Thursday, March 15, 2012

Vegan Irish Hand Pies

Savory hand pies are traditionally filled with meat. If you are reading this blog there is a good chance you want none of that, but still want the savory goodness wrapped in a flaky buttery crust. (hold the butter).


Well this year I came up with a recipe to satisfy your needs. A long time ago I saw a Martha Stewart recipe for the meat version. This is sort of based off of that. But with ingredients added, changed and mixed around a little.


First you need pie crust. There are a million blogs out there on how to make the perfect pie crust. I use the simple ratio - 1 stick of Earth Balance Buttery Sticks : 1 cup flour: tiny bit of ice water. Pulse the Buttery (cut it up first) and the flour in your food processor. Then turn on the processor and slowly add little bits of ice water. When it starts to stick together, you are done. For these pies I also add in salt and fresh cracked pepper to create a savory crust.




Here are some pictures of my process. If you haven't made pie crust before, the number one thing you need to remember is everything needs to super cold. Use ice water and cold cold cold Buttery (keep it in the fridge or freezer between making batches). I made 4 batches. But the recipe I am giving you only needs two. Stick them in the fridge for at least an hour before baking.

While your dough is chilling, make your filling. (ahhh rhyming)


Filling - 
2 cups shredded cabbage
2 cups diced Yukon Golds or red potatoes
1.5 cups diced yellow onion
1 package Original Smart Ground Veggie Protein Crumbles
1/4 cup tomato paste
1/2 tsp Vegan Worcestershire  (we use Edward and Sons)
A good dash of Thyme
Salt
Pepper


Get all your veggies chopped and in a pan with a bit of oil. While they cooking mix your tomato paste, thyme and Worcestershire, in a large mixing cup with 1 cup of water. When your veggies are starting to brown and smelling good, add the veggie crumbles. Get them good and mixed up. Then add your sauce mixture on top and turn the heat down to a simmer. Let it simmer until the potatoes are soft. Turn off the heat, mash it up a bit and then let it COMPLETELY COOL. Otherwise your pie crust will melt.



Once it is cool. Roll out your dough to about 1/4 inch thick. Cut it into 6 inch squares (you can pick a size but I like mine snack sized) or circles or whatever you like. Scoop about a 1/2 cup onto one side of the square and then fold the other side over it. Crimp the edges with a fork and cut some vents in the top. 





Bake at 400° for about 12 minutes. I am going to prep mine and then freeze them until St. Patty's so mine will take about 30 minutes to bake. Remember the ingredients inside are all cooked and ready. So all you need to is get the crust baked. If it looks golden and delicious, they are done.

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