Small (almost) Vegetarian Pies

Made them today because I saw our vegetarian friend Menshahat making them the other day and was inspired. It's a little time consuming but the end results are real worth it. Thank you Mensha.

For the filling you will need:

1 bunch kale middle stems removed and coarsely chopped
2 portabella mushroom diced
1 Medium onion diced
5-6 cloves garlic chopped
10 fingerling carrots chopped
a dozen asparagus chopped
1 tbsp curry powder
1 tsp ginger powder
3-4 tbsp Olive oil
Salt & pepper to taste

*1/2 cup fresh mozzarella cheese cut in cubes, if you desire

For the pie crust:
2 cups flour
1 tsp salt
1 stick butter or 1/2 cup vegetable shortening
1/2 cup cold water

In a deep pot drizzle olive oil, throw in vegetables with spices, cook it in high heat until the vegetables' volume goes down in half. Set aside.

Preheat oven 390F degrees.

Divide the pie dough in two. Make them into balls. On a lightly floured flat surface, roll them out with a rolling pin, one at a time to thin sheets. Cut the dough into round discs that could fit in the large 12-muffin pan. You have to make at least 24 discs (one for the bottom and one for the top).

Grease the muffin pan with butter or vegetable shortening. Lay down the pie crust discs at the bottom. If they are too small for the muffin pan, you might have to stretch them out individually with the rolling pin. Place vegetable mixture in twelve muffin holes with crust at the bottom. Put mozzarella cubes on top if desired. Cover them with the other set of pastry crust discs. Make sure the bottom and top pastry crust meet at the edge so you can seal them. Brush butter or vegetable shortening on top. Make sure you fork some vent holes on the tops of your little pies.

Bake it in oven for 35-30 minutes or until golden brown. Let it sit for 10 minutes. Then cover the pan with a cutting board and put the pan upside down. The pies should come out easily.

Serves 3-4 people, either as an appetizer or meal. Enjoy.