Hunker Down Hand Pies and…a Sale!


As promised (but a day late), here’s the story: I had this great plan for amazing spinach-feta pastries for dinner a few nights ago and, even though a bitty little snowstorm was in the forecast, I didn’t make it out to town. Well, that bitty little snowstorm kept us all away from work and school and, consequently, town and the Co-op. There really isn’t anywhere within a twenty or thirty minute drive (in good weather) to get a missing ingredient, so here I was with a pile of pastry dough and no spinach. In fact, I didn’t have any greens to speak of at all, fresh or frozen. And not really enough feta. *note to self: freeze kale on purpose instead of just letting it while it’s still out in the garden.

Here’s what I found instead:

*one long-pie pumpkin
*1 1/2-ish pounds cremini mushrooms
*two onions
*leaves from daikon radish (okay, so I found a little something green)
*a small block of feta
*salt and pepper

Peel and cube the pumpkin, or any winter squash, and saute in butter until fork-tender. Transfer to a mixing bowl and add more butter to the pan to saute the onions (sliced) and the mushrooms (sliced). When they are cooked through, add greens if you have them, and cook just until wilted. Toss this into the pumpkin and mix it all together. Add salt, pepper, and nutmeg to taste, and either feta, chevre, or another favorite fresh, salty cheese.

If you’re new here, you should know that if it’s food, I’ll probably ferment it. I used the Yogurt Dough recipe from the Nourishing Traditions cookbook as my pastry dough, which admittedly makes for more of a Fork Pie than a Hand Pie. If you have a favorite pastry dough, that’s what you should use here. I have also discovered that I can tolerate Einkorn flour, in moderation, with no ill effects, so I used that as the flour in the Yogurt Dough. It does contain gluten, but very little compared to modern wheat flours.

And here is the basic recipe for Yogurt Dough:

Blend 1 cup yogurt and 1 cup softened butter, then add 3 1/2 cups flour and a pinch of salt. Set aside at room temperature for 12 – 24 hours. Tangy-in-a-good-way, delicious, and easily digestible. My favorite words to describe food.

Whatever pastry dough you like to use, pinch off a ping pong ball worth and roll it into a thin circle. I was able to fit about a 1/2 cup of filling onto each dough circle, and then I folded it and pinched it closed, like a won ton. If you use more dough and have thicker walls to your crust, it will be easier to hold these in your hand, if that’s what you prefer.

Onward to the SALE…


Before Christmas, I listed some new fiber clubs that I’m really excited about. I’m calling them the Calendar Club (available on two different fibers and also sock yarn) because there will be a brand new, repeatable colorway to honor each month of the year. Club members get to experience the new colorway first, and then it will become available as dye-to-order for the general public at the end of the month. I listed them for full year subscriptions, as a gift idea, but realize that this may be out of reach for a lot of folks who want to try it. So, tonight, I will not only be putting the year-long subscriptions on sale, but I will also be listing a six-month membership to each version of the Club, AND a season-long membership to each club (three months).

And for ONE WEEK ONLY, you can take 20% off your total order of anything in the shop, including the already-reduced Club price (for the one-year) by using the code CRAFTY2014 at checkout!!!

Did I mention that I’m really excited about this club? The polwarth/tussah silk blend is silky-soft amazingness, the falkland is just divine and my favorite forever, and who doesn’t love a good sock yarn?

Check in at 8:30pm for all the new listings and price reductions!


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