Ingredients for the Dough
- 1 kg all-purpose flour
- 300 g olive oil
- A pinch of salt
- 200 g water
Instructions for the Dough
In a bowl, combine the flour, olive oil, and salt. Gradually add the water, kneading until you form a firm dough.
Divide the dough into small balls, place them on a tray, and let them rest for about an hour.
Roll each ball into a small circle using a rolling pin. Spoon the filling onto the center of each circle. Fold the dough in half to cover the filling and seal the edges by pressing with a fork to prevent it from opening during baking.
Bake in a preheated oven at 180–190°C (355–375°F) until the pies turn golden on both sides.
Ingredients for the Filling
- 4–5 large leeks, sliced into rounds
- 1 onion, finely chopped
- 1 bunch dill (or parsley), finely chopped
- 60 g Carolina rice
- Salt
- Pepper
- 3–4 tablespoons olive oil
Instructions for the Filling
In a pot, heat the olive oil and sauté the leeks and onion for about 5 minutes.
Add the rice, salt, dill, pepper, and a little water. Simmer over low heat until the rice is half-cooked and the mixture has absorbed all the liquid.
Let the filling cool before using.
These Leek Hand Pies are a delightful snack or light meal, combining the sweetness of sautéed leeks with the fresh aroma of dill. Wrapped in golden, flaky dough, they’re perfect for any occasion. Serve them warm and watch them disappear in no time!
