Meat Free Pasties

olive oil
1 onion, finely chopped
4 cloves garlic, minced
1-2 pkgs mushrooms (I used crimini), minced
thyme, dried
fresh parsley, minced
fresh sage (not too much–this stuff is potent!), minced
1 c cashews, chopped
nutritional yeast (optional)
1 recipe pie crust (flaky vodka crust recipe follows; basic oil crust would also work)


1. Heat oil in a large skillet.  Saute onion several minutes, then add garlic, then add mushrooms and saute until everything is soft and juicy.  Add a bit of tamari, and stir in thyme, parsley, sage, and cashews.  Turn off the heat; set aside to cool.
2. Preheat oven to 400*.  Line two baking sheets with parchment paper.
3. On a floured surface, roll out the pie crust dough until less than 1/4-in thick.  Cut dough into 6-in rounds.
4. On each round, place a little half-moon of filling, leaving a generous margin (see photo).  If desired, sprinkle a spoonful of nutritional yeast over the filling.  Fold crust over and seal the semi-circle by pressing gently around the edges first with fingers, then with fork tines.  Also poke the pies in the middle a few times with a fork.
5. Place pies on baking sheets lined with parchment paper.  Bake for about 30 minutes, or until tops of pies begin to brown.  Makes about 8 pies


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