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Love is in my Tummy

Plant-based flavor

June 10, 2016 By Tina Dawson 16 Comments

Savory Veggie Hand Pies

Savory Veggie Hand Pies

Now who can say no to pies? Definitely not to these insanely delicious savory veggie hand pies with a mildly spiced filling of carrots, cauliflower, peas, potatoes, onions, jalapenos and tomatoes. What’s more – this recipe serves just two! No more leftovers and no more halving or quartering a large recipe. These hand pies are quite filling, so consider these a quick, easy and delicious meal for two!

Taste verdict – Looks like a pie, tastes like a samosa!

To make this pie vegan, substitute the butter in the crust with unrefined coconut oil or your regular vegan butter substitute and you are all set!

You start off by making the pie crust dough by putting flour, cold, cold butter and salt in a food processor. If you don’t have one, try a blender jar, but a relevantly flat based one. You can also do it by hand by rubbing the flour against the butter with just your finger tips. Pulse, don’t blend! After 3-4 quick pulses you’ll have something that resembles slightly wet sand.

Buttery flaky Pie crust dough

Add a little ice cold water (that’s the secret to a flaky crust) and continue pulsing another 2-3 times until the dough comes together.

Pie crust resting

Turn over to a clean surface and knead a little to form a ball. Wrap in cling film and refrigerate for at least an hour.

In the mean time, prepare the filling.

Mixed vegetables cooked

Cook the vegetables – peas, cauliflower, carrots and potatoes. You can either microwave them individually, or on a  stove. If doing it on a stove, bring a pot of salted water to a rolling boil and add the potatoes first. When they are halfway cooked, add in the cauliflower. Once that’s halfway cooked, add in the peas and carrots. Once they are cooked well, drain all the vegetables and save the water to use as stock in curries and gravies.

To season the filling, heat some oil and temper some cumin. Then sauté some chopped onions, jalapenos and grated ginger. The cumin and ginger is going to make sure that the potatoes and peas don’t mess with your digestive system. Then season with red chilli powder and salt. The salt will help wilt the onions faster. Then in go the tomatoes and when fully cooked and soft, stir in the vegetables. Finally, a sprinkle of garam masala, coriander leaves and a squirt of lemon juice and you are done!

Note: You can make the filling more mashed and soft. I wanted it to be chunky so that I can get a good healthy bite of vegetables. For a softer filling, add a little water and cook the vegetables a little bit more until they can be smashed down to a thick pulp. Let all the water evaporate before filling. 

Veggie Pie filling

Let the filling cool completely. A hot filling makes for a soggy pastry.

Meanwhile, roll out the pastry. Unwrap the pastry from the cling film and divide the dough in two. Refrigerate one half while you roll out the other into a rough 9″ circle. Don’t worry about getting it perfect. Refrigerate the rolled out pastry covered in cling film while you roll out the other half.

If the filling isn’t cool yet, you can refrigerate the rolled out pastry sheets separated by cling film until ready to fill.

Pie rolling step by step

Divide the filling into the center of each rolled out sheet of pastry. Fold over to close the pie. Don’t worry if the edges don’t line up.

Fold the edge over itself and press down with your fingers.

Now comes the fun part – shaping the pie!

Pie rolling Step by step

Place your index and middle finger of one hand against the edge and place the thumb of your other hand between them. Press down the index and middle fingers as you push in the thumb firmly to create a crimp. Repeat across the edge to create a continues crimped pattern.

Make vent holes on the top to let the steam escape.

Brush with egg or milk. It’s what helps put that beautiful color on the crust as it bakes!

Savory Veggie Hand Pies

Bake at 400°F/200°C for 30-40 minutes until browned and crisp. Cool for atleast 10 minutes to prevent serious scalding! Enjoy!

Savory Veggie Hand Pies

See how flaky the crust is??

Savory Veggie Hand Pies

And the filling is DELICIOUS!

Savory Veggie Hand Pies

Savoury Veggie Hand Pies

Created by Tina Dawson on June 8, 2016

egg washing pies

  • Prep Time:15m
  • Cook Time:55m
  • Total Time:1h 10m
  • Serves: 2
  • Yield: 2 hand pies

Ingredients

For the pie dough

  • 1 c flour
  • 1/4 c cold, unsalted butter (2 oz), cut in cubes
  • 1/2 tsp. salt
  • 3 tbsp. ice cold water

For the savoury filling

  • 1/2 tbsp. oil
  • 1/4 tsp. cumin seeds
  • 1/4 c onions, chopped
  • 1 jalapeno, finely chopped
  • 2 tsp. ginger, grated finely
  • 1 small tomato, choppped
  • 1/2 tsp. red chilli powder / paprika
  • a pinch of turmeric powder
  • 1/4 tsp. garam masala
  • salt, to taste
  • 1/2 c potato, chopped
  • 1/2 c cauliflower florets, cut small
  • 1/4 c carrots, finely chopped
  • a handful of green peas
  • a small squirt of lemon juice
  • cilantro, to garnish

Instructions

Make the pie dough

  1. In a food processor, combine the flour, butter and salt. Pulse a few times until the flour becomes crumbly like sand.
  2. Add ice cold water into the crumbly flour while pulsing till the flour comes together.
  3. Transfer the dough to a work surface and bring together into a ball. Wrap in cling film and refrigerate for atleast an hour.

