Party Pies ★★★★★1 review

A healthy vegan version of a classic party recipe!


  • Olive oil for greasing and cooking
  • 1 large brown onion, finely chopped
  • 250g of mushrooms, finely diced
  • 1 tbsp. vegan beef style stock power (can use Massel)
  • 2 tsp. paprika
  • 2 tsp. garlic powder
  • 2 tbsp. plain flour or quick oats
  • 2 x 400g tin brown lentils, keep water from tin
  • 2 tbsp. vegan Worcester sauce
  • 8 sheets of frozen vegan puff pastry
  • Olive oil or almond milk for brushing pies (optional)


  • 12-cup muffin tin
  • Frying pan
  • Wooden spoon
  • Potato masher
  • 10cm and 13cm mugs or small bowls
  • Pastry brush


  1. Preheat oven to 180˚C and grease a 12-cup muffin tin with olive oil
  2. Pull apart frozen puff pastry
  3. Sauté onions and mushrooms in olive oil until soft on a medium to high heat
  4. Add vegan beef stock, paprika, garlic powder and flour, mix with onion and mushroom until combined.
  5. Keep pan on medium to high heat and add lentils, including water from the tins and Worcester sauce. Stir and allow liquid to thicken and cook off.
  6. Turn the heat off when mixture is thick and sticky in consistency and allow to cool.
  7. With a potato masher, roughly press the mixture in order to break down the lentils.
  8. Lay out pastry, using a 13cm mug or bowl, cut out a round circle and place in a cup of the muffin tin. Repeat until all 12 cups are full.
  9. Fill pastry cups with lentil mince
  10. Cut out 12, 10cm circles and place on top of pastry and meat cups. Fold over bottom crust pastry onto top pastry and press together to enclose the party pie.
  11. Using a knife or fork, poke a few holes in top in order to let steam evaporate while cooking.
  12. Brush pies with olive oil or almond butter and cook for 25- 35 minutes until golden and pastry is cooked through.

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  • Simone ★★★★★
    25 December 2017