Think chicken pot pies but without the chicken... and portable. Yep, these are pies for your hands, savoury style.
Servings 20hand pies
Author Two Market Girls
3 ½cupsall-purpose flour
2/3cup+ 2 tbsp vegan butter
2/3cup+ 4 tbsp ice cold water
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.