Quorn Mince, Onion & Ale Pie

Name: Quorn Mince, Onion & Ale Pie
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 300g Quorn Mince [https://www.quorn.ie/products/meat-free-mince]; [https://www.quorn.co.uk/products/vegetarian-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

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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 Mince, Onion & Ale Pie recipe. Enjoy meat free alternatives with Quorn.

Vegetarian Mince & Meatballs Recipes Winter Comfort Food Recipes Pie & Pastry Recipes

Serves 4

20 mins

Easy

458 cals
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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Ingredients

300g 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 cook for 2 minutes, then add the Quorn Mince, vegetarian Worcestershire sauce and dissolved vegetable stock mixture and simmer for 8 minutes.
Add the cornflour mixture and fresh thyme and cook for 2 minutes, 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.