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Lean pies with potatoes and mushrooms

Lenten Hand Pies with Potato and Mushroom Filling

These tender hand pies are built on a light, fluffy yeast dough and stuffed with a savory potato-and-mushroom filling. Hearty enough to stand in for a full meal, they're made entirely with plant-based fats, so they're perfect for anyone eating vegan, vegetarian, or observing a fast.

Natalia Vasilenko

Recipe author

Watch the video

Composition / ingredients

Servings:

Active dry yeast

Sugar

Salt

Warm water (Warm water)

300

All-purpose flour

500

Vegetable oil

Potatoes

Frozen mushrooms

350

Seasoning blend (I used an all-purpose seasoning blend for potatoes and vegetables)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 3 % 1 g

Carbohydrates 83 % 25 g

126 kcal

GI: 36 / 0 / 64

Cooking method

Step 1:

Gather all your ingredients. I used frozen mushrooms here, but fresh mushrooms work just as well. Let's start by making the dough.
Step 2:

Add the yeast and sugar to a deep bowl, pour in the warm (previously boiled and cooled) water, and let it sit for 15 minutes. In that time the yeast will activate and a fluffy, foamy cap will form on the surface.
Step 3:

Stir the mixture, then add the salt and vegetable oil and begin sifting in the flour a little at a time. Depending on your flour, you may need slightly more or less than the recipe calls for. Start mixing with a spoon, then switch to your hands, kneading for 7 to 10 minutes until the dough is smooth and no longer sticky. Cover the bowl with a clean towel and set it in a warm spot for 40 to 60 minutes, until the dough has risen to about 2.5 times its size.
Step 4:

While the dough rises, make the filling. Peel the potatoes and boil them in salted water until fork-tender. Sauté the mushrooms in vegetable oil, adding the seasoning blend toward the end and adjusting salt and pepper to taste. Mash the cooked potatoes, loosening them with a little of the reserved cooking water. Fold the mushrooms into the mashed potatoes and mix well — the filling is ready.
Step 5:

Punch down the risen dough, turn it out onto a work surface, and roll it into a long rope. Cut the rope into small, even pieces.
Step 6:

Flatten each piece into a round, spoon on some filling, then pinch the edges closed to form a pie. Fry the pies in vegetable oil on both sides until golden brown, and serve them hot. Your lean potato-and-mushroom hand pies on fluffy yeast dough are ready!
Step 7:

Enjoy! Happy cooking and bon appétit.

These days you can find plenty of ready-made plant-based products on store shelves, which makes cooking at home easier and adds variety to a meat-free menu — but a dish like this is always better made from scratch. I hope you love these tender, savory hand pies as much as I do.