Root Vegetable Hand Pies

Ingredients

• 2 c (240 g) all-purpose flour, plus more for kneading
• 1 3/4 sticks (190 g) unsalted, cold, diced butter
• 1/4 c cold sour cream, full fat* see notes
• 1/2 tsp salt
• 1 beaten egg (For brushing the pastries before baking them.)
• 1 large 6-muffin tin
• parchment paper
• 3 - 4 T olive oil
• 1 tsp curry powder
• 2 tsp caraway seeds
• 2 tsp black mustard seeds (I used yellow because that's what was on hand.)
• 1/2 tsp ground cardamom
• 1 large onion, roughly chopped
• 1 green chili, seeded and finely chopped**
• 1 T fresh thyme leaves, chopped (Use 1 tsp dried if you don't have fresh.)
• 2 cloves garlic, crushed/minced
• 1 small russet potatoes, peeled and cut into 3/4 inch cubes.
• 1 medium carrot, peeled and cut into coins or 3/4 inch chunks (100 g)
• 1 medium parsnip, peeled and cut into 3/4 inch chunks (100 g)
• 1 cup vegetable stock (250 ml)
• 1/2 small butternut squash, peeled and cut into 3/4 inch chunks (about 1 3/4 cups or 250g)
• 1/2 tsp sugar
• 3/4 tsp salt
• 1 cup grated cheddar cheese (Yes - it seems like this is out of place, but it works. Frankly, even more than a cup is good.)
• 1 cup chopped, fresh cilantro (about 15 g)
• 5 - 10 grinds black pepper

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag