To make the filling: Heat extra virgin olive oil in a large skillet over medium high heat. Add the leeks and cook until softened and lightly browned, about 6-7 minutes. Add the potatoes, corn, peppers, cumin, cayenne, salt, and pepper and stir to combine. Add stock and simmer until the potatoes are soft and the liquid has evaporated, about 8-10 minutes. Cool to room temperature and refrigerate until ready to use.
Preheat the oven to 350ºF. Line two baking sheets with parchment paper. On a lightly floured surface, roll the pie dough to about ⅛ inch thickness. Cut out circles from the dough using a 3.5” cookie cutter, rerolling any scrap pieces of dough as needed. You should have 15-18 circles. Place the dough circles on the baking sheets and refrigerate until chilled.
Once chilled, remove from the refrigerator and evenly distribute the filling between half of the circles leaving room around the edges. Place another circle of dough over top, lining up to edges of the two pieces of dough. Crimp the edges with a fork to seal. Brush the top of each hand pie with the beaten egg. Sprinkle each with flaky sea salt, as desired. Bake for 15-18 minutes or until the pies are golden brown and the filling is bubbling. Remove from the oven and set aside to cool slightly before serving.
Share this recipe
Share on pinterest
Share on facebook
Share on twitter
Share on print
Bursting with WOW.
The best-tasting berries in the world.
These better-than-chocolate treats are
meant to be savored, but good luck with that.