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Irish Hand Pies
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4.75 from 4 votes

Vegan Irish Hand Pies

Delicious vegan Irish Hand Pies plump with a stuffing of cabbage, potatoes, and smoky tempeh, all encased in a coconut oil whole wheat crust.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Cuisine: Irish
Servings: 10 pies


  • For the crust:
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup coconut oil solid but scoopable
  • 1/2 tsp salt
  • Ice cold water
  • For the filling:
  • 2 tsp olive oil
  • 2 cups shredded green cabbage
  • 2 in medium red or yellow potatoes cut a 1/4-inch dice
  • 1 6- oz package of smoky tempeh finely chopped (you can skip this and use beans or chickpeas or even crumbled tofu)
  • 2 cloves of garlic minced
  • 1 tbsp fresh thyme cut down to 1 tsp if using dry
  • 1 tsp apple cider vinegar
  • 1/4 cup tomato paste
  • 1 tbsp tamari or soy sauce
  • Salt and ground black pepper to taste


  • 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 3/4 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 1/8th 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.