Nothing curbs my hunger on a fall day like a Savoury Mushroom and Kale Hand Pie! This recipe includes tender, juicy mushrooms mixed with sweet caramelized onions and a blend of fresh rosemary and thyme all wrapped up in a buttery crisp crust.
The crust truly makes or breaks this recipe. You can make your own, but if you don’t have time, then pick one up from your local grocery store. You’ll be able to find it in the frozen aisle. You know by now that I enjoy a versatile dish. My schedule can get pretty crazy during the week, so I would prefer to create my favourite recipes for any time of the day! This one works for breakfast, brunch, lunch and dinner. Switch up the ingredients to anything you’d like to have for each meal, make them ahead of time and when you’re ready to eat, pop it into the oven.
For breakfast, I suggest a tofu scramble filling and for lunch, perhaps a variety of bell peppers and vegan cheese. This Savoury Mushroom and Kale Hand Pie can be whatever you want it to be!
Scroll below for a full list of ingredients and instructions. I’d love to see how you create your hand pies! Snap a photo and tag @SusanCooksVegan on Instagram, Facebook and Twitter.
Is cooking mushrooms your least favourite thing to do? Check out my post for How to Cook the Perfect Mushroom!
PrintSavoury Mushroom and Kale Hand Pie
- Yield: 2 1x
Ingredients
Pastry
- 1 cup all-purpose flour (measure the flour by spooning into the cup and levelling with the back of a knife. Do not scoop.
- ¼ tsp salt
- ¼ cup + 2 tbsp of hard, cold vegan butter
- 3–4 tbsp ice-cold water
Filling
- 4 cups of cremini mushrooms, sliced or 2 large portabella mushrooms
- ½ white onion, finely diced
- 1 tbsp of olive oil *optional – use water or vegetable broth to sauté
- 2 cup of chopped kale or swiss chard
- 2 cloves of garlic finely diced
- 2 tsp fresh thyme
- 2 tsp of fresh rosemary finely diced
- Salt and pepper to taste
Pastry Wash
- 4 tbsp plant milk
- 1 tsp maple syrup
Instructions
For the Pastry:
- Preheat oven to 400 degrees Fahrenheit or the directed temperature on package direction if using store-bought pastry.
- Add the flour to a medium-sized bowl. Add salt and stir. Add the vegan butter and using a pastry cutter or two knives cut into the flour. When ready the flour will look like coarse breadcrumbs. There should be no big lumps of butter.
- Once the butter is cut in add the cold water a tablespoon at a time until it forms a dough with your hands. It’s important to add the water gradually. You should only need about 3-4tbsp, but all flours have different absorbencies. The dough should be soft but not sticky. If it is, add a little more flour until it becomes soft. Note: Only handle the dough as much as you need to. Overhandling pastry makes it tough.
- Let rest for 30 mins.
For the Filling:
- Heat olive oil (or a few tbsp of oil or broth) in a medium-sized skillet over medium heat. Add mushroom (see here for cooking directions). Add onions and sauté until golden brown (4-5 mins). Add garlic, kale, rosemary and thyme to the mushrooms. Salt and pepper to taste.
- Remove the mixture from heat and let cool.
For the Pie:
- Line a baking sheet with parchment paper.
- Mix the milk and maple syrup in a small bowl or cup. Set aside
- Lightly flour a surface and roll out dough. Cut out 2 circles about 6-8 inches. Fill with mushroom filling.
- Using a pastry brush or your finger brush some milk mixture around the perimeter of the dough.
- Fold the pastry in half and crimp the dough edges closed with your fingers.
- Brush each top generously with milk mixture.
- Use a sharp knife to make two small incisions in the middle of the dough to vent steam.
- Place on a baking sheet and bake for 30-35mins or until golden brown.
