The traditional English pork pie is said to have originated from Melton Mowbray in Leicestershire. This wonderful vegan version offers all the flavour of the original, without the cruelty or the cholesterol !
Note/Tip : If you have extra filling make them into patties or ‘pork’ balls and fry until golden
1 large white onion, very finely chopped and set aside
2 cloves garlic, finely chopped
2 cups vegan mince (I used Linda MacCartney’s mince)
6 vegan sausages (if frozen, pre-thaw for 40 minutes or so) – I use Linda McCartney’s
2 Tbsp fresh sage leaves, finely chopped
2 Tbsp fresh thyme leaves (leaves only)
¼ tsp ground allspice
¼ tsp fresh grated nutmeg
½ tsp sea salt
½ tsp freshly ground black pepper (optional)
½ cup fagioli borlotti beans
1 Tbsp fresh flat leaf parsley, finely chopped
2 slices brown or white bread
1 cup firm silken tofu
salt to taste
¾ tsp vegetable granules, or stock powder
red/pink food colouring – I used beetroot powder
450g (1 lb) shortcrust pastry (I use Jus-Rol) – if frozen, thaw in advance
2 Tbsp vegan milk
1 Tbsp cornstarch powder
¼ tsp vegetable stock powder
100 ml water
- Process the onion & garlic in your food processor, and transfer to a large mixing bowl. Process your bread, and add to the onion.
- Do the same with the sausages, add to the mix, together with the veggie mince.
- Process your tofu until smooth, and also add to the mix.
- Add in your herbs and all the remaining ingredients, and, with clean hands, mash the mix, before forming it into a large ball, and setting aside in a bowl.
- You will need a clean wide-bottomed jam jar for the pastry.
- Reserve a third of the pastry for the pie lid. Then roll out the remaining pastry on a floured surface into a circular shape, approx. 20cm diameter, and 3-4mm thick.
- Turn the floured jar upside down, and place your pastry circle over the base of the jar, moulding it down around it, to form the base and sides of the pie case – the sides should be around 6 to 7cm long. Place the pastry and jar in the fridge to set for 10 minutes or so.
- Remove pastry from fridge, and gently prise the pastry off the jar.
- Then roll your filling into a ball, and pack it loosely into the pie case, almost to the top.
- Roll out the remainder of the pastry to make a circular disc for the pie lid.
- Place the lid over the filling, and trim any excess pastry from the edges. Then, using your fingers, press the edges together tightly to seal.
- Make a steam hole in the top of the lid, which you will pour the ‘jelly’ through, once the pie is baked.
- Next, wrap double-thickness grease-proof/parchment paper twice around the pie. Secure it, by tying string around the pie at three points – top, middle and bottom – so that the pie retains its shape whilst baking.
- Brush a little vegan milk on the lid, and cook on a greased baking sheet in a preheated 400ºF (200ºC) oven for about 30 minutes, and for a further 30 minutes at 300ºF (150ºC), until the pie is nice and golden.
- Remove from oven, and allow to cool.
- Meanwhile make your ‘jelly’ by mixing 2 Tbsp cornstarch powder with 100ml vegetable stock, and gently bringing to the boil until it begins to thicken. Then immediately pour it through the steam hole on top of the pie case, or else remove the lid, and pour around the edges of the filling.
- Refrigerate overnight, before serving the following day.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike
What particular brand of vegan mince do you use for the recipe?
Hi there Sharon, I just added it to my recipe. My preference is always Linda McCartney’s mince for 2 reasons, 1. It’s available and tastes great ! 2. Because it’s 100% Vegan.
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Thank you so much! The one thing I missed from eating meat was pork pie. Since we only ate it a Christmas, I’d only eaten it a handful of times when I went vegetarian at age 17. I will add this to my Most Treasured Recipes collection.
Hi there Holly and thanks for dropping by here. I am delighted that you will add this to your treasured recipe collection and look forward to your feedback and comments on my blog ! Best your way in the meantime.
Thanks for the Pingback !
