Vegetarian Mince and Cheese Pie
Indulge in comfort food made meat-free with this irresistible Vegetarian Mince and Cheese Pie. Perfectly crafted with a savory filling of plant-based mince, sautéed vegetables, and frozen peas simmered in a rich, flavorful tomato-based sauce, this pie is encased in flaky puff pastry and topped with melty cheddar cheese for the ultimate indulgence. Whether you're catering to vegetarians or simply looking for a wholesome dinner idea, this recipe is easy to prepare, with just 20 minutes of prep time. Finished with a golden egg wash crust, it’s a crowd-pleaser that’s sure to add a touch of luxury to your family meals. Serve it warm alongside a crisp green salad or buttery mashed potatoes for a truly satisfying treat. Keywords: vegetarian mince pie, puff pastry pie, cheese pie recipe, comfort food vegetarian, savory vegetarian recipes.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 1 medium Carrot
- 1 Celery stalk
- 300 grams Vegetarian mince
- 2 tablespoons Tomato paste
- 1 tablespoon Soy sauce
- 1 tablespoon Worcestershire sauce
- 150 milliliters Vegetable broth
- 100 grams Frozen peas
- 2 Puff pastry sheets
- 150 grams Cheddar cheese
- 1 Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (392°F).
Finely chop the onion, garlic, carrot, and celery.
Heat the olive oil in a pan over medium heat.
Add the chopped onion, garlic, carrot, and celery to the pan. Sauté for 5-7 minutes until softened.
Stir in the vegetarian mince and cook for another 3-4 minutes until lightly browned.
Add the tomato paste, soy sauce, Worcestershire sauce, and vegetable broth to the pan.
Stir well, reduce the heat to low, and let the mixture simmer for 10 minutes until it thickens slightly.
Stir in the frozen peas, salt, and black pepper, then remove the pan from the heat.
Roll out one puff pastry sheet and line a 9-inch pie dish with it.
Spoon the mince mixture evenly into the pastry-lined dish.
Sprinkle grated cheddar cheese evenly over the mince mixture.
Cover the pie with the second puff pastry sheet, trimming any excess.
Press the edges to seal and crimp with a fork.
Beat the egg and brush the top of the pastry with the egg wash.
Cut a few small slits in the top of the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes until the pastry is golden and crisp.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 4566 mg | 198% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 28.9 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1445 mg | 111% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2404 mg | 51% | |
*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.
