Vegan Pies With Chickpeas and Beetroot Recipe

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  • Vegan
  • Vegetarian








15 min


55 min

Nutrition per portion

Calories 591 kCal 30%
Fat 29g 41%
  -  Saturates 13g 65%

Vegan pies are the perfect winter main for vegan friends and family. These inviting puff pastry pockets are filled with a spiced chickpea and beetroot mixture, and a layer of a vegan mushroom duxelles, recreating the idea of a beef Wellington, but without any meat or dairy. These vegan pies can be made in advance and frozen, so you can keep a few in the freezer for when vegan friends come to visit or you want a quick and easy home-made tea. These pies are warming, comforting and taste so good that even meat eaters will enjoy them. They are a great option for a lighter lunch that everyone will love, served with a peppery rocket salad or some new potatoes.



  • 2 onions, chopped
  • 1tbsp oil
  • 300g pack cooked beetroot, chopped into small chunks
  • 400g can chickpeas, drained
  • 1tbsp ras el hanout
  • 200g spinach
  • 1tbsp tomato paste
  • 325g puff pastry (Jus Rol standard puff is vegan)
  • For the mushroom duxelles:
  • 150g chestnut mushrooms
  • 2 garlic cloves, chopped
  • 1tbsp vegetarian soy sauce
  • 100g cooked
  • puy lentils
  • handful parsley, chopped


  • Fry the onions in oil for 5 mins. Add the beetroot, chickpeas and ras el hanout, and cook for 10 mins. Add the tomato paste and spinach, and cook for a further 5 mins. Allow to cool, divide into 4, roll into balls and chill for 30 mins.

  • For the duxelles, fry the mushrooms for 5 mins then add the garlic, soy and lentils, and cook for a further 5 mins. Blend with parsley and leave to cool.

  • Roll out the pastry and cut out eight 12cm circles.

  • Spread a layer of duxelles on each circle. Put a ball of filling onto 4 of the circles, then top with the remaining circles. Decorate with extra pastry. Crimp the edges and chill for 30 mins. Cook at 180C for 40 mins, until golden.

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