This Vegan Pork Pie Recipe takes the classic British hand pie and rebuilds it completely plant based, crisp hot water crust pastry wrapped around a rich, herby, savory filling.
No lard, no meat, and no compromise on that deep, comforting flavor the original is famous for.
I grew up watching my dad slice into a cold pork pie at every picnic, and when I went vegan I honestly thought that memory was gone for good.
It took a few tries with the pastry and a lot of tweaking on the filling, but this version nails the texture and the flavor so well that even my meat eating neighbor asked for the recipe.
If you love a good savory meat pie, this plant based take will surprise you.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 50 minutes |
| Chill Time | 2 hours |
| Total Time | 3 hours 30 minutes |
| Servings | 6 individual pies |
| Difficulty Level | Moderate |
Why You’ll Love This Vegan Pork Pie Recipe
This recipe gives you all the nostalgia of a classic pork pie without a single animal product.
The hot water crust pastry bakes up sturdy and golden, and it holds its shape perfectly for slicing.
- Rich, savory filling seasoned with mustard, herbs, and a splash of umami depth
- Sturdy hot water crust pastry that slices cleanly, just like the original
- Great for picnics, lunchboxes, or a holiday buffet spread
- Fully plant based, dairy free, and egg free
- Can be made ahead and stored in the fridge for busy weeks
Once you master the pastry here, you will want to use it again for my Vegan Pot Pie too.
Ingredients
Every ingredient here plays a specific role, from binding the filling to giving the pastry that signature crumbly snap.
- 2 cups plain flour, plus extra for dusting
- 1/2 teaspoon salt
- 2/3 cup vegan butter or vegetable shortening
- 1/2 cup water
- 2 cups textured soya mince, rehydrated
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon English mustard
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon tomato puree
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 cup vegetable stock
- 1/3 cup breadcrumbs, to bind the filling
- Salt and black pepper, to taste
- 1 teaspoon agar agar powder mixed with 1/2 cup vegetable stock, for the savory jelly
- 2 tablespoons plant milk, for brushing the pastry
The pastry base here is the same one I use for my Vegan Pie Crust, just made a little sturdier with the hot water method.
Kitchen Equipment Needed
Nothing fancy is required, but a couple of the right tools make shaping this pastry much easier.
- Springform pie tin or individual pie molds
- Large saucepan
- Mixing bowls
- Rolling pin
- Pastry brush
- Wooden spoon
- Kitchen scale for even portioning
- Baking sheet
- Cooling rack
If you enjoy building your own hand pies, this same equipment list works well for my Vegan Cottage Pie, minus the pastry molds.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this recipe, based on years of testing hot water crust pastry at home.
1. Cast Iron Springform Pie Pan
A sturdy metal pie pan helps the hot water crust hold its shape while it bakes, so you get those clean, straight sides you see on a classic pork pie.
It also releases heat evenly, which keeps the bottom crust from turning soggy.
This is the one upgrade that made the biggest difference in my results.
2. Textured Vegetable Protein (Soya Mince)
Good quality soya mince rehydrates into a texture that is remarkably close to ground meat, which is exactly what this filling needs.
I always keep a bag on hand for pies, shepherd’s pie, and bolognese.
3. Agar Agar Powder
Agar agar is what gives this pie that traditional savory jelly layer around the filling, and it sets up firm even at room temperature.
A small box lasts a long time since you only need a teaspoon or two per batch.
4. Digital Kitchen Scale
Hot water crust pastry is far easier to work with when you weigh your flour and fat instead of eyeballing it.
I use mine constantly for portioning the filling evenly between pies too.
Once your pastry technique is dialed in, try applying it to my Vegan Shepherd’s Pie for another comforting plant based classic.
Step-by-Step Instructions: How to Make Vegan Pork Pie
1. Make the Filling
- Heat the olive oil in a large pan over medium heat.
- Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the rehydrated soya mince to the pan and stir well to combine with the onion mixture.
- Mix in the English mustard, vegan Worcestershire sauce, tomato puree, dried sage, and dried thyme.
- Pour in the vegetable stock and simmer for 5 to 6 minutes, stirring often, until most of the liquid has absorbed.
- Remove the pan from the heat and stir in the breadcrumbs until the mixture holds together when pressed.
- Season with salt and black pepper to taste, then set the filling aside to cool completely.
2. Make the Hot Water Crust Pastry
- Sift the flour and salt into a large mixing bowl and make a well in the center.
- In a saucepan, combine the vegan butter and water over medium heat.
- Bring the mixture just to a boil, stirring until the butter has fully melted.
- Pour the hot liquid into the well in the flour.
- Mix quickly with a wooden spoon until a rough dough forms, then knead gently in the bowl until smooth.
- Work while the dough is still warm, since it becomes difficult to shape once it cools.
3. Shape the Pies
- Set aside about a quarter of the dough to use for the lids, keeping it covered so it stays warm.
