Vegan Meat Pies Recipe
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.
Serving Size 22
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.
Nutrition Info
Calories: 220kcalCarbohydrates: 19gProtein: 5gFat: 15gFiber: 2gSugar: 1g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
