Pie Recipes

We’re a nation of pie lovers, from sweet to savoury so it’s only right we have an entire blog dedicated to pie recipes!

Mini Veggie Pies

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Garlic Cloves
  • 280g Tofu
  • 150g Vegetables
  • 2 tablespoons Plain Flour
  • 1/4 teaspoon Mustard
  • 400ml Almond Milk
  • Salt to taste
  • Pepper to taste
  • Puff Pastry

Instructions

  • Preheat the oven 200C or 180C for fan assisted ovens. Heat the oil and garlic in a frying pan, add the tofu and fry for five minutes or until golden.

  • Tip in your veg of choice, fry for a minute, stir in the flour and add the almond milk. Heat for 5 minutes and stir until the mixture begins to thicken. Season then leave to cool.

  • Dust a clean work surface with flour, roll out the pastry, cut into small circles, grease a cupcake tin with butter or coconut oil and press the pastry circles into the tray.

  • Fill the pies with the tofu and vegetable filling, add a circle of pastry on top and pinch the sides to create a seal. Brush the tops with milk, poke a hole in the top and place in the oven for 25 to 30 minutes or until golden brown.

Sweet Berry Pie

Ingredients

Pie

  • Plain Flour
  • 300g Sweet Shortcrust Pastry
  • Ground Nutmeg
  • 1 Egg beaten
  • 1 tablespoon Coconut Sugar

Pears

Filling

  • 3-4 Pears
  • 75g Coconut Sugar
  • 2 teaspoon Cornflour
  • 2 tablespoon Ground Almonds
  • 150g Berries

Instructions

Pears

  • Place the sugar, lemon peel, cardamom pods, nutmeg, cinnamon and 1000ml of water into a pan and bring to a simmer. Add the pear halves, cook for 15 minutes over a medium heat. Leave to cool completely.

Pie

  • Preheat the oven to 180C or 160C for fan assisted ovens, dust a clean work surface with flour, roll out the pastry, dust with nutmeg and use to line a pie dish. Trim the edges and keep any left over pastry in the fridge to form the top of the pie.

  • Line the pastry with baking paper, place baking beans or lentils on top and bake for 15 minutes. Remove the baking paper and baking beans, brush the pastry with the egg and return to the oven for 5 minutes.

Filling

  • Cook the pears and sugar in a small pan until the pears soften, mix in the cornflour and squash with the back of a fork while cooking.

  • Sprinkle the ground almonds on to the pastry, add the squashed pear mixture and scatter with berries. Arrange the poached pears on top of the berries, cut heart shapes to form the top of the pie, brush with egg, sprinkle with sugar and bake for 45 to 50 minutes.

Plant Based Pot Pie

Ingredients

Instructions

  • Place the shiitake mushrooms into a bowl with 200ml of hot water and leave to soak for 30 minutes then drain but keep the water to one side.

  • Tip both mushrooms into a bowl, add salt and pepper to taste, flour and toss. Heat one tablespoon of oil in a saucepan, tip in the mushrooms, saute until they begin to soften, remove from the heat and place in a bowl.

  • Add a tablespoon of oil to the pan, cook the garlic, onions, carrots and celery with a pinch of salt. Once the onions and carrots start to soften, add the mushrooms a long with the peas, rosemary, thyme, sage, parsley and the mushroom stock.

  • Stir, bring to a boil, cover and cook for 20 minutes or until the carrots are tender. Add the cashew paste, stir, add salt and pepper to taste and remove from the heat once thickened.

  • Preheat the oven to 220C, roll the puff pastry out on to a clean work surface that's been lightly dusted with flour, cut the pastry in to circles big enough to cover your pie dishes and spoon the mushroom mixture into the ramekins. Cover with the pastry circles, brush with a mixture of 1 teaspoon of olive oil and 1 teaspoon of almond milk and cut a small slit or hole in the top of the pastry.

  • Place the pie ramekins on to a baking tray, place in the oven for 15 minutes, reduce the heat to 180C and continue baking for 10 minutes or until golden brown. Remove from the oven and leave to stand for 15 minutes before serving.

