Ingredients
Equipment
Method
- In a mixing bowl, combine the flour, cubed butter, and granulated sugar. Use your hands or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Add 2-3 tablespoons of cold water, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a separate bowl, mix grated carrots, brown sugar, cinnamon, nutmeg, salt, lemon juice, and milk until well combined. Set aside.
- After the chilling period, preheat your oven to 190°C (375°F). On a floured surface, roll out the dough to about 3 mm thick. Cut into circles of about 10 cm in diameter.
- Place a tablespoon of the carrot filling in the center of each circle. Fold over to form a half-moon shape and seal the edges with your fingers or a fork.
- Place the filled pies on a parchment-lined baking tray. Brush the tops with beaten egg. Bake in the preheated oven for 20-25 minutes, or until golden brown.
- While the pies bake, combine 100 g of pitted dates with 100 ml of water in a small saucepan. Cook over low heat until dates are soft (about 10 minutes), then blend until smooth.
- Allow the hand pies to cool slightly before serving. Drizzle with date caramel and sprinkle with chopped walnuts or powdered sugar if desired.
Nutrition
Notes
For a delightful twist, you can substitute the carrots with finely grated zucchini or sweet potatoes. Don't hesitate to use different spices like ginger to enhance the flavor. If you have leftovers, store the hand pies in an airtight container in the refrigerator for up to three days. They can also be reheated in the oven for a few minutes to regain their crispiness. Enjoy your baking adventure!