I thought waking up at 3:30 a.m. for my baking shift would be the end of me. Turns out, I love getting home from working at approximately 9:15 a.m., caffeinated, with a day’s work under my belt and a cookie in my bag.
I also thought baking for a living would deter me from baking at home. Wrong again. I happily made these hand pies with half spelt flour, half all purpose. This has become my thing. I love the color spelt gives pastry, not to mention the nutty bite.
After biking to the Ballard Market last Sunday, I ate a hand pie with a salad made of the freshest, crispest greens. While the farmer bagged my greens, another woman broached the stand with a mellow baby flopped in a front pack. The farmer bagging my greens asked the mom if the carrots she was waiting to purchase were to make homemade baby food. The mom said yes, and the farmer gave her the carrots for free saying, “It’s a good cause.”
Makes 6 hand pies//Adapted from The Dahlia Bakery Cookbook
For the pastry
- 1 1/2 cups (6 3/4 ounces) all purpose flour
- 1/2 cups (7 ounces) spelt flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, freezer cold, diced
- 1/4 cup (2 1/4 ounces) sour cream
- 3/4 cup plus 1 to 2 tablespoons ice-cold water
Begin the pastry by putting the flours, sugar and salt in the bowl of a food processor. Pulse. Add the butter and pulse a few times until the butter is crumbly and in the size of peas.
Add sour cream and pulse a few times. Add 3/4 cup of ice-cold water and pulse again. Remove the lid of the food processor and pinch the dough between your fingers to see if it will come together. If the dough seems too crumbly still, add more cold water a tablespoon at a time.
Dump the dough onto a floured work surface. Gather it together and form a flattened rectangle about 5 by 6 inches. Wrap the dough in plastic wrap and chill for at least one hour.
For the filling
- 1 medium large leek (about 14 ounces), white and light green parts only
- 2 teaspoons unsalted butter
- 1/4 cup plus 2 tablespoons olive oil
- 1/2 cup water
- 2 1/2 pounds carrots, peeled and cut into 1/4 to 1/2 inch dice
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh or dried thyme leaves
- 2 teaspoons finely chopped garlic
- 1/2 cup (4 1/2 ounces) soft fresh goat cheese
Preheat the oven to 425 degrees F. Slice the leek in half lengthwise and run it under water to wash. Slice into half moons.
Heat the butter and two teaspoons of the olive oil in a saute pan over medium heat. Add the sliced leek and stir with a pinch of salt. Continue to cook until caramelized and golden. If they are cooking too quickly, turn the heat down.
Put carrots on a baking sheet with 1/4 cup olive oil, salt and pepper. Mix. Roast until the carrots are soft, about 30 minutes. Remove the pan and sprinkle with garlic and thyme. Return to the oven for about 10 more minutes.
Put half of the roasted carrots (about 1 3/4 cups) into the food processor and puree until smooth. Stir in leeks. Taste for salt and pepper. Gently fold in crumbled goat cheese, leaving it in crumbles as much as possible.
Unwrap the rectangle of dough. On a lightly floured surface, cut dough into 6 equal pieces. Using a rolling pin, roll each piece into a 8 1/2 by 6 inch rectangle.
Preheat oven to 375 degrees F. Put a rectangle of dough down with the short end facing you. Make an egg wash with the egg yolk and one tablespoon of water. Brush a 1-inch border of egg wash around the edges of the rectangle.
Place about 1/2 cup of the filling on the rectangle of dough, placing it closer to one of the short edges. Slightly flatten the filling.
Fold one short edge over the other, folding over the filling. Use a fork to crimp the edges to seal. Trim the edges with a knife if needed to make straight lines. Repeat until all of the hand pies are formed. Place them on two parchment-lined baking sheets. Brush the tops with egg wash and using a knife, cut two little slits into the tops to vent.
Bake the pies until they are golden brown, about 30 to 35 minutes. Serve warm.