Hot Pie’s Hand Pies are savory vegetarian pies made from puff pastry and veggies that are perfect for a Game of Thrones party!
Appetizer? Main dish? Late night drinking snack? These hand pies cover all the bases.
This recipe is the second installment in my Game of Thrones recipe series. All the recipes are vegetarian or vegan, taste amazing, and are getting me super excited for the final season.
While perhaps a minor character, Hot Pie represents all the best in food when it comes to Game of Thrones. He works as a bakers apprentice and is a friend of Arya. His presence is scattered throughout the series, and he always brings a bit of comic relief to some pretty heavy material.
Hot Pie is keeping us all hungry as we watch the fate of Westeros, and he lives in a rustic (and obviously hearty) world. I decided to fill his hand pies with an earthy mixture of mushrooms, squash, spinach, and onions. Of course I had to add cheese, because, well, CHEESE.
These vegetarian hand pies are buttery, savory, and filling. A savory pie might sound strange, but it’s actually a delightful way to enjoy your veggies.
The veggies take a while to cook, but it’s pretty casual and hands-off. You’ll want to cook your onions and mushrooms while the squash is in the oven and the puff pastry thaws a bit. Then you’re just filling pies, sealing them shut, and brushing them with egg wash before baking.
There is about 1/2 cup more filling than you’ll need to fill the pies. You could use a smaller squash, but I recommend removing the half cup before filling the pies and setting it aside for any gluten-free guests that may be eating with you. You could also remove it before adding the cheese and set it aside for any vegan guests.
Hot Pie’s Hand Pies can be customized! Here are a few ideas to get you started:
- Swap the acorn squash for any type of cooked squash, potato, or sweet potato
- Instead of making individual pies, make one big square pie in the same fashion, cutting into individual servings after baking
- Top finished pies with everything bagel seasoning and/or a drizzle of honey
- Leave out the cheese and choose a vegan puff pastry to keep them vegan
- Serve alongside mashed potato bake or John Snow Peas!
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 1/2 acorn squash seeds removed
- 2 tablespoons olive oil plus more for the squash
- 1 medium yellow onion diced
- 1 teaspoon honey
- Coarse kosher salt and freshly ground black pepper
- 1 clove garlic minced
- 1 tablespoon fresh thyme chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground nutmeg
- 4 ounces baby portobello mushrooms chopped
- 1/2 cup shredded medium cheddar cheese
- 1/2 cup shredded havarti cheese
- 1 box frozen puff pastry sheets thawed
- 1 egg beaten
- 1 tablespoon cold water
Preheat the oven to 375ºF. Place the squash cut side up on a baking sheet and drizzle with a bit of olive oil. Season with salt and pepper. Bake 45-60 minutes or until soft when pierced with a fork. Once the squash is cool enough to handle, peel off the skin and chop into 1/2 inch cubes.
Meanwhile, heat 2 tablespoons olive oil over medium heat. Add the onions and honey, and season with salt and pepper. Cook 10-15 minutes until soft, brown, and caramelized, stirring frequently and lowering the heat if necessary to prevent the onions forgetting too dark and crisp.
Add the garlic, thyme, nutmeg, and crushed red pepper and continue to cook, stirring, for one minute. Transfer the mixture to a small bowl.
In the same pan you cooked the onions in, add the mushrooms. Cook, stirring occasionally, until soft and browned, about 7 minutes.
In a large bowl combine the squash, onion mixture, mushrooms, and cheeses. Remove and set aside half a cup if desired for any gluten-free eaters.
Place the puff pastry sheets on a lightly floured surface and roll out slightly. Cut each sheet into nine squares. Fill half the squares with the vegetable mixture, leaving a little space around the edges.
In a small bowl, whisk together the egg and water. Brush a bit of the egg wash onto the edges of the filled pastry, then top with another pastry sheet. Use a fork to seal the edges.
Cut two small slits in the top of each pastry, then brush with egg wash. Bake 20-25 minutes or until golden brown.