Vegetarian 'Chicken' & Leek Mini Pies

These Vegetarian 'Chicken' & Leek Mini Pies are absolutely delicious! The pastry is so simple to make, with no blind baking needed, and bakes to a gorgeously golden and crispy finish. The filling is creamy and full of flavour from the herbs. They can be served hot or cold, I've enjoyed them hot with mash and gravy and I've also served them cold at picnics where they haven't lasted long!

What's great about this recipe

• Both vegetarian and meat eaters will love these delicious pies
• The pastry is lovely and crispy
• They can be eaten hot or cold
• They can be frozen to enjoy another day
• You can adapt this recipe to make vegan mini pies

What you will need

• Plain flour - also called all purpose flour, this is the kind of flour you'll need for the pastry. You cannot use self raising flour
• Butter - I used unsalted butter, if you use salted butter then omit the pinch of salt from the recipe. Or you can use a baking spread like Stork, I've had great results making this pastry with Stork
• Eggs - I used large eggs for the pastry, if you only have medium that's ok. You may find you need to add a small splash of water or milk to the pastry if it doesn't quite come together
• Leeks - similar to onions, but with a milder flavour, I used the white and light green parts of the leek for this recipe
• Garlic - fresh garlic is always preferable, but if you’re short on time you can use a ready made puree or frozen garlic too
• Quorn pieces - I am a big fan of Quorn products and I use them a lot. The pieces are great for substituting chicken in many recipes. If you don't want to use them, then swap for mushrooms or extra firm tofu
• Dried thyme & dried rosemary - lovely aromatic flavours that pair perfectly with the leek, cream and meat substitute
• Vegetable stock cube - it adds a fantastic flavour boost!
• Double cream - this creates a gorgeous silky sauce to envelop the other ingredients
• Salt & vegetable oil - basic ingredients that you've no doubt already got in the cupboard. Salt enhances the flavours in this recipe and the oil is great for cooking the leeks

How to make Vegetarian 'Chicken' & Leek Mini Pies

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To start, make the pastry by rubbing the butter into the flour using your fingers. Then add the egg, and bring together into a dough. Wrap in cling film and refrigerate for 30 minutes. Then make the filling, cook the leek and garlic together until soft, then add the Quorn pieces. Next add the herbs, stock cube, double cream and salt, cook together for 5-10 minutes, then set aside to cool

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Roll out the pastry onto a floured surface and cut out rounds with a circular cutter, place them into a lightly greased cupcake tin then fill with the filling. Roll out more pastry and cut out smaller rounds for the pie lids.

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Using a little egg wash, stick the lids to the pies, use a fork to crimp the edges and cut two small slits in the top with a sharp knife. Brush the tops all over with egg wash and then bake.

They will last in the fridge in an airtight container for 3 days. You can freeze them, wrapped well or in a freezer bag or container, for up to 3 months. They can be defrosted overnight in the fridge. To reheat from chilled, pre-heat your oven to 180C Fan and place the pies on a baking tray, cook for 20 minutes.

Can this recipe be made with shop bought pastry?

Yes! You can use shop bought shortcrust pastry instead of making your own if you prefer, or to save time.

Can this recipe be made vegan?

Yes! You can use your favourite vegan pastry recipe, use shop bought vegan pastry, or adapt mine with dairy free butter and dairy free milk instead of eggs. For the filling, swap the double cream for a dairy free cream like soy or oat cream. You will also need to make sure to purchase the Quorn Vegan Pieces, as they do both a vegan and a vegetarian option. And you can glaze the top of the mini pies with dairy free milk instead of the egg wash.

What can you serve with the mini pies?

• Mashed, boiled or roast potatoes
• Steamed vegetables like carrots, broccoli and peas
• Vegetarian gravy
• Or serve them cold at a buffet or picnic with vegetarian cocktail sausages, sandwiches, fruit and crisps

More tips for making Vegetarian 'Chicken' & Leek Mini Pies

• If you don't to use the Quorn Pieces, you could use mushrooms or some extra firm tofu instead
• When rolling out the pastry, make sure to lightly dust your work surface with flour and turn the pastry after each roll to make sure it's not sticking to the surface. I like to use a silicone pastry mat for extra assurance
• You can use butter, or a baking spread like Stork, to make the pastry
• For gluten free pastry, you can either buy a shop bought gluten free brand or follow a gluten free pastry recipe
• To make the mini pies easier to remove from the tin, I put little strips of baking paper in each hole, just grab each side and gently lift the pie out

Recommended equipment & ingredients*

• Saucepans
• Garlic press
• Chefs knives
• Chopping boards
• Mixing bowls
• Kitchen scales
• Cupcake tin
• Silicone Brush
• Round Cutters
• Silicone Mat
• Rolling Pin

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If you like this, check out more of my Pie, Tart & Pastry recipes!

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