cooking Time
0:50
serves
4
preparation Time
1:00

Hearty Vegan Pies

I just can't get enough of mini pies at the moment, and this one is the ideal choice for make-ahead dinners, lunches or shared meals. It's packed with veggies and covered in a crispy, buttery pastry, which both of which can be made in advance and frozen.

Ingredients for the pastry

  • 250g vegan butter
  • 300g plain flour
  • 75g rice flour
  • Pinch of salt
  • 3 tsp Green Vie Parmesan
  • 2 tbs coconut milk

Ingredients for the filling

  • 1 vegan stock cube
  • 250ml boiling water
  • 1 tbs olive oil
  • 2 garlic cloves, minced
  • 1/2 brown onion, diced
  • 5 sprigs thyme, chopped
  • 2 sage leaves, chopped
  • 1 sprig rosemary, chopped
  • Salt and pepper, to taste
  • 1/2 carrot, diced
  • 1/4 celery stalk, diced
  • 1/4 bulb fennel, diced
  • 5 small mushrooms, sliced
  • 1 handful chopped walnuts, optional
  • 1 tbs Green Vie Sour Cream
  • Sesame seeds, optional
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Instructions for the pastry

Start one day in advance

  • Place butter, flours and salt into a food processor and blend until the mixture looks like breadcrumbs.
  • Add parmesan and milk and mix until ingredients come together. 
  • Cover with cling film or baking paper and place in the fridge to rest overnight. 
  • Once ready, roll out the dough into a large circle, setting aside about 1/4 - 1/3 of the dough for the top. 
  • Place the dough into a pie dish, trimming the edges to even. You can either make one medium sized pie or 5 single pies. 
  • Using a fork, prick the base a few times, then top with baking paper and top with rice dry beans.
  • Bake for 20 minutes, remove from the oven and set aside. You can also freeze until ready to use.

Instructions for the filling

  • Combine stock cube and water and set asie.
  • Heat oil in a frying pan for 30 seconds over a low heat.
  • Add garlic, onion, herbs and seasoning and mix to coat in oil.
  • Cook for 5 minutes, or until onion starts to soften.
  • Add carrot, celery, fennel and mushrooms and cook for a further few minutes.
  • Add stock, cover and leave to simmer for 5 minutes over a high heat.
  • Add nuts and sour cream, mix to combine and cook for a further 5 minutes or until mixture starts to thicken. 
  • Spoon mixture into pastry case(s), and roll out remaining pastry. 
  • Cover each one with tops, adding decorations and sesame seeds if desired. You can also brush with melted vegan butter.
  • Bake each one for a further 20 minutes on high, or until brown on top.
  • Serve warm with extra sour cream. 
This is a recipe by
Sweet Lancey
View all my recipes

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