Easy Vegan Pie

Ingredients

Instructions

  • Bring the water, quinoa, nutritional yeast, salt, onion powder, garlic powder and butter to a boil, reduce to a simmer, cover and leave for 20 minutes until fluffy then remove from the heat.

  • Stir in the spinach, kale and coconut milk and season with salt and pepper.

  • Grease a pie dish with coconut oil, on a clean work surface lightly dusted with flour, roll out the pastry and line the pie dish with the pastry. Cut around the edges, pack into the dish and spoon the quinoa filling inside.

  • Roll out the pastry one last time, lay on top of the pie and trim the edges, using your fingers pinch the pie pastry together. Lightly brush the top of the pie with plant-based milk and place in a 230C, preheated oven until golden brown and crispy and piping hot.

Leftover Turkey & Cranberry Pie

Ingredients

  • 300g Leftover Turkery shredded
  • 8 tablespoons Creme Fraiche or Double Cream
  • Cranberry Sauce
  • 1 Egg
  • A sprinkle of Rosemary
  • Salt

Instructions

  • Place the pastry into the pie dish and up the sides, add a layer of cranberry sauce, cream creme fraiche or double cream then turkey. Season with rosemary and salt, roll out the pastry again and cut a circle to form the lid of the pie. Place on top, pinch the sides to seal the crust and place in the fridge for half an hour.

  • Preheat the oven to 200C or 180C for fan assisted ovens, brush the top of the pie with a beaten egg, bake for half an our or until golden and crip and serve.

Bonfire Night Pie

Ingredients

Filling

  • 300g Coconut Sugar
  • 5 tablespoons Plain Flour
  • 1/4 teaspoon Salt
  • 125ml Water
  • 325g Fresh Cranberries
  • 4 tablespoons Lemon Juice
  • A pinch of Cinnamon
  • 1 to 2 tablespoon Butter

Pastry

Instructions

Filling

  • Combine the sugar, flour, salt and water in a saucepan, bring to the boil and stir until a thick yet smooth consistency forms.

  • Tip in the cranberries, cinnamon and lemon juice, heat for 5 minutes until all the berries have popped then remove from the heat, stir in the butter and leave to one side.

Pastry

  • Combine the flour, butter, sugar and salt in a large mixing bowl until crumbly. In a separate bowl, mix the egg and water together, pour in to the flour mixture, combine and place in the fridge for a couple of hours.

  • Roll out the pastry on to a clean work surface that's been lightly dusted with flour, cut in to the shape of your pie dish but slightly larger. Line the pie dish with the dough making sure it fits up the sides of the dish and place into the fridge.

  • Roll out the left over pastry and cut out small star shapes (see picture). Remove the pie dish from the fridge, spoon in the filling and pop the pastry stars on top.

  • Preheat the oven to 220c, place the pie in the oven and cook for 40 minutes or until golden brown.

Pasqualina Pie

Ingredients

Dough

  • 420 All-purpose Flour
  • 2 tablespoons Sugar
  • 1 1/2 teaspoons Salt
  • 340g Unsalted Butter

Filling

  • 2.5 bunches of Swiss Chard
  • 350g Spinach
  • 3 tablespoons Olive Oil
  • 2 Onions
  • 10 Eggs
  • 375g Ricotta
  • 115g Parmesan
  • 2 Garlic Cloves grated
  • 2 teaspoons Lemon Zest
  • 1/4 teaspoon Ground Nutmeg
  • 2 teaspoons Salt
  • 1 1/2 teaspoon Ground Black Pepper
  • 2 teaspoons Sugar

Instructions

Dough

  • Tip the dough, salt and sugar in to a food processor and pulse. Add the butter, process and slowly add 125g of ice cold water and combine.

  • Place the dough on to a clean work surface that has been dusted with flour and knead. Split the dough in half and desperately wrap tightly in clingfilm. Place in the fridge for at least three hours.

Filling

  • In a large pan of boiling water, boil the Swiss chard and spinach for two minutes then place the greens in to a bowl of cold water.

  • Drain the greens and remove as much liquid as possible by squeezing. Place on a chopping board, finely chop and tip in to a bowl.

