Carrot, Potato, and Lentil Hand Pies

Potato, Carrot and lentil hand pies

This recipe makes three carrot, potato, and lentil hand pies and they make a delicious snack if you only eat one. If you eat all three, that’s lunch!

Carrot, Potato, and Lentil Hand Pies

Servings

3

Hand Pies

Ingredients

  • Pie dough
  • 170 g all purpose flour

  • 1/4 tsp fine sea salt

  • 113 g unsalted butter

  • 56 g or 1/4 cup ice cold water

  • Filling
  • 1 1/4 cup vegetable broth or filtered water

  • 1/4 cup diced red skin potato in 1/4 inch cubes

  • 1/4 cup diced carrot in 1/4 inch cubes

  • 2 tbsp. lentils

  • 3/4 tsp. fine sea salt

  • 1/4 heaping tsp. cumin

  • 1/8 tsp. smoked paprika

  • 1/8 tsp. turmeric

  • 1/8 tsp. garlic powder

  • unsalted butter

Directions

  • Pie Dough
  • Mix the flour and salt in a medium mixing bowl and place in the freezer with the butter on a separate plate and 1/4 cup of water. Set a timer for twenty minutes.

  • When the timer goes off, remove the butter and flour from the freezer. Combine the two by cutting the butter into the flour with a fork or pastry cutter. Then, use your hands to rub the butter and flour together until it looks like a mix of coarse sand, pea-sized lumps, and nickel-sized flakes of butter. 

  • Remove the water from the freezer and pour most of it into the bowl, and mix. There should be no flour left at the bottom of the bowl, and the dough should look very shaggy. Only add the rest of the water, a little at a time, if there is flour left in the bottom of the bowl.

  • Pour the mixture onto a sheet of plastic wrap and use it to squish the dough into a disk. Wrap and refrigerate for thirty minutes

  • Remove the dough from the fridge and knead three or four times.

  • Dust the work surface and rolling pin with flour. Roll out the dough to 1/8 inch thickness and use a six-inch cake plate or ring mold to cut out the pies. You may need to roll the dough a second time to get the third pie round.

  • Place a layer of parchment paper between each pastry circle, cover, and place them on a plate in the fridge.

  • Filling
  • Heat the oven to 375 F or 190 C

  • Place all of the ingredients except for the butter into a quart-sized sauce pan.

  • Place on medium-high heat to bring to a boil, then lower heat to a simmer, stir once, and cover.

  • Cook for ten minutes, then taste. The lentils should be soft with a bit of bite to them. If the lentils are still hard, cover and add five more minutes.

  • When finished, remove 3/4 cups of the filling from the pot, being sure to include including a good amount of potatoes and carrots along with the lentils, but leaving most of the liquid behind. Place in a heatproof bowl along with a pat of butter, about one teaspoon, and stir until combined. Taste and add more salt if needed.

  • Whisk one egg in a small bowl

  • Remove the pie dough rounds from the fridge and place them on a baking tray. Place 1/4 cup of the filling in the center of each circle and brush the edges of the circle with the egg wash. Carefully fold over to create a half-moon and crimp the edges shut. Brush the top of the pastries with the egg wash and cut a slit in the top to allow steam to escape.

  • Place in the oven and bake for 35 to 40 minutes or until golden brown. Remove and let cool. The inside will be scorching hot. I like to break them in half to cool them more quickly.

    Notes on the Pie Dough:

    • This pie dough and the filling make three to four six-inch hand pies. 
    •  The pie dough can be made, rolled, and cut 1-2 days in advance. If you choose to do this, make sure to place parchment paper between each pie dough round and wrapped in plastic wrap or foil. You can also freeze the dough for up to three months.
    • I use a 6-inch cake plate and a knife to cut the rounds for the hand pies. 

    Notes on the Filling:

    • Rinse and pick through the lentils to ensure no rocks are mixed in. There may not be any, but it’s better to be safe than to be sorry.
    • The two tablespoons of lentils the recipe calls for doesn’t seem like a lot, but lentils can double or triple in size when cooked. 
    • If you end up with too much filling, eat it plain, mixed with a bit of rice, or with some tortilla chips, and use the leftover liquid to make soup or as the cooking liquid for rice.
    • Adding salt to the cooking water will not make your lentils tough. I have made this filling many times with salted water or broth, and every time, the lentils were soft and creamy when finished. 
    • Always salt to taste. What I think is enough salt may be too little or too much salt for you. So start with the recommended 1/4 teaspoon and then add from there, tasting as you go.
    cutting pastry dough for hand pies using a small plate and knife

    Ramblings:

    These carrot, potato, and lentil hand pies remind me of my childhood in Barbados.

    Every now and then, our parents would take us to buy roti from this little shop in town. I don’t remember the shop’s name or if they even served anything else, but I do remember my brothers’ and my excitement as our parents divided the roti between us and how delicious it was.

    Even though this recipe uses pie dough instead of roti skins, the filling is very much like the one I remember eating so long ago, and I hope you enjoy it as much as I do.

    Leave a Reply

    Your email address will not be published. Required fields are marked *