- Divide the remaining dough into 6 equal pieces using your kitchen scale for accuracy.
- Press each piece into the base and up the sides of a pie mold or muffin tin cavity, keeping the walls an even thickness.
- Make sure the pastry reaches slightly above the rim so it can seal cleanly with the lid.
4. Fill and Seal the Pies
- Spoon the cooled filling into each pastry case, pressing it down gently and filling almost to the top.
- Roll out the reserved dough and cut 6 lid circles slightly larger than the top of each pie.
- Brush the edges of the pastry base with a little plant milk.
- Place a lid on each pie and pinch the edges firmly together to seal.
- Cut a small steam vent in the center of each lid with the tip of a knife.
5. Bake the Pies
- Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius.
- Brush the tops of the pies with the remaining plant milk for a golden finish.
- Place the pies on a baking sheet and bake for 45 to 50 minutes, until deeply golden brown.
- Remove from the oven and let the pies cool in the tin for 15 minutes before carefully unmolding.
- Transfer to a cooling rack to cool completely.
6. Add the Savory Jelly
- Whisk the agar agar powder into the vegetable stock in a small saucepan.
- Bring to a gentle boil and simmer for 2 minutes, stirring constantly, until slightly thickened.
- Let the mixture cool for a few minutes until it is warm but pourable.
- Using a small funnel or spoon, pour the jelly mixture through the steam vent in each cooled pie.
- Refrigerate the pies for at least 2 hours to allow the jelly to set fully before serving.
This same jelly step works beautifully in my Lentil Cottage Pie if you want an extra savory touch there too.
Tips for The Best Vegan Pork Pie
A few small details make a big difference between an average pie and a great one.
- Work with the hot water crust pastry while it is still warm, it becomes stiff and cracks once it cools
- Cool the filling completely before adding it, warm filling will soften the pastry walls
- Weigh your pastry portions for even baking across all the pies
- Do not skip the steam vent, it prevents the pastry from splitting in the oven
- Chill the pies fully before slicing so the jelly layer sets properly
These same tricks apply well to my Vegetable Pot Pie, especially the part about cooling the filling first.
Serving Suggestions
This pie holds its own as a picnic centerpiece, but a few sides round out the meal nicely.
Serve it cold or at room temperature for the most traditional experience.
- A simple green salad with a sharp vinaigrette
- Pickled onions or cornichons on the side
- A dollop of tangy chutney or piccalilli
- Crusty bread and vegan butter
- Pair it alongside Vegan Mushroom Stroganoff for a hearty spread
Variations of Vegan Pork Pie
Once you have the base recipe down, it is easy to make it your own.
- Swap the soya mince for finely chopped mushrooms and walnuts for a different texture
- Add diced vegan bacon for a smokier flavor
- Mix in chopped fresh sage and a pinch of nutmeg for a more festive version
- Make one large pie instead of individual portions using a springform tin
- Add a layer of caramelized onion at the base for extra sweetness
For a fully vegetable led take on the same idea, my Vegetarian Cottage Pie uses a similar savory approach with a mash topping instead of pastry.
Storage and Reheating
These pies actually improve after a day in the fridge, once the flavors have had time to settle.
- Store in an airtight container in the fridge for up to 4 days
- Freeze baked and cooled pies, without the jelly, for up to 2 months
- Thaw frozen pies overnight in the fridge before adding the jelly and serving
- Enjoy cold straight from the fridge, this is the traditional way to eat a pork pie
- If you prefer it warm, reheat in a 300 degree Fahrenheit oven for 10 minutes
The same storage approach works well for my Lentil Shepherd’s Pie, which also keeps beautifully for a few days.
Nutritional Facts
These values are approximate and will vary depending on the exact brands and quantities used.
- Calories: 320 per pie
- Protein: 14 grams
- Carbohydrates: 34 grams
- Fat: 15 grams
- Fiber: 4 grams
- Sodium: 480 milligrams
If you are watching your carbs, my Vegan Sweet Potato Pie is a naturally lighter dessert option worth trying.
Health Benefits of Key Ingredients
Beyond flavor, several ingredients here bring real nutritional value to the table.
Soya mince is a strong plant based protein source, and it comes packed with fiber too.
- Soya mince supports muscle maintenance with a complete plant protein profile
- Onion and garlic contain antioxidants that support immune health
- Agar agar is derived from seaweed and contains no cholesterol or fat
- Whole grain flour options add extra fiber for digestive health
- Vegetable stock adds minerals without the saturated fat found in animal stock
If plant proteins are a priority for you, my Vegan Pecan Pie also leans on nuts for a similar nutritional boost, just in dessert form.
FAQs About Vegan Pork Pie
1. Can I use a different meat substitute instead of soya mince?
Yes, finely chopped mushrooms, jackfruit, or a store bought plant based ground meat all work well here.
Just make sure whatever you use is well drained so the filling does not turn watery.
