These are AMAZING. Thank you, Whole Foods for another great recipe! They just out-do themselves with these veggie recipes and have so many to choose from! You really should go check out their recipes.
These hand pies were so good, I can’t wait to make them again! I had never made pie crust before, so I used Whole Foods’ pie crust recipe as well (which is listed below and doubled to work with this recipe); you are more than welcome to try this with your favorite pie crust recipe! But, I have to tell you, I have no quarrel with their pie crust recipe – quite tasty, buttery and flaky! Alright, so imagine with me – biting through the buttery and flaky crust into a filling that has the perfect balance of flavor between all the veggies with a nice kick from the feta crumbles. YUM! I’m drooling, are you? 😉
Now, this recipe is somewhat time intensive just because there are so many steps. So, I suggest making this on a weekend. Also, the original recipe used a 5-inch cookie cutter to cut the pie crust. I don’t have one so I used one of my Ziploc twist and seal containers because it has a nice edge to the rim and they are around 4 inches in diameter. Whole Foods suggested using a small bowl, if you don’t have a Ziploc twist and seal handy. 🙂 Also, the original didn’t have quite so many veggies…but, I couldn’t resist. I love my veggies. The original only used corn, tomatoes and onions! So, I happily added the mushrooms and zucchini! Feel free to add or subtract veggies. But, because I added so many veggies (and smaller hand pies), I had some extra filling – so, you might want to use less veggies or make more pie crust. OR, you can wait for an upcoming post to see what I did with my extra! So, have some fun and enjoy!! I’d love to hear your variations if you have any!
What you need:
2 1/2 cup all-purpose flour
1/4 teaspoon salt
14 tablespoons very cold butter cut into small pieces
4 teaspoons Extra Virgin Olive Oil divided
3 cloves garlic, minced
1 chopped onion
1 chopped zucchini
1 1/2 cup chopped mushrooms
1 1/2 cup fresh or thawed frozen corn (from 2 or 3 ears)
1 tomatoes cored, seeded and chopped
1 cup Feta Crumbles
1/4 cup chopped basil
All-purpose flour, for dusting
2 recipes prepared pie crust (or two rolled out 9-inch crusts)
Paula Deen’s House Seasoning (PDS)
What to do:
Prepare the pie crust; mix flour with salt in a medium bowl or food processor. Add cold butter and cut in using a pastry blender, or pulse in food processor. Add 4 to 5 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for 30 minutes before rolling out.
Preheat oven to 375°F. Heat 2 teaspoons oil in a large skillet over medium-high heat, add onions and garlic; cook until golden brown, 3 to 4 minutes. Add mushrooms and onions, cook until most of the liquid from the mushrooms has evaporated. Add corn and tomatoes and cook 5 minutes more. Season with PDS, to taste. Remove from heat, stir in feta and basil and let cool. Taste again and season as needed (yup, you know you want to just have one more bite!).
On a floured surface, roll out dough until about 1/8-inch thick. Cut into twelve (4-inch) circles, rerolling dough as needed. Spoon about 1/3 cup filling into the center of half of the circles; brush edges with water. Top with remaining six circles, crimping edges to seal. Brush with remaining oil and cut three small slits in the top of each pie. Bake on a large, parchment-paper-lined baking sheet until golden brown, about 35 minutes.