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Thanksgiving Hand Pies

Oh, the joy of eating vegan! These scrumptious hand pies were inspired by the desire to get a mouthful of Thanksgiving flavors into one delicious bite. I used tempeh to create succulent nut-covered cutlets as the base then added creamy sweet potatoes and tart cranberry sauce to round out the holiday flavors. And because our holiday may look different this year due to COVID, I wanted to make something that could be both elegant but could also be served more casually–that's where the puff pastry comes in! All of the elements of a meal are wrapped up into a neat little pocket that can be eaten with a knife and fork or with your hands. The caramelized onions are really not to be missed in this dish, but even without them, you'll delight in every bite. The key to making the onions is "low and slow": low heat and slow cooking, about 40 minutes. Make them a day or two in advance and you'll be glad you did. If you don't need 6 hand pies, make them anyway. Pop them in the toaster oven the next day or freeze for an easy meal during a busy season.
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Course Appetizers, Main Courses

Ingredients
  

  • For the Tempeh:
  • 1 8-ounce package of tempeh
  • 1 cup water
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons tahini
  • 2 tablespoons tempeh cooking water
  • 1 tablespoon maple syrup
  • 1 cup pecans or walnuts finely chopped (for NF version, omit the nuts or substitute breadcrumbs)
  • 1 tablespoon chopped fresh thyme or substitute 1 teaspoon dried thyme
  • For the Sweet Potatoes:
  • 2 medium sweet potatoes peeled and cut into chunks
  • 2 teaspoons salt
  • 2 tablespoons orange juice
  • 1 tablespoon vegan butter or olive oil
  • Dash of cinnamon
  • 1 package. 2 sheets vegan puff pastry (Pepperidge Farm is vegan and Dr. Schar is vegan and gluten-free)
  • 1/2 cup canned cranberry sauce or make your own if you have a favorite recipe!
  • Optional Caramelized Onions:
  • 1 tablespoon oil
  • 1 large red onion
  • 1/2 teaspoon salt
  • 1 tablespoon balsamic vinegar

Instructions
 

  • To make the tempeh, lay the tempeh horizontally on a cutting board. Slice vertically to cut it into three equal pieces. Cut each piece horizontally into thinner squares, making 6 cutlets. Put the water and soy sauce in a small pot and add the tempeh. The water should just barely cover the tempeh: add a little more water if necessary to cover. Simmer for about 10 minutes. Remove from heat. Place a clean towel or paper towel on the cutting board and place the tempeh on top. Blot dry. Place the nuts on plate. In a shallow, wide bowl, stir together the tahini, measured cooking water, and syrup. Working with one piece of tempeh at a time, dredge the tempeh in the sauce and then the nuts. Return the tempeh to the towel.
  • To make the sweet potatoes, place them a small pot and cover them by two inches with water. Bring to a boil and add the salt. Let cook for about 10 to 15 minutes, until tender. Drain and return the sweet potatoes to the pot. Add the orange juice, butter, and cinnamon. Mash together with a fork.
  • Preheat the oven to 400ºF. Line a baking tray with parchment paper. Working with one sheet of pastry at a time, lay it on a clean work surface. Roll it out so that it's a couple of inches larger all around, about 10 inches by 12 inches, keeping the longer side horizontal to the counter. Cut the pastry vertically into three slices, each 4-inches wide. Place a tempeh cutlet on the bottom half of each piece leaving a 1/4-inch border. Put about 1 1/2 tablespoons of cranberry sauce on top and then a heaping dollop of sweet potatoes. If using caramelized onions, place them on top. Moisten the edges of the pastry with a finger dipped in water. Fold the pastry over the filling and gently press the edges together. Transfer one hand pie at a time to the baking tray and seal the edges with the tines of a fork. Cut several small slits in the top to allow steam to escape. Repeat and make the remaining 3 hand pies. Bake for about 20 minutes or until the pastry is golden brown. Remove from oven and serve immediately.
  • To make the caramelized onions, heat oil in a small pan over medium-low heat. Add the onions and sprinkle with salt. Cook stirring occasionally, for about 30 minutes. Add balsamic vinegar and cook for another 5 to 10 minutes, depending on how dark you want them. Keep the heat low so the cooking process is slow, allowing the onions to soften and caramelize rather than cook too quickly and get crispy.

Notes

Allergen Notes: Gluten-free option, nut-free option, peanut-free
Keyword Thanksgiving, vegan
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