Imagine biting into a perfectly golden, flaky pastry that cradles a burst of sweet, tangy cherry filling – all without a hint of dairy or eggs! These Vegan Cherry Hand Pies are about to revolutionize your dessert game, proving that plant-based treats can be just as decadent and irresistible as traditional baked goods. Whether you're a committed vegan, a curious foodie, or simply someone who loves a delicious handheld dessert, these little pockets of joy are guaranteed to make your taste buds dance with delight!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 8 hand pies
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup coconut oil
- 6-8 tbsp cold water
- 2 cups pitted cherries
- ½ cup sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, mixing thoroughly to distribute the salt evenly.
- Add cold coconut oil to the flour mixture. Using a pastry cutter or your fingertips, work the coconut oil into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
- Gradually add cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.
- Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the coconut oil to firm up and the gluten to relax.
- Meanwhile, prepare the cherry filling by combining pitted cherries, sugar, cornstarch, and vanilla extract in a medium saucepan.
- Cook the cherry mixture over medium heat, stirring constantly, until the cherries release their juices and the mixture thickens, approximately 5-7 minutes. Remove from heat and let cool completely.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a 4-inch round cutter to cut out circles.
- Place a small spoonful of cooled cherry filling in the center of each dough circle, leaving a border around the edges.
- Fold the dough over to create a half-moon shape, pressing the edges together with a fork to seal completely.
- Transfer the hand pies to the prepared baking sheet, leaving space between each pie.
- Optional: Brush the tops with a little plant-based milk or coconut oil for a golden finish.
- Bake for 20-25 minutes, or until the hand pies are golden brown and crisp.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Tips
- Keep your coconut oil and water ice-cold to ensure a super flaky crust that practically melts in your mouth.
- Don't overwork the dough – the secret to a tender crust is handling it as little as possible.
- Use a fork to crimp the edges of your hand pies, creating a beautiful seal and preventing filling from leaking.
- If you want an extra golden finish, brush the tops with a little plant-based milk or coconut oil before baking.
- Let the cherry filling cool completely before adding it to the dough to prevent soggy bottoms.
- For a professional touch, chill the assembled hand pies for 10-15 minutes before baking to help them maintain their shape.
- These hand pies freeze beautifully – make a double batch and save some for later!
Nutrition Facts
Calories: 300kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
