Prep 24 hrs
Cook 1 hr
These flavour-packed hand pies are economical and a great way to get more soy into your diet. The filling itself is 100% vegan and dosed with allspice, thyme, curry powder and cayenne, and is perfect over rice or in a tortilla if you don't want to fuss with the flaky tallow pastry (or want to keep things 100% meatless). I rendered my own tallow, but you can use quality suet or leaf lard from a butcher. These are excellent cold as well, and freeze beautifully!
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 2⁄3 cup shortening
- 2⁄3 cup tallow
- 1 cup ice cold water (plus more on standby)
- 2 cups textured vegetable protein
- 1 1⁄2 cups no-beef broth
- 2 teaspoons vegan worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon allspice
- 2 teaspoons curry powder
- 1⁄4 teaspoon cayenne (optional)
- 1 teaspoon turmeric
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons canola oil
- 1 large white onion, minced
- 1 medium acorn squash, peeled and coarsely shredded
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger
- 1 cup packed shredded kale
- 1 tablespoon minced fresh thyme
- 2 tablespoons ketchup
- 2 cups water
- 1⁄4 cup toasted soy flour or 1⁄4 cup dry breadcrumbs
- In a bowl, whisk together the flour, salt, baking powder, curry powder and turmeric.
- Add the shortening and tallow and cut in until the mixture resembles small peas.
- Add half the water and stir with a fork to combine. Continue adding water, stirring gently, until a supple dough (slightly moister than traditional pastry) forms.
- Wrap in plastic and refrigerate at least 24 hours.
- Combine the tvp granules, no-beef broth, vegan Worcestershire sauce, salt and spices in a bowl, cover and let stand 20 minutes.
- Melt the coconut oil in a deep skillet over medium heat and add the onion and acorn squash. Cook 5-10 minutes, until onion begins to turn golden.
- Stir in the garlic, ginger, kale, thyme and soaked mixture and cook 2 minutes, stirring frequently.
- Add ketchup and water, stirring well.
- Reduce the heat and simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
- Add the kinako and cook 1 minute.
- Remove from heat and let cool completely.
- Divide the dough into four balls.
- Between sheets of waxed paper, roll out one ball into a large, thin circle (keeping remaining dough covered with a towel).
- Cut dough into circles about 5” across and transfer to a parchment-lined baking sheet.
- Place 3-4 (heaping) tablespoons of the cooled filling onto one half of each circle.
- Brush the edges of the pastry with water and fold the unfilled half over the filling. Press edges to seal.
- Crimp the edges with a fork.
- Repeat with remaining dough and filling.
- Chill at least 1 hour (you can also freeze at this point and bake later, adding 10 minutes to the bake time).
- Heat the oven to 350°F.
- Bake, one sheet at a time, for 30 minutes.
- Cool 10 minutes on a wire rack before enjoying!