One of my (Cindy AKA Masi) comfort foods during the first two years of the pandemic was pastry. All kinds of pastry—sweet, savory, flaky, chewy, dense, cake-like, donuty—it was ALL good! Of course, all that pastry led to my Covid 10 (which I am now working off at the gym!), but not sure if I would have made it through without all that buttery goodness.
And if you ask me, there is no better way to enjoy pastry than in a hand pie! Our Tagine Hand Pies are made extra comforting with Masi Masa Ras El Hanout Spice Blend.
Vegetarian or vegan? You can make these, too! Instead of meat, you can use garbanzo beans. And while e prefer puff pastry dough made with butter, you can also make these vegan by using a non-butter puff pastry dough like the one from Pepperidge Farm.
These are great a snack or as a main served with a big green salad with a a lemony dressing.
8 large hand pies, 16 small hand pies
Our Tagine hand pies are made extra comforting with Masi Masa Ras El Hanout Spice Blend and can be made with meat or vegetarian with garbanzo beans.
2 medium carrots, ¼” dice
2 garlic cloves, minced
2 TBSP flat leaf/Italian parsley, minced
2 TBSP mint leaves, minced
1 C chicken, beef or vegetable broth
2 packages (2 lbs) of frozen puff pastry (we like Dafour or Trader Joe’s)
Defrost 2 packages of frozen puff pastry according to instructions.
Cut peeled butternut squash and carrots into ¼ inch cubes. Set aside.
Mince onions and garlic. Set aside (OK to mix together).
Mince mint and parsley. Set aside (OK to mix together).
In a small bowl, make a slurry by whisking 2 TBSP water into 1 TBSP flour. Set aside.
Heat 2 TBSP olive oil in a large skillet over medium heat. Add minced onions and garlic and sauté, stirring often, until translucent, 3-4 minutes.
Add ground meat or garbanzo beans to onion and garlic mixture.
Add 1 TBSP tomato paste, 1½ TBSP Masi Masa Ras El Hanout Spice Blend, a pinch of kosher salt and a crack of black pepper. Mix until fully incorporated into meat or garbanzo beans.
Add butternut squash, carrots, and 1 cup broth. Cook at a gentle simmer, stirring occasionally, until butternut squash is tender (7-8 minutes).
Add flour slurry, chopped herbs, 1 tbsp honey (if using), and ½ cup frozen peas. Cook, stirring occasionally until the sauce thickens.
In a small bowl, whisk together one egg and 3 TBSP of water. Set aside.
Roll out 4 sheets of puff pastry on a floured surface until it measures 12”x12” square. Cut each pastry sheet in quarters, to make 16 4” squares.