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Veggie Hand Pies

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  • 2 Tbsp olive oil
  • 1 small leek, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 small fennel bulb, diced
  • 6 crimini mushrooms,diced
  • 1/3 cup dry white wine
  • 2 tsp whole grain mustard
  • 2 cups vegetable stock
  • 2 Tbsp cornstarch, whisked into ¼ cup water or broth
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 cup peas, fresh or frozen
  • 4 small red, yellow, or purple potatoes, diced and blanched until just tender
  • 3 sprigs fresh thyme, chopped
  • 2 sprigs fresh tarragon, chopped
  • 2 pkg thawed pie crust, 4 crusts total
  • 1 egg, beaten with 1 tsp water (optional)


  1. Preheat oven to 425°F
  2. Heat olive oil over medium heat in a large skillet. Sauté leeks until translucent and fragrant, about 5 minutes. Add carrot, celery, fennel and mushrooms. Sauté until carrots are nearly done, about 8 minutes.
  3. Add wine to the vegetables, cook until reduced by half, about 4 minutes. Add mushroom stock, corn starch, salt, and pepper. Bring to a low boil, stirring until thickened, about 1 minute. Gently fold in peas, potatoes, thyme and tarragon. Taste and adjust seasoning if desired.
  4. Line a rimmed baking sheet with parchment paper.
  5. Roll out pie crusts on a lightly floured board. Using a glass or 3-inch biscuit cutter, cut about 10 circles from each crust, re-rolling scraps if necessary.
  6. Spoon 1 Tbsp veggie filling on half of the pastry rounds, to within ½ inch of the edge. Using your finger, wet dough edges with water. Cover with another pastry round, crimp edges with a fork. Transfer to parchment lined baking sheet.
  7. Cut 2 slits into the top of each pie, brush with egg wash. Bake 10-12 minutes, or until golden brown.

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