Vegan Wild Mushroom Puff Pastry Hand Pies

You will love these wild mushroom puff pastry hand pies — individual, crisp, flaky mini-pies filled with a rich, creamy cashew sauce and intensely savory mushrooms. Dairy-free and vegan, the cashew-based sauce is remarkably silky, while the combination of dried and fresh mushrooms gives the filling a deep, layered umami flavour. Cut into the golden pastry and let the warm mushroom cream spill onto your plate for an indulgent, comforting bite.

The secret to the intense mushroom flavour is using both dried and fresh mushrooms and incorporating the mushroom soaking liquid into the cashew sauce. The result is a creamy, savory filling that pairs beautifully with buttery puff pastry. These hand pies are ideal for entertaining since you can make them ahead and bake them when guests arrive.

They work in any season: serve with a crisp salad for a summer lunch, or pair with steamed greens and potatoes for a winter supper.

Gluten-free and Vegan Puff Pastry

Many store-bought puff pastry brands are unintentionally vegan because they use vegetable fat instead of butter. Some manufacturers also offer gluten-free, vegan puff pastry sheets, so puff pastry can fit into allergen-friendly menus. Ready-rolled pastry is convenient and makes assembly faster — no rolling pin required.

Ingredients Notes

• Ready-rolled puff pastry – choose a vegan and, if needed, gluten-free variety. Sheets that come pre-rolled save time.
• Dried mushrooms – any type will work: mixed wild, porcini, or morels if you have them. Soak until fully rehydrated and use the soaking water for extra flavour.
• Fresh mushrooms – chestnut, cremini or a mix of seasonal varieties are all good choices; chop roughly.
• Cashews – provide the sauce’s creaminess. For a nut-free option use silken tofu and adjust seasoning.
• Garlic – use fresh garlic for depth of flavour.
• White wine – optional; replace with a splash of diluted apple cider vinegar or lemon juice if avoiding alcohol.
• Nutritional yeast – adds a subtle cheesy note and can boost B12 when fortified varieties are used.

Please see the printable recipe card at the bottom for the full ingredient list and quantities.

How To Make This Recipe

The recipe has two main stages:

1. Make the mushroom-cashew filling and chill it so it firms slightly.
2. Unroll the pastry, assemble the individual pies, and bake until golden and puffed.

Making the filling

Soak dried mushrooms in boiling water for about 30 minutes until softened.

Soak cashews in boiling water for 15–30 minutes until softened.

Chop the red onion, garlic and fresh mushrooms.

Drain the rehydrated mushrooms, reserving the soaking liquid. Drain the cashews and discard their soaking water.

Blend the drained cashews with the reserved mushroom soaking liquid and the blender ingredients (nutritional yeast, stock powder, salt, pepper) until smooth.

The mixture will be thin at first but will thicken when cooked.

Sauté the onion and garlic in a tablespoon of oil until lightly browned. Add more oil and the fresh mushrooms and cook until golden and reduced.

Add the rehydrated dried mushrooms, white wine and thyme, then pour in the blended cashew sauce. Stir over medium-low heat for a few minutes until the filling thickens. Transfer to a bowl and chill until firm.

Making the pies

Unroll the ready-rolled pastry on its paper and cut into squares about 8–10 cm wide. Arrange on a parchment-lined baking tray.

Spoon a dollop of chilled mushroom filling into the centre of each square.

Fold the four corners toward the center and pinch to seal, or top with another square and crimp the edges. Chill assembled pies if needed.

Brush the tops with plant-based milk and bake at 200°C/400°F for 20–25 minutes until golden and puffed.

This is a summary — see the full recipe card below for exact quantities and step-by-step instructions.

Top Tips

• Do not wash fresh mushrooms — brush off dirt with a dry brush or paper towel to avoid sogginess.
• Add enough oil when sautéing mushrooms; they absorb fat quickly. Stir frequently and cook until richly browned.
• Handle the pastry as little as possible and work quickly; keep it cool so the layers stay distinct and rise well.
• Fillings assemble more easily when fully chilled so they don’t run when placed on the pastry.
• Use plant-based milk as a vegan egg wash substitute to glaze the pastry before baking.

