Vegan Pies With Chickpeas and Beetroot Recipe

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.

HOW TO MAKE VEGAN PIES

Ingredients

• 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

Method

1. 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.
2. 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.
3. Roll out the pastry and cut out eight 12cm circles.
4. 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.