I hate to be one of those people who rename recipes to sound pun-ny, but I am going to overlook this if only to introduce you about my deliciously addictive chick-un Vegan Hand Pies. For thanksgiving at my house, I host a ton of people, and one of the friends I love to have over is a vegan. Since I love her so much, I do not like to make her feel left out by giving her boring vegan food or let her go hungry by not making anything that could accommodate her at all. So I try to make some delicious dishes that I know she will love and that my non-vegan guests can also enjoy without feeling singled out… I am so nice, right? These vegan hand pies are one of the vegan dishes that I will be having on my Thanksgiving table, but you can certainly enjoy this dish anytime of the year.
I hate to say that these vegan hand pies are carnivore approved, especially since vegans have taste buds too, but I will say that they have a flavor similarity to chicken hand pies, and non-vegans are definitely able to enjoy it without feeling like they are “missing something” from the dish. As a matter of fact, I served these pies to some non-vegan friends of mine, and they could not tell that it was not chicken. There were a couple who actually thought it had a beef filling but that’s another story. The pies were very quick to disappear and my carnivore husband actually had more than everyone else!
These vegan hand pies are made with green jackfruit and oyster mushroom for texture and I used some typical “chicken” seasoning herbs for the flavor. For the crust, I went for a slightly sweet but tender pastry, to balance the deeply savory flavors of the filling.
Chick-Un Vegan Hand Pies
Chick-Un Pie Filling
- 2 cans green jackfruit in water drained and lightly smashed
- 1 cup sliced oyster mushrooms
- 1 green bell pepper diced
- 1 onion sliced
- 2 scotch bonnet peppers chopped
- 1 medium sized potato diced
- ½ cup diced carrots
- 2 tbsp coconut oil
- 2 tsp vegetable bouillon
- 4 sprigs tender stem fresh thyme
- 1 tsp black pepper
- 1 tsp dried sage
- 1 tsp Salt
- Additional Salt to taste
The Pie dough
- 1.5 cups Bread Flour (about 220g)
- 1.5 cups All purpose flour (about 210g)
- 1 tbsp baking powder
- ½ tsp salt
- 1½ sticks cold vegan butter
- ¼ cup apple sauce
- 1 tsp date syrup
To make the filling
- Saute the mushrooms with 1 tsp of salt and the coconut oil in a saute pan on medium heat. Saute until the mushrooms have shrunk till about half the size, and they have have some color on it. This takes about 15 minutes to get to this stage.
- Once the mushrooms have browned, add in the onions, scotch bonnet peppers, thyme, sage, black pepper and vegetable bouillon and continue to saute until the onions are softened and translucent.
- Once the onions have softened, add in the carrots, potatoes and jackfruit. Turn the heat down to low and continue to saute for another 10 minutes or until the potatoes are tender. Toss in the bell peppers and continue to saute for another 5 minutes then turn the heat off and set aside.
To make the Pie dough
- Preheat your oven to 375°F
- In a bowl, combine the bread and all purpose flour, baking powder, and salt. Gently cut in the vegan butter chunks with a pastry blender, fork, knife or your good-ole fingers. The texture should not resemble that of bread crumbs! It should have pieces of butter range in sizes, between a pea and a grape.
- Add the applesauce to the flour and butter mixture and mix with a wooden spoon to bring the dough together. You may add in some cold water 1 tsp at a time until the dough comes together, be sure not to add too much water at once. You must use ice-cold water!
- Bring the dough together on a floured surface and rest in the refrigerator for about 30 minutes or until you are ready to use it. Make sure the dough is wrapped or covered whilst in the refrigerator.
To make the Pies
- Cut the rested dough into 12 even pieces. Taking one piece of dough at a time, roll it out into a circle and place about 2 tablespoons of the filling on half the dough circle. Use the other half to cover the filling and seal the edges of the dough by crimping with a fork. To ensure a secure seal, brush the edges of the dough circle with water before close and sealing.
- Prepare all the pies and using a fork gently poke the tops of the pie to create air vents and prevent the pies from bursting open. Mix the date syrup with teaspoons of water, and lightly brush the tops of the dough to glaze the pies.
- Place the pies on a parchment lined baking sheet and bake in the preheated oven for 25-30 minutes. Serve warm!
Give it a shot and tell me how it turned out! If you are feeling majorly carnivorous, I still have my totally delicious beef hand pies which are are just as good especially with my tips for a great and flaky meat pie crust.