Perfect bite-sized treats; sweet squash interlaced with tangy goat cheese, wrapped in a flaky, whole grain crust.
What you’ll need to make 15 Hand Pies:
For the dough:
1 C. whole spelt flour
1/2 C. cold butter (~113 grams)
2 TBS. cool water
1/2 tsp sea salt
For the filling:
1/4 C. butter nut squash puree (homemade, frozen, or canned)
1/4 C. cubed goat cheese (Saint Maure)
2 TBS olive oil
3 TBS chopped shallot (or red onion)
3 minced garlic cloves
1 TBS minced thyme
small pinch of nutmeg
S&P to taste
For the topping:
1 egg (beaten)
black & white sesame seeds
Prepare the dough: Pour flour, butter, water, and salt in a large bowl. Work with your finger tips to incorporate all of the ingredients until dough is formed. (TIP: a food processor will also do the trick). Make sure not to over work the dough. Wrap in plastic-wrap, and refrigerate for 30 minutes.
Prepare the filling: In a small pan, heat olive oil, under a low flame. Saute shallots, garlic, and thyme until fragrant, and shallots are translucent (about 5 minutes). In a medium sized bowl mix together squash puree (room temp) with shallot and garlic mixture. Add nutmeg, and salt & pepper. Mix until well incorporated. (TIP: homemade squash puree is super simple to make at home: roast butternut squash in oven for about 40 minutes. Remove flesh, and mash with a fork, or potato masher)
Assemble: (Preheat oven to 400 degrees) Roll out dough on a well-floured surface (about 1/4 of an inch thick). Using a cookie or biscuit cutter, make an even amount of circles. (I used a 2 1/2 inch wide cookie cutter, which made 30 circles, and 15 hand pies). Evenly place 15 circles on a parchment-lined baking sheet. Using a teaspoon, drop squash mixture onto the center of each circle. Place cubed-goat cheese directly over the squash puree. Gently place remaining 15 circles directly on top, to create mini pies. To seal edges, pinch with finger tips, or crimp with a fork. Brush tops with beaten egg, and sprinkle with sesame seeds. Bake for about 20 minutes, or until golden.
Have you ever tried making latkes with anything other than potatoes and sweet potatoes? If you haven’t, I hope this post encourages you to experiment with other root vegetables this upcoming week– you won’t be disappointed!
What you’ll need to make 15 latkes:
1 large beet root (peeled, and grated)
1 large white carrot (peeled, and grated)
1 small yellow onion (peeled, and grated)
1 large egg
2 1/2 tablespoons spelt flour
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon sea salt
canola oil for frying
Using a fine mesh strainer (or a cheese cloth), extract as much liquid as you possibly can from the grated beet, carrot and onion (this step is key to having crispy latkes). After you squeeze out the liquid, mix together the grated veggies, egg, spelt flour (or potato starch, for a gluten free option), and spices in a medium sized bowl. Make sure all of the ingredients are well incorporated. In a medium non-stick skillet, heat two tablespoons of canola oil. Before you begin frying, test oil by dropping a shred and make sure it’s sizzling hot. Using a teaspoon, scoop out latke mixture from the bowl, and gently release into pan. Use the back of the spoon to flatten mixture. (I learned this method from Smitten Kitchen). Repeat with the rest of the mixture, and add more oil as needed. Serve immediately, with your favorite condiment. Enjoy!
I’m excited to announce that last month I became a weekly recipe contributor for Momtastic. Just like on the blog, I focus on seasonal, wholesome recipes that are always fresh and easy to prepare.
You can view my latest recipe for Gluten Free Chocolate Chunk Cookies, here.
Be sure to check out more of my recipes on the site:
Remember that Oregano Almond Pesto I posted last month? It was chosen to be part of Huffington Post’s Pesto Recipe Roundup. I was so excited to find out that my pesto recipe was going to be featured on Huff Post!
As promised, here is the second recipe, of the pesto series. Give this zesty Sundried Tomato pesto a try, and you won’t be disappointed!
Thanks again K.G from Taste TLV, for all of your help and positive energy. Stay tuned for the third pesto recipe.. Coming soon!
As the heat begins to break, we feel the Jewish New Year approaching. Closing the door on a sweet summer, opening another, filled with hopefulness and new beginnings. Rosh Hashana brings family and friends together to enjoy sweet treats, and dream about the possibilities for the upcoming new year.
Although Rosh Hashana is high on my list, every year I’m once again disappointed by the dryness and lack of seasoning in traditional honey cakes. Honey carries a distinct and warm flavor that should be sensed, and savored in every bite. Unlike the usual, upsetting, honey cake found in most homes on the Eve of Rosh Hashana, this whole grain variety is succulent and zesty. Olive oil provides a unique silky texture, that preserves the cake’s moisture, while the small amount of whiskey accentuates the heat of the spices.
Welcome this holiday and the winds of Autumn, with this festive cake, and fill your homes with the aromas of sweet honey and warm spices.
1 C. whole wheat flour
1 C. oat flour
1 C. almond meal
½ C. millet flour
1 ¼ TSP baking powder
1 TSP. baking soda
½ TSP. sea Salt
1 TBS. cinnamon
½ TSP. ground cloves
½ TSP. ground allspice
¼ TSP. nutmeg
1 C. olive oil
1 C. honey
1 ¼ C. natural cane sugar
3 large eggs
1 TSP. vanilla extract
1 C. warm coffee, or strong tea
½ C. fresh orange juice
¼ C. whiskey
The batter fits in three loaf pans. Preheat oven to 350 degrees F and grease pans.
In a large bowl, whisk together the dry ingredients (flours, baking powder, baking soda, sea salt, and spices), and make a well in the center. Add wet ingredients (olive oil, honey, sugar, eggs, vanilla extract, coffee, orange juice, and whiskey), and whisk until well incorporated. Pour batter into greased pans and bake for 45 minutes.
Tip: After about 20 minutes of baking, sprinkle the tops with crushed nuts for garnish and added crunch– pistachios, walnuts, or almonds would all work wonderfully.
Shana Tova– Enjoy!!