Vegan Classic English Pork Pie

Savor the timeless charm of a **Vegan Classic English Pork Pie**, a plant-based twist on a beloved British favorite. This hearty, golden-crusted pie swaps traditional meat fillings for a savory mixture of earthy mushrooms, tender lentils, and aromatic herbs like thyme and rosemary, creating bold, satisfying flavors in every bite. Encased in a buttery hot water crust pastry made with vegan ingredients, this pie delivers an authentic texture and taste without compromising on ethics or flavor. Perfect as a centerpiece for special occasions or a comforting midweek dinner, it’s versatile enough to serve warm or at room temperature. Easy to follow and irresistible to eat, this recipe is a must-try for vegans and pie enthusiasts alike. Keywords: vegan pork pie, plant-based English pie, mushroom lentil pie, vegan hot water crust, vegan British recipes.

Nutriscore Rating: 67/100

Prep Time:40 mins

Cook Time:80 mins

Total Time:120 mins

Servings: 4

Ingredients

• 350 grams All-purpose flour
• 100 grams Vegan butter
• 120 milliliters Cold water
• 75 grams Vegan margarine
• 250 grams Mushrooms, finely chopped
• 200 grams Cooked green lentils
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 2 tablespoons Soy sauce
• 1 teaspoon Thyme, dried
• 1 teaspoon Rosemary, dried
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, ground
• 200 milliliters Vegetable stock
• 2 tablespoons Nutritional yeast
• 1 tablespoon Olive oil

Directions

Step 1

In a large mixing bowl, sift the all-purpose flour and add 1 teaspoon of salt.

Step 2

In a saucepan, combine vegan butter and margarine with 120 ml of water. Heat over medium until the fats melt and the mixture is hot, but not boiling.

Step 3

Pour the hot mixture into the flour and quickly mix with a wooden spoon until it forms a dough. Set aside to cool slightly.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 4-5 minutes.

Step 5

Add the minced garlic, chopped mushrooms, thyme, rosemary, and black pepper to the skillet. Cook until the mushrooms release their moisture and begin to brown, about 5-7 minutes.

Step 6

Stir in the cooked lentils, soy sauce, vegetable stock, and nutritional yeast. Allow the mixture to simmer, stirring occasionally, until it thickens, about 10 minutes. Adjust salt to taste.

Step 7

Preheat your oven to 200°C (390°F).

Step 8

Divide the dough into two pieces, one slightly larger than the other. Roll out the larger piece on a lightly floured surface to fit a 20 cm pie tin, leaving some overlap around the edges.

Step 9

Press the dough into the pie tin and fill with the mushroom-lentil mixture, spreading it evenly.

Step 10

Roll out the smaller piece of dough and place it as a lid over the filling. Trim the excess dough and crimp the edges to seal the pie.

Step 11

Make a small hole in the center of the pie lid for steam to escape.

Step 12

Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown.

Step 13

Let the pie cool slightly before removing from the tin. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1473.6g)

Amount per serving	% Daily Value*
Calories	3145.4

Total Fat 158.6g	0%
Saturated Fat 64.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 5153.4mg	0%
Total Carbohydrate 347.6g	0%
Dietary Fiber 35.4g	0%
Total Sugars 17.2g
Protein 76.2g	0%

Vitamin D 17.5IU	0%
Calcium 186.5mg	0%
Iron 27.4mg	0%
Potassium 2787.0mg	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: 45.7%

Protein: 9.8%

Carbs: 44.5%