Vegan Mushroom, “Beef”, and Onion Hand Pies
1 large sweet onion, diced
1 13.7 oz bag Gardein beefless crumbles
½ cup room temperature coconut oil
Whisk together flour, sugar, and salt. Add the room temperature coconut oil. Work the coconut oil into the flour with a pastry cutter or your fingers until it forms a gravelly crumby meal. Slowly add the cold water, use just enough to bind the mealy bits into a dough, be careful not to let it become too wet and sticky. Knead the dough a few times then put it in the fridge while you work on the filling.
Heat olive oil in a large skillet over medium-high heat. Add onions and cook for around 5 minutes. Add mushrooms and garlic and cook for another 5 minutes, stirring often. I like to add a splash of soy sauce when I add the mushrooms but this is optional.
Grind the spices in a mortar and pestle (or use ground spices) then add to the mushrooms and onions. Stir and cook another two minutes.
Add the meatless crumbles and another tbsp olive oil and mix until the crumbles are heated through. Turn off the heat and let the mixture cool slightly while you roll out your dough.
Lightly flour your work surface and roll out your dough to about ¼-1/8 inch thickness.
Use a 4 inch circle cookie cutter (if we’re being honest here I just traced a large mug with a knife) to cut the dough into discs.
Using your hands, pack about a tbsp or so of filling into the middle of the dough disc, fold it over to close and use a fork to crimp the edges sealed. Decorate with little leaves if you’d like.
Arrange on a greased baking sheet 1 inch apart. Melt a little coconut oil and brush over a very thin layer, sprinkle all of the hand pies with a pinch of salt.
Bake at 375F/190C for 20-25 minutes or until golden brown.
PS– If you have leftover filling pop it in a container and freeze it for next time! If you can keep your partner and their fork out of it. I end up with a ton leftover every time 😂
gummygunk
origamiaround
germansingergirl
blakekathryn
areudirty
discoholicmusic
dailybridgerton
