Savory Leek Hand Pies with a Spelt and Caraway Crust

May 11, 2015

Check out this video to see Sally demonstrate how to prep leeks and watch this video to see her demonstrate these healthy, springy hand pies, inspired by a recipe from Sara Britton of My New Roots (in her recently released cookbook)

Makes Six Pies

2 cups whole spelt flour
¾ teaspoon fine salt
1 teaspoon caraway seeds
1/3 cup melted, room-temperature coconut oil

1 tablespoon coconut oil
1 bunch of leeks (3 medium or 2 large), white and pale green parts only, chopped
2 cloves garlic, grated
2 teaspoons caraway seeds
2/3 cup green peas, fresh or defrosted if frozen
1 ten ounce box of frozen chopped spinach, defrosted, drained and squeezed dry
1 tablespoon capers
3 tablespoons green olives, pitted and sliced
2 tablespoons chopped dill
Grated zest of 1 lemon
3 ounces fresh goat cheese, divided
Salt and pepper, to taste

Egg Wash
1 egg beaten with 2 tablespoons water

1. Sift flour and salt together in a large mixing bowl; stir in caraway seeds. Pour in the oil and mix with a fork until sandy. Starting with two tablespoons, mix in up to a ½ cup of cold water, a little at a time, until dough is no longer crumbly. Taking care not to overwork it, knead the dough quickly in the bowl until it just comes together. Cover with a damp towel and allow to rest at room temperature for an hour. (You can also wrap well and refrigerate overnight, bringing back to room temperature before rolling and baking.)

2. Heat the oil in a large skillet over medium heat. Add leeks, season with salt, and cook until soft and lightly golden (approximately 10 minutes). Add the garlic and caraway seeds and cook for another minute or two, then remove from the heat and stir in the remaining ingredients, reserving half of the goat cheese. Season to taste with salt and pepper

3. Preheat the oven to 400F. Divide the dough into six even balls. Place a ball of dough between two sheets of parchment paper and use a rolling pin to roll into an approximately 7-inch round. Put a sixth of the filling on one side of a round and dot with large crumbles of the remaining goat cheese. Pull the other side of dough over to cover the filling. Crimp the edges with a fork to seal and brush lightly with egg wash. Continue with the remaining dough and filling.

4. Place hand pies on a parchment or silpat-lined baking sheet and bake for 20-25 minutes until lightly golden. Allow to rest for at least 10 minutes and serve warm or at room temperature.