Hand-held potpies are found in many cultures worldwide, but usually they are stuffed with meat. These little individual pies loaded with spring greens are a delicious and healthful alternative — and they are a favorite with children everywhere: they taste so great, your kids won’t even know how good for them they are!
Easy to make, and perfect to pack in a lunchbox, or for backpack fare or picnics. They make nice party food as well, since you don’t need utensils to eat them.
Piecrust dough of choice, enough for 2 pies (save time by using nice premade ones. Empanada dough rounds from the Hispanic section of your grocery store work beautifully)
2 tablespoons butter or olive oil
1 onion, diced
2 cups cabbage, chopped
1 medium potato, diced
1 carrot, diced
½ green pepper, diced
¼ to 1 cup vegetable broth (amount needed will vary)
½ cup chopped greens, like chard, kale, or parsley
3 green onions, chopped
Pinches of herbs: choose from savory, dill, thyme, sage, or whatever sounds good to you
Salt and freshly-ground black pepper
½ cup grated cheese (optional)
1. Preheat the oven to 375. In a large saucepan, heat the butter or olive oil. Add the onion, cabbage, potato, carrot, and green pepper and stir frequently until the vegetables are softened. Moisten the vegetables with a little broth.
2. When vegetables are tender, add the chopped greens, green onion, herbs, salt, and pepper to taste.
3. Using the piecrust of your choice, divide dough into 4 rounds, then roll out to make ovals approximately 8 inches by 5 inches. Heap each oval with about ½ cup of the vegetable mixture, top with optional grated cheese, then fold the long end over and crimp edges together. If you have any leftover filling, bake it in a dish alongside your pasties, or save it to use in soups, stews, or scrambled eggs.
4. Place pasties on baking sheet and bake 30 to 40 minutes, or until the pastry is golden. May be served hot or warm.