Field Roast Aussie Hand Pies

Our Recipes

Field Roast Aussie Hand Pies

This is an awesome recipe to use as an appetizer for the holidays or anytime. Try making them in small one or two bite sizes using miniature cupcake pans and serve them with a spicy ketchup and crispy fried sage leaves.

Cook Time:
40
Prep Time:
20
Yield:
5-6 servings

Ingredients

2 sheets Vegan Puff Pastry
1 Small yellow onion, diced
1 Carrot, diced
1 Yukon Gold potato, diced
½ Fennel bulb, diced
1 Field Roast Classic Meatloaf, crumbled by hand
4 Crimini mushrooms, diced
1 cup Vegetable stock
2 cloves Garlic, smashed
2 TBS Extra virgin olive oil
2 TBS Vegan Worcestershire sauce
2 Bay leaves
1 sprig Fresh rosemary
2 sprigs Thyme
Salt & Pepper, to taste

Preparations

Sauté onion, carrot, fennel, and garlic together with olive oil over medium heat. Allow vegetables to sweat.

To cooking mixture, add herbs, potato, mushrooms, and Field Roast Classic Meatloaf, with a pinch of salt. Sauté for another 5 minutes, stirring to avoid sticking to the bottom.

Reduce heat to a simmer and deglaze pan with vegetable stock. Allow to simmer until most of the liquid is absorbed, add vegan Worcestershire sauce and stir. Remove from heat.

Preheat oven to 400°F.

When mixture has cooled, prepare pans by cutting the puff pastry to fit into each form. Fill generously with filling, then top with another piece of pastry. Crimp edges to seal.

Bake at 400°F for 20-25 minutes or until golden brown.

Field Roast Aussie Hand Pies

comments


Connie Faivre

Definitely going to try this for Thanksgiving! It will stand alongside our Hazelnut/Cranberry Roast which we cannot wait to enjoy again!

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Anita

I will try many of the recipes here and especially the Aussie Hand Pies as I grew up in Australia. I'm sure yours will be so much better being vegan! :) How about a good Aussie sausage roll next? ;)

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