Hand pies. If you haven’t realized yet, we really like things that we can eat with our hands. They’re the perfect size to munch on, are super travel friendly, and are fucking cute. You will never convince us that a pie the size of a couple toonies isn’t cute. Plus we’re pretty sure food just tastes better in mini form.
If you saw our last video, we had a slight disagreement on which was better – cake or pie? Differences aside, we can both agree that these savoury hand pies are crazy delicious. We took everything you love about potpies and put it into delicious hand pies. They hit all the flaky and creamy notes that you’d expect of the classic but utensil free. You know what that means? Less dishes to clean!
Packed full of delicious vegetables, these pies will quickly become a family favourite. Afterall it’s spring, which means its time to start using some local veggies in your dishes. They are super filling and will leave you craving more and more. The perfect addition to your dinner plate or main dish for a nice light lunch. The filling makes a very big batch, so you will definitely have leftover to do with what you want. It is a great addition to some mashed potatoes or a substitute for the ground meat in shepherd’s pie.
Be sure to check out our recipe from last week, it involves pie! The perfect dessert for your hand pies – our strawberry mini pies (we told you we loved mini things)!
Vegetable Hand Pies
- 3 ½ cups all-purpose flour
- 2/3 cup + 2 tbsp vegan butter
- 2 tsp baking powder
- 1 tsp salt
- 2/3 cup + 4 tbsp ice cold water
- 1 tbsp avocado oil
- ½ white onion, diced
- 2 medium carrots, diced
- 1 cup dehydrated mushrooms, diced
- 2 cups boiling water
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- ½ cup fresh parsley, chopped
- ⅓ cup vegan butter
- ½ cup all-purpose flour
- ½ cup non-dairy milk
- In a food processor add your flour and butter and pulse until your butter is roughly chopped into the flour looks like wet sand. Add in your baking powder and salt and pulse a couple times to mix.
- Add your water in slowly until you have a smooth dough that has just come together. Try not to over-process!
- Wrap in clear-wrap and refrigerate for about an hour while you prep the filling.
- Add your dehydrated mushrooms to your boiling water and let re-hydrate until soft. Be sure not to get rid of the mushroom broth once done, we will be using it in the filling.
- Dice all your vegetables (mushrooms, carrots, and onions).
- Add your oil to a large pan and add your diced vegetables. Sautee for about 5-10 minutes with the lid on (to steam) until the carrots are soft.
- Mix in your peas and corn and then add in garlic powder, smoked paprika, and parsley. Mix until your spices are evenly distributed.
- Create a well in the centre of your mixture and add in your butter and flour. Mix until everything is covered in the flour.
- Add in 1 cup of your mushroom broth (from the dehydrated mushrooms) and your non-dairy milk. Mix until the liquid has thickened. Remove from heat and set aside.
- Preheat oven to 400F.
- On a well floured surface and with a floured rolling pin, roll out your pastry dough to about 1/4 inch thick. Cut out large circles with a cookie cutter and set on a floured surface.
- Add about 1-2 tbsp of filling to each and fold over to create a half circle pocket. Add water to the end of your pastry and pinch to seal. Using a fork, seal the edge of each pie. You will have a lot of leftover filling, great for on top of mashed potatoes or as a shepherds pie filling.
- Slice small slits into the top of each pie so that the steam has somewhere to escape. Brush with some vegan egg wash (maple syrup + soy milk) or melted butter before baking for the perfect golden colour.
- Bake for 20 minutes or until golden brown.