Fruit pie. Meat Pie. Veg Pie. I find it easy to love pie and it’s pastry that makes pie so lovable. Sure, pastry is good when pressed neatly into a fluted tart pan. In fact, a tart is the most elegant pie I know. However, pastry is just as delicious when treated casually – draped over a pot pie and gently crimped, glazed and scored. But, in my opinion, the best pastries are the little hand pies that verge on messiness. The kind of pie that toys with falling apart in your hands. These Carrot Muhammara Hand Pies have just the right crumble to defy knife and fork.
So pick one up and see why the best pies are the handheld sort. You can buy them on a street corner wrapped in brown paper and eat them on the run, or make them at home to serve with a special wine. Either way, hand pies are a treat. Fragrant, sweet, and savory these Carrot Muhammara Hand Pies have just the right ratio of crust to filling. They define that magic moment when tender crust meets sumptuous filling. The kind of pie that automatically leaves buttery fingers reaching for napkins and slick lips begging for more.
Carrot Muhammara Hand Pies
Of course, a savory hand pie can be filled with almost anything. I’m taking my cues from a chef Civan Er and Melissa Clark recipe that appeared in Clark’s cookbook Dinner. It was designed to be scooped up with pita bread. But what’s stopping you and your buttery fingers from turning this dip into an untraditional muhammara hand pie?
NOTE: Though muhammara is typically served as a dip or spread I felt the flavors and texture lent themselves nicely as a filling to these sweet and savory hand pies. The addition of carrot and ginger are not at all traditional but add a nice sweetness typical to muhammara. If you’d like a bit more sweetness the pomegranate molasses that is included in most recipes could be drizzled onto the warm pastry at