Vegan Pies – Chunky “Steak” and Mushroom
The Aussie “Meat” Pie
The meat pie is an Aussie favourite and one of the things I’ve definitely missed since going vegan. As you’ve probably noticed from some of my recent recipes, I’ve been building my confidence working with pastry. To be honest, even though I’ve been using frozen pastry in these recipes, I’ve never done much with it until recently. When I found out that most frozen puff and shortcrust pastry is vegan, I thought I’d get more into it. These vegan pies are are rich and full of flavour and really remind me of biting into a big meat pie pre-vegan.
What Goes Into these Vegan Pies?
In this recipe I’ve used some ingredients which may only be available in Australia. For example the Gravox. If you don’t have Gravox in your location then look out for other vegan friendly instant gravy mixes at your supermarket, or make it from scratch using my Easy Vegan Gravy recipe. I wanted something darker than this in these particular pies, which is why I’ve gone with Gravox. It gives that luscious deep brown colour which reminds me of the pies I used to eat.
To Sauce the Vegan Pies?
There’s also a debate going between my friends on Facebook about whether the pie should be “sauced” or not. And my response is this… if you’re an Aussie, eating this style of pie without tomato sauce (or ketchup), is frowned upon. What can I say, I’m a traditionalist when it comes to my pies!
I’ve used some thyme in this recipe and it’s pretty subtle. If you really like that thyme flavour feel free to add some more to the mix, I know I will be next time. And play around with different mock meats too. The reason I wanted mock meat in there is mainly for the texture, so it’s really up to you what kind you use, just try to get something relatively flavourless so that the gravy does the work it should on the taste buds.
Let me know how you go with this vegan pies recipe
Vegan Pies - Chunky "Steak" and Mushroom Pies
- Pie Moulds
- 1 tbsp Olive Oil
- 1 Brown Onion Diced
- 1 clove Garlic Minced or finely chopped
- 200 grams Soy Nuggets Or any chunky mock meat you prefer
- 100 grams Mushrooms Sliced into thick slices. About 6 small mushrooms
- 1 cube Vegan Beef Stock I use Massel
- 3 tbsp Gravox
- 2 cups Water Room temperature
- 2 sprigs Thyme Leaves removed
- 1 1/2 tbps Tomato Paste
- 1 Bay Leaf
- 1/2 tsp Ground Pepper
- Olive Oil Spray
- 1 tbsp Almond Milk Or other nut milk
- 1 tbsp Nuttalex Or other vegan butter
- 1 tbsp Worcestershire Sauce Find a vegan option. I use Spring Gully from Woolworths
- 2 sheets Frozen Shortcut Pastry Check the ingredients to ensure they use margarine and not butter.
- 1 sheet Frozen Puff Pastry As above
- Heat the oil in a medium saucepan over medium high heat and brown the onions and garlic. Cook for around 7 minutes until soft.
- Meanwhile, in a small frying pan, cook the soy nuggets or other mock meat for around 3 minutes, tossing to brown on each side.
- Dissolve the stock cube in the cold water using a whisk to ensure there are no lumps.
- Add the Gravox and whisk or blend to ensure there are no lumps.
- Add to the softened onion and whisk until thickened. It should take a few minutes to heat through and thicken.
- Add the pepper, soy nuggets, chopped mushrooms, thyme (leaves removed from stalks), bayleaf, tomato paste and Worcestershire sauce to the mixture, stir well, and reduce head to low. Simmer for around 20 minutes to develop the flavours.
- Remove from the heat and allow to cool completely. The longer it sits to cool (preferably overnight), the more infused the chunks will be with flavour. Once cool and when you're ready to cook the pies, remove the sheets of pastry from the freezer and allow them to defrost on a flat surface.
- Once defrosted, spray a muffin tin or 4 x 12cm or so pie tins with olive oil spray.
- Using a bowl with a larger diameter than the muffin holes or pie tins, cut the shortcrust pastry from the sheet. You should get 2 portions per sheet of pastry depending on the size you are making. If your muffin holes or pie tins are bigger you may need extra sheets of pastry.
- Gently press the shortcrust pastry into the muffin or pie tins allowing around half a cm to overlap over the edge. You will use this to join the top to. There may be parts of the base that overlap, this is fine just press it down so that the thickness remains fairly consistent around the pie.
- Fill the pies with filling. You should have enough to fill all 4 pies depending on the size of your pies. If you don't have enough filling to fill the pies to the top you can add some more chopped mushrooms to each pie. You want the pies full.
- Using a bowl with a diameter similar to the top of the pie or muffin holes, cut out your puff pastry tops. You should get 4 tops from a sheet of puff, but again it depends on the sizes and you may need another sheet.
- Use the almond or nut milk to moisten the the overlapped edge of the base then gently lay the top over the pies.
- Press the edges down with a fork to seal the pies.
- Use a sharp knife to pierce the top of each pie then use a brush to brush the tops of the pies with melted vegan butter.
- Bake for around 15 minutes or until the tops are golden brown. Once cooked, remove from the heat, stand for 5 minutes then gently remove the pies from the tins.
- Serve with tomato sauce or ketchup. Enjoy.