Vegetarian Aussie Party Pies

Host the ultimate gathering with these irresistible Vegetarian Aussie Party Pies—bite-sized wonders packed with flavor and perfect for any party spread! These golden, flaky puff pastry pies are filled with a hearty medley of finely chopped vegetables like mushrooms, zucchini, carrots, and peas, all simmered in a rich, savory sauce enhanced with soy sauce, tomato paste, and vegetarian Worcestershire. The filling is thickened to perfection and encased in buttery pastry shells, then baked to a gorgeous golden-brown finish. Quick to prepare and versatile, these individual pies are a must-try for vegetarians and meat-lovers alike. Serve them warm from the oven as a crowd-pleasing appetizer or as part of a festive finger food platter. Whether for a holiday gathering, game day, or family dinner, these vegetarian mini pies are guaranteed to delight!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 tablespoons olive oil
• 1 medium brown onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, finely diced
• 1 medium celery stalk, finely diced
• 200 grams mushrooms, finely chopped
• 1 medium zucchini, grated
• 2 tablespoons soy sauce
• 1 cup vegetable stock
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (vegetarian)
• 1 cup frozen peas
• 2 tablespoons corn flour
• 2 tablespoons water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 puff pastry sheets (ready-made, vegetarian)
• 1 egg (for egg wash)
• 1 tablespoon milk

Directions

Step 1

Preheat your oven to 200°C (400°F) and lightly grease a 12-hole muffin tray.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.

Step 3

Add the carrot and celery to the skillet, cook for another 5 minutes until they start to soften.

Step 4

Stir in the chopped mushrooms and grated zucchini, cooking until the mushrooms release their moisture and the mixture reduces slightly.

Step 5

Add the soy sauce, vegetable stock, tomato paste, and vegetarian Worcestershire sauce, stirring well to combine. Bring the mixture to a simmer.

Step 6

Add the frozen peas to the skillet and stir through the mixture.

Step 7

In a small bowl, mix the corn flour with water until smooth, then add to the skillet. Stir continuously until the filling thickens.

Step 8

Season the mixture with salt and pepper, then remove from heat to cool slightly.

Step 9

Cut rounds from the puff pastry sheets slightly larger than the muffin tin holes and press into each muffin hole, trimming excess pastry.

Step 10

Fill each pastry shell with the vegetable mixture, packing it slightly to ensure each pie is full.

Step 11

Beat the egg and milk together to make an egg wash. Brush the edges of the pastry with the wash.

Step 12

Cut smaller rounds of pastry to fit as lids for each pie, place on top and press the edges to seal.

Step 13

Brush the tops with more egg wash and make a small slit in the center of each pie for steam to escape.

Step 14

Bake in the preheated oven for 20-25 minutes or until golden and puffed.

Step 15

Let cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	(1221.9g)

Amount per serving	% Daily Value*
Calories	844.8

Total Fat 38.3g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 187.3mg	0%
Sodium 3210.1mg	0%
Total Carbohydrate 99.3g	0%
Dietary Fiber 22.2g	0%
Total Sugars 35.8g
Protein 36.5g	0%

Vitamin D 61.5IU	0%
Calcium 246.9mg	0%
Iron 8.9mg	0%
Potassium 2994.2mg	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: 38.8%

Protein: 16.4%

Carbs: 44.7%