Trio of Roasted Potato Pie
Vegan, handheld pies for the times in you’re life when you need a quick and easy snack. These pies are made of three types of potato - sweet, russet, and red - all roasted to perfection. Satisfy those late night or early morning cravings by grabbing one of these from your fridge. Enjoy.
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Introduction
Being born in the UK, one becomes familiar with the culture, the food, the music, and the lifestyle. A British icon; a cultural phenomenon that for some reason hasn’t made its way over the Atlantic - not Robbie Williams, but the handheld pie. Filled to the brim with all sorts of incredible flavors of which the possibilities are endless, the handheld pie is the chilly day hero, the late-night crave, and a hangover cure, all-in-one.
Typically filled with meat, I’ve put a plant-based twist on it, by filling my pies with three types of roast potato - sweet potato, russet, and red potato, and out the oven comes that unmistakable aroma of roast potatoes and thyme.
It is important to keep an eye on them if your plan is to place them on a window-sill to cool, as it turns out that cartoons are very true to life. The aroma of these pies will ensnare anyone who walks by, and it won’t let go. Before you know it, the pies will all be gone, and you’ll be left with a dish of scattered pie crumbs and disappointment.
The secret to this dish is to get that pie dough as thin as possible. It expands significantly while in the oven, so rolling it out paper thin before filling it with your roast potatoes is absolutely imperative. Take your time while you cook your potatoes. Keep an eye on them while they’re in the oven, but don’t pull them too quickly. Allow them to gain a bit of colour and a crunchy texture.
Check out the Spruce it Up section for ideas on how to take this recipe to the next level.
Before we Get Started
Prep Time: 20 Minutes
Cook Time: 1 hr, 10 mins
Total Time: 1 hr, 30 mins
Yield: 10 Pies
Ingredients
1 Sweet Potato (Large)
1 Russet Potato (Large)
2-3 Red Potatoes
Equal proportion to the russet and sweet
2 tsp. Onion Powder
2 tsp. Garlic Powder
1.5 tsp. Thyme
1.5 cups Flour
1/4 cup Vegetable Shortening
1/3 cup Unsweetened, Dairy-Free Milk
1/4 tsp. Salt
1/4 tsp. Sugar
Method
Preheat your oven to 400°F.
Dice your sweet potato, russet potato, and red potatoes into 1 cm. cubes.
Finely dice your thyme.
Add your potatoes and thyme into a bowl, with a good drizzle of olive oil, a three-finger pinch of salt, and your garlic and onion powder. Give the bowl a toss to incorporate everything.
Place your potatoes onto a baking tray, and throw them in the oven (once it’s come to temperature) for 20 minutes.
While your potatoes are roasting, add your flour to a bowl. Cut your vegetable shortening into cubes, approximately the same size as you cut your potatoes. Add them to the flour, as well as your milk, salt, and sugar, and mix everything together with a fork until you have a nice dough.
After the 20 minutes for the potatoes has expired, take the tray out of the oven, mix your potatoes about, and place them back into the oven for another 15-20 minutes.
Scatter some flour onto a clean work surface. Place your dough on top, and rub some more flour onto a rolling pin. Using your rolling pin, roll your dough out until it is extremely thin (1/5 cm thickness).
Just aim for as thin as possible! The thinner, the better.
Grab a muffin tray. Cut your dough into 10 circles that will be big enough to fill one of the muffin holes, covering the bottom and the sides.
Use a glass to help you form the circles!
Using a smaller glass, cut 10 more circles out that will act as the ‘lids’ for the pies.
Pull your potatoes from the oven whenever they’re finished. Reset your oven to 375°F.
Drizzle some oil inside each of the muffin holes, and use your finger or a brush to brush the oil around. Place your dough circles into the hole, and press around to ensure it’s in place.
Evenly divide your roast potatoes amongst your pies, and place your pie lids over top, squeezing the edges to make sure the seal.
Brush some more oil over top of the pies, and place them into the oven for 40-45 minutes.
Check them after the timer has gone off. They should be a gorgeous golden-brown. If they need a bit longer, add 5 more minutes to the timer.
Enjoy
Spruce it Up
Try out different fillings and herbs/spices.
This recipe can also be used for a regular-sized pie.
Use a pasta-roller, if you’ve got one, to achieve an even-thinness.