Vegan Meat Pies | Flaky, buttery pastry filled with a savoury, herby, plant-based meat filling, baked until golden. These flavourful vegan meat pies are ideal for an appetizer or snack, and are easy to make with my step-by-step instructions.
These vegan meat pies are made with a flaky, butter pastry, filled with a savoury vegan meat and potato pie filling. The filling is flavoured with salt, pepper, thyme, and garlic for a simple yet delicious flavour.
Vegan meatless hand pies make the perfect appetizer, snack, or meal prep lunch idea. Pair with your favourite condiment or dipping sauce (I like spicy mustard).
The pie crust is easy to whip up by hand or in a food processor, and should chill for 1 hour, giving you plenty of time to prep the vegan beef pie filling.
When it comes to assembling the hand pies, roll out the pie dough and cut 3″ circles out. Add a tablespoon of filling to the centre, and fold the dough over to create a half moon.
Press the edges together with a fork to seal them, and add a slit in the centre to allow the steam to vent while baking.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep tips:
Make the pie dough by combining flour, salt, and butter, then adding water. Wrap and chill in the fridge.
Fry the onions until lightly fried, then add the plant based ground.
Fry until cooked through, then add the mashed potatoes and seasoning.
Add butter and flour and mix to combine. Add vegetable broth to moisten the mixture.
Roll the dough out to 1/4″ thickness, and cut into 3′ circles.
Add 1 tablespoon of filling to each circle.
Fold the dough over the filling and pinch the hand pie closed, creating a half moon. Press a fork into the edges to seal them. Add a tiny slice to the center of each hand pie.
Bake for 30 minutes until golden, crispy, and flaky.
Enjoy the vegan meat pies on their own or with your favourite condiment, like spicy mustard.
Tips for Making Vegan Meat Pies
What to Serve with Plant Based Meat Pies
Serve these plant based meat pies with your favourite condiment! I love different types of mustard.
If you’re hosting a gathering, try other vegan appetizers like Vegan Lumpia, Vegan Sausage Rolls, and Vegan Dill Dip.
Storage
Store vegan meat pies covered or in a container in the fridge for up to 3-4 days. To reheat, microwave or bake at 350°F (180°C) until heated through.
FAQ’s
Adding flour and butter to the vegan pie filling thickens the mixture by binding it together.
One of the most popular plant-based grounds is Beyond Beef, but what is considered the best plant-based ground varies from person to person.
Vegan Meat Pies Recipe
Equipment
- 2 baking sheets
- 2 silicone baking mats
- 1 frying pan
- 1 medium-sized bowl
Ingredients
Pie Dough
- 3 cups all-purpose flour
- 1 ½ cups plant-based butter cold, cubed
- 3 tablespoons cold water
- ¾ teaspoons salt
Filling
- 2 medium potatoes
- 4 tablespoons plant-based butter divided, 3 tablespoons melted
- 1 yellow onion
- 340 grams plant-based ground I use Beyond Beef
- salt and pepper to taste
- 1 teaspoon dried thyme
- 2 garlic cloves minced
- 2 teaspoons all-purpose flour
- ¼ cup vegetable broth
Instructions
- Make the pie dough. In a medium-sized bowl, mix the flour and salt. Add the butter and mix with a pastry cutter, or pinch the flour and butter together by hand until the butter is pea-sized. Slowly add the water and mix the dough until it comes together. Don't over-mix. Form it into a disk, wrap in plastic wrap, and chill in the fridge for 1 hour.
- Meanwhile, peel and chop the potatoes. Add to cold water and boil until fork-tender. Drain and roughly mash, then set aside.
- Make the filling. Add 1 tablespoon of butter to a pan over medium heat. Add the onions and cook for about 5 minutes, until lightly fried. Add the plant-based ground and break it apart in the pan.
- Once fully cooked, add the mashed potatoes, thyme, and salt and pepper to taste. Mix to combine. Then, add another tablespoon of butter. Once melted, add the flour and stir to incorporate. Add the vegetable stock and mix until combined. Remove from the heat and set aside to cool.
- Preheat the oven to 350°F/180°C and line two baking sheets with parchment paper or non stick silicone baking mats.
- Once the pie crust is chilled and the mixture cooled, roll the dough on a flour surface to 1/4” thickness. Cut into 3-inch circles.
- Add 1 tablespoon of the filling to each circle of dough. Fold the dough in half, over the filling, creating a half-moon shape. Transfer the hand pies to the baking sheets. Add a small slice to the centre of each pie for ventilation. Brush with melted butter and bake for 30 minutes until golden and flaky.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
