Savory Hand Pies #vegan #recipes

In the event that you have an in a hurry way of life, these exquisite hand pies will absolutely prove to be useful for you! They're delectably fresh and filling, and you don't have to stress over any plates or flatware. Appetizing hand pies are incredibly helpful on-to-go nourishment. They're brisk, heavenly, convenient, and excessively adaptable.

For this recipe, I chose to go the Irish course. Cabbage, potatoes, carrots, onions, garlic, caraway seeds, thyme, rosemary, parsley – flawlessness!

Since these are veggie lover flavorful hand pies, which are regularly loaded up with a type of meat, I chose to test as opposed to making them exclusively vegetable pies (which would at present be stunning however!). In this way, I settled on tempeh.

You'll simply need to cook it in a touch of oil for around 5 minutes over medium warmth. This kneads the tempeh and expel the "hearty" characteristic taste it has – it will also assist with retaining any flavors you cook it in! You can keep them in strips or pieces, however I simply hacked mine finely into a "ground hamburger" consistency, and it worked incredible!

Simple veggie lover appetizing hand pies to observe St. Patrick's Day, or whenever of the year! Warm and fresh with potatoes, cabbage, tempeh, onions, and carrots!

INGREDIENTS

• 4 Sheets Puff Pastry (check label to 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
• 1 Tsp Apple Cider Vinegar
• 1 1/2 Tsp Salt
• 1/2 Tsp Pepper

INSTRUCTIONS

1. Remove puff pastry from freezer and allow to thaw for 30-40 minutes. Then preheat oven to 350°F.
2. Add chopped tempeh to a pan over medium heat with a drizzle of oil and the dried thyme, rosemary and caraway seeds, cook for about 5 minutes until lightly browned.
3. Add chopped carrots, onion, potatoes and garlic to the pan and cook about 5-10 more minutes until the potatoes begin to soften. Add chopped cabbage to the pot and continue cooking another 3-5 minutes until softened a bit.
4. Add salt, pepper, tomato sauce and apple cider vinegar and continue cooking for a few minutes until fragrant and all ingredients begin to stick together a bit, then stir in the parsley.
5. Roll out the puff pastry until roughly 1/8-1/4 inch thick (the thinner the more pies you will get). Cut roughly 4 inch 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.
6. 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).
7. Bake for about 25 minutes, or until golden brown. You might want to broil for just a few seconds toward the end to help them brown. Allow to cool and enjoy!

Source: https://bit.ly/2w19ip2