Vegan English Pasty (Hand Pie)

February 1, 2022
This veganized version of the English Pasty, and Upper Peninsula, Michigan staple, gives a nod to the cold weather months, with savory herbs, and a buttery crust—a signature comfort food for warding off those winter blues.
This recipe was adapted during the holidays while cooking for two in a new home, away from our Michigan family.
Wanting to appreciate the holiday feast without all of the prep and dishes just to feed two, we decided on this classic, with a vegan twist and some savory holiday spices. These pasties were a nice reminder of home, and easily adaptable for a variety of palates. In addition to an easy clean-up, these ingredients freeze well, making it easy to accommodate a dinner for two with some leftovers, or a table of guests. Add vegan mushroom gravy for extra decadence!

I use this vegan mushroom gravy recipe.
Here's the background on traditional Upper Peninsula pasty.
vegan english pasty

Vegan English Pasty (Hand Pie)

Recipe Type: Hearty Entrees
utensils YIELDS 12 pies
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  • 2 cups + 1/4 cup for filling Vegan butter
  • 2 cups Boiling water
  • 5-1/2 to 6 cups All-purpose flour
  • 2 teaspoons + 2 teaspoons for filling Salt
  • 6 medium, peeled Redskin potatoes
  • 2 cups, chopped Mushrooms
  • 2 large, chopped in 1/4-inch pieces Carrots
  • 1 medium, chopped in 1/4 -inch pieces Onion
  • 1/2 cup Corn
  • 1/2 cup Peas
  • 3 cloves Garlic
  • 3 teaspoons Salt
  • 2 teaspoons Pepper
  • 3/4 teaspoon dried, ground Sage
  • 3/4 teaspoon dried, ground Thyme
  • Optional: Aquafaba (chickpea water), for brushing tops
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Directions

1. In a large bowl, stir butter and boiling water until butter is melted. Gradually add flour and salt until a very soft dough is formed; cover and refrigerate for 1–1/2 hours.

2. Cut potatoes into 1/8- or 1/4-inch cubes; too large and they will not cook properly.

3. In a large bowl, combine potatoes, mushrooms, carrots, onion, corn, peas, garlic and seasonings.

4. Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-inch circles. Mound 1 cup of filling on half of each circle; top with 1 teaspoon butter. Carefully fold dough over filling and press edges with a fork to seal.

5. Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with aquafaba. Bake at 350°F for about 1 hour.  Serve hot or cold.  Freezer tip: freeze extra dough in individual portions for easy thaw.

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Photo: Paige VanSice


Paige VanSice
Author of Waiting on Rocks for Boats, and new contributor at Vegpreneur.org, Paige VanSice is wanderer and writer. She is what she wants to be when she grows up. Her work is nurtured by nature, and the reality that great impact is made by our daily decisions. Paige is an undergraduate of Eastern Michigan’s Creative Writing program, and attributes finding the purpose in her passion, to telling time by finding Truth. Follow Paige on Instagram @paigevansice and @paigevansice_author.

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