Roasting vegetables is the shiz. After a day that was marked by sneaky spoonfuls of peanut butter and leftover cookies, I felt like I needed to get back on the vegetable train. I forced myself to the nearest grocery and proceeded to buy yummy produce that would taste good in the oven, things like sweet potatoes, onions, and snap peas. They get all caramel-y in the oven as they roast in their own natural sugars. And it only takes like 30 minutes tops, from chopping to sticking them in the oven to taking them out and packing them away for future lunches. If I'm feeling extra special I'll drizzle it with a little sauce - teriyaki if I want to go Asian, barbecue if I feel summery. Perfect easy meals.
This week I bought sweet potatoes and onions again, and then I was like, what the heck let's try broccoli. Best decision. Guys, roasted broccoli is life changing. I mean, I've never been a broccoli hater, but never a lover either. Consider me a broccoli lover now. It's the power of the oven. I'm convinced. Next week I'm going to embrace springtime and buy some asparagus, and maybe some baby red potatoes? Maybe some pearl onions this time to mix things up? I'm looking at produce in a new way, and I'm liking it.
But what the eff does talking about roasting veggies have to do with these cute mini hand pies? Not much, except to say that when I went to the grocery, I put some canned chickpeas in my cart thinking that I would roast those as well. All the interwebs say that roasting chickpeas is amazing and all that jazz. But then when the time came to roast, I got lazy. So the chickpeas didn't exactly make it in the oven with the vegtables. But they ended up making it in the oven anyways, for these little hand pies, so all is well.
I had a leftover onion and garlic, and some cilantro from taco night, so I decided to go in a more Indian route for these savory nuggets. The onion and garlic got a little sweaty in the pan and then I added a ton of spices that seemed brown to me - cumin, garam masala, curry powder, tumeric. A little bit of chili powder because I ran out of curry powder and panicked thinking that the flavor was still too bland. I then added the chickpeas and a little water, and let the whole thing cook until the chickpeas got a little mushy, but not like mashed potatoes. The filling got mixed with a bunch of cilantro and then put in little rounds of makeshift whole wheat pie dough. The little gems got a nice eggy wash and then baked up quick and easy. I decided to make it mini for fun, but if you're not into miniature things (judgment free zone here), you can always just make bigger hand pies, just cut your circles of dough bigger.
I thought about making a yogurt cilantro dipping sauce for these, but I got lazy (sense a theme?). But you could totally do it and be awesome like that. I imagine these would be perfect for a little party where you want to show off your domestic chops, or maybe you just like mini foods and want to make these and eat them all to yourself. Like I said, this is a judgment free zone.
Mini chickpea onion hand pies
For the filling
1 15.5 oz can of chickpeas
2 tablespoons oil
1/2 red onion, chopped
3 cloves garlic, minced
2 tablespoons garam masala
2 tablespoons curry powder
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon tumeric
1/2 teaspoon cayenne (you can add more if you like spicy!)
1/2 teaspoon salt
Dash of black pepper
A bunch of fresh cilantro taken off the stem, however much you'd like
2 tablespoons sour cream
For the pie crust
2 1/2 cups whole wheat flour
2/3 cup butter, softened
1/2 cup cold water
For the filling
Measure out the spices and mix them in a bowl. Set aside.
Heat the oil in a pan. Add the garlic and onions, and stir to cook for about 5 minutes, until the onions have sweated out a little in the pan. Add the salt and pepper.
Add the spices to the onions and garlic, and stir to coat.
Add the chickpeas and a little bit of water (or the juices from the chickpea can) to the onions and garlic. Stir and let this cook until the chickpeas are soft and most of the water has cooked out. At this point, add more spices or salt if you think it needs more oomph.
Put the mixture into a bowl. Add the cilantro and sour cream, and mix well. Set the filling in the fridge while you make your pie dough.
For the pie crust
Using a mixer, mix the flour and the butter until it looks like bread crumbs.
Slowly add the cold water while mixing until the dough looks soft and mold-able.
Using your hands, press the dough to a ball. Roll out the dough on a lightly floured surface to about 1/4 inch thick.
Cut 16 2 1/2 inch diameter circles into the dough. Take out the circles and place them on parchment paper on a baking sheet. If you make the circles bigger, you will obviously make fewer pies, it's up to you!
For the hand pies
Preheat the oven to 375 F.
Take the filling out of the fridge, and take a small spoonful of filling and place it onto a dough circle.
Take another dough circle and place it on top of the circle with the filling, and then pinch around the corners with your fingers to seal the filling. Do this 7 more times to make 8 mini hand pies.
Take a fork and pinch the perimeters of the hand pies with the tip of the fork. Then take your fork and poke the tops of the hand pies, to allow for ventilation while they bake.
Brush the tops of each hand pie with a beaten egg.
Place the hand pies in the oven and bake for 25 minutes, or until the tops seem fully cooked and the bottoms are golden brown. Let cool, then enjoy!
Does anyone have any other adjectives for mini things besides "cute"? Serious question.