Aussie Veggie Pie
A plant-based take on Australia's iconic hand pie, with flaky pastry hugging a hearty mushroom and lentil gravy.
✍️ Veg.Pub EditorialPublished 2026-05-15👁 51 views
Calories
420
kcal
Servings
2
Prep time
45
min
Diet
vegan
🧺 Ingredients
- Vegan puff pastry2 sheets · Swap: Wholemeal tart shells
- Portobello mushrooms, diced200g
- Cooked lentils150g · Swap: Chickpeas
- Onion, chopped1
- Carrot, diced1
- Tomato paste1 tbsp
- Soy sauce1 tbsp · Swap: Gluten-free tamari
- Olive oil1 tbsp
👩🍳 Steps
- 1Preheat oven to 200C; saute onion, carrot and mushrooms in olive oil over medium heat until soft.
- 2Stir in lentils, tomato paste and soy sauce, add a splash of water and simmer 8 minutes until thick.
- 3Let the filling cool slightly, spoon into a pastry-lined tin, top with the second sheet and seal the edges.
- 4Score a few vents, brush with a little plant milk, and bake 25 minutes until golden and crisp.
- 5Rest 5 minutes before slicing, and serve hot with tomato sauce.
📊 Nutrition
| Protein | 14g |
| Iron | 4mg |
| Calcium | 80mg |
| Fiber | 9g |
Introduction
The meat pie is an Australian street-food institution; this plant-based version rebuilds that savoury filling with mushrooms and lentils under crisp, flaky pastry.
Wellness Benefits
- Lentils are warming and protein-rich, supporting steady energy and a satisfying meal.
- Mushrooms and onion are gentle on the stomach and add natural savoury depth.
Nutrition Highlights
- Lentils and mushrooms deliver plenty of fibre and iron.
- Swapping meat for legumes keeps saturated fat low.
Tips
- The drier you reduce the filling, the crisper the pastry stays.
- Make a batch and freeze; they re-bake beautifully.
Author: Veg.Pub Editorial
Source: 改编自澳大利亚传统素食 · License: 原创改编
