Vegan Aussie Party Pies
Celebrate the flavors of Australia with these irresistible Vegan Aussie Party Pies—a plant-based twist on a classic favorite that's perfect for entertaining! Packed with a savory filling of mushrooms, lentils, and hearty vegetables, spiced with fresh herbs like thyme and rosemary, these bite-sized pies boast rich, comforting flavors that will delight vegans and non-vegans alike. Encased in golden, flaky vegan puff pastry and baked to perfection, they're ideal for casual gatherings, potlucks, or family dinners. Easy to prepare with common pantry ingredients like soy sauce and vegetable stock, these pies are a crowd-pleasing appetizer or snack that’s big on taste and cruelty-free. Serve them warm and watch them vanish in no time!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 250 grams mushrooms, finely chopped
- 400 grams canned lentils, drained and rinsed
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 250 milliliters vegetable stock
- 75 grams frozen peas
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 3 vegan puff pastry sheets
- 2 tablespoons plant-based milk
Instructions
Preheat your oven to 200°C (390°F).
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and carrot and cook until softened, about 5 minutes.
Add the mushrooms and cook for an additional 5 minutes, until the mushrooms have released their moisture.
Stir in the lentils, tomato paste, soy sauce, vegan Worcestershire sauce, and vegetable stock. Bring to a simmer.
Add the frozen peas, thyme, rosemary, pepper, and salt. Simmer for 10-15 minutes, until the mixture has thickened. Adjust seasoning if necessary.
Remove from heat and let the filling cool slightly.
While the filling is cooling, cut rounds from the puff pastry sheets using a 10cm (4-inch) circular cutter and line a muffin tin with the pastry circles.
Fill each pastry-lined cup with the mushroom and lentil filling.
Cut smaller rounds (about 7.5cm or 3 inches) for the tops and place them over the filling. Press the edges to seal them with the base.
Brush the tops with plant-based milk to help with browning.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
Allow to cool slightly before removing from the muffin tin. Serve warm.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5682 mg | 247% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 34.8 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 288 mg | 22% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3807 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
