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Curried Carrot and Smoky Mushroom Hand Pies


Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). 
Today’s prompt: pastry.

Fried Hand Pies are an old-fashioned tradition in the Deep South. There are some Southerners who will say the only authentic Southern hand pie is the one made from canned biscuit dough and filled with fruit and fried in a cast iron. And if this is the hill y'all wanna die on all I can say is bless your heart.

I call this an authentic Southern hand pie for a few reasons:
  1. I made it;
  2. I'm Southern;
  3. it fits in your hand; and
  4. it's encased by pie crust. 
But literally nothing else about these flavor bombs are considered traditional. Again I used Bob's 1:1 Gluten Free Baking Flour because that's what I have in my pantry. No need to go out and buy this; just use whatever flour you have.

Regarding the filling, you don't have to stick with my ingredients here. You can fill your hand pies with whatever you want but let's take a second to recognize why this are such lil flavor bombs. The sweetness of the carrots is totally put on a pedestal by the earthiness of the curry. When you add those smoky mushrooms to the mix, you're literally throwing a surprise party for your tastebuds. But like the good kind of surprise party where everyone is excited and the honoree loves surprises. Not the other very sad kind. 

Wow looks like we got a little side tracked there. Let's bring the focus back to the food. First we're going to make the dough (you can do this a few days in advance if you like) and then we're going to make the filling.

Dough

2 cups Bob's 1:1 Gluten Free Baking Flour
1/2 cup cold coconut oil
1/2 tsp salt
ice cold water
  1. Use a decent sized bowl to mix your flour and salt. Then cut in the coconut oil.
  2. Add in your ice cold water about 1-2 tbsp at a time and mix with a fork. Eventually you'll get some workable dough that you'll want to form in to a ball, wrap it up tight, and store in the fridge for half an hour to a few days.

Filling

1 cup cashews, soaked overnight
tbsp apple cider vinegar
salt, to taste
3-4 large carrots
1 tbsp grated ginger
2 tsp braggs liquid aminos
1 tsp curry
1 tsp cumin
1/2 tsp chili
8 oz mushrooms, sliced up
1 tsp olive oil
1/2 tsp liquid smoke
  1. While your dough is chillin like a villain, get started on your filling. If you didn't soak your cashews over night you can boil them on the stove with water for about 20 minutes instead. Drain your softened cashews and pop them in the blender with the apple cider vinegar and salt. Blend it all up into a creamy cream cheese like spread. Set aside
  2. Turn your carrots into ribbons by using a veggie peeler. Toss your carrot ribbons with ginger, Braggs, curry, cumin, and chili. Set aside to let the flavors all get to know each other
  3. In a pan get your oil hot. Throw in your sliced mushrooms and sprinkle them with liquid smoke. Cook on the stove top for just a few minutes. Long enough for the mushrooms to start to turn golden. 

Assembly

  1. Get your oven hot hot hot at 400.
  2. Grab your dough out the of the fridge. On a lightly floured surface roll out the dough until it's pretty thin. Use a biscuit cutter or a bowl or something to cut out an even amount of circles. 
  3. Spread a teaspoon or two of your cashew cream on one of your dough circles. Top with a teaspoon or two of the curried carrot ribbons and an equal amount of the smoky mushrooms. 
  4. Top with another round and use a fork to crimp/seal the edges together. Repeat until you have used up all the dough.
  5. At this point you need to decide if you're going to fry the pies or bake them. I decided to bake the hand pies which makes me a rebellious Southerner. Pop the hand pies on a baking sheet and slide them in the oven on the lowest rack. Bake for 15 minutes or so. 
Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,
Amber

Comments

  1. I have a dim memory of having made pies out of biscuit dough and canned pie filling, but I must have only done it that one time, as a child. Your pies seem like a much better idea. When I was visiting friends in England, I fell in love with the seemingly endless varieties of savory pies. I have rarely met a vegan pie I did not like, though, savory or sweet!

    ReplyDelete
  2. Hand pies are one of those foods that sounds so amazing and tasty but I am just sooo lazy. Maybe they aren't the much work, just feels like it would be lol

    ReplyDelete

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