When it comes to comfort food, I’m ALL about the savoury dishes and I’ve been so eager to share this recipe with you ever since I shared them on my Instagram stories!! These savoury “sausage” hand pies were inspired by all of the hand pies we were seeing pop up at all of the local Farmer’s Markets around the Okanagan.
The dough tastes EXACTLY like pie dough and the filling is deliciously salty, tangy, savoury, and meaty … without the MEAT!! These hand pies remind us of a tourtiere, a traditional French Canadian meat pie usually made with ground pork!
These little slices of heaven are PERFECT for serving up over the holidays, they make the perfect side dish or indulgent appetizer for Thanksgiving and Christmas dinners! But be warned, these babies are ADDICTING!! We dipped our hand pies in ketchup but they would also taste good served up with a gourmet mustard!
Pro Tip: When you’re purchasing ingredients for the dough and filling, you can find many of them at Bulk Barn!! I love getting my flour, sugar, nutritional yeast, salt, and spices here because it cuts down the cost by buying them bulk AND you can bring your own reusable containers to fill!
- 4 cups all purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup cold vegan butter
- 1/2 cup ice water
- 2 tbsp olive oil
- 1 cup diced white onion
- 4 cloves garlic, minced
- 1 cup sliced brown mushrooms
- 1 1/2 tsp fennel seeds
- 1 tbsp fresh thyme
- 1/2 tbsp fresh or dried sage
- 3 tsp dried oregano
- 1/2 tbsp tamari
- 1 tbsp vegan Worcestershire sauce
- 3/4 cup white kidney beans or navy beans
- 1/3 cup chopped parsley
- 1/4-1/2 cup all-purpose flour
- 1/2 cup nutritional yeast
- 1/2 tsp salt
- Pepper, to taste
- Make the pastry dough. Combine the flour, sugar, and salt in a large bowl. Cut in the cubed butter with a pastry blender (or two forks) until the butter is the size of peas. Create a small well in the center of the dough and pour in the ice water. Using a spatula, mix the dough until just mixed but still crumbly. Don’t overmix.
- Portion 1/4 of the pastry on a large piece of plastic wrap. Lift the sides of the plastic over the pastry to bring it together and form a disk. Repeat with the other half. Refrigerate your pastry for at least half an hour before rolling out.
- Make the filling. In a large pan, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add mushrooms and cook until softened, about 5 minutes. Add spices, tamari, and Worcestershire and mix through until warmed and fragrant.
- Transfer mixture to food processor and add in beans, parsley, flour, nutritional yeast, and salt and pepper. If the filling is too wet and sticky, add a bit more flour and process through. At this point taste your mixture and adjust seasonings. We added lots more nutritional yeast, Worcestershire and tamari.
- Make the pies. Keeping the other disks in the freezer while you work on one portion, transfer one wrapped pastry dough from the freezer onto a floured working surface. Roll out the pastry 1/8 inch thick and into a rectangle 18 inches long by 7 inches wide. Make sure pastry isn’t sticking to surface. Cut the rectangles in half lengthwise and then crosswise into 6 pieces (you should have about 24 pies in total, maybe more). Transfer each rectangle to a parchment lined baking sheet, and add 2 tbsp filling to half of the rectangles. Place the second rectangle overtop filling, and using a fork, seal the edges around the perimeter. Transfer to freezer for 15 minutes and preheat oven to 425.
- Bake pies for 15 minutes or until golden brown. Remove the pies from the baking sheet and let cool. Serve warm with a side of ketchup or mustard!
There you have it!! I hope you enjoy this recipe as much as we did … aka … I hope you DEVOUR it!! LOL!
Thank you Bulk Barn for sponsoring this post. All comments and opinions are my own.