Vegetable-Filled Sourdough Hand Pies Recipe

These rustic hand pies combine the tangy complexity of sourdough with a hearty vegetable filling, creating perfect portable meals that celebrate both bread-making traditions and seasonal produce.

⏲️ Prep Time: 3 hours (including dough fermentation)
👩‍🍳 Cook Time: 25 minutes
🍽️ Servings: 8 hand pies

Ingredients

For the Sourdough Crust

• 2 cups (240g) all-purpose flour
• 1/2 cup (120g) active sourdough starter
• 1/2 cup (113g) cold butter, cubed
• 1/2 tsp salt
• 1/4 cup (60ml) cold water
• one egg (for egg wash)

For the Filling

• two tablespoons olive oil
• one medium onion, diced
• two carrots, diced
• two celery stalks, diced
• two cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 cup spinach, chopped
• one teaspoon fresh thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

Prepare the Dough

1. Mix flour and salt in a large bowl
2. Cut in cold butter until the mixture resembles coarse crumbs
3. Add sourdough starter and cold water, mix until just combined
4. Form into a disk, wrap in plastic, and refrigerate for 2 hours

Make the Filling

1. Heat olive oil in a large skillet over medium heat
2. Sauté onion, carrots, and celery until softened (8-10 minutes)
3. Add garlic, mushrooms, cook until mushrooms release moisture
4. Stir in spinach, herbs, salt, and pepper
5. Cool filling completely

Assemble and Bake

1. Preheat oven to 400°F (200°C)
2. Roll dough 1/8 inch thick, cut into 6-inch circles
3. Place 1/3 cup filling on one half of each circle
4. Brush edges with water, fold over, crimp with fork
5. Cut small vent holes, brush with egg wash
6. Bake 20-25 minutes until golden brown

Storage Tips

• Store baked pies in the refrigerator for up to 3 days
• Freeze unbaked pies for up to 3 months
• Reheat in 350°F oven for 10-15 minutes

Nutrition Facts (per pie)

• Calories: 320
• Protein: 8g
• Carbohydrates: 35g
• Fat: 18g
• Fiber: 4g

Recipe Variations

• Autumn Harvest: Add diced butternut squash and sage
• Mediterranean: Include olives, feta, and sun-dried tomatoes
• Curry Spiced: Add curry powder and peas

Process Tips

• Keep ingredients cold for the flakiest crust
• Don’t overfill pies to prevent bursting
• Let the filling cool completely before assembling
• Score top of pies decoratively for visual appeal

Pairing Suggestions

• Serve with mixed green salad
• Pair with roasted tomato soup
• Complement with crisp white wine or craft cider

Common Substitutions

• Replace mushrooms with zucchini or eggplant
• Swap spinach for kale or Swiss chard
• Use dried herbs (1/3 amount) instead of fresh
• Substitute whole wheat flour for up to half the all-purpose flour

FAQ

Q: Can I make these without a sourdough starter?
A: Substitute 1/2 cup flour mixed with 1/4 cup buttermilk and increase salt slightly.

Q: Why did my pies leak during baking?
A: Ensure the filling is completely cooled and the edges are well-sealed. Make sure to fill in the right amount!

Q: Can I make mini versions for appetizers?
A: Yes! Cut 3-inch circles and reduce filling to 2-3 tablespoons. Reduce baking time to 15-18 minutes.

Fun Food Fact

The concept of hand pies dates back to the Cornish pasty, which traditional miners would hold by their crimped edges while eating with dirty hands. The crust edge would be discarded afterward, making it a built-in disposable handle!