Veggie & Mince Pies
Whether you’re feeding the family or prepping for a cozy weeknight dinner, this recipe is simple, filling, and endlessly adaptable.
Ingredients:
Filling:
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 cup mushrooms, chopped
- 400g beef mince or plant-based mince
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 cup frozen peas
- 1/2 cup vegetable or beef stock
- Salt & pepper, to taste
For the pastry:
- 2 sheets puff pastry, thawed
- 1 egg, lightly beaten
- milk for brushing
How To Make Veggie & Mince Pies
- Preheat oven to 200°C.
- Lightly grease a muffin tray or individual pie tins.
- Heat oil in a pan over medium heat.
- Sauté onion and garlic until soft.
- Add carrot, zucchini, and mushrooms; cook for 5 minutes until starting to soften.
- Add the mince and cook until browned.
- Stir in tomato paste, Worcestershire/soy sauce, thyme, and stock.
- Simmer for 10 minutes until thickened.
- Add peas. Season to taste and let cool slightly.
- Cut pastry to fit into your muffin tray or pie tins, pressing gently into place.
- Fill with the mince mixture.
- Top with another layer of pastry (or leave open-faced), sealing edges with a fork.
- Cut a small slit in the top to allow steam to escape.
- Brush with egg wash and bake for 20–25 minutes, or until golden and puffed.
- Let cool slightly before removing from tins.
- Serve hot!