Mushroom Leek Hand Pies

Holidays are always better with delicious foods to snack on. Whether you choose a sweet or savory filling, these pies are a great addition to any meal.


  • 2 cups (240 g) whole wheat flour
  • 1 cup (120 g) all-purpose flour
  • 2 teaspoons kosher salt, divided use, optional
  • ⅔ cup (150 g) cold, plant-based butter, cut into pats
  • ¾ cup (180 ml) cold water
  • ¼ (200 g) green cabbage, cored, cut into large pieces
  • 1 small (80 g) leek, tops removed, washed well
  • 2 cups (200 g) mushroom, washed, halved
  • 1 medium (50 g) shallot, peeled, halved
  • 1 teaspoon paprika
  • ¼ teaspoon red pepper flakes
  • 2 Tablespoons sherry vinegar


  1. Place both flours and 1 teaspoon of salt into the Food Processor Work Bowl and secure the lid. Pulse 3-4 times to evenly mix ingredients.
  2. Drop the butter evenly over the mixture and secure the lid. Pulse 6-8 times or until mixture has combined evenly, creating a sand-like consistency. Remove the lid and pour in the water over the mixture evenly.
  3. Pulse mixture an additional 12-14 times or until dough begins to come together. Remove to a lightly floured surface, and gently knead until dough just comes together. Shape into a 6" round dough ball and wrap with plastic wrap, chilling for 2-4 hours.
  4. While the dough chills, place all remaining ingredients for into the Vitamix Food Processor Work Bowl fitted with the Multi-Use Blade in the order listed and secure the lid. Pulse the ingredients 12-15 times or until finely chopped. Add to a large saucepan set over medium-high heat, cooking for 10 minutes.
  5. Once dough is chilled, remove from the fridge and carefully roll out on a lightly floured surface until about 1/8" thick. Using your desired cutter size, cut into rounds and fill appropriately, folding the pies over on themselves and crimping at the edges to seal tightly.
  6. Place on a parchment-lined sheet tray and bake in preheated oven set to 375°F for approximately 15-20 minutes or until lightly golden brown. Serve immediately.


Chef's Notes

We like using a 3" cutter to make small mini-pies, using about 1/2 Tbsp. of filling in each; use up to a 7" round using 2-3 Tbsp. of filling for a larger pie.