  • Chop the onions and heat in a pan using oil until the onions are soft. Once golden, add to the bowl with the greens.

  • In a large bowl, whisk four eggs together and add the ricotta, Parmesan, chopped Swiss chard, spinach and onions a long with the grated garlic, lemon zest, nutmeg, salt and pepper.

  • Once the ingredients are combined, taste to see if more seasoning is needed.

  • Remove the dough from the fridge and allow to cool for five minutes. On a clean work surface that's been dusted with flour, roll out one half of the dough in to a circular shape. Line a baking tray with baking paper and place the dough on top.

  • Roll out the remaining dough and place in a tart pan, pressing the bottom and sides into the pan. You may need to trim the dough however, make sure you leave a slight overhang.

  • In a small bowl, beat one egg and brush the sides of the dough. Add the filling to the dough and spread evenly over the bottom, making sure the surface is smooth.

  • Using a spoon, form five spaces in the filling and crack an egg in to each space. Sprinkle salt on top of each egg and add the remaining dough to the top of the filling.

  • Trim the edges leaving an overhand and fold the edges of each piece of dough together. Press to seal.

  • With any left over beaten eggs, brush the top of the tart and sprinkle with sugar. Place the tart in the refrigerator for 15 minutes.

  • When ready to cook, preheat the oven to 190C and cook the pie for half an hour.

Pumpkin Pie

Ingredients

Decoration

Instructions

  • Preaheat the oven to 200C. Roll out the sweet pastry and use to line a pie tray. Place baking paper on top of your pie pastry and fill with baking beads or dry rice and bake in the oven for 20 minutes.

  • Add your pumpkin chunks to a baking tray and cover with foil. Place in the oven for 20 minutes or until tender. Once cooked add the pumpkin pieces to a sieve to remove any excess water. Leave the pumpkin chunks to cool.

  • Once cool, add the pumpkin to a blender or mash using a potato masher to form a puree.

  • In a mixing bowl add two eggs and one egg yolk and whisk.

  • Add the sugar, cream and spices to a pan and simmer while whisking together. Add the eggs and whisk then add the pumpkin puree and whisk to combine.

  • Remove the baking paper and beads from the pie crust and pour the mixture on top of the pie pastry. Reduce the heat to 180C and place in the oven for 30-40 minutes.

  • Allow to cool and decorate with whipped cream, cinnamon sticks, pumpkin seeds, a sprinkle of cinnamon and pecan nuts

Key Lime Pie

Ingredients

Raw Base

Pastry Base

Filling

Decoration

  • Lime Slices
  • Mint Leaves
  • Lime Zest

Instructions

Raw Base

  • To make the raw base of the pie, add the dates, walnuts, desiccated coconut, carob powder and salt to a food processor and combine.

  • Line a tart or pie tray with baking paper and add the mixture by pressing in to the bottom and sides of the tin to form the crust.

Pastry Base

  • If you're opting for a traditional base, add the flour, sugar, and salt to a food processor for a few seconds until combined. Add the coconut oil and pulse until the mixture becomes crumbly.

  • Add the egg and slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add half of the seeds to the mixture. Pulse until the dough starts to clumps together.

  • Roll the dough in to a ball on a surface lightly dusted with flour. Flatten the ball slightly with your hands to form a thick disc and wrap with cling film and place in the refrigerator for 2 hours.

  • Remove the dough from the fridge and allow to sit for 5 minutes to soften. On a lightly floured surface, roll the dough out into an circle, then place gently into a lined tart or pie tray. Trim the edges of the pastry with a knife to fit the tray and using cling film cover and freeze for 30 minutes.

  • Preheat the oven to 190C. Remove the clingfilm and line the dough with baking paper or foil to prevent burning and add baking beads to weigh down the dough. Bake for 20 minutes or until golden brown.

Filling

  • Place the cashew nuts, lime juice, lime leaf powder, avocados, mango, 200g melted coconut oil and agave nectar to a food processor or a blender and combine until creamy.

  • Add the mixture to the crust making sure the top is even. Chill in the refrigerator for 5 hours and add the lime slices and mint leaves for decoration.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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