Make hand pies from scratch.
Vegetarian hand pies with a buttery wholemeal shortcrust pastry.
You Will Need
To make the pastry
Sift the flours and salt onto your work surface. Toss the butter in the flour and rub together with your fingers to partly combine. Make a well in the centre with your hands and add the cold water a little at a time, rubbing together with your fingers until you have a pile of buttery lumps. Gather together and shape into a roundish ball. Wrap in cling wrap and refrigerate for 30 minutes.
To make the filling
Heat 1 tbsp of oil in a large saucepan over medium-high heat. Add the pumpkin to the pan and cook for 5 minutes until beginning to soften and brown.
Add the leeks and salt to taste. Cook for a further 5 minutes until the leeks are soft and fragrant.
Add the stock/water and wine (if using), and braise until reduced - around 5 minutes. At this stage the pumpkin should still be slightly firm, not mushy.
Stir through the feta and chickpeas and remove from the heat.
Remove the pastry from the fridge and place on a floured surface. Roll out to around ½ cm thick. Use a large mug or pastry cutter to cut rounds from the pastry. My mug was about 8cm in diameter. Once you have cut as many rounds out as possible, gather the remaining pastry into a ball and roll out again and repeat. Do this until all the pastry has been used up. I got 20 rounds.
Spoon around 1 tbsp of filling onto onto a pastry round, or as much as will fit. Simply take a little out if it's too full to fold over neatly. Fold the round in half, and press down with a fork to seal. Repeat until all the pies have been constructed. Place the pies directly on to baking trays lined with baking paper if you're planning to bake them straight away.
Crack the egg into a small bowl, and use a pastry brush to cover the pies with the egg.
Heat the oven to 190C and bake until the pies are golden and crusty, around 30 minutes.