St. Patrick's Day Hand Pies
A fun and festive plant-based spin on the classic Irish shepherd's pie.
Ingredients
- 2 rolls Pepperidge Farm puff pastry thawed
- 1 cup baby bella mushrooms, quartered about 4 baby bellas
- 1 cup walnuts
- 1 large yellow onion, chopped about 2 cups
- 4 large garlic cloves, minced
- 2 medium yukon gold potatoes, diced about 2 cups
- 2 cups mixed frozen vegetables
- 1 cup vegetable broth Better than Bouillon brand
- ½ tsp dried thyme leaves
- ½ tsp fine sea salt
- 10 cranks freshly cracked black pepper
Instructions
- Thaw puff pastry.
- In a food processor, add the walnuts and quartered mushrooms. Pulse to combine.
- Heat olive oil in a pan on medium heat. Add the walnut-mushroom mixture and the salt and pepper. Cook for 1-2 minutes, stirring, until you can smell the mushrooms.
- Add the chopped onions to the walnut-mushroom mixture in the pan and stir. Cook another 3 minutes until the onions become fragrant and begin to turn translucent. Stir to prevent sticking.
- Add the garlic, potatoes, and mixed vegetables. Stir to combine.
- Next add the thyme leaves and vegetable broth. Stir. Place lid on pan and cook mixture for 10-15 minutes, until the broth is absorbed and a knife can easily pierce the potatoes. Stir frequently to prevent sticking. Taste and add more salt if desired. I find the bouillon base and 1/2 tsp of sea salt to be enough.
- Set filling aside to cool. Preheat oven to 400°F. While the filling is cooling, roll out both sheets of puff pastry on a lightly floured surface. I rolled each into a 15" square. It does not have to be exact, but the more exact it is, the neater your finished hand pies will be.
- Cut puff pastry into 16 squares.
- Make your hand pies. Add 2 tablespoons of filling to one square of puff pastry and top with a second square. You may have to stretch it slightly to ensure it covers the filling and meets the edges of the other piece of pastry. Crimp the edges with a fork. Seal well to prevent them from coming apart in the oven.
- Place hand pies on a parchment paper lined baking sheet. Bake for 15 minutes. The pastries will be golden brown and crispy.
- Remove from oven and cool on a baking sheet. Enjoy!
Notes
To create vegetable broth using the Better than Bouillon vegetable base, dissolve 1 tsp of the vegetable base in 1 cup of warm water.
These hand pies freeze well. Place cooled pies in a freezer bag to store. To reheat, thaw hand pies and preheat oven to 350°F. Bake for about 10 minutes. Cover with foil to prevent them from getting dark.