Tempeh, Butternut and Sage Hand Pies

Posted by on Oct 15, 2014 in Recipes | 0 comments

I don’t know about you, but when the weather starts to get cooler I have a primal desire for comfort food. I crave anything that’s starchy or that feels rich and hearty, like bread, potatoes, pumpkin, beans, kale and tempeh (and I usually pack on a few pounds as well!)

When I woke up on Monday morning I had a vision in my head of hand pies packed with fall goodness: roasted butternut, tempeh and sage. I knew right away that I had to make them a reality. Good thing that I had the day off work, because I ended up putting it to good use cooking up all sorts of deliciousness that day!

Tempeh, Butternut and Sage Hand Pies

Tempeh, Butternut and Sage Hand Pies

I served them up with some plain cashew cream and that took them over the top! But, they were delicious on their own as well. 

Comfort food!

Comfort food!

Tempeh, Butternut and Sage Hand Pies
Yields 22
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Total Time
2 hr
Total Time
2 hr
Crust
  1. 3 cups gluten free flour mix*
  2. 1 tbsp yeast
  3. 1 tsp sugar
  4. 1 cup warm water
  5. 1/2 tsp salt
  6. 2 tbsps olive oil
Filling
  1. 1 small butternut squash
  2. 1 8oz package of tempeh
  3. 1/2 onion
  4. 2 cloves garlic
  5. 1/2 tsp fennel seeds
  6. 1/2 tsp rosemary
  7. 1 tbsp fresh sage, chopped
  8. 1 tbsp tamari
  9. 1/4 cup chopped, dried shitakes
  10. 1/2 cup hot water
  11. 1/2 cup vegetable broth
  12. Salt and pepper to taste
  13. Grape seed oil
Crust
  1. Mix together water, yeast and sugar in a cup or bowl and set aside until yeast becomes activated and fluffy.
  2. Mix together flour mix and salt in a medium bowl.
  3. Add yeast mixture and melted butter and stir to combine.
  4. The dough should be soft, but not sticky. If needed add additional flour a little at a time until it feels right.
  5. Knead into a ball, cover and set aside for an hour or so, for the dough to rise to about double.
Filling
  1. Preheat your oven to 425 degrees Fahrenheit
  2. Peel your butternut squash and chop the flesh it into small bite-sized pieces, removing the pulp and seeds.
  3. Place into a bowl with a drizzle of grape seed oil and salt and pepper and toss to ensure it is well covered.
  4. Spread out on a parchment-lined baking sheet and bake for 30-40 minutes until tender and starting to brown.
  5. Dice onions, chop garlic and sage and set aside.
  6. Soak the shitake mushrooms in hot water and set aside.
  7. Heat a large pan on your stovetop and when hot add a splash of grape seed oil and the onion.
  8. Sauté onion for 4-5 minutes until translucent.
  9. Add garlic, fennel seeds and rosemary and sauté for another minute or so until fragrant.
  10. Crumble tempeh and add the to the pan, along with the sage. Cook until the tempeh is golden brown.
  11. Add sage, shitake mushrooms and soaking water, tamari, and vegetable broth and cook until the broth is largely absorbed, leaving just a light gravy.
  12. Turn off the heat, stir in cooked butternut and season with salt and pepper to taste.
Putting it together
  1. Separate your dough into 6 or so equal parts, just to make it easier to roll out.
  2. Generously flour a board and rolling pin.
  3. Roll out your dough until it is a bit less than a 1/4 inch thick.
  4. Using a small bowl about 5 1/2 to 6 inches in diameter, cut out rounds.
  5. Gather remaining dough, roll into a ball, add a little more, and then repeat steps three and four until all of your dough has been used.
  6. Place about 2 tbsps of filling on one half of the round.
  7. Fold the other half over the filling and press the edges together using your fingers.
  8. Poke a fork in the top of the pie and place on a parchment lined baking sheet.
  9. Repeat until filling has been used.
  10. Bake in a 425 degree oven for about 15 minutes, or until golden brown.
Notes
  1. * I use a gluten-free flour mix that is made of 2 cups of Bob's Red Mill all-purpose gluten-free flour, 1/2 cup of arrowroot powder and 11/2 tsps xanthan gum. You could use another gluten-free flour mix, but be sure to add a tsp of xanthan gum if it doesn't already have it!
Vegan Sweet and Simple http://vegansweetandsimple.com/
 We devoured these! They were so delicious! 

Yum!

Yum!

I only made a half batch of the dough, and so I had lots of filling left over. I used it on a wrap with tuscan kale and cashew cream the next day and it was awesome.

I wish I had more!

I wish I had more!

 I know I’ll be making these again very, very soon. In fact, I can see them being a really delicious part of a holiday meal!

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