Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, chilled and cubed
  • 6-8 tablespoons (90-120ml) cold water
  • 1 cup (150g) seasonal vegetables, finely chopped (e.g., zucchini, bell pepper, spinach)
  • 1 small onion, diced
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. In a large bowl, whisk together flour and salt.
  2. Use a pastry cutter to cut in chilled butter until mixture resembles coarse crumbs.
  3. Gradually add cold water, stirring until the dough comes together.
  4. Form into a disk, cover with plastic wrap, and refrigerate for 30 minutes.
  5. In a skillet, heat olive oil over medium heat.
  6. Sauté onion until translucent.
  7. Add chopped vegetables, thyme, salt, and pepper. Cook until tender.
  8. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  9. Roll out the chilled dough on a floured surface to 1/8-inch thickness.
  10. Cut into squares (about 3 inches each).
  11. Place a spoonful of the vegetable filling in the center of each square.
  12. Fold over and seal the edges with a fork.
  13. Brush the tops with beaten egg.
  14. Bake for 20-25 minutes or until golden brown.