A hand pie has a certain something about it. a portable supper made of the flakiest, golden puff pastry. Though I have nothing against shortcrust, puff is unquestionably my preference. These are a requirement for lunch or maybe your upcoming picnic. They are simple to create and a treat to consume.
For the filling
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup mixed vegetables (e.g., peas, carrots, corn), diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Olive oil for cooking
For the pastry
- 1 package (14 oz) vegan puff pastry, thawed
- 1 tablespoon non-dairy milk (for brushing)
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and diced mixed vegetables to the skillet. Sauté for a few minutes until the vegetables are slightly tender.
- Stir in the ground cumin, ground coriander, turmeric, salt, and pepper.
- Add the drained chickpeas to the skillet and cook for an additional 3-5 minutes, allowing the flavors to combine. Mash some of the chickpeas with the back of a spoon, leaving some whole for texture.
- Roll out the vegan puff pastry on a lightly floured surface and cut it into squares or rectangles, depending on the size of hand pies you want.
- Spoon a portion of the chickpea and vegetable mixture onto one half of each pastry square.
- Fold the other half of the pastry over the filling to create a triangle or rectangle shape. Press the edges to seal, and use a fork to crimp the edges.
- Place the hand pies onto the prepared baking sheet. Brush the tops with non-dairy milk for a golden finish.
- Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden and crisp.
- Allow the vegan hand pies to cool slightly before serving.
- Calories: 250-300 kcal
- Carbohydrates: 25-30g
- Protein: 6-8g
- Fat: 15-18g
- Fiber: 4-5g
- Sugars: 2-3g