Pieday Friday: Mexican Hand Pies

Happy Pieday Friday everyone!

I’ve made all sweet pies this summer. I’m forgetting an important thing. SAVORY Pies! How about some empanada style pies? Here’s the recipe for the crust. You can be as creative as you want with the filling. I chose roasted corn, vegan cilantro sour cream (From the Veganomicon), avocados, and salsa!

Mexican Hand Pies

MEXICAN HAND PIE PASTRY DOUGH

Ingredients

1-1/4 cups all-purpose flour
1/2 cup frozen coconut oil
3-1/2 Tablespoons ice water
1/4 teaspoon salt
1/2 teaspoon sugar
unsweetened almond milk for brushing

Directions

Whisk together flour, salt, and sugar.

Using a pastry cutter or food processor, or your hands, add the coconut oil and mix thoroughly until pea sized pieces of dough form.

Add ice water and mix to form a ball of dough. Wrap the ball of dough in plastic wrap and chill for at least 30 minutes, or until ready to use.

When you’re ready to assemble the pies, preheat oven to 400F. Line a large cookie sheet with parchment paper.

On a lightly floured surface, roll out the dough to be about a centimeter thick. Using a pizza cutter, cut dough into a rectangle. Cut that rectangle in half so you have 2 rectangles. cut those rectangles in half so you have four rectangles, and cut those rectangles in half so you have 8 rectangles. You may be able to roll these individual rectangles out thinner if necessary.

Prepare your toppings and form an assembly line. Have a glass of water at hand. When preparing the pies, dip your fingers in the water and line the edges of the rectangle. Place toppings on half the rectangle and fold over, sealing with your fingers. Move to prepared cookie sheet.

Once all the pies are assembled, use a fork to seal the edges of the pies even more. Put a slice in the top of each pie to allow steam to escape.

Bake for 15-20 minutes, until edges are brown.

Serve warm and with salsa for dipping.

Mexican Hand Pie

THE REVIEW

Mmmmm. I love Mexican food! And I love pies! What could be better? This crust is light and flaky, and works great for savory pies!

Get as creative as you want with the fillings you use! If you’re vegan, I highly recommend checking out the vegan cilantro sour cream recipe in The Veganomicon, you won’t regret it. And it makes enough to last you for a few weeks if it will keep that long.

Have a great weekend! I’ll have new recipes up next week when I return from vacation!

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3 thoughts on “Pieday Friday: Mexican Hand Pies

  1. Pingback: Pieday Friday: Why I Love Olive Oil Crust | The Hearty Herbivore

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