Kale Vegan Pizza Hand Pies

Kale Vegan Pizza Hand Pies

Servings: 12

Lactose Intolerant Vegan Dairy Free Vegetarian
Recipe Directions
Nutrition Information


For the filling: 

2 tbsp extra virgin olive oil

6 cup chopped kale (chopped small)

¼ tsp salt

¼ tsp garlic powder

⅛ tsp pepper (optional)

6 tbsp GO VEGGIE Vegan Mozzarella Style Shreds

4 tbsp GO VEGGIE Vegan Chive & Garlic Cream Cheese Alternative, at room temperature

1 tsp dried oregano

For the dough:

2 cup whole wheat pastry flour

½ tsp salt

1 tsp baking powder

4 tbsp GO VEGGIE Vegan Chive & Garlic Cream Cheese Alternative

4 tbsp extra virgin olive oil

4 tbsp water


To prepare the filling, heat olive oil in a large skillet. Add kale, salt, garlic powder and pepper (if using) and cook over medium heat for about 5 minutes. Set aside

In a large bowl combine cream cheese, shreds and oregano and mix well. Add cooked kale and mix until well incorporated. Set aside

To prepare the dough, combine flour, salt, baking powder and cream cheese in the food processor. Pulse about 10 times until combined

Add olive oil and water and continue pulsing 10 to 15 more times, making sure to scrape the sides so all the ingredients are well incorporated

Transfer mixture to a floured surface and and work it with your hands to form a dough

Roll out the dough onto an approximately ⅛ inch thick disk. Using a round 3.5 inch cookie cutter, cut out as many circles as you can. Gather the extra dough, reroll it and cut out more circles. Repeat the process until you've used pretty much all the dough (you'll have about 12 dough circles total)

To assemble the hand pies:

Preheat oven to 375F. Line a large baking sheet with parchment paper

Place heaping teaspoon (close to a teaspoon and a half) of kale filling in the center of each dough circle. Fold it over to make a half moon, pinching the edges together. Using a fork, press the edges to make sure the pies are sealed. Transfer to the lined baking sheet

Bake at 375F for 12 minutes