From the title of this blog post, you may think I have gone Christmassy, and indeed despite it being still September, you can already find vegan Christmas mince pies in shops (Asda’s own are registered with the Vegan Society!). However, I haven’t started on Christmas quite yet, and this meal is of the savoury nature! The prompt for today’s VeganMoFo is “Sunday Dinner”, and whilst we don’t have a Sunday dinner tradition, if we did, this pie would be on it!
This pie is a proper pie, with a pastry top and bottom, which does come with a bit more work (you have to blind bake the bottom) but it’s definitely worth it for a good roast dinner. Use whatever size pie pots you have, or even smaller ramekins – mine are quite big so it made two pies, but smaller pots would make more.
The filling is a mix of mince – here in the UK, you can get frozen mince from the supermarkets that is vegan – and potatoes and is lovely and hearty!
Mince & Potato Pies
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp vegan worcester sauce
- 1 tsp vegetable stock powder
- 500g potatoes, diced
- 300g vegan mince
- 1 tbsp cornflour (cornstarch in the US)
- 1 packet puff pastry (500g)
- 2 tbsp non-dairy milk of choice
- Begin by frying the onion and garlic in a little oil until softened. Season with salt and pepper.
- Add the worcester sauce, stock powder, potatoes, mince, and 500ml water.
- Bring to a simmer, cover, and cook for 15 minutes until the potatoes are softened.
- In a small bowl, mix the cornflour with 2 tbsp cold water, and then stir it into the potato mix, mixing until thickened.
- Set aside and leave to cool.
- Preheat the oven to 200C/400F
- Meanwhile, blind bake the bottom of the pies. Roll your pastry out to fit the pie dishes (with a little overhang), and top with baking paper and baking beans. Bake in the preheated oven for 15 minutes.
- Trim the edges of the pies, and then add the cooled filling mixture.
- Roll out the remaining pastry and place on top of the filling. Seal the edges with a little milk.
- Brush the top of the pies with the remaining soy milk (this helps the pastry to go golden).
- Bake in the preheated oven for 30 minutes, or until the pastry is golden brown.
- Serve hot!