"Big Moc" Handpies with Vegan Special Sauce!

These "Big Moc" hand pies stuffed with roasted potatoes, sauteed onions, cheese, and Impossible ground mixed with my “Big Moc” Special Sauce turned out even better than I expected! Served with a little more sauce for dipping plus a couple pickles and chips! Not a particularly sophisticated dinner but tasted pretty great and trust me, your kiddos will love them!

Some of you all will remember a few weeks back when my Pops requested a batch of my "Big Moc" sauce...well, there was just a bit of that batch left in the fridge when I was at their place over the weekend and I happened to have some Impossible Burgers in the freezer, but no burger buns and I was too lazy on a Saturday nignt to go run to the store to grab any so…these little babies were born!

What you are going to need to buy:

1 Frozen Pie Crust, thawed - (If you want your hand pies to be vegan you’re likely going to need to make your own crust, although Wholly Wholesome does make a vegan pie crust option!)

1 Plant Based Ground Beef - (I used an Impossible Burger)

1 cup of diced Potatoes

1/2 cup of diced Onions

1 teaspoon Minced Garlic - (we like these jarred options from Spice World!)

2 Dairy Free Cheese (Slices are easier for this)

Liquid Smoke, just a splash

Salt & Pepper, to taste

1/4 cup of “Big Moc” Special Sauce! (CLICK HERE FOR THAT RECIPE!) + more for dipping

What you are going to need to do:

Start by preheating your oven to 350

Filling will depend on how many pies you want to make. This recipe made two pies.

Dice your potatoes an onions into 1/2 inch pieces and saute on the stove-top until soft and golden, adding the minced garlic towards the end of cooking so it doesn’t burn, and salt and pepper, to taste.

In the same skillet, brown your plant-based ground beef with a little splash of Liquid Smoke. Set aside and let cool for a couple minutes.

Add your special sauce to the meat so the meat is well coated but not runny. The pies will dry out a bit in the oven so you can add a little more sauce than you think you’ll need as long as the meat isn’t going to run or drip out of the pie shell when you’re trying to close it.

Roll out your pie crust and cut four rectangles that are each roughly 3.5 x 6

Note: You can really use any shape that you like…even a circle is fine but I found that I have less waste by using rectangles.

Place both of the fillings into the center of the bottom crust making sure to leave a border around the edge so that you can seal the pies. Don’t be afraid to pile the filling pretty high because it will shrink down in cooking.

Top your fillings with a slice of your favorite dairy free vegan cheese. I found that a cheese slice worked best for this.

Run a wet finger around the border of the bottom crust to help with sealing the pie.

Gently place the top pie crust. If you have piled your filling pretty high it’s going to seem like it won’t fit, but you can gently pull on the crust and using the tines of a fork, crimp all edges to seal the entire pie.

Dock the top of each handpie with a fork several times to create some steam holes for cooking.

To make sure that the top crust browns nicely you can lightly mist the top of the pies with a cooking spray.

Loosely tent the pies, with tin foil, for the first 15 minutes of cooking so that the edges don’t get too dark before the rest of the crust as time to bake.

After 15 minutes, remove the foil and bake another 15 minutes uncovered.

At this point, it’s just a matter of watching your pies to see when the top has baked through and browned up nicely. Mine ended up baking for 18-19 minutes uncovered instead of the 15. Just keep your eye on them.

Let rest for about 2 minutes before serving. I like to serve mine with some extra special sauce on the side for dipping!

Enjoy!