I’ve had a package of vegan puff pastry in my fridge for awhile now…it’s been driving me crazy. I bought it for an appetizer recipe that never came to fruition and now it just sits there, taunting me every time I open the fridge. Finally inspiration struck in the form of the dairy-free lemon curd I made last week – how about a hand pie?!
But, let’s not just make any hand pie – let’s double down on the dairy-free pastry and make a dairy-free cheesecake filling. I threw in the strawberries cause WHY NOT! I love this recipe because of how freaking simple it is. I made them during a lunch break at work and didn’t feel rushed or like I was racing against the clock. They’re also a great recipe to make with kids! No sharp tools and just a few ingredients for them to keep track of is the ideal afternoon activity. Plus they get a tasty treat at the end!
Let me know what you think and I’ll keep you posted if I develop other flavor combinations!
Dairy-Free Strawberry Lemon Cheesecake Hand Pies
- 1 package vegan puff pastry you can typically find this by the eggs in a grocery store
- 2 ounces vegan cream cheese
- 3 tbsp dairy-free lemon curd See recipe notes for link
- 1-2 cups powdered sugar
- 4 tbsp strawberry jam
- 1 large egg beaten
- Preheat oven to 400 degres F
- To make the filling add cream cheese, lemon curd, and powdered sugar to a bowl and whip together using a hand mixer. you want this to be a fairly stiff consistency so add extra powdered sugar if needed
- Unroll vegan pastry dough and roll out until the rectangle grows by about a half inch on all sides
- Using a pastry cutter, cut the sheet into two equal pieces
- When I make these I use ravioli stamps to help create a better seal but you can also use cookie cutters or biscuit cutters to cut out the hand pies. If using the ravioli stamps, start by lightly stamping one piece of the pastry so you know where to put the filling. If using cookie cutters, cut out an even number of matching shapes.
- Fill each shape with a tbsp of cheesecake filling and top with a tsp of strawberry jam.
- If stamping, brush the edges of each shape with the beaten egg to help seal, then gently place the second piece of pastry on top and press down around the filling. Use the stamp to cut out the pies then reinforce the edges with a fork to ensure a tight seal. I didn't do this the first time and ended up regretting it.
- If using cookie cutters, brush the edges of each shape with beaten egg then place matching shape on top and seal around the edges by pressing down with a fork.
- Cut two small slits into the top of each pie so air can escape and you can avoid them popping open then brush the tops of each pies with the rest of the beaten egg to create a beautiful brown crust.
- Bake for 12 minutes until golden brown – let cool for at least 15 minutes then serve!