This Vegan Scottish Mince Round is a Savoury Pie that is filled with a rich delicious savoury mince and encrusted between a crisp puff pastry crust. This pie is perfect for special occasion meals especially during the Thanksgiving, Festive, and Holiday seasons. Or enjoy the pie for a mid-week meal with chunky chips [fries], peas or baked beans, and a good dollop of tasty gravy for a traditional Scottish favourite dinner.
Pie dish 8-10 inch pie dish [enamel pie dishes are perfect for double crust pies]
Rolling pin
cutlery fork
Pastry brush
Ingredients
Puff pastry:
325gramspuff pastry[shop bought vegan friendly] [plus a little flour for the work surface as well as rolling pin]
Filling:
120gramscelery[2 sticks]
180gramscarrot[2 medium or 1 large]
180gramsonion[1 large or 2 small-medium]
4clovesgarlic[fine diced, or 1 tablespoon garlic puree]
300gramsvegan mince[fresh or frozen or rehydrated dried mince]
1tablespoontomato paste
1tablespoonsoy sauce
1tablespoonvegan Worcester sauce[or an extra tablespoon of soy sauce]
1teaspoonmarmite[yeast extract, can omit or use 2-3 teaspoons of white miso paste instead]
400millilitresvegetable stock[use a beef flavour is available such as Oxo meat free beef cubes]
Add at end of cooking:
3tablespoonsvegan gravy powder
2teaspoonsred wine vinegar
Glaze pastry:
1tablespoonsoya 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.Alternatively, saute the vegetables in one tablespoon of oil until softened.
Remove the lid, turn the heat to medium, and stir through the vegan 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, soy sauce, vegan Worcester sauce, and vegetable stock. Stir well.
Add the gravy powder, red wine vinegar, and 125ml [½ cup] of boiling water. Cook for 2-3 minutes, check the seasoning and add salt and pepper if required. Leave to cool while the pastry case is prepared,
3 tablespoons vegan gravy powder, 2 teaspoons red wine vinegar
Assemble and bake:
Preheat the oven to 180 Fan / 200C / 392 Fahrenheit / Gas 6.
Grease the pie dish with margarine.
Dust your work surface with some flour and divide your pastry into 2 pieces. Also dust the rolling pin with some flour and 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 has cooled off it can be added to the pastry case, it doesn't have to be completely cool just not boiling hot so as to not warm the pastry too much before its placed in the oven.[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.