These vegan picnic pies feature a rich mushroom and vegetable filling, wrapped in crisp hot water crust pastry. They’re perfect for picnics, lunchboxes, or a make-ahead savoury bake to share.
Updated April 2026
Unlike traditional pork pies, these are completely plant-based and full of deep savoury flavour from porcini mushrooms, nuts and herbs. They can be made as individual hand-raised pies or as one large centrepiece.
If you’re looking for vegan picnic food that travels well and tastes just as good cold as it does warm, these are a brilliant place to start.
These vegan picnic pies are:
- made with hot water crust pastry
- filled with mushrooms, nuts and vegetables
- ideal for picnics and make-ahead meals
- suitable for serving hot or cold
What Are Vegan Picnic Pies?
Vegan picnic pies are individual savoury pies made with hot water crust pastry and a savoury filling of vegetables, herbs and spices. Designed to be eaten cold or at room temperature, the pastry gives them a sturdy shape that makes them perfect for picnics and packed lunches.
In this vegan version, mushrooms, nuts and vegetables create a deep, savoury filling with plenty of umami.
How to Make Vegan Hot Water Crust Pastry
Vegan hot water crust pastry is made using vegetable shortening, which helps it hold its shape in a sturdy pie case.
Vegetable shortening (also known as vegetable fat) can be found in the chilled section of most supermarkets, usually alongside butters and spreads. I use either Trex or supermarket own brand, both work well.
It’s important to shape the pastry while it is still warm, as this is when it is most pliable and easiest to work with.
What to Serve with These Pies (Easy Vegan Picnic Ideas)
These vegan picnic pies work well as part of a simple picnic spread with fresh, seasonal sides.
Try serving them with:
- a no-mayo potato salad
- grilled vegetables
- crisp lettuce leaves or simple green salad
- hummus and bread
- fresh fruit or a fruit cake for something sweet
They also travel well, making them ideal for packed lunches and outdoor meals.
Storage and Freezing
These vegan picnic pies store well, making them ideal for preparing ahead of time.
- Fridge: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or enjoy cold.
- Freezer: Freeze once fully cooled. Wrap individually and store for up to 2–3 months.
- To reheat: Defrost thoroughly, then warm in the oven until heated through and the pastry is crisp again.
They are also suitable for packing cold into picnics and lunchboxes straight from the fridge.
Are These Similar to a Vegetarian Pork Pie?
Yes, they are similar in style as they use a traditional hot water crust pastry case, but the filling is completely plant-based.
These pies are filled with mushrooms, vegetables, nuts and herbs, giving a deep savoury umami flavour. Unlike a traditional pork pie, they are completely vegetable-led.
I am currently developing a more traditional-style vegan pork pie focused on texture and savoury depth without using commercial meat substitutes. Sign up for my newsletter if you’d like to see that recipe when it’s ready!
Why These Vegan Picnic Pies Work So Well
These vegan picnic pies are a reliable family favourite because they are easy to make ahead, travel well, and taste just as good cold as they do warm.
They were first made for my eldest’s 20th birthday picnic and have returned to the table many times since. When a recipe becomes a family request, I know it has really earned its place in the kitchen!
What’s in the Fillling?
Porcini mushrooms, chestnut mushrooms, leeks, brazil nuts, sweet potato, thyme, chilli, seasoning and nutritional yeast.
Vegan Picnic Pies
Ingredients
For the Filling
- 1 tbsp olive oil
- 1 leek , diced
- 6 dried porcini mushrooms , soaked in boiling water for 20 minutes then drained (keep the soaking water) and finely chopped
- 1 medium sweet potato , peeled and chopped
- 200 g chestnut mushrooms , diced
- 2 large cloves of garlic , finely chopped
- 1/2 tbsp tamari
- 1 tbsp chopped fresh thyme
- 1/2 tsp dried chilli flakes
- 50 g ground almonds
- 50 g brazil nuts , finely chopped
- 3 tbsp Nutritional Yeast
- salt and freshly ground black pepper
For the Pastry
- 350 g plain flour
- 1 tsp baking powder
- 100 g vegetable fat (I use Trex)
- 175 ml water
- pinch of salt
- 1 tsp English mustard powder
- 1/4 tsp cayenne powder
Instructions
Make the filling first - the pastry needs working quickly once you've made it!
