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Australian vegan meat pie with mushrooms and lentils
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Meat pies [vegan]

This vegan versoin of Australian meat pies have a delicious filling of mushrooms and green lentils. Serve with Australian tomato sauce (or, failing that, use ketchup).
Course Main Course
Cuisine Australia
Keyword Mushrooms, Pie
Prep Time 1 hour
Cook Time 1 hour
Servings 4 pies, 13 cm
Author Henrik Persson | veganphysicist.com

Equipment

  • 4 13 cm pie pans.

Ingredients

Pie crust

  • 100 g vegan butter or margarine
  • 150 mL whole wheat flour
  • 150 mL all purpose flour
  • 1 pinch salt
  • 1 tbsp water
  • 200 g vegan puff pastry, thawed See note

Filling

  • 3 dL green or brown lentils
  • 6-8 dL vegetable stock for cooking lentils
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 200 g mushrooms ~8
  • 1 tsp vegan worchestershire sauce see note
  • 1 tsp vegimate or marmite
  • 2 tbsp tomato puré
  • 1 tsp thyme
  • 1 bay leaf
  • black pepper
  • 1 tbsp corn starch

Instructions

Pie crust

  • Mix margarine/butter with flour and salt. Work the dough until it comes together. Add enough cold water to make a smooth dough. Work fast and place in fridge to rest.
    Let rest for 30+ min

Filling

  • Boil the lentils in vegetable stock until just done. Strain and preserve the stock.
  • Add the mushrooms and a tbsp olive oil to a dry pot on medium heat. Cook until the mushrooms have lost a lot of liquid and are starting to brown. Set aside.
  • In the same sweat the onion ina a tbsp olive oil until translucent and starting to brown. Add garlic, thyme, mushrooms, black pepper and bayleaf.
  • Stir until fragrant.
  • Add lentils, Worchestershire sauce, tomato pure and vegemite.
    Whisk 1 tbsp flour into 1 dL of the reserved lentil cooking liquid. Stir into pot.
  • Let simmer for 10-15 minutes.
  • Let cool. Letting the filling cool ensures the puff pastry won't melt during asembly (and you won't burn your hands).

Make the pies

  • When the pie dough has rested, roll it out and cut pieces that fit your pie mold(s).
    Bake for ~20 min at 180°C.
  • Roll out the puff pastry and cut into shapes that fit the top of your pie mold(s) as a lid (flat circle usually).
  • Add the cooled filling to the crust
    Cover with the puff pastry. Pinch down.
    Optional: brush with plant based milk, vegan margarin or aqua faba (the liquid from chickpea cans).
    Use a fork to cerate a few steam holes.
  • Bake at 220°C for ~20 min, until golden.

Notes

Puff pastry: Many storebought frozen brands of puff pastry are accidentally vegan.  Palm oil, vegetable shortening and hydrogentad plant based oils take the place of animal products as cheaper alternatives with longer shelf life. It's not healthy, but it is vegan.
Worhcestershire sauce: Note that normally, Worchestershire sauce contains anchovis. If you can't find a vegan brand, replace with soy sauce, miso, vegemite, or omit.