hot pie's hand pies

Savory Vegetarian Hand Pies

Savory vegetarian hand pies filled with caramelized onions, spinach, mushrooms, and squash!
Course Appetizer
Cuisine American
Keyword hand pies, hot pie, vegetarian hand pies
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 9 hand pies
Calories 245kcal
Author Lindsay Moe


  • 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
  • 10 ounces frozen chopped spinach thawed
  • 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, 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.



Calories: 245kcal | Carbohydrates: 18g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 153mg | Potassium: 290mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3955IU | Vitamin C: 6.6mg | Calcium: 115mg | Iron: 1.8mg