Vegetarian Classic English Pork Pie

Discover the hearty elegance of a *Vegetarian Classic English Pork Pie*, a plant-based twist on a beloved British delicacy. This savory pie swaps traditional pork for a rich and flavorful filling of earthy mushrooms, protein-packed brown lentils, and aromatic vegetables, all seasoned with thyme, nutmeg, and soy sauce for a satisfying depth of flavor. Encased in a buttery, golden shortcrust pastry, this pie delivers the same flaky, tender crust that defines the classic dish. A gelatin substitute binds the filling, recreating the pie’s iconic texture while keeping it completely vegetarian. Perfect for a comforting dinner, picnic centerpiece, or indulgent lunch, this recipe serves six and is just as delightful warm or at room temperature. Whether you’re exploring vegetarian recipes or seeking a British culinary classic with a twist, this pie is a must-try!

Nutriscore Rating: 70/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 6

Ingredients

• 350 grams all-purpose flour
• 100 grams unsalted butter
• 50 grams vegetable shortening
• 100 milliliters cold water
• 1 teaspoon salt
• 300 grams white mushrooms
• 250 grams brown lentils
• 1 large onion
• 1 medium carrot
• 1 medium celery stalk
• 2 cloves garlic
• 2 tablespoons soy sauce
• 1 teaspoon thyme
• 0.5 teaspoon nutmeg
• 0.5 teaspoon black pepper
• 500 milliliters vegetable broth
• 10 grams gelatin substitute
• 2 tablespoons olive oil

Directions

Step 1

In a large bowl, mix the flour and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs.

Step 2

Gradually add cold water, stirring until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 180°C (350°F).

Step 4

Make the filling: Finely dice the onion, carrot, celery, and garlic. Chop the mushrooms into small pieces.

Step 5

In a skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook until softened, approximately 5 minutes.

Step 6

Add garlic and mushrooms to the skillet, continuing to cook until mushrooms release their liquid and begin to brown.

Step 7

Stir in the lentils, soy sauce, thyme, nutmeg, black pepper, and vegetable broth. Bring to a simmer and cook for about 20 minutes until lentils are tender.

Step 8

Add the gelatin substitute to the mixture, stirring until fully dissolved. Set aside to cool slightly.

Step 9

Roll out two-thirds of the dough on a floured surface to line a deep pie dish. Press evenly into the corners and sides. Trim the edges.

Step 10

Fill the pastry with the lentil and mushroom mixture. Roll out the remaining dough to form a lid for the pie. Place it over the filling, sealing the edges together.

Step 11

Make a small hole in the center of the pie lid to allow steam to escape. Optionally, decorate with leftover pastry.

Step 12

Bake in the preheated oven for 45–50 minutes until the pastry is golden brown and crisp.

Step 13

Let pie cool slightly before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(2030.8g)

Amount per serving	% Daily Value*
Calories	3427.0

Total Fat 174.5g	0%
Saturated Fat 69.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 221.4mg	0%
Sodium 4817.2mg	0%
Total Carbohydrate 397.8g	0%
Dietary Fiber 44.9g	0%
Total Sugars 31.5g
Protein 84.6g	0%

Vitamin D 0IU	0%
Calcium 336.2mg	0%
Iron 31.0mg	0%
Potassium 3907.9mg	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: 44.9%

Protein: 9.7%

Carbs: 45.5%