Saturday, March 17, 2018

BEAUTY BITES: IRISH GLUTEN-FREE VEGETABLE HAND PIES


B E A U T Y   B I T E S  | I R I S H   V E G E T A B L E   H A N D  P I E S
A vegetarian spin on the traditional Irish hand pie or pastie with some Middle Eastern spice flair . . .
          


IRISH GLUTEN-FREE VEGETABLE HAND PIES 
Gluten-free, Grain-free option, Egg-free option
Yields 6 hand pies
*Please follow grams if you can as flour substitutes are finicky and measuring by the gram will provide more accuracy

Ingredients
Dough
135 g gluten-free flour or cassava flour
1/4 cup pasture-raised butter
1/4 teaspoon sea salt
1/4 cup cold water
1 egg yolk, preferably pasture-raised, optional for egg-wash to brown the hand pies

Filling
3 small potatoes, preferably organic
1/2 cup chopped fresh parsley
1/2 a white or yellow onion
1/4 teaspoon each of cumin powder & dried mint
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 tablespoon each of olive oil and Fourth & Heart ghee



Directions
The Filling
1. First, prepare the filling by boiling the potatoes until soft & tender, about 15-20 minutes.
2. Once cooked, set the potatoes aside to cool.
3. Finely dice the onion and place the ghee & olive oil blend in a small pan at medium heat.
4. Cook the onion until slightly brown then add the chopped fresh parsley, the spices, and salt to combine.
5. Take the mixture off heat and cut the potatoes into small cubes into a bowl. Add the onion & parsley mixture into the bowl and mix well enough until some of the potatoes are mashed.

The Dough
6. Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper. I recommend using this compostable one.
7. Prepare the dough by adding the flour, salt, and spices together to mix.
8. Then add cubed cold butter and begin to knead wit your hands until the dough comes slightly together.
9. Add the cold water and mix again. The dough should be pliable and soft.
10. You can now roll out the dough to 1/8th of an inch thick and cut out four-inch circles. Alternatively, I pressed about a two-tablespoon ball in a tortilla press.

The Assembly
11. Place a tablespoon of the filling in the middle with space around the edges to close. Then flip the empty side of the pastry dough over and press the edges gently to close.
12. You may do an egg yolk wash now. Simply whisk an egg yolk and brush it over the top of each hand pie.
13. Once all the hand pies are assembled, place them onto the parchment-lined sheet and bake in the oven for 15 minutes. Then reduce the temperature to 350 degrees Fahrenheit (190 degrees Celsius) to bake for another 10 minutes. They're done when the edges turn golden brown.
14. Let cool for at least 10 minutes before serving! They stay fresh for up to five days in an airtight container in the refrigerator.

Fourth & Heart is a sponsor of The Thirlby. All content, ideas, and words are my own. It is thanks to generous sponsors such as Fourth & Heart that we can bring this special content like this to you.