Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) vegan butter, very cold and cut into cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, grated
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) ground coriander
  • 1/2 teaspoon (2.5g) turmeric powder
  • 1/4 teaspoon (1.25g) cayenne pepper (optional)
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1/4 cup (60ml) vegetable broth
  • 1/4 cup (30g) chopped cilantro
  • Salt and pepper to taste
  • 1 tablespoon (15ml) plant-based milk
  • Sesame seeds for sprinkling (optional)

Instructions:

  1. Make the Pie Crust (or Thaw Store-Bought): If making from scratch, combine flour and salt in a food processor or large bowl. Cut in the vegan butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes. If using store-bought, thaw according to package directions.
  2. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
  3. Spice it Up!: Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds until fragrant.
  4. Add Veggies: Add sweet potato and vegetable broth to the skillet. Cover and cook until sweet potato is tender, about 10-15 minutes.
  5. Wilt the Spinach: Stir in spinach and cook until wilted, about 2 minutes.
  6. Season and Cool: Remove from heat and stir in cilantro. Season with salt and pepper to taste. Let the filling cool slightly.
  7. Assemble the Hand Pies: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the pie crust to about 1/8-inch thickness (if using homemade). Cut out circles using a cookie cutter or knife.
  8. Fill 'Em Up: Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges to seal. Crimp the edges with a fork for a decorative touch and to ensure a good seal.
  9. Bake to Perfection: Place hand pies on a baking sheet lined with parchment paper. Brush with plant-based milk and sprinkle with sesame seeds (if using). Bake for 25-30 minutes, or until golden brown.
  10. Cool and Serve: Let the hand pies cool slightly on a wire rack before serving. They're delicious warm or at room temperature.