Veggie stuffed hand pies (a recipe)

I like to cook food that involves the kids helping out.

It keeps everyone busy, happy, and on task.

focused children + task + no time for arguments = happy mom  

These are root veg, easily grown in the garden. Or buy a bag of  veg in the grocer, the "ready for stew" compilations are super cheap. Mine include parsnips, red onion, potato, carrots, and fresh basil.

I added a splash of olive oil, garlic powder, salt, & pepper. Fresh garlic would have been grand, but I didn't have any.

Cook the veg on the oiled up saucepan for 10 minutes or so, until softer and onion is translucent. 

 Put it in a bowl for cooling and add the spice mix. 

Let it sit until cool to touch, it's going into the pastry now ---and if it's hot it will make the pastry gooey and gross. No bueno.

If I was really good I would've made the pastry dough, but I'm lazy, so I bought ready made crusts from the grocer. You can too-nobody will know. 

 The zebra is keeping an eye on things.

Fold over edges and use fork tines to press the pie shut. Add shapes if your heart desires. ;)

The two big ones are more Cornish Pasty size. I learned a lesson that the smaller size is easier to handle for kids (duh). For an adult though, the big ones can be wrapped in foil and taken on the road for consumption, just like they did back in the day. If you care, you can read a quick blurb about the pasty here.

Pop little vents in the top-ours look like stars. If you forget this step your pie might burst.

Brush the pies with egg so they turn golden and lovely. Cook at 350f (180C) for 50 minutes. 

Enjoy.

She said "Mom take a picture of me eating it paaaalleeeeeeeeeeeeezzzzz"  ---Ummm...okay.