Savory vegetarian pies made from puff pastry and veggies that are the perfect recipe 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 ½ 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
If you love this recipe, be sure to try my other Game of Thrones food:
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Savory Vegetarian Hand Pies
Ingredients
- ½ 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
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground nutmeg
- 4 ounces baby portobello mushrooms, chopped
- 10 ounces frozen chopped spinach, thawed
- ½ cup shredded medium cheddar cheese
- ½ cup shredded havarti cheese
- 1 box frozen puff pastry sheets, thawed
- 1 egg, beaten
- 1 tablespoon cold water
Instructions
- 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 ½ 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, spinach, and cheeses. Remove and set aside half a cup of this mixture 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.
Alyssa says
These look perfect to make for St. Patrick’s Day! Question.. could I prepare them the night before and bake them the next day? I have no experience with pastry sheets. Thank you
Lindsay Moe says
What a great idea! I would recommend fully baking them, then storing in an airtight container in the refrigerator overnight. When you’re ready to serve them the next day, heat in the oven until crisp and warm throughout. Sometime if I’m reheating something I will microwave it for a few seconds to warm the middle, then bake just a few minutes until crisp on the outside. The other option would be to fully prepare the filling the night before, then assemble the day of. I don’t think the puff pastry would sit well without baking overnight. Hopefully that helps!
Alyssa says
Thank you so much for the help! I’m glad I asked. I will fully prepare the night before =)
Claudia says
I made these for the first time over the weekend. Turned out so delicious! Glad I had the time to test run these as I would do it differently the next time. I was unorganized and took too much time to make. But the kids loved them. Will definitely make these again.
Sara says
Loved these! Great for a savory breakfast while I’m stuck in traffic! Next time I’m swapping the acorn squash for sweet potatoes to switch it up.
Lindsay Moe says
Such a great idea to have them for breakfast! I’m so glad you enjoyed them!
Michelle says
Fantastic! I made these today for our vegetarian Thanksgiving and every one in three generations— veg and non-veg alike– said they were the best part of the meal! I made the filling the night before and prepared/baked them in the pastry sheets 30 minutes before our meal was served. These hand pies are delicious. We will make them again and again! Thank you!
Lindsay Moe says
Thank you for the wonderful comment! I’m so glad they could help bring your family together around the table.
Sarah says
Very good. Not a “quick” recipe, but well worth the effort. I used potatoes instead of squash and added some dill as that was what I had on hand from the garden. Compliments all around. Thank you for the recipe!
Lindsay Moe says
I agree, it’s worth the effort. I’m so glad you enjoyed it! Thanks for sharing your adaptation.
Erica Mosley says
Just made these… took 2 hours but man were they worth it. Will be making often as I’m a new vegetarian and so far I’m a happy camper even without the meat 🙂
Nancy says
Do these freeze well?
Lindsay Moe says
I have not tried it, but I really think they would. I would recommend baking and cooling completely, freezing in an airtight container, thawing, and reheating in the oven until warm and crisp.
Nancy says
Thank you so much! I definitely want to give these a try soon.