Irish Savory Hand Pies

Irish Savory Hand Pies

by @plant.well 💚
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INGREDIENTS
3 Sheets Puff Pastry (ensure it’s vegan)
8 oz Tempeh
1 1/2 Cups Cabbage
1 1/2 Cups Carrots
1 1/2 Cups Potatoes
1/2 Onion
2 Cloves Garlic
1 Tsp Dried Thyme
1 Tsp Dried Rosemary
1/2 Tsp Dried Caraway Seed
1/2 Cup Fresh Parsley
1 Cup Tomato Sauce
Salt/Pepper to Taste
1 Tsp Apple Cider Vinegar
INSTRUCTIONS
Preheat oven to 350°F. Remove puff pastry from freezer and allow to thaw for 30-40 minutes.
Boil tempeh in water or veggie stock for at least 10 minutes, or until it tenderizes a bit.
Add Chopped carrots, onion and garlic to a large pan and cook, over medium heat and with a splash of water of veggie stock, for about 5 minutes. Add chopped cabbage, potatoes and tempeh to the pot and continue cooking until potatoes are soft, about 5-10 minutes.
Add herbs, salt and pepper, tomato sauce, parsley and apple cider vinegar and continue cooking for a few minutes until fragrant and all ingredients begin to stick together a bit.
Cut circles in your puff pastry, scoop on a few tablespoons of filling, and add another circle of dough on top. Squish together with a bit of water and use a fork to firmly press down sides all the way around.
Cut a couple slits in the middle of the pies, and brush with a bit of olive oil if desired (optional, but it really helps them brown and get crispy).
Bake for about 25 minutes, or until golden brown. Allow to cool and enjoy!

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