2. Why did my pastry crack while shaping it?
Hot water crust pastry needs to stay warm while you work with it, since it stiffens quickly as it cools.
If it starts to crack, knead in a small amount of warm water to bring it back together.
3. Do I have to include the savory jelly?
No, the pie is still delicious without it, though the jelly is what gives it that classic pork pie character.
You can simply skip that step and serve the pies as soon as they have cooled.
4. Can I make one large pie instead of individual ones?
Yes, a springform tin works great for a single large pie. You will likely need to add 10 to 15 extra minutes of baking time to fully cook the center.
5. Is this recipe gluten free?
Not as written, since the pastry relies on wheat flour for structure.
A gluten free flour blend can be substituted, though the texture of the crust will be noticeably different.
For another meat free take on a British classic, check out my Vegetarian Shepherd’s Pie.
Vegan Pork Pie
Ingredients
- 2 cups plain flour 280g, plus extra for dusting
- 0.5 teaspoon salt
- 0.67 cup vegan butter or vegetable shortening 150g
- 0.5 cup water 120ml
- 2 cups textured soya mince 200g, rehydrated
- 1 small onion about 1 cup or 150g, finely diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon English mustard
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon tomato puree
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 0.5 cup vegetable stock 120ml, for filling
- 0.33 cup breadcrumbs to bind the filling
- salt and black pepper to taste
- 1 teaspoon agar agar powder mixed with 1/2 cup vegetable stock
- 0.5 cup vegetable stock 120ml, for the jelly
- 2 tablespoons plant milk for brushing the pastry
Equipment
- Springform pie tin or individual pie molds
- Large saucepan
- Mixing bowls
- Rolling Pin
- Pastry brush
- Wooden spoon
- Kitchen scale for even portioning
- Baking sheet
- Cooling rack
- Small funnel optional, for adding jelly
- Muffin tin optional, can be used instead of pie molds
Method
- Heat olive oil in a large pan over medium heat and cook diced onion for 4-5 minutes until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant, then add rehydrated soya mince and combine well.
- Mix in English mustard, vegan Worcestershire sauce, tomato puree, dried sage, and dried thyme.
- Pour in vegetable stock and simmer for 5-6 minutes until most liquid is absorbed, then stir in breadcrumbs until mixture holds together. Season with salt and pepper and set aside to cool completely.
- Sift flour and salt into a mixing bowl and make a well in the center. Combine vegan butter and water in a saucepan and bring to a boil until melted.
- Pour hot liquid into flour well and mix quickly with a wooden spoon until a rough dough forms, then knead gently until smooth while still warm.
- Set aside a quarter of the dough for lids and divide the rest into 6 equal pieces. Press each piece into pie molds or muffin tin cavities, keeping walls an even thickness and reaching slightly above the rim.
- Spoon cooled filling into each pastry case, pressing down gently and filling almost to the top.
- Roll out reserved dough, cut 6 lid circles larger than the top of each pie, brush edges of pastry bases with plant milk, place lids on top, and pinch edges firmly to seal. Cut a small steam vent in each lid.
- Preheat oven to 375°F (190°C). Brush tops with plant milk and bake on a baking sheet for 45-50 minutes until deeply golden brown. Cool in tin for 15 minutes then transfer to a cooling rack to cool completely.
- Whisk agar agar powder into vegetable stock in a small saucepan, bring to a gentle boil and simmer for 2 minutes until slightly thickened. Let cool until warm but pourable.
- Using a small funnel or spoon, pour the jelly mixture through the steam vent into each cooled pie. Refrigerate for at least 2 hours to allow the jelly to set fully before serving.
Nutrition
Notes
- Work with the hot water crust pastry while it is still warm, it becomes stiff and cracks once it cools.
- Cool the filling completely before adding it, warm filling will soften the pastry walls.
- Weigh your pastry portions for even baking across all the pies.
- Do not skip the steam vent, it prevents the pastry from splitting in the oven.
- Chill the pies fully before slicing so the jelly layer sets properly.
- Store in an airtight container in the fridge for up to 4 days.
- Freeze baked and cooled pies without the jelly for up to 2 months. Thaw overnight in the fridge before adding jelly and serving.
- Enjoy cold straight from the fridge, this is the traditional way to eat a pork pie. If you prefer it warm, reheat in a 300°F oven for 10 minutes.
- Swap the soya mince for finely chopped mushrooms and walnuts for a different texture, or add diced vegan bacon for a smokier flavor.
- Make one large pie instead of individual portions using a springform tin, adding 10-15 extra minutes of baking time.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Vegan Pork Pie Recipe proves that plant based food does not have to skip the comfort food classics.
It takes a bit of patience with the pastry, but the payoff is a pie that tastes like the real deal.
Give it a try for your next picnic or holiday spread, and let me know in the comments how yours turned out.
If you make it, I would love to see a photo, feel free to share it with me.
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