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    Home > Global Vegan Recipes > Vegan Irish Recipes

    Vegan Irish Hand Pies

    Posted: Mar 10, 2016 ยท Updated: Apr 21, 2022

    Jump to Recipe Pin Recipe
    Delicious vegan Irish Hand Pies made with a stuffing of cabbage, potatoes and smoky tempeh instead of the traditional meat, All the healthy goodness is encased in a coconut oil whole wheat crust.
    Irish Hand Pies arranged on plate and table with stuffing in the background.

    What's not to love about hand pies? Especially when they are stuffed with a delicious filling of cabbage and potato and smoky tempeh. And encased in a crispy, flaky, whole wheat crust?

    I love hand pies, as you may have noticed from the number I've posted on this blog -- from savory baked samosas with chickpea filling to chickpea mushroom turnovers to my naan-calzones and pita packets. Part of the reason hand pies are so popular around here is because I have fast discovered that it's easy to feed a kid something -- almost anything -- when you encase it in an attractive cover, or in this case, a crust.

    Vegan Irish Hand Pies on a baking sheet.

    Not that Jay doesn't like cabbage or potatoes-- he loves both. And the crust is so flaky and tender that he doesn't mind-- doesn't care-- that all of it is actually good for him.

    I usually share a vegan Irish recipe or two for St. Patrick's Day, and these Irish Hand Pies just screamed out "make me, I'm special!"  So I did. Hope you do the same!

    Vegan Irish Hand Pies on a table and plate with stuffing.

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    Vegan Irish Hand Pies Recipe

    Cross section of a vegan Irish hand pie with cabbage and potato and tempeh stuffing.
    Irish Hand Pies

    Vegan Irish Hand Pies

    Delicious vegan Irish Hand Pies made with a stuffing of cabbage, potatoes and smoky tempeh instead of the traditional meat, All the healthy goodness is encased in a coconut oil whole wheat crust.
    4.8 from 5 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main
    Cuisine: Irish
    Diet: Vegan, Vegetarian
    Keyword: Vegan Irish Hand Pies
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Servings: 10 hand pies
    Calories: 261kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    For the hand pie wrapper

    • 1 cup whole wheat flour
    • 1 cup all purpose flour
    • ยฝ cup coconut oil solid but scoopable
    • ยฝ teaspoon salt
    • Ice cold water

    For the filling

    • 2 teaspoon olive oil
    • 2 cups cabbage (finely shredded)
    • 2 medium potatoes (either red or yellow are fine. Cut a ยผ-inch dice)
    • 6 oz tempeh (Use a smoky-flavored tempeh. Chop finely. (You can also sub with beans or chickpeas or crumbled tofu)
    • 2 cloves garlic minced
    • 1 tablespoon thyme cut down to 1 teaspoon if using dry
    • 1 teaspoon apple cider vinegar
    • ยผ cup tomato paste
    • 1 tablespoon tamari or soy sauce
    • Salt and ground black pepper to taste
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    Instructions

    • Preheat the oven to 400 degrees F.
    • In a bowl, whisk the flours with salt. Cut in the coconut oil using a fork or a pastry cutter.
    • Drizzle the ice-cold water into the flour, a little at a time, while mixing with a fork, until the dough comes together.
    • Pat the dough into a disc, wrap tightly with cling wrap, and refrigerate for at least 30 minutes. You can make the dough a day or two in advance and refrigerate.
    • Heat the oil in a large saucepan.
    • Add the garlic, saute for a minute, then add the potatoes followed by the cabbage.
    • Cook the mixture for about 8-10 minutes, stirring frequently, until he cabbage has wilted and starts to change color.
    • Add the thyme, tomato paste, apple cider vinegar and tamari. Stir well to mix.
    • Add ยพ cup of water and give it all a good stir. Cover the saucepan and cook about 10 minutes or until the potatoes are cooked and really tender.
    • Add the smoked tempeh and stir well to mix. Make sure all of the water in the mixture has evaporated.
    • Roll out the dough to about โ…›th of an inch thickness. Using a three-inch cookie cutter, or a bowl, cut rounds from the dough. Roll up remaining scraps, roll out, and cut more rounds. You should have 20 when you're done.
    • Place about 2 heaping tablespoons of filling in the center of a round. Place a second round on top and pinch the edges together. You can crimp with a fork for a pretty look.
    • Repeat for remaining nine pies. Place all the pies on a foil-lined baking sheet.
    • Bake the hand pies in the lowest rack of the oven for 15 minutes or until lightly golden.
    • Remove, cool slightly on a rack, serve.

    Nutrition

    Calories: 261kcal | Carbohydrates: 30g | Protein: 8g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 407mg | Fiber: 3g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Jamie

      January 17, 2020 at 9:10 am

      4 stars
      I made these last night for my book club - none of whom are vegans - and they were a big hit. Very tasty! I gave this 4 stars instead of 5 because the filling quantity is so far off. I interpreted "2 in medium" potatoes to mean "2 medium," and I used Yukon Gold potatoes. Like Amanda, I ended up with WAY too much filling -- more than twice what I could use. I also found a 3" round wasn't big enough to hold 2 heaping Tbsps. of filling, so I made the rounds a little bigger; even then, I could only fit about 1 heaping Tbsp on each round. I heaped the filling into a high mound so as not to touch the edges, and rolled the top round a little bigger so that it would fit over the mound and allow me to crimp the edges closed with a fork. The crimping also added to the visual appeal of the pies. Finally, though the written directions don't mention it, I cut a cross-slash into the top of the pie before baking, as shown in the photo. I would definitely make these again, and will also enjoy experimenting with different fillings, both savory and sweet, to use with the very tasty crust.

      Reply
    2. Amanda

      March 17, 2017 at 6:38 pm

      5 stars
      I made the hand pies tonight. There was no quantity listed for the potatoes so I diced 1 lb. (which is 4 servings, the cabbage was 4 servings so that is why I picked that serving size) I had way, way too much filling left over, easily more than half. I will probably freeze the filling and make them again or using the filling for something else. The hand pies are in the over right now so I am not sure how they will turn out. Thanks for the idea!

      Reply
    3. Hannah

      March 13, 2016 at 1:29 pm

      Yum, these look perfect for St. Patty's Day! I'm always down to eat something encased in bread or crust :).

      Reply
    4. NancyAnnK

      March 11, 2016 at 5:33 am

      I know what I'm making this weekend! Yum.

      Reply
      • Vaishali

        March 11, 2016 at 12:01 pm

        Hope you try! ๐Ÿ™‚

        Reply
        • Heather

          March 13, 2021 at 11:49 am

          5 stars
          Hi there! How much water am I supposed to add to the dough?

          Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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