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.