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Vegan Pork Pie Recipe

Vegan Pork Pie

iamwinfred
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. 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.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine British
Servings 6 pies
Calories 320 kcal

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

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

For the Filling

  • 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

For the Savory Jelly

  • 1 teaspoon agar agar powder mixed with 1/2 cup vegetable stock
  • 0.5 cup vegetable stock 120ml, for the jelly

For Brushing

  • 2 tablespoons plant milk for brushing the pastry

Instructions
 

  • 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.

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.

Nutrition

Serving: 1pieCalories: 320kcalCarbohydrates: 34gProtein: 14gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 480mgPotassium: 120mgFiber: 4gSugar: 3gVitamin A: 2IUVitamin C: 6mgCalcium: 4mgIron: 12mg
Keyword hot water crust pastry, meat free pie, plant based pie, vegan pork pie
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