Vegan Potato and Onion Hand Pie with Rosemary Crust

Savory hand pie filled with a rich mixture of mashed potatoes, caramelized onions, and roasted garlic, encased in a homemade rosemary-infused crust.

Ingredients

• 1 medium (Russet or Yukon Gold) Potatoes
• 1/2 medium (yellow or sweet) Onion
• 3 cloves Garlic
• 1 cup All-purpose flour
• 1/4 cup, chilled and cubed Vegan butter
• 3-4 tbsp Ice water
• 1 tbsp, finely chopped Fresh rosemary
• 2 tbsp Olive oil
• 1 tbsp (optional, for cheesy flavor) Nutritional yeast
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare rosemary crust: In a mixing bowl, combine flour and salt. Cut in chilled vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in rosemary.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
3. While the dough chills, boil the potatoes until tender, then mash with nutritional yeast (if using), salt, and pepper.
4. Dice the onion and mince the garlic.
5. Heat olive oil in a pan and sauté onions until deeply caramelized (about 15 minutes). Add garlic and cook for another minute until fragrant.
6. Mix mashed potatoes with caramelized onions and garlic. Season with salt and pepper.
7. Preheat oven to 375°F (190°C).
8. Roll out chilled dough on a lightly floured surface and cut into a circle.
9. Place a spoonful of potato mixture on one half of the circle.
10. Fold the crust over to form a half-moon shape. Crimp the edges to seal.
11. Bake for 30-35 minutes, or until crust is golden brown. Let cool slightly before serving.

Cuisine: Canadian

Suitability: vegan,vegetarian

Prep Time: 35 mins

Cook Time: 40 mins

Serving Size: 1

Meal Type: lunch