Vegetable Hand Pies

Picture this: a charming picnic, a basket full of these delectable Vegetable Hand Pies, a blanket spread on a sunny patch of grass, and the fresh outdoors. These mini pies are designed for easy outdoor enjoyment, making impromptu picnics all the more delightful. With their savory vegetable filling and flaky crust, these hand pies bring both convenience and flavor to the table. With a total time of 35 minutes, including preparation and cooking, they’re a perfect addition to your outdoor adventures.

Vegetable Hand Pies offer a satisfying blend of flavors and textures that make them a hit among both kids and adults. Their portability and versatility make them ideal for picnics, snacks, or even a light meal on the go.

Yield: 8 mini pies
Prep Time: 15 minutes
Cooking Time: 10 minutes per batch
Total Time: 35 minutes
Dietary: Vegetarian

INGREDIENTS:

• ¾ cup vegetable broth
• 8 ounces potatoes
• ¾ cup frozen chopped broccoli, thawed
• ¼ cup chopped mushrooms
• 1 tablespoon cornstarch
• 1 tablespoon milk
• 1 can organic flaky biscuits (8 large biscuits)
• Oil for misting or cooking spray

INSTRUCTIONS:

1. Start by placing the vegetable broth in a medium saucepan over low heat to warm.
2. While the broth is heating, grate the raw potato into a bowl of water to prevent browning. You will need ¾ cup of grated potato.
3. Roughly chop the thawed broccoli and the mushrooms.
4. Drain the grated potatoes and add them to the warmed broth, along with the chopped broccoli and mushrooms. Cook the mixture on low heat for about 5 minutes.
5. Dissolve the cornstarch in the milk, then stir this mixture into the broth. Cook for approximately a minute until the mixture thickens slightly. Remove the saucepan from the heat and allow the mixture to cool slightly.
6. Separate each biscuit into two rounds. Spoon the vegetable mixture evenly onto half of the biscuit rounds, creating a mound of filling in the center of each.
7. Place the other four biscuit rounds on top of the filled rounds and crimp the edges together using a fork.
8. Spray both sides of the hand pies with oil or cooking spray. Arrange four pies in a single layer in the air fryer basket.
9. Cook the pies at 330°F (165°C) for around 10 minutes, until they turn golden brown and achieve a crispy texture.
10. Repeat the process with the remaining biscuit rounds for the second batch. The cooking time for the second batch may be quicker due to the fryer already being hot.

TIP:

• For biscuits that aren’t easily separable, use a thin, serrated knife and a gentle sawing motion to cut them in half crosswise.

Whether you’re embracing the great outdoors or simply seeking a flavorful and convenient snack, these Vegetable Hand Pies fit the bill perfectly. Their combination of savory filling and flaky crust make them a delight for any occasion, and they remind us that food truly does taste better when enjoyed outside.