Vegan Aussie Party Pies

Perfect for your next gathering or snack craving, these Vegan Aussie Party Pies are a plant-based twist on an iconic Australian classic. Featuring a hearty filling of lentils, mushrooms, and aromatic herbs like thyme and rosemary, these mini savory pies pack big flavor in a perfectly golden puff pastry shell. The rich combination of soy sauce, vegan Worcestershire, and tomato paste brings depth to the filling, while the addition of peas and carrots lends a touch of sweetness and color. Easy to make and baked to golden perfection, these bite-sized crowd-pleasers are ideal for parties, potlucks, or a cozy appetizer. Vegan-friendly, flaky, and undeniably delicious, these pies are sure to be a hit among plant-based eaters and omnivores alike.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, finely diced
• 250 grams mushrooms, finely chopped
• 400 grams canned lentils, drained and rinsed
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon vegan Worcestershire sauce
• 250 milliliters vegetable stock
• 75 grams frozen peas
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 3 vegan puff pastry sheets
• 2 tablespoons plant-based milk

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and carrot and cook until softened, about 5 minutes.

Step 3

Add the mushrooms and cook for an additional 5 minutes, until the mushrooms have released their moisture.

Step 4

Stir in the lentils, tomato paste, soy sauce, vegan Worcestershire sauce, and vegetable stock. Bring to a simmer.

Step 5

Add the frozen peas, thyme, rosemary, pepper, and salt. Simmer for 10-15 minutes, until the mixture has thickened. Adjust seasoning if necessary.

Step 6

Remove from heat and let the filling cool slightly.

Step 7

While the filling is cooling, cut rounds from the puff pastry sheets using a 10cm (4-inch) circular cutter and line a muffin tin with the pastry circles.

Step 8

Fill each pastry-lined cup with the mushroom and lentil filling.

Step 9

Cut smaller rounds (about 7.5cm or 3 inches) for the tops and place them over the filling. Press the edges to seal them with the base.

Step 10

Brush the tops with plant-based milk to help with browning.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.

Step 12

Allow to cool slightly before removing from the muffin tin. Serve warm.

Nutrition Facts

Serving size	(1434.4g)

Amount per serving	% Daily Value*
Calories	1665.1

Total Fat 78.5g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 5681.5mg	0%
Total Carbohydrate 204.1g	0%
Dietary Fiber 49.3g	0%
Total Sugars 34.8g
Protein 66.4g	0%

Vitamin D 30.0IU	0%
Calcium 288.2mg	0%
Iron 20.9mg	0%
Potassium 3807.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 14.9%

Carbs: 45.6%