Vegetarian Aussie Party Pies
Bring an Aussie classic to your table with these irresistible Vegetarian Aussie Party Pies—perfect for entertaining, snacking, or family dinners! These bite-sized delights are packed with a hearty medley of finely diced mushrooms, zucchini, carrots, and celery, simmered in a rich blend of vegetable stock, soy sauce, and vegetarian Worcestershire sauce for an umami punch. Encased in golden, flaky puff pastry, each pie is a handheld pocket of comfort that’s both satisfying and meat-free. Quick to prepare and baked to perfection in just 25 minutes, these vegetarian party pies are ideal for any occasion. Whether you're hosting a get-together or simply craving a homey treat, this recipe is a surefire hit for vegetarians and meat-lovers alike. Perfect keywords for this recipe: vegetarian Aussie party pies, puff pastry snacks, meat-free hand pies, savory vegetarian appetizers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 200 grams mushrooms, finely chopped
- 1 medium zucchini, grated
- 2 tablespoons soy sauce
- 1 cup vegetable stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (vegetarian)
- 1 cup frozen peas
- 2 tablespoons corn flour
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 puff pastry sheets (ready-made, vegetarian)
- 1 egg (for egg wash)
- 1 tablespoon milk
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a 12-hole muffin tray.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
Add the carrot and celery to the skillet, cook for another 5 minutes until they start to soften.
Stir in the chopped mushrooms and grated zucchini, cooking until the mushrooms release their moisture and the mixture reduces slightly.
Add the soy sauce, vegetable stock, tomato paste, and vegetarian Worcestershire sauce, stirring well to combine. Bring the mixture to a simmer.
Add the frozen peas to the skillet and stir through the mixture.
In a small bowl, mix the corn flour with water until smooth, then add to the skillet. Stir continuously until the filling thickens.
Season the mixture with salt and pepper, then remove from heat to cool slightly.
Cut rounds from the puff pastry sheets slightly larger than the muffin tin holes and press into each muffin hole, trimming excess pastry.
Fill each pastry shell with the vegetable mixture, packing it slightly to ensure each pie is full.
Beat the egg and milk together to make an egg wash. Brush the edges of the pastry with the wash.
Cut smaller rounds of pastry to fit as lids for each pie, place on top and press the edges to seal.
Brush the tops with more egg wash and make a small slit in the center of each pie for steam to escape.
Bake in the preheated oven for 20-25 minutes or until golden and puffed.
Let cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 35.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 247 mg | 19% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2994 mg | 64% | |
*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.
