Food & Cooking Recipes Appetizers Finger Food Recipes Savory Autumn Leaf Pies 3.8 (25) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 Some of these small leaf-shaped hand-pies are filled with a mixture of roasted carrots, parsnips, garlic, and Swiss chard; others with cider-glazed shallots and Granny Smith apples. Ingredients For the Dough 3 ¾ cups all-purpose flour, plus more for dusting 1 tablespoon sugar ¾ teaspoon coarse salt 1 ½ sticks (¾ cup) cold unsalted butter, cut into small pieces ¼ cup plus 2 tablespoons vegetable shortening ½ cup plus 2 tablespoons ice water For the Vegetable Filling 2 carrots, peeled and coarsely chopped 2 parsnips, peeled and coarsely chopped 1 head garlic 2 tablespoons olive oil 2 teaspoons coarse salt ½ teaspoon freshly ground pepper 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 8 ounces Swiss or red chard (leaves and stems), washed and chopped For Apple-Shallot Filling 1 tablespoon unsalted butter 5 medium shallots, thinly sliced lengthwise 2 tablespoons sugar ½ cup apple cider ½ Granny Smith apple, peeled and diced into ¼-inch pieces ¼ teaspoon coarse salt 1 teaspoon fresh thyme leaves Directions Make the dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and shortening, and process just until mixture resembles coarse meal. Pour in ice water, pulsing just until dough comes together. Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or overnight). Make the vegetable filling. Preheat oven to 425 degrees. Toss together carrot, parsnip, garlic, oil, 1 teaspoon salt, and the pepper in a small roasting pan or baking dish. Roast until golden and tender, about 30 minutes. Squeeze garlic from skins, and toss with vegetable mixture; discard skins. Heat butter in a skillet over medium-high heat. Add onion, and cook until translucent, about 1 minute. Add chard and remaining teaspoon salt, and cook until soft, about 4 minutes. Drain, and toss with vegetable mixture. Remove from heat, and let cool. Reduce oven temperature to 375 degrees. On a lightly floured work surface, roll out one disk of dough to 1/8 inch thick. Using a 4-inch leaf-cutter, cut out 12 leaves. Place on parchment-lined baking sheets. Place a heaping tablespoon of vegetable filling on each leaf. Whisk together egg yolk and cream. Roll out remaining dough to 1/8 inch thick. Cut out 12 more leaves. Using a small paring knife, etch veins on leaves. Brush edges of each filled leaf with egg wash; top with a veined leaf. Press edges together to seal. Brush tops with egg wash, and refrigerate for 30 minutes. Bake pies until golden brown, about 30 minutes. Serve warm. Cook's Notes The dough and fillings for these small pies can be made a day ahead of time and stored in the refrigerator until ready to use. Rate it Print