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Irish Vegan Hand Pies
If you have an on-the-go lifestyle, these pies will certainly come in handy for you! You don’t have to worry about silverware or plates and won’t have any trash to deal with!
Savory hand pies are amazingly convenient on-to-go food. They’re quick, delicious, portable, and super versatile!
For this recipe, I decided to go the Irish route, as St. Paddy’s Day is coming up and I love these flavors anyway.
Cabbage, potatoes, carrots, onions, garlic, caraway seeds, thyme, rosemary, parsley – perfection!
Meat Free Vegetable Pies
Since these are vegan savory hand pies, which are typically filled with some sort of meat, I decided to experiment instead of making them solely vegetable pies (which would still be amazing though!)
So, I decided on tempeh.
If you haven’t heard of it before, it’s just cultured soybeans in a block form, with a heartier texture than tofu. They’re amazing when marinated and can be easily used to replace any dish that calls for meat.
I boil mine in veggie stock or water for 10 minutes before adding them to cook with the rest of the ingredients. You’ll find this helps it be more tender and have a more “meaty” texture.
You can keep them in strips or chunks, but I just chopped mine finely into a “ground beef” consistency, and it worked great!
Healthy Vegetarian Pie
While the puff pastry is a bit fatty, it won’t weigh you down because the filling is oil-free and full of vegetables, protein and fiber to give you tons of energy!
I used a variety of carrots to add some purple, yellow and orange colors to the inside. You can truly use any combination you want, which is why I love these hand pies so much!
You could even throw in a sweet filling to your left over puff pastry dough to make some dessert pies!
Making Vegan Hand Pies
There are a couple steps that require more time than others in this recipe. For example, let your puff pastry thaw for at least 30 minutes before handling (or else it will be hard and break easily), so start this process before you do anything else, and then preheat the oven!
Once your filling is prepared, take a large circle cookie cutter (or a bowl like I did), and cut circles in your pastry. If you have some leftover dough, mush it back together and roll it out to make more pies (you may need to use a bit of flour or water to do this).
Next, Scoop your filling into the center. Mine were pretty big so I used about a half cup of filling. Just make sure you’ll be able to seal yours tightly without them breaking.
Take another circle of dough and place it on top, dipping your fingers in water and pushing the two together. Use a fork to further seal by pushing down on every corner. This filling is a bit thick and not runny, so you shouldn’t have to worry about them leaking.
Cut a couple slits in the middle and bake them for about 20-25 minutes (depending on the size of your pie) or until they are a beautiful golden brown. Adding a tad of oil to the top before baking will help them brown and give them a better crunch, but if you are oil free you can skip this step.
That’s it! Pack them up and you’re ready to go.
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If you’re looking for more savory meals, try my:
Serving Size: 1 Pie
Amount Per Serving: Calories: 426