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25 Ratings
5 star values:
7
4 star values:
8
3 star values:
9
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: 4 stars
10/22/2017
It would be nice if it also included how to prepare the Apple-Shallot filling.
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Savory Autumn Leaf Pies
Recipe Summary
Yield: Makes 12
Ingredients
For the Dough
3 3/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
3/4 teaspoon coarse salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
1/4 cup plus 2 tablespoons vegetable shortening
1/2 cup plus 2 tablespoons ice water
For the Vegetable Filling
2 carrots, peeled and coarsely chopped
2 parsnips, peeled and coarsely chopped
1 head of garlic
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
8 ounces Swiss or red chard (leaves and stems), washed and chopped
For Apple-Shallot Filling
1 tablespoon unsalted butter
5 medium shallots, thinly sliced lengthwise
2 tablespoons sugar
1/2 cup apple cider
1/2 Granny Smith apple, peeled and diced into 1/4-inch pieces
1/4 teaspoon coarse salt
1 teaspoon fresh thyme leaves
Cook's Notes
The dough and fillings for these small pies can be made a day ahead of time and stored in the refrigerator until ready to use.
Gallery
Savory Autumn Leaf Pies
Recipe Summary
Yield: Makes 12
Gallery
Savory Autumn Leaf Pies
Savory Autumn Leaf Pies
Savory Autumn Leaf Pies
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
3 3/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
3/4 teaspoon coarse salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
1/4 cup plus 2 tablespoons vegetable shortening
1/2 cup plus 2 tablespoons ice water
2 carrots, peeled and coarsely chopped
2 parsnips, peeled and coarsely chopped
1 head of garlic
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
8 ounces Swiss or red chard (leaves and stems), washed and chopped
1 tablespoon unsalted butter
5 medium shallots, thinly sliced lengthwise
2 tablespoons sugar
1/2 cup apple cider
1/2 Granny Smith apple, peeled and diced into 1/4-inch pieces
1/4 teaspoon coarse salt
1 teaspoon fresh thyme leaves
Directions
Make the dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and shortening, and process just until mixture resembles coarse meal. Pour in ice water, pulsing just until dough comes together. Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or overnight).
Make the vegetable filling. Preheat oven to 425 degrees. Toss together carrot, parsnip, garlic, oil, 1 teaspoon salt, and the pepper in a small roasting pan or baking dish. Roast until golden and tender, about 30 minutes. Squeeze garlic from skins, and toss with vegetable mixture; discard skins.
Heat butter in a skillet over medium-high heat. Add onion, and cook until translucent, about 1 minute. Add chard and remaining teaspoon salt, and cook until soft, about 4 minutes. Drain, and toss with vegetable mixture. Remove from heat, and let cool.
Reduce oven temperature to 375 degrees. On a lightly floured work surface, roll out one disk of dough to 1/8 inch thick. Using a 4-inch leaf-cutter, cut out 12 leaves. Place on parchment-lined baking sheets. Place a heaping tablespoon of vegetable filling on each leaf.
Whisk together egg yolk and cream. Roll out remaining dough to 1/8 inch thick. Cut out 12 more leaves. Using a small paring knife, etch veins on leaves. Brush edges of each filled leaf with egg wash; top with a veined leaf. Press edges together to seal. Brush tops with egg wash, and refrigerate for 30 minutes.
Bake pies until golden brown, about 30 minutes. Serve warm.
Cook's Notes
The dough and fillings for these small pies can be made a day ahead of time and stored in the refrigerator until ready to use.
Cook’s Notes
The dough and fillings for these small pies can be made a day ahead of time and stored in the refrigerator until ready to use.
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
7
4 star values:
8
3 star values:
9
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: 4 stars
10/22/2017
It would be nice if it also included how to prepare the Apple-Shallot filling.
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
7
4 star values:
8
3 star values:
9
2 star values:
1
1 star values:
0
Add Rating & Review
25 Ratings
5 star values:
7
4 star values:
8
3 star values:
9
2 star values:
1
1 star values:
0
25 Ratings
5 star values:
7
4 star values:
8
3 star values:
9
2 star values:
1
1 star values:
0
25 Ratings
5 star values:
7
4 star values:
8
3 star values:
9
2 star values:
1
1 star values:
0
- 5 star values:
- 7
- 4 star values:
- 8
- 3 star values:
- 9
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: 4 stars
10/22/2017
It would be nice if it also included how to prepare the Apple-Shallot filling.
Martha Stewart Member
Rating: 4 stars
10/22/2017
It would be nice if it also included how to prepare the Apple-Shallot filling.
Rating: 4 stars
All Reviews for Savory Autumn Leaf Pies
- of Reviews
Reviews:
Most Helpful
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Most Positive
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All Reviews for Savory Autumn Leaf Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
