These stout and vegetable pies are as cute as they are delicious!
Picture this: a buttery, flaky, piping-hot savory crust baked over a hearty mix of vegetables simmered in stout beer. These mini vegan savory stout and vegetable pies are comforting, flavorful, and surprisingly simple to make. The crust comes together in minutes and chills while you prepare the filling, which is mostly sautéed vegetables finished in beer and vegetable broth. One bite and you’ll be hooked.
These individual pies are ideal for entertaining or as a satisfying main for holiday dinners. The recipe makes about four medium pies (you may get five or six depending on the size of your dishes). I love serving everyone their own little stout and vegetable pie—it’s cozy and festive.
The vegan pie crust here is a dependable, versatile recipe you can use for sweet or savory pies. It’s a great blank slate for adding herbs or spices when making savory dishes like pot pies, or leave it plain for fruit-filled desserts. For this recipe, the flaky crust pairs perfectly with the rich, beer-braised vegetable filling.
The filling is delicious on its own, too—if you’re short on time, add a bit more stout and broth and turn it into a stew instead of making the crust. That said, a crispy pastry top elevates the whole dish, and these pies are likely to make you look forward to cooler weather. They’re best enjoyed wrapped in a comfy sweater.
Vegan Savory Stout and Vegetable Pies
Ingredients
Vegan Pie Crust
- 2 1/2 Cups All purpose flour
- 1 teaspoon Salt
- 3/4 Cup Vegan butter, cold (I used Earth Balance)
- 1/2 Cup Ice cold water
- Vegetable oil to brush tops of the crust
Stout and Vegetable Filling
- 2 Tablespoons Olive oil
- 4 Cloves Garlic, chopped fine
- 1/2 Cup Chopped yellow onion
- 2 Large Yukon gold potatoes, diced
- 2 Large Carrots, chopped
- 4 Ounces Shiitake mushrooms, sliced
- 10 Ounces Baby bella mushrooms, chopped
- 10 Ounces Button mushrooms, chopped
- 6 Ounces Portobello mushrooms, chopped
- 1 Tablespoon Tomato paste
- 1 Cup Stout beer, vegan (I used Sierra Nevada Stout)
- 1 Cup Vegetable broth
- 1 Tablespoon Soy sauce or tamari
- 1 Sprig Fresh thyme
- 1 Sprig Fresh rosemary
- 2 teaspoons Corn starch
- 2 teaspoons Water
- Salt and pepper to taste
Instructions
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Make the pie crust first. Sift the flour into a large bowl, add the salt, and stir to combine.
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Break the cold vegan butter into small pieces and scatter over the flour. Use your fingers or a fork to press and pinch the butter into the flour until the mixture resembles coarse sand.
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Add the ice cold water gradually, stirring until it becomes hard to stir, then knead with your hands until you form a smooth ball. Cover and chill the dough while you prepare the filling.
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Heat the olive oil over medium-high in a large pot. Add the garlic and onion and sauté 2–3 minutes until the onion becomes translucent.
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Add the diced potatoes and chopped carrots, season with a pinch of salt and pepper, and sauté about 10 minutes to start softening the potatoes.
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Add all the mushrooms, toss with the vegetables, and continue to sauté about 10 minutes. The mushrooms will release liquid and begin to brown. Season with another pinch of salt and pepper.
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Stir in the tomato paste to coat the vegetables.
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Pour in the stout, scraping up any browned bits from the bottom of the pot.
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Add the vegetable broth, soy sauce, thyme, rosemary, and a pinch of salt and pepper.
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Reduce heat to medium-low and simmer 5–7 minutes, or until the potatoes are tender.
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Whisk the cornstarch and water together in a small bowl, add to the pot, and simmer 2–3 minutes until the filling thickens slightly.
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Remove the thyme and rosemary sprigs, taste and adjust seasoning, then remove the filling from heat.
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Preheat the oven to 400°F (200°C).
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If the pie dough is very firm, let it sit at room temperature for a few minutes to soften before rolling.
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Divide the filling evenly among four medium ramekins or small baking dishes.
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Roll the dough on a floured surface to about 1/8 inch thickness and cut four circles slightly larger than the dishes.
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Place each circle over the filling, seal the edges by pressing around the rim, pierce the top a few times to vent, and brush the crust with vegetable oil.
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Arrange the dishes on a baking sheet and bake 10–15 minutes, or until the crust is golden and baked through. Serve warm.
Nutrition
