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Jillian Harris Vegan Sausage Hand Pies

19

Oct

2018

Jillian Harris

Savoury “Sausage” Hand Pies

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!

Jillian Harris Vegan Sausage Handpies Jillian Harris Vegan Sausage Handpies

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!

Savoury “Sausage” Hand Pies

Savoury “Sausage” Hand Pies

Ingredients

    Dough:
  • 4 cups all purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 cup cold vegan butter
  • 1/2 cup ice water
  • Filling:
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
https://jillianharris.com/savoury-sausage-hand-pies/

Jillian Harris Vegan Sausage Handpies Jillian Harris Vegan Sausage Handpies

There you have it!! I hope you enjoy this recipe as much as we did … aka … I hope you DEVOUR it!! LOL!

xo

Jilly

 

 

 

 

 

 

 

 

 

 

 

Thank you Bulk Barn for sponsoring this post. All comments and opinions are my own.

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  1. Heather Breiter says:

    Wondering if these can be frozen and reheated?

  2. paige says:

    what brand of vegan butter works best for this recipe?

  3. Tracy Amer says:

    Hey what would you replace to actually make these sausage pies?

  4. Jen says:

    I just tried making these pies but my filling turned into a gluey mess. Can you refine the instructions or offer any pointers? The ones in the pics look amazing and I’d like to try again. Thanks!

  5. Jen says:

    When I tried to make these hand pies, the filling turned into a gluey, yellow (nootch) mess. Did not have the consistency the ones in the pictures have. Do you have any tips? These look amazing and I want to try and make them again.

    • Jillian Harris says:

      Oh no!!! I’d recommend once you have your filling ready to adjust according to how dry / wet it is. If it’s too dry, add a bit of water. If it’s too wet, add some flour.. that might help with the consistency issue! XO

  6. What a wonderful appetizer idea! It is always lovely to have a vegan appetizer option – I am delighted to come across your recipe. Thanks so much, Jillian! ❤️

  7. Mary says:

    The filling sounds delicious. I’ve been trying to stay away from white flour so will try to find an alternative dough.. Do you have an alternative dough recipe in your “files’?

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