These savory hand pies are my vegan take on the classic beefy version. An impressive addition any festive meal.
Ever since developing this cauliflower pot pie (and inadvertently having to eat it for every meal for like 2 weeks), I’ve been pretty excited about adding puff pastry to my ingredient arsenal. It’s far from the healthiest thing in the world, but it’s so convenient, and delicious filled/topped with almost anything. The golden, puffy look has a festive feel to it, making it ideal for the holidays.
Store-bought puff pastry is what makes these savory mushroom hand pies possible. They’re reminiscent of meat pies, but instead of ground beef, this vegetarian version has mushrooms fortified with carrots, onions, peas, and lots of seasonings. You can think of them as individual mushroom wellingtons and serve them a main course for a fancy dinner – or make them smaller and have as an hors d’oeuvre instead.
What’s In These Vegan Savory Hand Pies
The filling consists of cremini mushrooms, carrots, onions, garlic, dried thyme, and peas, as well as some tomato paste and soy sauce. The dough is store-bought puff pastry.
Prep the Mushrooms: Using a food processor or working by hand, finely chop all the mushrooms into roughly the size of lentils.
Cook the Filling: Combine olive oil, mushrooms, onions, carrots, garlic, and thyme in a large high-sided skillet over medium-high heat. Cook until all the liquid is evaporated and the mushrooms are starting to brown a little, about 20 minutes. Avoid stirring the mixture more than necessary. At the end, add peas, tomato paste, and soy sauce.
Form the Hand Pies: Roll the thawed puff pastry into a large rectangle and cut into 4 pieces. Working with 1 piece at a time, fill the dough, wet the edges (to help them seal), and press them closed with a fork. (Be sure to cool the filling a little before forming the pies; if it’s too hot, the dough may melt and become too sticky to work with.)
Finish the Pies: When all the pies are formed on a parchment paper-covered baking sheet, cut an X into the center (to release steam during baking) and brush the pies lightly with oil. Sprinkle with sesame seeds if you want.
Bake the Pies: Bake until they’re puffed up and golden brown, about 25 minutes. Cool for about 10 minutes before serving. These are best served while still warm and flaky.
Tips for Making the Mushroom Filling
- If you have a food processor (or some other style of food chopper), this is a great time to break it out. It will make it significantly easier and faster to chop the large volume of mushrooms.
- 1 1/4 pounds may seem like a lot of mushrooms, but they cook down to less than half their size.
- Don’t stir the filling too much during cooking. Just let the liquid evaporate, then allow the filling to brown a little – this will add lots of flavor.
Tips for Working with Puff Pastry
- Puff pastry is sold in the freezer section of most supermarkets. Pepperidge Farm is vegan, but doesn’t have the best ingredients. DuFour and Trader’s Joe’s brands have “cleaner” ingredients, but are not vegan.
- Wait to roll it out until it’s completely thawed – this usually takes at least 30 minutes at room temp. Do not unfold the dough when it’s still frozen/stiff.
- Roll it out on a lightly floured kitchen counter, coating the rolling pin with flour as well if it’s sticking. If you don’t own a rolling pin, use a bottle of wine/vinegar.
- If the dough is cracking during rolling, it means it is still too cold and needs more time to thaw. If the dough is sticking to the rolling pin or counter, sprinkle it lightly with flour. If the dough is wet/slimy, it has gotten too warm and should be refrigerated for a few minutes to firm up again.
How to Serve These Mushroom Pies
Like I said, you can think of these as individual mushroom wellingtons and serve them as a main course, with festive sides like kale caesar salad, spiced roasted carrots, and farro salad. Alternatively, you can cut the dough into smaller pieces and make mini pies to serve as an appetizer.
The filling may be made up to 2 days in advance and stored in an airtight container in the fridge. The pies are best eaten while still warm from the oven. But, if you want to make them a few hours in advance, re-heat in a 325ºF oven instead of the microwave.
More festive vegan mains…
If you try this recipe, let me know how it turns out! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.Print
Savory Mushroom Hand Pies with Puff Pastry
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 individual pies 1x
- Category: Main Course
- Method: Baking
- Diet: Vegan
These savory hand pies are my vegan take on the classic beefy version.
- 2 sheets puff pastry dough, thawed
- 1 1/4 pounds cremini mushrooms, stems trimmed
- About 3 tablespoons extra virgin olive oil, divided
- 1 medium carrot, finely diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- Fine sea salt and freshly ground black pepper, to taste
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- A few tablespoons all-purpose flour, for rolling out dough
- Sesame seeds, for sprinkling (optional)
- If your puff pastry is frozen, leave at room temp while making the filling.
- If you have a food processor, fit it with the blade attachment. Halve the mushrooms and pulse them in 3-4 batches until the bits are roughly the size of lentils. If you don’t have one, mince the mushrooms with a knife instead.
- Heat 2 tablespoons oil in a large high-sided skillet over medium-high heat and add the mushrooms, carrot, onion, garlic, thyme, and 1/4 teaspoon salt. Cook until all the liquid is evaporated and the mushrooms are lightly caramelized, stirring occasionally, about 20 minutes.
- To the mushrooms, add 1 cup peas, and 1 tablespoon each tomato paste and soy sauce. Stir to incorporate. Turn the heat off and season to taste with salt and pepper. Set filling aside to cool for 10 to 15 minutes.
- Preheat the oven to 400ºF.
- When ready to fill the pies, sprinkle a little flour on your counter and roll the first sheet of dough into an approximately 12×16” rectangle (see above for rolling tips). Cut the rectangle into 4 square-ish pieces.
- Working with one at a time, transfer a piece of dough to a parchment paper-covered baking sheet. Place 2 heaping tablespoons of filling on the bottom half of the dough, leaving a 1/2-inch border. Dip your finger in water and brush the border to wet the edges. Then fold the top side over the filling. Using a fork, press the edges closed. Repeat with the remaining pieces of dough, then roll out the second sheet of puff pastry and repeat.
- With all the sealed pies on the baking sheet, using a small knife, cut an X in the center of each pie (to release steam during baking). Brush lightly with oil, sprinkle with sesame seeds if using, and bake until golden, about 25 minutes. Serve warm.
- Serving Size: 1 pie
- Calories: 360
- Fat: 24.9 g
- Carbohydrates: 29.4 g
- Fiber: 2.6 g
- Protein: 6.3 g
Keywords: vegan, savory, mushroom, hand pie, puff pastry
Leave a Reply