vegetable pasties with vegan mince meat, savoury hand pies
Print Recipe

Vegetable Mince Pasties

Delicious flaky vegetable pasties with vegan mince filling - these savoury hand pies can be enjoyed for any occasion. They are convenient to carry around for a vegan packed lunch, for picnics or when travelling.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Appetiser, Snack
Cuisine: British, Vegan
Keyword: pasties, vegan pies
Servings: 8 pasties
Author: Teenuja Dahari -


  • 2x200 g puff pastry sheets/blocks *see notes
  • 1 teaspoon dairy-free milk soy, almond or coconut, for glazing


  • 1/2 medium onion diced
  • 1 - 2 cloves garlic minced**
  • 2 teaspoons minced/grated fresh ginger root**
  • 1 medium carrot diced
  • 1 cup vegan mince*** [170 g] see notes for substitutes
  • 3 - 4 white mushrooms finely chopped
  • 1/2 teaspoon vegetable stock powder or 1/2 cube
  • 1/2 cup water or vegetable broth [120 ml]
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika or cayenne pepper for spicy
  • 1/4 cup peas frozen [35 g]
  • 1/3 cup crushed tomatoes canned or fresh blended [80 ml]
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch or potato starch
  • 1/3 cup water [80 ml]
  • 1/2 tablespoon coconut oil
  • 2 - 3 sprigs fresh thyme
  • 4 - 5 stems fresh parsley finely chopped
  • 1/2 tablespoon coconut oil
  • Salt and pepper to taste
  • Soy milk or other high protein plant-based milk like almond milk for glazing


Prepare the veggie mince filling:

  • Dissolve the vegetable stock powder/cube in 1/2 cup water (omit this step if using vegetable broth instead). Set aside.
  • In a skillet on medium-high heat, add 1/2 tablespoon of coconut oil. Allow to heat for a few seconds, then add the diced onions, minced garlic and ginger. Saute for about a minute.
  • Add the veggie mince and mushrooms. Saute for 2 - 3 minutes. Add a little water if needed.
  • Clear a small section of the pan and add the paprika, cumin and oregano.
  • Stir and saute for another minute.
  • Add the crushed tomatoes, soy sauce and fresh thyme. Add the vegetable broth.
  • Simmer for about 2 - 3 minutes.
  • Dilute the cornstarch in about 1/3 cup water. Add this mixture to the pan and stir immediately.
  • Continue simmering while stirring until the mixture starts to thicken.
  • Add the chopped parsley, stir and turn off the heat.
  • Allow the veggie mince to cool completely before filling the pastry.

Make the pasties:

  • Set oven to preheat at 200°C / 400°F.
  • Place the block or folded sheet of puff pastry dough on a floured surface. Dust it with some more flour.
  • Roll out into a square shape about 5mm thickness.
  • Cut into 4 squares.
  • Place a small amount of filling onto each pastry square. Using your fingers or a pastry brush, dampen the edge with a little water. Fold the pastry over and bring the edges together. Press and seal well with a fork.
  • Place the pasties onto a baking tray lined with parchment paper.
  • Brush with some soy milk.
  • Prick the pasties on top with a fork to make little holes. This will prevent them from bursting open.
  • Bake for 20 minutes at 200°C / 400°F.
  • Remove the pasties from the oven and let cool slightly before serving.



*I am using store-bought puff pastry. You may also use our homemade shortcrust pastry recipe (link below). It won't puff but it's equally delicious for this preparation. Just add 1-2 tablespoons more water in the dough for a slightly softer dough.
**Pre-mince your own ginger/garlic, preserve it and keep it handy -
***Instead of vegan mince, you can use rehydrated minced TVP (textured vegetable protein). You can also use cooked lentils for soy-free version. In these cases, you may double the spices (cumin and paprika) for more flavour.
You can refrigerate the veggie mince filling overnight and use it the next day to save time.
The vegetable pasties can be kept frozen until needed. If you want to make a batch for freezing, partially bake them for about 16 - 18 minutes. Allow to cool, then freeze. To reheat, bake in a preheated oven for about 7 minutes at 180 C / 350 F or until hot.
The filling can be used over pasta or in lasagna. Just add a little water or more crushed tomatoes to make more sauce.
Oil-based shortcrust pastry recipe -
Original recipe link - Vegetable Mince Pasties -