These addictive chick-un vegan hand pies are a chicken pie alternative I usually have on my Thanksgiving table, but you can certainly enjoy this anytime!
Prep Time30 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr35 minutesmins
Servings: 12pieces
Calories: 503kcal
Ingredients
Chick-Un Pie Filling
2cansgreen jackfruit in waterdrained and lightly smashed
1cupsliced oyster mushrooms
1green bell pepperdiced
1onion sliced
2 scotch bonnet pepperschopped
1medium sized potatodiced
½ cup diced carrots
2tbspcoconut oil
2tspvegetable bouillon
4sprigstender stem fresh thyme
1 tspblack pepper
1 tspdried sage
1tspSalt
Additional Salt to taste
The Pie dough
1.5cupsBread Flour(about 220g)
1.5cupsAll purpose flour(about 210g)
1tbsp baking powder
½ tsp salt
1½ sticks cold vegan butter
¼cupapple sauce
1tspdate syrup
Instructions
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!