Vegan Classic English Pork Pie
Indulge in a nostalgic treat with this Vegan Classic English Pork Pie, a plant-based twist on the iconic British pastry. Featuring a flaky hot-water crust made with vegan butter and margarine, this hearty pie is filled with a savory blend of finely chopped mushrooms, green lentils, caramelized onions, and aromatic herbs like thyme and rosemary. A splash of soy sauce and nutritional yeast add a rich, umami depth that perfectly complements the flavorful vegetable stock-infused filling. Perfectly golden and crisp, this vegan pork pie is baked to perfection and makes a delightful centerpiece for a cozy dinner or a celebratory lunch. Serve warm or at room temperature for an authentically comforting taste of British cuisine – cruelty-free and utterly delicious!
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Recipe Information
Ingredients
- 350 grams All-purpose flour
- 100 grams Vegan butter
- 120 milliliters Cold water
- 75 grams Vegan margarine
- 250 grams Mushrooms, finely chopped
- 200 grams Cooked green lentils
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Soy sauce
- 1 teaspoon Thyme, dried
- 1 teaspoon Rosemary, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 200 milliliters Vegetable stock
- 2 tablespoons Nutritional yeast
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, sift the all-purpose flour and add 1 teaspoon of salt.
In a saucepan, combine vegan butter and margarine with 120 ml of water. Heat over medium until the fats melt and the mixture is hot, but not boiling.
Pour the hot mixture into the flour and quickly mix with a wooden spoon until it forms a dough. Set aside to cool slightly.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 4-5 minutes.
Add the minced garlic, chopped mushrooms, thyme, rosemary, and black pepper to the skillet. Cook until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
Stir in the cooked lentils, soy sauce, vegetable stock, and nutritional yeast. Allow the mixture to simmer, stirring occasionally, until it thickens, about 10 minutes. Adjust salt to taste.
Preheat your oven to 200°C (390°F).
Divide the dough into two pieces, one slightly larger than the other. Roll out the larger piece on a lightly floured surface to fit a 20 cm pie tin, leaving some overlap around the edges.
Press the dough into the pie tin and fill with the mushroom-lentil mixture, spreading it evenly.
Roll out the smaller piece of dough and place it as a lid over the filling. Trim the excess dough and crimp the edges to seal the pie.
Make a small hole in the center of the pie lid for steam to escape.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown.
Let the pie cool slightly before removing from the tin. Serve warm or at room temperature.
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5153 mg | 224% | |
| Total Carbohydrate | 347.6 g | 126% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 17.2 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 186 mg | 14% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2787 mg | 59% | |
*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.
