Are you ready to embark on a culinary adventure that combines wholesome ingredients with irresistible flavors? These Sprouted Spelt Root Vegetable Handpies are not just a treat for your taste buds; they're a delightful way to enjoy the bounty of root vegetables in a flaky, golden crust. Perfect for a cozy family dinner or an impressive dish to share with friends, these handpies are as nutritious as they are delicious! With a prep time of just 30 minutes and a total cooking time of 1 hour and 15 minutes, you’ll be savoring every bite in no time. Get ready to impress your guests and elevate your cooking game with this vegetarian delight!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 cups sprouted spelt flour
- 1/2 cup cold water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups mixed root vegetables (carrots, parsnips, potatoes)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
Instructions
- Prepare the dough by combining sprouted spelt flour and salt in a large mixing bowl. Create a well in the center and add cold water and olive oil.
- Gently mix the ingredients until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Wrap in plastic and refrigerate for 30 minutes to rest.
- While the dough rests, dice root vegetables into small, uniform cubes (approximately 1/2 inch). Finely chop onion and mince garlic.
- Heat a large skillet over medium heat. Add a splash of olive oil and sauté onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
- Add root vegetables to the skillet, stirring to combine. Sprinkle thyme and rosemary over the vegetables. Cook for 10-12 minutes, stirring occasionally, until vegetables are tender but not mushy.
- Remove vegetable mixture from heat and let cool slightly. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to approximately 1/8 inch thickness. Cut into 4 equal rounds, about 6 inches in diameter.
- Place a portion of the roasted vegetable mixture in the center of each dough round, leaving a 1-inch border around the edges.
- Fold the edges of the dough over the filling, creating a rustic, pleated appearance. Ensure the edges are sealed by pressing gently with a fork.
- Brush the handpies with a light egg wash or additional olive oil for a golden finish. Cut small vents in the top of each pie to allow steam to escape.
- Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and crispy. Allow to cool for 10 minutes before serving.
Tips
- Experiment with Vegetables: Feel free to mix and match root vegetables according to your preference or what you have on hand. Sweet potatoes, beets, or turnips can add unique flavors and colors to your handpies.
- Chill the Dough: Make sure to let the dough rest in the refrigerator for at least 30 minutes. This helps to relax the gluten and results in a flakier crust.
- Seal the Edges Well: When folding the dough over the filling, press the edges firmly to ensure they stay sealed during baking. You can also crimp the edges with a fork for added flair.
- Golden Finish: For a beautiful golden crust, brush the handpies with an egg wash (beaten egg) or a drizzle of olive oil before baking. This will give them a lovely shine and enhance their appetizing appearance.
- Serve with Dipping Sauce: Consider serving these handpies with a homemade dipping sauce, like a tangy yogurt sauce or a zesty salsa, to elevate the flavor profile even further.
- Make Ahead: You can prepare the filling and dough in advance. Assemble the handpies and freeze them before baking for a quick meal option later on!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
