Vegan Traditional Pork Pie


The traditional English pork pie is said to have originated from Melton Mowbray in Leicestershire.  This wonderful vegan version offers all the flavour of the original, without the cruelty or the cholesterol !


1 large white onion, very finely chopped and set aside

2 cloves garlic, finely chopped

2 cups vegan mince (I used Linda MacCartney’s mince)

6 vegan sausages (if frozen, pre-thaw for 40 minutes or so) – I use Linda McCartney’s

2 Tbsp fresh sage leaves, finely chopped

2 Tbsp fresh thyme leaves (leaves only)

¼  tsp ground allspice

¼  tsp fresh grated nutmeg

½  tsp sea salt

½ tsp freshly ground black pepper (optional)

½ cup fagioli borlotti beans

1 Tbsp fresh flat leaf parsley, finely chopped

2 slices brown or white bread

1 cup firm silken tofu

salt to taste

¾ tsp vegetable granules, or stock powder

red/pink colouring – I used beetroot powder (make sure what you use is vegan)

450g (1 lb) shortcrust pastry (I use Jus-Rol) – if frozen, thaw in advance

2 Tbsp vegan milk

½ Tbsp cornstarch powder

¼ tsp vegetable stock powder

100 mL water


    1. Process the onion & garlic in your food processor, and transfer to a large mixing bowl. Process your bread, and add to the onion.
    2. Do the same with the sausages, add to the mix, together with the veggie mince.
    3. Process your tofu until smooth, and also add to the mix.
    4. Add in your herbs and all the remaining ingredients, and, with clean hands, mash the mix, before forming it into a large ball, and setting aside in a bowl.
    5. You will need a clean wide-bottomed jam jar for the pastry.
    6. Reserve a third of the pastry for the pie lid. Then roll out the remaining pastry on a floured surface into a circular shape, approx. 20cm diameter, and 3-4mm thick.
    7. Turn the floured jar upside down, and place your pastry circle over the base of the jar, moulding it down around it, to form the base and sides of the pie case – the sides should be around 6 to 7cm long.  Place the pastry and jar in the fridge to set for 10 minutes or so.
    8. Remove pastry from fridge, and gently prise the pastry off the jar.
    9. Then roll your filling into a ball, and pack it loosely into the pie case, almost to the top.
    10. Roll out the remainder of the pastry to make a circular disc for the pie lid.

    1. Place the lid over the filling, and trim any excess pastry from the edges. Then, using your fingers, press the edges together tightly to seal.
    2. Make a steam hole in the top of the lid, which you will pour the ‘jelly’ through, once the pie is baked.
    3. Next, wrap double-thickness greaseproof/parchment paper twice around the pie. Secure it, by tying string around the pie at three points – top, middle and bottom – so that the pie retains its shape whilst baking.
    4. Brush a little vegan milk on the lid, and cook on a greased baking sheet in a preheated 400ºF (200ºC) oven for about 30 minutes, and for a further 30 minutes at 300ºF (150ºC), until the pie is nice and golden.

  1. Remove from oven, and allow to cool.
  2. Meanwhile make your ‘jelly’ by mixing 2 Tbsp cornstarch powder with 100ml vegetable stock, and gently bringing to the boil until it begins to thicken.  Then immediately pour it through the steam hole on top of the pie case, or else remove the lid, and pour around the edges of the filling.
  3. Refrigerate overnight, before serving the following day.

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suitable for vegans, vegetarians and meat-eaters alike

18 Responses to “Vegan Traditional Pork Pie”

  1. Sharon Says:

    What particular brand of vegan mince do you use for the recipe?

  2. Miriam Says:

    Hi there Sharon, I just added it to my recipe. My preference is always Linda McCartney’s mince for 2 reasons, 1. It’s available and tastes great ! 2. Because it’s 100% Vegan.

  3. Veganism: Freedom from ethical contradictions « Living a Vegan Life in Ithaca Says:

    […] today on Facebook, the new me posted a recipe for vegan traditional pork pies, and a photo of a rescued pig at a Spanish sanctuary. No […]

  4. Holly Says:

    Thank you so much! The one thing I missed from eating meat was pork pie. Since we only ate it a Christmas, I’d only eaten it a handful of times when I went vegetarian at age 17. I will add this to my Most Treasured Recipes collection.

  5. Miriam Says:

    Hi there Holly and thanks for dropping by here. I am delighted that you will add this to your treasured recipe collection and look forward to your feedback and comments on my blog ! Best your way in the meantime.

  6. Miriam Says:

    Thanks for the Pingback !

  7. Jenni Says:

    Well done Miriam, ingenious as ever and looks really tasty. I’ll be adding it to my “Fool the family” buffet for next time they come for lunch! I’ve a problem with that fab chocolate “cheesecake” of yours though – never any left for me once the guests have been at the table!

  8. Miriam Says:

    Jenni dear, nice to hear from you and thanks for your wonderful words ! I bought myself a very small spring baking dish – that way I ensure I have a portion set aside for myself in similar situations to your own with the chocolate cheesecake – the size is around 4 inches in diameter – just an thought ! 🙂

  9. Liz Says:

    Wow! This looks fantastic! I just recently discovered you on FB and am so glad that I did! Your recipes are wonderful. When I saw that you have a British vegan section, I was so hoping I would find a Yorkshire pudding recipe. I’ve tried several different recipes for a vegan version of my childhood favourite and they just haven’t cut it.

    Do you take requests? ;0)

  10. Miriam Says:

    Hi there Liz and thanks for your comment. I will make a Yorkshire pudding at some point, but hope you try this pie at some point. Let me know how it goes as and when if so and best wishes your way ! (do browse the category section on my blog). Cheers !

  11. Wendy Says:

    Miriam …..a ‘pork’ pie!! Oh my! I have to try this for myself and family. We did so (once long ago) enjoy a pork pie.

    How wonderful that we can still enjoy it with total peace of mind. Thks so much!

  12. Miriam Says:

    Hi there dear Wendy and so glad that you will try this. Do let me know how it goes as and when though ! 🙂 Best wishes your way in the meantime.

  13. Andrea - Chocolate and Beyond Says:

    OMG MIRIAM! This looks absolutely incredible. You even have the jelly layer! You should bake & sell these on farmer’s markets! I must get around to making, am amazed at how fabulous this looks.

  14. Miriam Says:

    Hi Andrea and thanks for your feedback – my partner being British through and through really enjoyed these, I have also made the jelly with other ingredients including cornstarch. Hope you enjoy it !

  15. Amy Says:

    Oh bloody hell, that looks awesome. hubbs and me are vegetarians, but I would love to be vegan. Now its quite easy to cook british meals – thank you <3

  16. Miriam Says:

    Amy Hi there and thanks for that. Yes, there are now some wonderful vegan alternatives – in my book I have some pies and also on my blog. Enjoy ! 🙂

  17. Scarlett Says:

    Looks wonderful! I know I’m going to seem daft but I just have to ask: What, exactly, is mince? Is mince synonymous with ground (vegan) beef? Also, does a shortcut pastry have a different texture than regular pastry or will the typical pastry dough I use for fruit pies do??

  18. Miriam Says:

    Scarlett Hi there and welcome here. Yes, you are correct the mince is the equivalent to your ground beef. Regarding the pastry yes you can use the regular pastry so long as it is not sweet. Hope you enjoy it ! 🙂

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