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. 

The secret ingredient to this treasure Green Vie Sour Cream from Vegan Perfection, which is just as good as the real thing and oh so tasty! 

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. 

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