Vegan Savoury Hand Pies (Panzerotti) (Edit recipe)

These vegan savoury hand pies (AKA Panzerotti) are the absolute perfect appetizer to add to any menu! The dough is so fluffy and soft, you'll want to be making these every week!

3 hours

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	318
Fat:	6 g
Carbohydrates:	46 g
Protein:	14 g
Cholesterol:	4 g
Sodium:	763 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Riri's Recipes

Serves: 12

Ingredients

If Making Homemade Dough

5 cups All Purpose Flour
1 Tbsp Salt
2.5 tsp Active Dry Yeast
1 cup Water, , warm and in a small bowl
1 tsp Granulated White Sugar
1.75 cup Water

Vegan Meat Filling

3 Tbsp Avocado Oil, to drizzle in pan
340 gram Plant-Based Ground "Beef" (Abbot's Butcher), 1 whole package, any brand you'd like
398 ml Black Olives, 1 can
2 bunch Spinach, 2 big handfuls
1 pinch Salt and Pepper, to taste
1 pinch Garlic Powder
1 pinch Onion Powder
1 pinch Dried Parsley
1 pinch Little Palates Herb Garden Seasoning
2 Tbsp Nutritional Yeast
1 bunch Mild Cheddar Cheese, vegan

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If making homemade dough: (follow all steps in order)

In a large bowl, add your flour and salt to the bowl and make a well. Set aside.
In a small bowl, add 1 cup of warm water with your yeast and sugar, and cover with a small flat plate. Let it rise for about 10-15 minutes until your yeast forms a creamy foam on the surface of the water.
Add the yeast mixture in the flour well, then add in the olive oil.
Begin mixing with your hands, and add in the 1 3/4 cups of water gradually. Dough should be sticky but you should be able to form a ball with it.
Once your dough is well mixed, cover with plastic wrap or a lid, and cover with a cloth and let it rise for about 2 hours, or until dough doubles in size.

To make your filling:

In a medium frying pan on medium heat, drizzle some avocado oil and add in veggie ground meat and break up with a spatula. Let cook for about 5-10 minutes.
Add in fresh spinach, olives, and all spices except for cheese and let cook for another 5 minutes.
Once spinach has wilted, turn off the heat and add in your cheese. This helps the vegan meat stuffing to stick together.
Set aside.

If using bought dough, start from here:

Once dough has risen, flour your working surface and place ball of dough on the counter.
Using a dough cutter or knife, divide your dough into 12 even pieces.
Take one of the cut pieces of dough and either roll out with a rolling pin or your hands into a circle shape, about 1/4 inch thick .
Scoop vegan meat filling with a tablespoon and place on one side of your dough. Fold the other side of the dough over to cover the filling. Press down on the edges with a fork to seal the dough. (you can dip the fork in water or olive oil so it really holds together). Place hand pies on lined baking dish about 2 inches apart and repeat with remaining dough.
Before baking, poke the tops of your hand pies with a fork, brush with olive oil, and top with salt. Bake at 400F for 20 minutes.
Let cool for 10 minutes and enjoy!