Quorn Mince, Onion & Ale Pie

Name: Quorn Mince, Onion & Ale Pie
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 350g Quorn Mince; 1 packet of reduced fat puff pastry; 1 egg, beaten; 4 tbsp oil; 2 onions, finely chopped; 2 celery sticks, finely chopped; 4 tbsp tomato puree; 2 garlic cloves, crushed; 400ml brown ale; 4 tbsp vegetarian Worcestershire sauce or mushroom ketchup; 2 vegetable stock cubes dissolved in 200ml boiling water; 2 tbsp cornflour dissolved in 4 tbsp cold water; 2 tbsp fresh thyme leaves; Salt and freshly ground black pepper to taste

(114)

4 out of 5 stars

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Vegetarian pie made with Quorn Mince and onions served on a plate topped with a pastry lid and sprigs of thyme

Get inspired and try this delicious Quorn Vegetarian Mince, onion & ale pie recipe. Delicious Quorn Mince encased in reduced fat puff pastry creates a healthier alternative to a classic pie dish!

Vegetarian Mince Recipes Pie & Pastry Recipes Winter Comfort Food Recipes

Serves 4

20 mins

Easy

458 cals
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

Soy-free

High in Protein

Ingredients

350g Quorn Mince
1 packet of reduced fat puff pastry
1 egg, beaten
4 tbsp oil
2 onions, finely chopped
2 celery sticks, finely chopped
4 tbsp tomato puree
2 garlic cloves, crushed
400ml brown ale
4 tbsp vegetarian Worcestershire sauce or mushroom ketchup
2 vegetable stock cubes dissolved in 200ml boiling water
2 tbsp cornflour dissolved in 4 tbsp cold water
2 tbsp fresh thyme leaves
Salt and freshly ground black pepper to taste

Method

Pre-heat the oven to 200°C/400°F/Gas Mark 6
Roll out the puff pastry and cut into 4 x circles or squares (approx. 6 inches/50g each)
Place the pastry shapes on a baking tray and glaze with the beaten egg, set aside
Heat the oil in a large pan, fry the onion and celery for 8 minutes or until soft, add the tomato puree and crushed garlic and cook for a further minute
Bake the pastry lids on the middle shelf of the pre-heated oven for 10 minutes until golden brown
Meanwhile, add the ale to the pan and boil for 2 minutes, then add the Quorn Mince, vegetarian Worcestershire sauce and dissolved vegetable stock mixture and simmer for 6 minutes
Add the cornflour mixture and fresh thyme and cook for 1 minute, season to taste
Divide the pie mixture into 4 portions and serve topped with the individual pastry lids and a selection of freshly steamed vegetables

Recipe Inspiration

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The nation has spoken

(114)

4 out of 5 stars

Sarah

5 out of 5 stars

Delicious!! The whole family loved this one and it was much lighter than a traditional pie :)

Shannon

3 out of 5 stars

Followed the recipe other than the celery as I couldn't get a hold of any. I used carrots instead. As lovely as the pie was, it tasted more like Bolognese than an ale pie. Like I said, still tasted good but a bit disappointing. Might try beef stock cubes next time. Also serves way more than 4 people!