Layered Vegan Burger Pies

These layered veggie burger pies are perfect for a family dinner. Golden puff pastry with a creamy base, well-cooked burgers and a piquant sauce.

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Layered Veggie Burger Pies

I've made these layered veggie burger pies before and they were so good I couldn't resist making them again and sharing them with you this time. 

Believe me, you are going to thank me for it.

As with all my recipes these are super simple to make a real family pleaser. 

They will suit the vegetarians and vegans in your family.

2024 UPDATE 

Shrinkflation has hit. Ready rolled puff pastry used to be a standard 375g across big brands and supermarket own brands.

It's now shrunk to 320g (Jusrol, Tesco & Asda, maybe other supermarkets too) which can make a big difference (you end up with too much filling).

So be aware you may need extra pastry or you will have leftover filling (don't try and add it all to these smaller sheets of pastry).

Is puff pastry suitable for vegans?

Quite a few brands of shop-bought puff pastry are suitable for vegans. 

Avoid the ones that say all butter and check the ingredient list on the back. 

Jus Roll pastry is suitable for vegetarians and vegans.

How thick should you roll puff pastry?

You generally should roll puff pastry to about 6 mm (1/4 inch thick), but most of the time I buy ready-rolled puff pastry as it's much quicker to use and has no rolling.

Ready Rolled Puff Pastry

I used ready-rolled puff pastry for these golden parcels. 

Take the ready-rolled pastry out of the fridge 10-15 minutes before you need to use it for best results.

For more delicious puff pastry recipes, check out 50 BEST Plant-Based Puff Pastry Recipes for Vegans.

Pie Fillings

These puff pastry pies are filled with a layer of wholegrain mustard, well-cooked veggie burgers, and a layer of cream cheese mixed with finely chopped chives and seasoned with black pepper.

You can go dairy or dairy free with the cream cheese. 

I think the best dairy cream cheese is Phiadelphia and the best vegan cream cheese is from Violife.

Check out some of my favourite puff pastry pies in my post 25 Awesome Puff Pastry Recipes for Vegans and my Butternut, Red Pepper and Potato Puff Pastry Plait, which is perfect for Sunday dinner.

also try Easy Chickpea & Coriander Burgers

I topped these pies with little leaves, which is my go-to pastry topper. 

Yes, I'm a creature of habit, although I do seem to remember once adding little pastry people to the top of my cheesey vegetable pie and they were rather cute. 

I can only think I must have used a pastry cutter. 

I prefer serving the pies just warm or cold. 

The cream cheese filling works better this way. 

Serve them with potato salad and apple and red onion chutney or with potato wedges, carrots, mangetout and fine beans. 

Any vegetables you fancy. 

Or you could serve them with roast potatoes, vegetables and gravy the way I serve my Mushroom, Lentil and Nut Wellington.

Shop-bought veggie burgers or homemade veggie burgers?

I used shop-bought veggie burgers for this recipe, but you can make your own burgers. 

Bought ones seem to work well in these pastries as the flavours and textures don't overwhelm the other layers in these fabulous pies and they are quick time-wise.

When you make these pies, use your veggie favourite burgers.

I like Green Cuisine Pea Protein Burgers.

Then bite through golden crispy pastry into a layer of herby cream cheese, into a well cooked burger and hit the mustard before you get to that last layer or pastry. 

Mmmmmm!  

Oh they are good. 

vegan pies, puff pastry pies, burger pies, savoury pastries, vegan puff pastry pies

dinner

British, vegan

Yield: 4

Author: Jacqueline Meldrum

Layered Vegan Burger Pies

These layered veggie burger pies are perfect for a family dinner. Golden puff pastry with a creamy base, well-cooked burgers and a piquant sauce.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1 tablespoon rapeseed oil (or olive oil)
• 4 vegan burgers
• 500g (18 oz) ready rolled puff pastry
• 6 tablespoons wholegrain mustard
• 120g (4 1/2 oz) cream cheese (dairy or vegan)
• a handful of fresh chives, finely chopped
• a grinding of black pepper
• 2 tablespoons milk (dairy or oat, depending on your diet), for brushing the pastry

Instructions

1. Preheat the oven to 220c / 200c fan / 425f / gas mark 7.
2. Gently fry the burgers in the oil for a few minutes on each side until well cooked.
3. Mix the cream cheese with the herbs and season with black pepper.
4. Cut eight circles of puff pastry. Use a saucer or small bowl. It needs to be a bit bigger than the burgers, a bit more than 1 cm all round so the filling will fit in.
5. Put the pastry circles on a baking sheet and spread four of the circles with mustard (leaving a border) and rest with a thick layer of soft cheese (leaving a border again).
6. Top the mustard with a burger then dampen around the edge of the pastry with a little water to help it bind. Add a pastry lid, cheese side down and seal the pastry using the prongs of a fork. Cut a couple of slits in the top to let out steam.
7. Cut shapes from the leftover pastry to decorate the top of the pies and stick on with a little water (optional).
8. Brush each pie with a little milk and bake for 15-20 minutes until the pastry is golden.
9. Serve and enjoy!

Notes

• If you don't like mustard, you could add a tomato relish
• Serve these warm or cold
• Chill 2-3 days (they will lose crispness in the fridge)
• To freeze, make the pies and freeze before they are baked, then bake from frozen.

Nutrition Facts

Calories

672.7

Fat (grams)

46.01 g

Sat. Fat (grams)

14.71 g

Carbs (grams)

25.8 g

Fiber (grams)

1.75 g

Net carbs

24.07 g

Sugar (grams)

2.2 g

Protein (grams)

35.04 g

Sodium (milligrams)

603.89 mg

Cholesterol (grams)

139.04 mg

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