Serving Suggestions

These hand pies are versatile — switch mushrooms with seasonal varieties. Serve two per person with a side salad or vegetables and potatoes for a heartier meal. Garnish with fresh thyme.

The recipe yields eight small pies: serve two per person for a main course with sides, or one per person for a lighter plate.

Variations

If some guests dislike mushrooms, reserve part of the cashew sauce and mix with cooked broccoli and grated cheese (vegan or dairy) for an alternative filling. Sautéed leeks or Swiss chard also make tasty swaps.

Making Ahead, Storage & Leftovers

Making Ahead

Assemble the pies and keep them, uncooked, on a parchment-lined tray covered with cling film in the fridge for up to 2 days. Bake from chilled.

Leftovers

Store leftover pies in the fridge for 2–3 days. Reheat covered in the oven or air fryer at 200°C for 8–10 minutes. Leftover filling is great warmed into a stroganoff (add smoked paprika and a little tomato paste) or spooned over polenta or a baked potato.

FAQs

📖 Recipe 📖

Vegan Wild Mushroom Feuilletées (Puff Pastry Hand Pies)

Crisp flaky puff pastry hand pies filled with earthy wild mushrooms in a rich cashew cream — vegan and gluten-free friendly.

Prep Time30 mins

Cook Time30 mins

Chilling Time (filling)1 hr

Total Time2 hrs

Servings: 4 people

Author: Camilla Sanderson

Ingredients

• 25 g dried mushrooms
• 80 g cashews (½ cup)
• 2 tbsp olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• 150 g fresh mushrooms, roughly chopped
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 3 tbsp white wine (50 ml) or substitute
• 1 pack ready-rolled puff pastry (choose gluten-free vegan if required)
• 2 tbsp plant-based milk for glazing

Blender Ingredients:

• 15 g nutritional yeast (¼ cup)
• ½ tsp vegetable stock powder
• ¼ tsp salt
• Black pepper to taste

Instructions

For the mushroom filling:

• Soak dried mushrooms in 500 ml boiling water and soak cashews in boiling water. Leave for about 30 minutes. Meanwhile, chop onion, garlic and fresh mushrooms.
• Drain the mushrooms through a sieve into a jug, reserving the soaking liquid. Drain the cashews and discard their soaking water.
• Blend the drained cashews with the reserved mushroom soaking liquid, nutritional yeast, stock powder, salt and pepper until smooth.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add red onion and garlic and sauté for about 3 minutes. Add the remaining oil and fresh mushrooms and cook until browned.
• Add rehydrated dried mushrooms, white wine and thyme, sauté briefly to evaporate the alcohol, then stir in the cashew sauce. Cook over medium heat until the mixture thickens. Season to taste and transfer to a bowl to cool and firm in the fridge.

To make the pies:

• Preheat the oven to 200°C / 400°F.
• Unroll the puff pastry and cut into 8–10 cm squares (or use cutters). Place on a parchment-lined baking sheet.
• Place a spoonful of chilled mushroom filling in the centre of each square. Fold the corners into the middle and pinch to seal, or sandwich with another square and crimp edges.
• Brush the tops with plant-based milk. Bake at 200°C / 400°F for 20–25 minutes until golden and puffed.
• Remove from oven and garnish with fresh thyme before serving.

Notes

• For a kid-friendly alternative, mix steamed broccoli florets into the cashew sauce with grated cheese instead of mushrooms.
• If dried mushrooms are whole, allow longer soaking; pre-sliced dried mushrooms rehydrate faster.
• Assemble the pies with chilled filling to prevent leakage and store uncooked pies in the fridge on parchment for up to 2 days.
• Leftover filling is excellent with polenta, baked potato, or turned into a stroganoff with smoked paprika and a little tomato paste.

Nutrition

Calories: 921 kcal |
Carbohydrates: 74 g |
Protein: 17 g |
Fat: 63 g

If you try this recipe, please consider leaving a star rating on the recipe card!

More Recipes

If you enjoyed this recipe, you might like other vegan and gluten-free savoury bakes and tarts — try different vegetable or mushroom-based fillings to vary the flavours.

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