Mushroom Leek Hand Pies
Holidays are always better with delicious foods to snack on. Whether you choose a sweet or savory filling, these pies are a great addition to any meal.
This is for the Food Processor Attachment only
Ingredients
- 240 g (2 cups) whole wheat flour
- 120 g (1 cup) all-purpose flour
- (2 teaspoons) kosher salt, divided use, optional
- 150 g (⅔ cup) cold, plant-based butter, cut into pats
- 180 ml (¾ cup) cold water
- 200 g (¼ ) green cabbage, cored, cut into large pieces
- 80 g (1 small) leek, tops removed, washed well
- 200 g (2 cups) mushroom, washed, halved
- 50 g (1 medium) shallot, peeled, halved
- (1 teaspoon) paprika
- (¼ teaspoon) red pepper flakes
- (2 Tablespoons) sherry vinegar
Directions
- Place both flours and 1 teaspoon of salt into the Food Processor Work Bowl and secure the lid. Pulse 3-4 times to evenly mix ingredients.
- Drop the butter evenly over the mixture and secure the lid. Pulse 6-8 times or until mixture has combined evenly, creating a sand-like consistency. Remove the lid and pour in the water over the mixture evenly.
- Pulse mixture an additional 12-14 times or until dough begins to come together. Remove to a lightly floured surface, and gently knead until dough just comes together. Shape into a 6" round dough ball and wrap with plastic wrap, chilling for 2-4 hours.
- While the dough chills, place all remaining ingredients for into the Vitamix Food Processor Work Bowl fitted with the Multi-Use Blade in the order listed and secure the lid. Pulse the ingredients 12-15 times or until finely chopped. Add to a large saucepan set over medium-high heat, cooking for 10 minutes.
- Once dough is chilled, remove from the fridge and carefully roll out on a lightly floured surface until about 1/8" thick. Using your desired cutter size, cut into rounds and fill appropriately, folding the pies over on themselves and crimping at the edges to seal tightly.
- Place on a parchment-lined sheet tray and bake in preheated oven set to 375°F for approximately 15-20 minutes or until lightly golden brown. Serve immediately.
Chef's Notes
We like using a 3" cutter to make small mini-pies, using about 1/2 Tbsp. of filling in each; use up to a 7" round using 2-3 Tbsp. of filling for a larger pie.