VEGAN MEAT PIES
Proper Aussie style with an option for making big boys or party pie verions: the all-time kid’s party treat, Down Under.
Just like from the servo, but better.
Culturally ingrained into the Aussie and Kiwi national identities, there’s little fanfare in these individually sized pies filled with meat and gravy.
That’s part of the charm. Unceremoniously squirt some tomato sauce on at the end and you’re done! You beaut.
You can make these in a full sized lunch-time portion like bakeries and gas stations (the servo, mate) across Australia sell, or if you’re in a celebratory mood: definitely make the party pie version. They’re mini-versions that get served at every kid’s birthday and they’ll definitely get the party going.
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This recipe uses a brilliantly easy way to make the meaty filling, where all the ingredients are baked in the oven meaning you just need to crumble them all up, give them a stir every now and then, and finish by pouring a beery gravy mix over everything at the end. You build the pies in muffin tins, brush over plant based milk and you’re ready to bake up a proper Australian style meat pie made with plants.
Vegan Meat Pies
Zacchary Bird's signature vegan versions of the classic Australian meat pie recipe with an easy baked filling using plant based meat, cabbage and mushrooms. There's also a recipe for vegan party pies included to take to celebrations!
Ingredients
- 3 sheets of ready-rolled shortcrust pastry
- 3 sheets of ready-rolled Puff pastry
- plant-based milk, for brushing
- nigella seeds or black sesame seeds, for topping (optional)
- 450g premium plant-based meat
- 250g mushrooms
- ½ head cabbage
- 2 large onions, diced
- olive oil
- 300ml beer
- 150ml prepared gravy
- 2½ tablespoons tomato paste
- 1 tablespoon granulated white sugar
- 2 teaspoons black pepper
- 1 teaspoon liquid smoke
Instructions
- To make the filling, scatter the mushroom, cabbage and onion in a deep-sided baking tray. Add the plant-based meat in large chunks, drizzle with olive oil and toss together. Roast for about 1 hour, until the mixture is dark brown and crispy, and the moisture has been cooked out, stirring around every 15 minutes to fold in any bits browning too quickly.
- Whisk together the beery gravy ingredients and pour straight into the hot tray, then deglaze by scraping up any yummy browned bits and stirring through. Set aside to cool as you proceed, leaving the oven on.
- Defrost your pastry and lightly grease the holes of a jumbo six-hole muffin tin or 24 mini muffin holes if making party pies. Use a cookie cutter to cut out shortcrust circles 1-2cm wider than the muffin holes of your choice. Press the shortcrust pastry circles into them, then evenly spoon in the filling mixture, almost to the top.
- Cut out puff pastry circles the same size as the muffin tin holes this time. Place the puff pastry circles over the top and press the pastry edges together, crimping with a fork to seal. Use kitchen scissors to cut a cross in the top of each pie. Brush the tops with milk, then sprinkle with seeds, if desired.
- Bake the pies for about 15 minutes in the still-heated oven for party pies, or 25 to 30 minutes for large ones.
- Alternatively, remove the pies 5-10 minutes early and freeze once cooled, as they’ll stand up to a good long-from-hibernation incineration when you want to reheat them.