Make the filling

  1. Cook the vegetables - cauliflower, carrots, peas and potatoes until 'almost' well done.
  2. Heat oil in a pan and once hot, add cumin till it becomes fragrant.
  3. Sauté onions, jalapeno and ginger and a pinch of salt until soft. Add tomatoes, cover and cook till it's cooked into a mush.
  4. Flavour with red chilli powder, turmeric and more salt. Stir in the cooked vegetables.
  5. Once all the water is cooked off, add garam masala, a squirt of lemon juice and cilantro.
  6. Remove from heat and let cool completely before filling.

Assemble and Bake!

  1. Remove pie dough from the refrigerator, divide into two. Set one half aside and refrigerate the other.
  2. On a lightly floured surface, roll out the dough into roughly a 9" circle. Try to make the outside edge thinner than the center.
  3. Repeat with the remaining half. If the filling is still not cold yet, stack the pie crusts with cling film between each piece and refrigerate till ready to fill.
  4. Place a few spoons of the filling in the center of each rolled out pie dough. Cover and crimp the edges.
  5. Brush with milk/egg wash and bake at 400°F/ 200°C for 30-40 minutes until crispy and lightly browned.
  6. Cool for atleast 5 minutes before serving!
Source: Adapted from Food Wishes
  • Print
Savory Veggie Pie Pin

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Filed Under: All Recipes, Cuisines, Indian, Lunch/Dinner, Table for two, Vegetarian Tagged With: Indian, Pastry, Recipes, Served with tea, Table for two, Vegetarian

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Reader Interactions

Comments

  1. Ana says

    March 22, 2020 at 1:13 pm

    Can you freeze these once cooked?

    Reply
    • Tina Dawson says

      March 24, 2020 at 5:21 pm

      Yes you can!

      Reply
  2. Lara says

    September 8, 2018 at 4:26 pm

    Your description says to temper some cumin, but the recipe says a pinch of turmeric…? Which is correct? Thank you for clarifying.

    Reply
    • Tina Dawson says

      September 8, 2018 at 11:06 pm

      Hey Lara! I missed listing ‘cumin’ in the ingredients list. Corrected now. Thank you for finding the error.

      Reply
  3. Tammrae says

    March 8, 2018 at 4:11 pm

    1/4 cup butter is 2 oz, not 4. Which is it?

    Reply
    • Tina Dawson says

      March 8, 2018 at 4:16 pm

      It’s 1/4 c (2 oz) – I tested with 1/2 c for 4 pies and failed math miserably while recalculating for two pies. Thank you for bringing this to my notice. Recipe corrected. Please forgive me this human error.

      Reply
  4. Krysten (@themomnoms) says

    June 11, 2016 at 12:52 am

    I love making hand pies!
    Yours are super cute! And they are the perfect consistency! Awesome job!
    Can’t wait to eat some 😛

    Reply
    • Tina Dawson says

      June 13, 2016 at 9:40 am

      Thanks a lot Krysten!

      Reply
  5. Amanda Mason says

    June 11, 2016 at 12:29 am

    These look so fantastic! I’ve never made anything like this before so I’ll be trying these for sure!

    Reply
    • Tina Dawson says

      June 13, 2016 at 9:40 am

      Well then Amanda, you really should! It was pretty awesome!

      Reply
  6. Sandi (@fearless_dining) says

    June 11, 2016 at 12:10 am

    You will never see me say no to pie 🙂 These look amazing.

    Reply
    • Tina Dawson says

      June 13, 2016 at 9:39 am

      Sandi, you are a girl like me!

      Reply
  7. Sara says

    June 10, 2016 at 11:59 pm

    Ooh! Ooh!! This sounds incredible. The crust looks awesome!

    Reply
    • Tina Dawson says

      June 13, 2016 at 9:39 am

      Thanks Sara!

      Reply
  8. Peter Block says

    June 10, 2016 at 10:08 pm

    All veggie and totally from scratch – these are a winner. You got the perfect browning on the crust.

    Reply
    • Tina Dawson says

      June 13, 2016 at 9:39 am

      The crust was pretty incredible… Perfectly crunchy and flaky! Thanks Peter!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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