This vegan Scottish mince round pie features a deeply delicious savoury mince filling encrusted between a tasty puff pastry crust.
Veggie pie is perfect for special occasion meals especially during the Thanksgiving, Festive and Holiday season.
In Scotland steak pie is a traditional New Years Day dinner so a tasty vegan savoury mince pie is the perfect meat alternative.
Or enjoy for an every-day meal with chunky chips/fries, peas and lashings of tasty gravy for a traditional Scottish family favourite dinner.
What is a Scottish mince round pie?
A traditional Scottish mince round is a type of pie available in most Scottish butchers and supermarkets. It is a puff pastry pie with a savoury mince or steak meat and gravy filling. Classic accompaniments to a mince round is a pile of potato chips/fries and a scoop of boiled peas.
Vegan Scottish mince round
This vegan version of a Scottish mince round uses shop bought puff pastry as preparing puff pastry is a long process, uses a lot of expensive margarine, and the results are not always guaranteed to be great! So I opted to use Bells Puff Pastry, which is labelled vegan, and comes ready rolled which is another brill time saver.
The savoury mince filling is similar to our slow cooker Scottish mince and tatties recipe and is absolutely delicious encased within the crispy buttery puff pastry.
Serve with extra gravy, mashed potatoes or chips, and a scoop of boiled peas [mushy peas are also perfect] or baked beans, for a tasty traditional dinner.
For another tasty veggie mince recipe check out our slow cooker mince cobbler which is one of our family favourites, perfect for meat-free autumn, fall and winter family meals.
How to prepare a vegan Scottish mince round pie
This vegan mince round is quickly prepared with a shop bought puff pastry which is used to make a double pie crust. The pastry is buttery and flaky whilst the filling is rich and savoury.
First add the onion, carrot, celery and garlic to a pan. Pour in 375 ml [1 ½ cups] of water and cook for 10 minutes with the lid on.
Next add the vegan mince and cook for an extra 5 minutes.
Pop in the marmite, tomato paste, vegan Worcester sauce, soy sauce and vegetable stock. Cook for 10 minutes.
Add the gravy powder, red wine vinegar, and 125ml [½ cup] of boiling water.
Check the seasoning and leave to cool.
Next, prepare the pastry crust.
Cover the pie dish in a layer of puff pastry.
Scoop the mince filling into the pie crust.
Cover with a layer of pastry, trim the edges, and brush all over with milk.
Using a fork press the edges together.
Slice a small piece in the centre to allow steam to escape whilst baking.
Bake for 30-35 minutes or until the pastry has risen and is golden brown.
Serving suggestion: enjoy with potato chips or wedges, green veggies such as cabbage and peas and a good dollop of veggie gravy.
[The chips in the image above are home-made and were prepared in the air-fryer whilst the pie cooked. When using instant gravy powder I like to add boiling veggie cooking water to the gravy powder, if available, to make the gravy. That way water is saved but also valuable water-based nutrients are also saved].
Recipe notes
Storage and reheating home-made pie
- Store leftover pie in the refrigerator for 3 days. Cover the pie with food wrap or kitchen foil.
- Or freeze, well wrapped for 3-4 months.
- The pie can be reheated in a hot oven until piping hot throughout. To stop the pie crust browning too much, place a piece of kitchen foil over the pastry.
- Some air-fryers may be big enough to reheat a slice of pie, do check the operating booklet for guidance on times, temps, etc.
- Or microwave for a few minutes until piping hot, although the texture of the pastry may become less crisp.
Absolutely. Shop-bought or home-made shortcrust pastry can be used to prepare a mince round pie.
Yes, many shop-bought puff pastry is either labelled vegan or is accidently vegan. So it is worth checking out the ingredients for the options available as the less expensive ones or own brand supermarket pastry may be accidently vegan.
Puff pastry is one of those ingredients where buying from the shops is usually better than preparing your own, even many professional chefs prefer to order in their puff pastry as its so time-consuming to prepare by hand.
For this vegan mince round pie we used Bells puff pastry pre-rolled pastry sheet 325g.
A few ideas:
* instead of vegan Worcester sauce used extra soy sauce
* not a fan of celery? use diced green pepper or courgette instead
* want to replace the carrots? use diced butternut squash or sweet potatoes instead
* instead of fresh onion or garlic use 2 teaspoons of garlic or onion powder, or a tablespoon of lazy garlic or garlic puree/paste. Frozen diced onion or frozen garlic works well too.
* miso paste can replace the marmite if preferred. Or if your in the UK 'yeast extract' which comes in a small jar similar to marmite can be used, as its basically the same thing.
