Vegetarian Classic English Pork Pie
Indulge in the comforting flavors of a quintessential British favorite with this vegetarian twist on a classic English pork pie. Packed with a hearty blend of white mushrooms, lentils, and aromatic vegetables, this recipe provides all the richness and savoriness you expect from a traditional meat pie—minus the pork! A buttery, golden hot water crust encases the flavorful filling, enhanced by hints of thyme, nutmeg, and soy sauce for depth. The vegetarian gelatin substitute lends the perfect texture to the filling without compromising on authenticity. Ideal for a picnic, a family dinner, or casual entertaining, this vegetarian English pork pie is sure to impress vegetarians and omnivores alike. Whether served warm or at room temperature, it’s a delicious centerpiece that captures the essence of classic British baking, guilt-free. Perfect keywords: vegetarian pork pie, English hot water crust pie, meat-free British recipe, lentil and mushroom pie.
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Recipe Information
Ingredients
- 350 grams all-purpose flour
- 100 grams unsalted butter
- 50 grams vegetable shortening
- 100 milliliters cold water
- 1 teaspoon salt
- 300 grams white mushrooms
- 250 grams brown lentils
- 1 large onion
- 1 medium carrot
- 1 medium celery stalk
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 teaspoon thyme
- 0.5 teaspoon nutmeg
- 0.5 teaspoon black pepper
- 500 milliliters vegetable broth
- 10 grams gelatin substitute
- 2 tablespoons olive oil
Instructions
In a large bowl, mix the flour and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs.
Gradually add cold water, stirring until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F).
Make the filling: Finely dice the onion, carrot, celery, and garlic. Chop the mushrooms into small pieces.
In a skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook until softened, approximately 5 minutes.
Add garlic and mushrooms to the skillet, continuing to cook until mushrooms release their liquid and begin to brown.
Stir in the lentils, soy sauce, thyme, nutmeg, black pepper, and vegetable broth. Bring to a simmer and cook for about 20 minutes until lentils are tender.
Add the gelatin substitute to the mixture, stirring until fully dissolved. Set aside to cool slightly.
Roll out two-thirds of the dough on a floured surface to line a deep pie dish. Press evenly into the corners and sides. Trim the edges.
Fill the pastry with the lentil and mushroom mixture. Roll out the remaining dough to form a lid for the pie. Place it over the filling, sealing the edges together.
Make a small hole in the center of the pie lid to allow steam to escape. Optionally, decorate with leftover pastry.
Bake in the preheated oven for 45–50 minutes until the pastry is golden brown and crisp.
Let pie cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 5.1 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 657 mg | 14% | |
*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.
