Jump to Recipe·5 from 3 reviews

Like a handheld vegan chicken pot pie, these flaky puff pastries are filled with savoury thyme, tofu and veggies, baked until golden and crispy. Perfect for holiday appetizers or lunch prep, and honestly my new favourite holiday recipe!

Why turn pot pie into hand held pastries?

Short answer: they’re delicious! And, bonus, more kid friendly (easier to eat) than a casserole-style pot pie. Crispy on the outside and tender inside, they deliver all the comforting flavour of a classic pot pie in a portable, easy-to-make form.

The inspiration for this recipe came from my Youtube series Liv’s Holiday Menu (click here to subscribe to my channel for a new episode each week!).

If this is your first time working with puff pastry, don’t be scared!

If you’ve never worked with puff pastry before, don’t worry, it’s much easier than it looks, and with a few simple tips you’ll get beautifully flaky results!

Puff pastry normally comes frozen, so make sure it’s fully thawed in the fridge overnight before making this recipe so it stays cold yet pliable, making it easier to handle. Use a sharp knife or pizza cutter to cut clean rectangles without pressing down the edges, since that can prevent the pastry from puffing. And always bake on parchment paper or a silicone mat to keep it from sticking.

Liv’s best tips for working with puff pastry

Keep it cold: Puff pastry bakes best when the layers stay chilled. Work quickly and pop the pastry back in the fridge if it starts to feel soft.

Don’t over-handle: Too much rolling, stretching, or reworking can make the pastry tough instead of light and flaky.

Seal the edges: Press edges firmly with a fork or your fingers to prevent cracking and leaking before baking.

Got leftovers?

These pot pie hand pies are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To keep that flaky texture, reheat them in the oven or toaster oven at 350°F (175°C) for 8-10 minutes until warmed through and crispy again.

You can also freeze your baked hand pies for up to 2 months, just reheat straight from frozen, adding a few extra minutes to the baking time.

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Vegan Tofu Pot Pie Hand Pies with Puff Pastry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: OLIVIA BIERMANN
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Category: mains
  • Method: oven
  • Diet: Vegan
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Description

Like a handheld vegan chicken pot pie, these flaky puff pastries are filled with savoury thyme, tofu and veggies, baked until golden and crispy. Perfect for holiday appetizers or lunch prep, and honestly my new favourite holiday recipe!

Ingredients

  • 1 tbsp oil
  • 2 tbsp finely chopped onion
  • 1 carrot, thinly sliced and then chopped into small pieces
  • 1/4 cup frozen peas
  • 100g firm tofu, crumbled
  • 2 tbsp all-purpose flour
  • 1 cup vegetable broth or vegetarian “chicken” flavoured broth
  • salt and pepper
  • 2 tsp fresh thyme, optional
  • 400g store-bought vegan puff pastry (Tenderflake is vegan where I live!)
  • oil or nondairy milk for brushing the tops
  • coarse salt, optional

Instructions

  1. Preheat oven to 400 F. Line a sheet pan with parchment paper. Roll out the puff pastry and slice to create 8 squares about 3 inches by 3 inches. Place 4 on the sheet pan.
  2. To a large frying pan on medium high heat, add the oil, onion and carrot. Cook about 3 minutes, until onion becomes translucent. Add the peas and tofu and cook another 3 minutes or so, until tofu starts to brown.
  3. Add the flour and stir quickly to coat. Add half of the broth, stirring to combine and letting it thicken, then add the other half of the broth as well as a pinch of salt and pepper and the thyme, and stir again to combine, letting it thicken a few minutes.
  4. Add 2-3 tbsp of filling to the center of each square on the sheet pan, then cover each with another square of pastry. Press around the edges to seal, then use a fork to crimp.
  5. Use a sharp knife to cut a small slit in the top of each to allow steam to escape. Brush the top with some oil or nondairy milk, sprinkle on some coarse salt, then bake 25 minutes, until puffy, golden and crisp.
  6. Remove from the oven and let cool slightly before serving.

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