Savory spring hand pies recipe

Ingredients

• 2 cups (240 g) whole spelt flour
• ½ teaspoon fine sea salt
• ⅓ cup (80 ml) coconut oil or ghee, melted

• Knob of ghee or coconut oil
• 2 cups (60 g) ramps, chopped (or use 1 bunch spring onions, green parts only)
• Fine sea salt
• 2 garlic cloves, minced
• 1 cup (150 g) shelled peas (fresh or frozen) ¼ cup (30 g) capers
• 1 grated organic lemon zest
• ⅓ cup (80 g) crumbled goat or sheep feta 1 tablespoon caraway seeds
• Freshly ground black pepper
• 1 large egg, beaten with 2 tablespoons water (optional) Hot sauce for serving, if desired

Make the Dough
1. Sift the flour and salt together into a large mixing bowl. Pour in the oil and blend it in with a fork. Mix in a couple tablespoons of water; then add 1 tablespoon at a time, up to ½ cup / 112 ml total, until the dough is no longer crumbly. Knead the dough just until it comes together. Do not overwork. Cover the dough with a damp towel and allow it to rest at room temperature for about 1 hour. (You can also wrap and refrigerate the dough overnight.)
2. Preheat the oven to 400°F / 200°C.
Make the Filling
3. Heat the ghee in a skillet over medium heat. Add the ramps and a few pinches of salt. Cook until wilted and slightly golden, 7 to 10 minutes. Add the garlic and cook for 1 minute more. Remove from the heat and stir in the peas, capers, lemon zest, feta, and caraway seeds. Season with salt and pepper.
4. Divide the dough into 6 balls. Using a rolling pin, roll out each ball into a 7-inch / 18 cm round, as evenly as possible. Put about a sixth of the filling on one side of a dough round and fold the other half over to cover the filling. Press a fork around the edges to seal them. Continue with the remaining dough and filling. Brush the dough lightly with the beaten egg, if desired.
5. Put the hand pies on a parchment-lined baking sheet and bake for 20 to 25 minutes, or until lightly golden. Serve with your favorite hot sauce on the side.