Summer goes, summer goes
Like the sand between my toes
When the waves go out.
That's how summer pulls away,
Leaves me standing here today
Waiting for the school bus ...

From "Summer Goes," by Russell Hoban:



Summer has gone! Can you believe it? I'm always shocked as we're still in one of our two seasons down here, wet or dry ;) until November 30th. Still, I'm always up for observing special days as you know, so I ran to the store to gather up autumnal produce for dinner last night. A highlight were these hand pies which came out of the oven 10 minutes after Marianna got home from NJROTC Color Guard practice - first football game is set for Friday! Very exciting for my Cadet!



2 carrots, peeled and coarsely chopped
2 red potatoes, coarsely chopped
1 head of garlic
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
8 ounces frozen, chopped turnip greens
your favorite pie dough



* Make the vegetable filling. Preheat oven to 425 degrees. Toss together carrot, potatoes, garlic, oil, 1 teaspoon salt, and the pepper in a small roasting pan or baking dish. Roast until golden and tender, about 30 minutes. Squeeze garlic from skins, and toss with vegetable mixture; discard skins.

* Heat butter in a skillet over medium-high heat. Add onion, and cook until translucent, about 1 minute. Add greens and remaining teaspoon salt, and cook until soft, about 4 minutes. Drain, and toss with vegetable mixture. Remove from heat, and let cool.

* Reduce oven temperature to 375 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using a 4-inch glass, cut out 12 circles. Place on parchment-lined baking sheets. Place a heaping tablespoon of vegetable filling on each circle.

* Roll out remaining dough to 1/8 inch thick. Cut out 12 more circles. Brush edges of each filled circle with milk; top with a second circle. Press edges together to seal with a fork. Brush tops with milk wash.

* Bake pies until golden brown, about 30 minutes. Serve warm.



The original recipe can be found at Martha Stewart's.
I, of course, adapted it a bit.