Vegan Scottish Mince Round Pie
Equipment
- Pie dish 8-10 inch pie dish [enamel pie dishes are perfect for double crust pies]
- Rolling pin
- non-stick skillet/deep fry pan/saucepan or similar
Ingredients
Puff pastry:
- 325 grams puff pastry [shop bought vegan friendly]
Filling:
- 120 grams celery [2 sticks]
- 180 grams carrot [2 medium or 1 large]
- 180 grams onion [1 large or 2 small-medium]
- 4 cloves garlic fine diced [or 1 tablespoon garlic puree]
- 300 grams vegan mince [fresh/frozen or rehydrated dried mince]
- 1 tablespoon tomato paste [puree]
- 1 tablespoon vegan Worcester sauce [or an extra tablespoon of soy sauce]
- 1 tablespoon soy sauce
- 1 teaspoon marmite [yeast extract]
- 400 millilitres vegan stock [use a beef flavour is available such as Oxo meat free beef cubes]
Add at end of cooking:
- 3 tablespoon vegan gravy powder
- 2 teaspoon red wine vinegar
Glaze pastry:
- 1 tablespoon soya milk [or your usual milk]
Instructions
Prepare the pie filling:
- Add the celery, carrot, onion and garlic to a pan and pour in 375ml [1½ cups] of water. Place the lid on and cook over a medium-high heat for 10 minutes.120 grams celery, 180 grams carrot, 180 grams onion, 4 cloves garlic
- Remove the lid, turn the heat to medium, and add the veggie mince. Cook for 5 minutes, stirring frequently, and add small drops of water as necessary to stop the veggies sticking. Add the lid back on if preferred.300 grams vegan mince
- Next add the marmite, tomato paste [puree], soy sauce, vegan Worcester sauce, and veggie stock. Stir well.1 tablespoon tomato paste, 1 tablespoon vegan Worcester sauce, 1 tablespoon soy sauce, 1 teaspoon marmite, 400 millilitres vegan stock
- Place the lid on the pan and cook for 10 minutes.
- Add the gravy powder, red wine vinegar, and 125ml [½ cup] of boiling water. Cook for 2-3 minutes, check the seasoning add salt and pepper if required, and leave to cool while the pastry case is prepared,3 tablespoon vegan gravy powder, 2 teaspoon red wine vinegar
Assemble and bake:
- Preheat the oven to 180 Fan / 200C / 392 Fahrenheit / Gas 6.
- Grease the pie dish with vegan margarine.
- Flour the work surface, and divide your pastry into 2 pieces. Roll out one half of the pastry into a piece large enough to cover the base of your pie dish.325 grams puff pastry
- Drape the pastry over the rolling pin, and lift the pastry up and place it in the pie dish. Press the pastry into the dish.
- Once the filling is cool add to the pastry case. [any leftover filling can be frozen for future use, or use to prepare mini savoury mince pies, or add to small pie dishes/ramekins and top with mashed potato for little Shepherd/cottage pies. Once baked and cooled these can be tasty for lunches, dinner or frozen for quick future meals]
- Brush the pie edges with some milk.1 tablespoon soya milk
- Roll out the rest of the pastry and place it over the top of the pie, pressing the edges together. Use a small knife to trim the edges. With a cutlery fork press the edges together.
- Brush the surface of the pastry with milk, and cut a small slit in the middle to allow the steam to escape.
- Bake on the middle shelf of the oven for 15 minutes, before turning the oven down to 160 Fan / 180C / 350 Fahrenheit / Gas 4 for another 15-20 minutes or until the pie crust has risen and is golden brown.
Notes
- Nutritional data is provided for guidance only and is not an exact calculation as ingredients can vary.
- Store leftover pie in the refrigerator for 3 days. Cover the pie with food wrap or kitchen foil.
- Or freeze, well wrapped for 3-4 months.
- The pie can be reheated in a hot oven until piping hot throughout. To stop the pie crust browning too much, place a piece of kitchen foil over the pastry.
- An air-fryer can be used to reheat pie, check the instruction booklet for guidance on times, temps, etc.
- Or microwave for a few minutes until piping hot, although the texture of the pastry crust may become less crisp.
- Bells ready rolled puff pastry was used for this recipe, and it is labelled vegan.
- If vegan Worcester sauce is not available just replace with an extra tablespoon of soy sauce.
- Dried vegan mince can be used, simply rehydrate it and use 300 grams/11 ½ oz [weight is after rehydration].
- An enamel pie dish was used for this recipe, enamel is great for pies as it conducts heat and cooks the pastry base really well, avoiding a soggy bottom!
- In a hurry? Replace the pastry with mashed potatoes or mashed root veggies, and bake until the mash is crisp and has golden tinges, for a veggie cottage/shepherds pie. A sprinkle of shredded vegan cheese over the potatoes, or add some nutritional yeast flakes to the mash, is a tasty addition.
Nutrition
Prepared this tasty vegan Scottish mince round pie?
Do let us know how you got on with the recipe by dropping us a comment below, and clicking the star ratings above.
Thanks so much, Jacq x
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