Quorn Vegan Mini Pies With Quick Piccalilli

Name: Quorn Vegan Mini Pies With Quick Piccalilli
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1 pack Quorn Brilliant Bangers; 1 green apple, grated; 1 tbsp pickle; 200g vegan shortcrust pastry; 1 tsp Marmite; Flour, for dusting; For the quick piccalilli:; 250ml cider vinegar; 2 tbsp caster sugar; ½ tsp mustard seeds; 2 tbsp cornflour; 1 tsp turmeric; 200g cauliflower, cut into small florets; ½ red pepper, diced; 50g cornichons, diced; 1 tsp nigella seeds; 1 tbsp coriander leaves, chopped

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The pork pie is one of the most famous staples in British cuisine. Perfect as a quick snack, at a picnic, or as part of a ploughman’s lunch.

Try our moreish vegan no pork pie recipe made with Quorn Brilliant Bangers. These tasty little pies are served with a quick & easy homemade piccalilli for a tasty addition to any picnic blanket or grazing board and simply perfect for your Bank Holiday celebrations.

Complete your outdoor feasting with our easy picnic recipes here.

Meat Free Sausage Recipes Pie & Pastry Recipes Vegan and Vegetarian Picnic Food Vegan And Vegetarian Traditional British Food

Serves 8

45 mins

Easy

201 cals
(Per serving)

8.9g of fat

Vegan

Made with Quorn Brilliant Bangers - Vegan Sausages

See product See recipes

High in Protein

No Soy

Source of Fibre

Ingredients

1 pack Quorn Brilliant Bangers
1 green apple, grated
1 tbsp pickle
200g vegan shortcrust pastry
1 tsp Marmite
Flour, for dusting
For the quick piccalilli:
250ml cider vinegar
2 tbsp caster sugar
½ tsp mustard seeds
2 tbsp cornflour
1 tsp turmeric
200g cauliflower, cut into small florets
½ red pepper, diced
50g cornichons, diced
1 tsp nigella seeds
1 tbsp coriander leaves, chopped

Method

To make the pies, place the Quorn Brilliant Bangers in a food processor and blitz. Transfer into a bowl and add the the grated apple, removing any excess liquid. Add the pickle and mix well.
Pre-heat the oven to 180C (fan)/ 200C/400F/gas mark 6.
On a lightly floured worksurface, roll the pastry to the thickness of a pound coin. Cut 8 10cm circles and 8 5cm circles.
Divide the prepared sausage mix into 8 and shape into balls.
Place a ball of sausage filling into the centre of each large pastry circle. Encase the pastry around the filling. Wet the edge with a little water and top with a smaller pastry lid. Pinch the edges to seal and use a fork to indent the edges. Place on a baking tray lined with baking paper.
Mix the Marmite with one teaspoon of water and brush the pastry of each pie with this mixture.
Bake in the pre-heated oven for 25-30 minutes or until golden brown and cooked through.
Meanwhile, make the quick piccalilli by combining the vinegar, sugar and mustard seeds into a small saucepan and bringing to the boil.
In a bowl add the cornflour and turmeric. Whisk to combine. Slowly add the hot vinegar mix whisking continually to prevent lumps. Add the remaining ingredients and mix well.
Serve the Quorn vegan pies with a dollop of piccalilli. Delicious served hot or cold!