Despite what you heard growing up, sometimes it’s ok to eat with your hands! Handheld pies are convenient, and they’re lots of fun for the kids. What a great way to feed your family the goodness of squash, mushrooms, and onions. It’s a meatless alternative to classic handheld pies that delivers on taste and wellness.
Yield: 9 individual pies
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Ingredients:
For the filling:
- 43 g / 3 tbsp Mirage margarine, melted
- 3 g / ½ tsp salt
- 3 g / ½ tsp garlic powder
- 1 g / ½ tsp black pepper
- 1 g / ¼ tsp nutmeg
- 564 g / 4 cups butternut squash, peeled, seeded and cut into ½ inch chunks
- 227 g / 3 cups button mushrooms, cut into 1/4“ thick slices
- 187 g / 1½ cups / 1 large spanish onion, diced into medium-size pieces
- 3 g / 1 tbsp fresh thyme, roughly chopped
For the pastry:
- 2 sheets frozen puff pastry, thawed
- 1 egg
- 15 ml / 1 tbsp water
Directions:
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted Mirage margarine with the salt, garlic powder, black pepper, and nutmeg.
- Add the butternut squash, mushrooms, and onions. Toss to evenly coat the vegetables with the Mirage margarine.
- Spread onto the prepared baking sheet. Place into the oven to roast; 35 to 40 minutes. Stir and rotate pan halfway through the cooking time. Roast until butternut squash starts to caramelize. Remove from oven and carefully transfer the hot vegetables into a large bowl, toss with the fresh thyme; allow to cool completely.
- Reduce oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Whisk together the egg and water. Set aside until needed.
- On a lightly floured surface, gently roll puff pastry to a 12 x 12 inch square. With a metal 4-inch cookie cutter, cut out 9 circles from each sheet, for 18 circles total. With a small round cookie cutter or a paring knife cut out a small vent in the middle of 9 of the circles.
- Place the 9 whole circles onto the prepared baking sheet. Place about ⅓ cup of the filling (about 52 g) onto the rounds. Brush the edge of each circle with the egg wash.
- Place the second round, with the vent, over the filling. Press the edges together and crimp with a fork. With a pastry brush, brush entire surface of each pie lightly with the egg wash.
- Place into the preheated oven and bake for 20 to 25 minutes or until the tops are deep golden in colour. Allow to cool slightly. Serve immediately.
Chefs Notes:
- The filling can be made the day before for easy preparation.
- If the puff pastry is getting too soft to work with, place onto a baking sheet, covered with plastic wrap, into the fridge for 5 to 10 minutes.
- Serve warm, at room temperature, or cold. Great as a snack, appetizer, or a to-go lunch.
