These simple little mince pies are great for lunch. Cooper loves them with baked beans and mash. They would actually be quite good with a layer of beans or mashed potato on top of the mince filling, I might try that next time.
You can use ready-made pastry or homemade pastry. It's up to you.
Mini Savoury Mince Pies (veggie)
These are a veggie version of meat and vegetable pies. These mini pies are great for lunch or just as a snack. They are also the perfect size for little ones to hold.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 large carrot, finely chopped
- 1 large flat mushroom, chopped
- 100g frozen veggie mince
- ½ pint/ 1 cup vegetable stock (1 cube)
- ¼ pint/ ½ cup red wine (optional, but don't worry the alcohol is cooked off)
- 3 tbsp vegetarian worcestershire sauce
- 1 tbsp cornflour
- freshly ground salt & pepper to taste
- 1 block shortcrust pastry
1. Preheat the oven to 200C/gas 6/fan 180C. 2. Saute the onion and garlic in the olive oil until soft and translucent.3. Add the carrot and cook gently for a few minutes until starting to soften.4. Add the mushrooms and cook for another couple of minutes.5. Add the veggie mince and stir well. Mix the cornflour with a little of the stock and mix in.6. Add the rest of the stock and the wine. Simmer gently for 15 to 20 minutes until the gravy has thickened. Season and set aside to cool.7. Roll out the pastry and cut out 24 circles. Line a muffin tin with 12 of the circles and fill with mince filling. Wet the edge of the pastry and top with another pastry circle. Pinch together to seal. Make a little cut in the top of each to let out steam. 8. Brush each pie with milk or egg wash and bake in the oven for 20-25 minutes until golden.
DetailsTotal time: Yield: 10 - 12 depending on size