The tasty appetizer or side to serve this holiday season. These flaky vegan hand pies are filled with a savory pumpkin and zucchini filling plus vegan cheese and are so easy to make!
One thing that I have learned as a vegan is that during the holidays you have got to BRING IT when it comes to food at family parties. My family is still to this day a little skeptical about veganism during the holidays and convinced that the vegan food won’t be as flavorful or satisfying as the non-vegan counterpart, so I try my to bring the best of the best to the table to show them otherwise. These hand pies are flavor-packed, decadent as hell and so dang good. This is the recipe to serve during those holidays, I can guarantee it.
Not only are these delicious, but they are easy to make! All you have to do is roast up some veggies, mix them with vegan cheese, pop them into some rolled out puffed pastry and bake them into little hand pies. You can make a huge batch of these at once and make enough to feed a crowd for the holidays in no time.
Pumpkin, zucchini, fall herbs and more. Who could say no to this?
We tested this recipe a second time after filming the video (above) and we realized that rolling out the puffed pastry was much better as it thinned out the pastry and provided a much better pastry to filling ratio in the end result. You can do as you wish but we just wanted to share that! 🙂
This recipe is also a part of our challenge series where Chris and I go head to head to cook up something tasty according to a specific theme each month. This month I made these Savory Pumpkin Hand Pies while Chris whipped up some bangin’ Pumpkin Spice Pretzel Bites. Let us know who you think won this one!
A tasty appetizer or side to serve this holiday season. These flaky vegan hand pies are filled with a savory pumpkin and zucchini filling plus vegan cheese and are so easy to make!
2 cups fresh pumpkin* (or butternut squash), peeled and cut into chunks
2 tablespoons olive oil
3 cloves of garlic, finely minced
2 teaspoon fresh sage, stems removed and finely chopped
1 1/2 teaspoon fresh thyme, stems removed
1 /2 teaspoons fresh rosemary, stems removed and finely chopped
1/2–1 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon black pepper, or as desired
1 medium zucchini, cut into fourths lengthwise and then chopped
1 cup onion, finely diced
17.25 oz vegan puff pastry*
1/4–1/2 cup vegan mozzarella cheese shreds (optional, we like Follow Your Heart)
~1/4 cup unsweetened almond milk, to brush
Marinara sauce, to serve (optional)
Pre-heat the oven to 400ºF and line two baking sheets with parchment paper or a silicone baking mat. Check the instructions on the puff pastry box and prepare it as necessary. We needed to leave ours our to thaw before we moved on.
Evenly lay the pumpkin on one of the baking sheets with a drizzle of olive oil (about 1/2 tablespoon). Place the pumpkin into the oven and roast for 25 minutes.
In the meantime, grab a small bowl and mix together the remaining olive oil, garlic sage, thyme, rosemary, salt, nutmeg, and black pepper. Set aside.
Once the pumpkin is done, remove the pan from oven and add the zucchini and onion onto the baking sheet. Pour over the olive oil mixture and carefully mix everything together until well coated. Place the baking sheet back into the oven for 20 more minutes, or until all of the vegetables are tender. Remove from the oven and set aside as you prepare the puffed pastry.
Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. When we initially made these, we did not roll out the puffed pastry and we felt that it was too thick for our liking. We suggest rolling it out and cutting each sheet into 8 squares. Evenly divide the filling among half of the squares, being sure to leave about 1/4-inch border around the edges for closing. You may end up with a little bit of extra filling but you can just enjoy that later on as leftovers, it is great in pasta! If you are using the vegan cheese, add 1/2-1 tablespoon into each hand pie. if you are Wet the edges of the puffed pastry with warm water, and then lay the remaining 8 pieces on top of the squares with the filling. Press the edges down with your fingers to be sure that they are sealed, and then go back with a fork to press down the edges and also to add the nice crimped design.
Place the squares on the two lined baking sheets (reusing the one you made the vegetables with) and brush the tops with almond milk. Slice holes on top of each for venting (this is key, do not skip this step).
Place into the oven and bake for 20-25 minutes, or until golden brown.
Serve warm with a side of marinara sauce if desired.
We used a sugar pumpkin, but honestly, any squash/pumpkin of your choice will work. We love using butternut or acorn 🙂
This recipe works with or without the vegan cheese but it is highly recommended!
The nutrition facts take into consideration 1/2 teaspoon salt and 1/4 cup of vegan mozzarella cheese.
If you have leftover hand pies, you can freeze them. Just be sure that you freeze them after they are baked. Place the hand pies on a baking sheet in one layer and place it in the freezer for an hour. After they are frozen, transfer the hand pies to a freezer-safe container or bag. To reheat them, place them on a lined baking sheet in the oven at 350F for 12-15 minutes, or until warmed through.
Prep Time:30 minutes
Cook Time:1 hour 5 minutes
Category:Appetizer, Side, Fall
Keywords: Appetizer, Side, Fall, Pumpkin, hand pie, baking, vegan, easy
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie