Meatless Pies

This Aussie-style Meat(less) Pie recipe is a fun, tasty and really very easy recipe for the whole family to make and enjoy!


For the filling:

  • 400g Meatless Farm Meat Free Mince

  • 1 medium-large brown onion, finely diced

  • Splash of olive oil

  • 1 tbsp corn flour

  • 180g tomato ketchup

  • 180ml vegetable stock

  • 3 tbsp barbecue sauce or brown sauce

  • 2 tbsp Worcester sauce (Soy sauce is a great vegan sub!)

For the pastry:

  • 450g plain flour

  • 225g unsalted butter (Plant-based butter works too!)

  • 5g salt

  • 110ml cold water

Key Equipment

  • Knife & chopping board

  • Food processor

  • Cling film (or other wrap)

  • (Non-stick) frying pan

  • Wooden spoon Pastry cutter (or knife)

  • 5cm diameter tart tins

  • Baking tray


  1. We’ll start our recipe with the pastry. Roughly cut your dairy butter or plant-based butter into cubes. Place the flour, butter cubes and salt into a food processor. Pulse it till you have a mixture that looks like fine breadcrumbs.

  2. Add the cold water, and pulse a couple of times more. The dough should be semi-formed - tip it out onto a clean surface and press it together, without kneading it. Pack flat in cling wrap, and place in the fridge to chill for around 30 minutes.

  3. While the pastry chills in the fridge, we’ll move on to our filling. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the diced onion bits, and sauté till the onion pieces have turned translucent.

  4. Add the Meatless Farm Meat Free Mince to the pan, and break it up with a wooden spoon. Fry until nice and golden brown.

  5. Add all of the other filling ingredients to the pan, stir well, and bring the mixture to a simmer over medium-low heat.

  6. Grab a small bowl or cup, and pour a tablespoon of water in along with the tablespoon of corn flour. Mix well with a spoon or small whisk, until you make a thick pasty corn flour slurry. Stir the corn flour slurry into your boiling mince mix.

  7. Simmer the mix till it has turned thick and gravy-like. Set aside, and allow it to cool before using.

  8. Now, it’s time to finish our pies. Preheat your oven to 220°C/ 425°F. Remove the pastry from the fridge, unwrap it, and roll it out, till around 3mm thick. Using a pastry cutter or a blunt knife, cut the pastry to fit your tart or baking tin.

  9. Lightly grease the tart tin (we recommend a 5cm diameter tin), and place one piece of the cut dough in the base. Fill the tin with your cooled mince filling and cover with another cut-out a piece of dough. Crimp the dough together to seal.

  10. Pop the pies on a baking tray, and place in the oven to bake for 20 minutes until golden brown. Carefully remove, and serve with a good squeeze of tomato ketchup on top!

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