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!
3 thoughts on “Mince & Potato Pie – VeganMoFo Day 23”
Looks delightful! When I was visiting my friends in West Yorkshire, I pointed out that it seemed to me savory pies were everywhere. They said they had never noticed but it did seem that way. That alone endeared me to English food, because I love pie so much! When you say mince, do you mean what we would have called ground beef? Because I think if so I could make your recipe with what is usually sold here as “beefless crumbles.”
Savoury pies are huge here! I don’t know why they’re not as common elsewhere, they’re lovely. And yes, I think that’d work. You could also do it with rehydrated TVP bits too which are quite similar. The sort of thing you’d put in a bolognese sauce.
Ohh, this is making me hungry. I love the individual pies!