook down for 3-5 minutes. Strain any excess liquid and let cool. Mix in feta, eggs, herbs, raisins, spice mix, vinegar, salt, red pepper flakes, and olives.
3. Assemble and Bake: Place 2 tablespoons of filling in the center of each dough round. Pinch two sides together and bring the third side up to form a triangular shape. Seal the edges well. Bake for 15-20 minutes or until golden brown.

Walnut Pastry Dough

Makes enough for two 9-inch tarts or 8 small hand pies.

15 minutes plus rolling and baking time

Amazing, a delicious pastry dough, without grain or added fats! It’s rich with all the nuts, but pastry is rich, so it’s still on the occasional treat list. Another attribute of this dough is how it rolls out and hangs together easily when baked. How does it taste? Like a good loaf of whole wheat bread right from the oven. It’s less like a flaky pie crust, and more like a brioche or yeasted crust. Use it for both sweet and savory recipes, whole pies or individual hand pies. I’m still experimenting with all its possibilities. As a gluten-free pie maker, I’m thrilled with how moldable it is, so I can create all the shapes and decorations that are sometimes difficult with gluten-free grain based doughs.

Ingredients

1 cup walnuts

½ cup sunflower seeds

¼ cup flax meal

2 tablespoons psyllium husk powder

2 teaspoons baking powder

1 teaspoon sea salt

2 tablespoons apple cider vinegar

½ cup boiling water

Directions for making the pastry

Using a Vitamix or high-powered blender, process all the dry ingredients together, on the highest speed, into a coarse flour. I run the machine until I hear the motor slowing down. Try to not have any large chunks of walnuts left, because they can tear the dough when you are rolling it out.

Dump the flour into a mixing bowl, using a spatula to get everything out. Break it up between your fingers until it resembles a fine meal. Add the boiling water and then the vinegar to a glass liquid measure and pour over the flour, quickly mixing them together with the rubber spatula. Continue to mix until it comes together. Split the dough in half and now you’re ready to roll.

Rolling

You can make any shapes, and the dough rolls out thin without tearing or splitting. Tears press together easily. There’s no need to flour while rolling, but some oil on your hands will prevent sticking. For free-form tarts, I like to roll the shape I want on parchment paper, add the fillings, fold the edges in, and then cut the parchment paper around the shape, with an inch border, using the paper under the tart to move it onto a baking sheet.

Baking

Baking will depend on individual recipes, but a rough guide is to bake in a preheated 400F oven for 15 to 20 minutes. The thicker the dough, the longer the pastry should bake. Allow the pastry cooling time to help set the dough. I like to reheat the pastries before serving, the toasted walnut flavors shine that way.