Well done Miriam, ingenious as ever and looks really tasty. I’ll be adding it to my “Fool the family” buffet for next time they come for lunch! I’ve a problem with that fab chocolate “cheesecake” of yours though – never any left for me once the guests have been at the table!
Jenni dear, nice to hear from you and thanks for your wonderful words ! I bought myself a very small spring baking dish – that way I ensure I have a portion set aside for myself in similar situations to your own with the chocolate cheesecake – the size is around 4 inches in diameter – just an thought ! 🙂
Wow! This looks fantastic! I just recently discovered you on FB and am so glad that I did! Your recipes are wonderful. When I saw that you have a British vegan section, I was so hoping I would find a Yorkshire pudding recipe. I’ve tried several different recipes for a vegan version of my childhood favourite and they just haven’t cut it.
Do you take requests? ;0)
Hi there Liz and thanks for your comment. I will make a Yorkshire pudding at some point, but hope you try this pie at some point. Let me know how it goes as and when if so and best wishes your way ! (do browse the category section on my blog). Cheers !
Miriam …..a ‘pork’ pie!! Oh my! I have to try this for myself and family. We did so (once long ago) enjoy a pork pie.
How wonderful that we can still enjoy it with total peace of mind. Thks so much!
Hi there dear Wendy and so glad that you will try this. Do let me know how it goes as and when though ! 🙂 Best wishes your way in the meantime.
OMG MIRIAM! This looks absolutely incredible. You even have the jelly layer! You should bake & sell these on farmer’s markets! I must get around to making, am amazed at how fabulous this looks.
Hi Andrea and thanks for your feedback – my partner being British through and through really enjoyed these, I have also made the jelly with other ingredients including cornstarch. Hope you enjoy it !
Oh bloody hell, that looks awesome. hubbs and me are vegetarians, but I would love to be vegan. Now its quite easy to cook british meals – thank you <3
Amy Hi there and thanks for that. Yes, there are now some wonderful vegan alternatives – in my book I have some pies and also on my blog. Enjoy ! 🙂
Looks wonderful! I know I’m going to seem daft but I just have to ask: What, exactly, is mince? Is mince synonymous with ground (vegan) beef? Also, does a shortcut pastry have a different texture than regular pastry or will the typical pastry dough I use for fruit pies do??
Scarlett Hi there and welcome here. Yes, you are correct the mince is the equivalent to your ground beef. Regarding the pastry yes you can use the regular pastry so long as it is not sweet. Hope you enjoy it ! 🙂
I am making this now. A few questions. First, I have ended up with a LOT of filling. I only ended up using half of it, or less. Also, there is an error with the quantity of corn starch. The ingredient list says 1/2 tbsp and the description says 2 tbsp. I’m thinking it’s the latter?
Hi Alison, this was a very old recipe and have edited it, I think you will find all you need to know there. Thanks and hope you made and enjoyed this all the same. Happy Holidays !
Hi Miriam, can the finished pie be frozen to use at a later date? Many thanks!
Hi Lea, have never frozen them before, so I couldn’t honestly say. But it may well work, you can always give it a try and see.
Wonderful. Many thanks for this great recipe. The local health food shop (central England) has stopped selling porkless pies – at last I can make my own alternative! I made this yesterday, but did individual pies in ramekin dishes, rather than one large pie. Very happy with the result.
The only problem was the jelly. Have I misunderstood the quantities? It seems to be a very small amount of liquid with a lot of cornflour. This produced a thick paste – I’m sure it’s not meant to be like this!
Jelly or not, I’ll certainly be making this recipe again.
I made mini versions using your basic filling recipe but inside vegan hot water crust pastry instead (minus the jelly as I don’t like it). I used different brands of vegan sausage and mince because that’s what I had available. Managed to stop myself eating more than one “tester” and froze the rest. Absolutely lush! Whether the frozen ones will make it through to Christmas? Who knows?. Thanks for the recipe, Mim xxx
Hi John, so glad you found this pork-less pie. It was created some years ago, so cannot say off hand about the quantities of cornflour. Add more or less next time to bring it to the consistency you prefer.
All the best !
Hi Mim, so glad you made and enjoyed them, awesome. Look forward to your future comments
on my blog !