Marfigs' Munchies

Adventures in vegan eats and feats

mushroom beet pastry pies


Today is a day of firsts for my little kitchen: pie! Over dinner the other day with the in-laws we discussed the Christmas day menu, and it came out that one of the aunts will make some sort of chicken pie. Veganize time! I don’t want to make a nuisance of myself, and it’s just epic luck that I got this delicious recipe in my inbox – portobello mushroom parcels, anyone? *swoon* It simply looked too delicious and different to pass by, so I songed out of doors to get some puff pastry and portobello mushrooms. Too bad I suck at reading instructions, so I bought little ones, but that’s fine – I managed to get 8 little pies (not so little, actually) out of the recipe, which is a glorious, stomach-stuffing number.

I feel a bit of guilt at not making my own pastry, but since this was just a testing round for the big day I figured a little laziness would not be amiss. I’m not too happy about buying something I don’t have 100% control over (which is why our fridge is always brimming with fresh produce), but I’m wearing my holiday pants anyhow. The butter recipe I have also contains coconut oil, which I find too gooey for most pastry recipes, and coconut oil equals a lot of flour being splashed around. I did send Man-thing out to find some vegan margarine (since I scoured the vegan directory for the country this morning), and most shockingly he found some!! So for next week I’ll be making my own pastry with different flour (methinks rye – apparently it sits well with the diabetic system), but that will be an experiment unto itself. This recipe from doesn’t look as hideously buttery, so I’m going to give that a whirl.


I made major mods for the filling, other than my mis-sized mushrooms, since I tend to use what’s on hand.

  • 1/4 cup boiled and pureed beets
  • the leafy bits off of a handful of celery stalks
  • 1 tsp tahini
  • 2 TBSP lemon juice
  • some splashes of basil spice, white pepper, paprika, tumeric, etc
  • 1 cup broccoli, steamed
  • 3 baby marrows, steamed
  • 1/2 an onion

All this was blitzed in the food processor into a thickish spread. Once the mushrooms had baked in the oven for 10 minutes and exuded their mad watery juices I poured some of that into the mixture to infuse the mushroom flavour. So nom! The celery especially brings a light bite to the mix- some freshness, if you will.

doneanddoneres puffypastryres

Look at that! Fluffy, puffy and NOM! I scored my pie a little deeply, which is why it looks all oozy, but shockingly, other than the bits of red sticking out, the beet mix actually cooked down in colour, but made a lovely nippy counter to the rich portobello mushrooms (we usually content ourselves with button for pricey reasons).

cutsideupresFor the taster pies I wasn’t as fancy or dedicated as the recipe developer with lovely gravy (having rediscovered my intense passion for tomato sauce), but that is absolutely on my to-do list for the Christmas family munch fest. I don’t think I’ll make too much of an ass of myself with this delightful number on my plate- with some roasted veg and salad, I’m going to feast like a beast! I always like to think making vegan versions of what’s on the menu are a way to blend in, but I shouldn’t kid myself – usually I get lots of questions and interest about what it is I’m eating and what it’s made of – which is great, actually, because then I get to blab in Real Life about food, which is always fun 🙂

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

4 thoughts on “mushroom beet pastry pies

  1. A fantastic creation! Your mini pies look amazing! MMMMMMM!


  2. Pingback: Soy, beet and pumpkin parcel pies | marfigs

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