- Heat the olive oil in a frying pan, add the leeks, dried and fresh mushrooms and fry gently until the mushrooms release their juices and until the liquid evaporates.
- Add the garlic and fry gently for a further minute.
- Leave to cool.
- Boil the sweet potatoes for about 10 minutes or until fork tender, drain and mash and leave to cool.
- Mix all the filling ingredients together, taste and adjust seasoning.
Make the pastry
- Preheat the oven to 200C/180 Fan/ Gas Mark 6.
- Lightly grease a 12 hole muffin tin
- Mix the flour, baking powder, salt, mustard and cayenne together in a bowl.
- Put the vegetable fat and water together in a small saucepan and bring to a rapid boil, pour into the flour mixture and mix together quickly to form a soft dough.
- As soon as you can handle the dough cut off one quarter and leave to one side.
- Divide the remaining mixture into ten pieces and roll each into a ball.
- Put one ball into each of ten holes in your muffin tin and, working quickly, mould each one with your fingers across the bottom and up the sides of each muffin hole to make your pie cups.
- Roll out the remaining dough and cut 10 lids using a 7 cm pastry cutter.
- Fill each pie cup to the brim with filling, pressing it in so that your pies are generous and full with no disappointing airy gaps!
- Moisten the top of the pastry with non dairy milk (or water) and press the lids into place.
- Glaze with a little almond milk and bake in your preheated oven for 20 minutes.
- Carefully remove your pies from the tin, pop them on a baking sheet and back into the oven for 15 minutes so that the sides have a chance to turn crisp and golden as well as the tops!
- Serve hot or cool on a wire rack and pop them into a picnic basket!
Notes
Nutrition
Well, ‘vegan’ and ‘pie’ is always going to be a winner for me!
These pies sound very delicious! I love how you baked these in a muffin tin which makes these little pies perfect for a picnic! Happy birthday to your son 🙂
Can these pies be frozen ?
they sound delicious ?
Hi Terry, yes they can! Do freeze them as soon as they are cooled and wrap them really well. Pop them in a sealed freezer box to avoid freezer burn. They work best if you defrost them completely before reheating.
Yay, you all got out onto the beach and had a picnic. How wonderful. My mouth is truly watering now. You’re pies sound amazing. It’s quite shocking but I’ve still never made hot water crust pastry.
Wow, these look amazing! Something I’ve never seen before and would love to try. Adding it to my list.
These pies sound amazing! Not like anything we have in the states, but we should. Loved seeing your beautiful family enjoying the day too!
These little pies look really tasty – love the filling ingredients
Wow these look so delicious. I’ve never really done cool pies but I can see these would be great. I am a huge fan of hot water pastry but never thought to add spices to it – will have to try that.
Lovely recipe Chris, and I really enjoyed reading your vegetarian story just now. Lovely memories and photos
I love the look of those pies. I’m definitely going to try it.
Excellent! Do let me know how you get on!
Had to comment on this as they look so good! I’m not vegan.. or veggie for that matter but I do try to have a few days each week where we avoid meat and these sound fab. Love the photo of you and your son!
Thank you! I love that photo too – makes me grin! I like creating food for him, we’ve eaten vegan meals as part of our usual week (without saying ‘ooh, this is vegan’) but now that he is vegan (and I’m on the road to vegan) it’s pushing me to be more creative, I like it!
Thanks for linking up to Eating Al Fresco too xx
Thank you for hosting it! x
These look delicious! Any suggestions for substituting the English mustard powder? It’s not available where we are. Thanks!!
Hi Kaitlyn, it provides a bit of gentle heat so you could sub it with hot paprika or just leave it out! I hope that helps, Chris X
These little pies look amazing! I’m definitely going to try them. I’ve never been a successful pie-crust maker (usually use store bought crusts that contain no lard), but maybe i can master this recipe. Thank you!
My pleasure, I hope it goes well, good luck!
Oh wow wow wow ?
I love pie and the filling sounds absolutely fabulous!
One question please before I try them.
Can they be frozen?
Love and happiness
Terri x
Yes, they can! Make sure they are well wrapped and then sealed. Defrost them thoroughly before eating them and consume them within a day. I hope this helps. Chris.
Thanks for this recipe, it is great!