I’ve noticed recently that a lot of recipes for hand pies (a trendy name for a Cornish Pasty) have been popping up. As far as magazines and the internet go, they seem to be the thing to eat this autumn.
Well, me for my part, I think I could eat them all year round. So have a whip round the fridge, get out all the veggies that are rolling around and get chopping…

Hand pies ingredients.jpg

The Dough
500g strong white flour, plus extra to dust
125g margarine
1tsp salt
Cold water

The Filling
1 fennel
2 parsnips
3 carrots
1 leek
1/2 a cabbage (I used a savoy cabbage)
1/2 an onion
1 bunch parsley
100g feta cheese
salt and pepper

Start of with the dough and leave it in the fridge to chill while you chop up all the veggies. Put the veggies in a pan and cook. Leave to cool.


Preheat the oven at 200°C. Roll out the dough and cut out circles to your desired size. Divide the filling between the pastry, leaving space around the edge. Crumble a bit of feta on each and season. Brush the edge with egg wash, then pinch the edges together to seal. Crimp as desired, and cut a small hole in the top of each. Brush over with egg.

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