A simple recipe for Scottish rumbledethump pies made with cabbage, potatoes and veggie or vegan cheese.

   WHAT ARE RUMBLEDETHUMPS?

Rumbledethumps are a traditional Scottish dish.

It's the name for a rustic cabbage and potato pie which is topped with grated cheddar and baked until golden.

The name is said to be the sound of the cabbage and potatoes as they are mixed with a wooden spoon and it thumps against the bowl.

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).

SCOTTISH RUMBLEDETHUMP PIES

Pies are very popular in Scotland and I'll add sausage rolls to that category.

They are sold warm to eat on the go from bakeries and in cafes and pubs, but they are also made at home.

We do love a spot of pastry.

These rumbledethump pies take the tratitional mixture and wrap it in golden, flaky puff pastry for the most satisfying pie to enjoy at lunch or dinner.

for more Scottish recipes check out my page Scottish Recipes for Vegetarians and Vegans

PIE FILLING

These golden pies are filled with a combination of mashed potato, cabbage and grated cheddar (veggie or vegan).

The vegetables have to be well seasoned with salt and pepper.

I used spring greens instead of cabbage.

also try - Spicy Lentil Vegan Sausage Rolls

WHAT ARE SPRING GREENS?

Spring greens are young cabbage that form looses leaves rather than the tight heads of a white or red cabbage.

They don't have the hard core that other cabbage has either.

The leaves are a rich green and soft.

You can buy them whole or shredded and washed in bags, ready to wilt in a pan with a little water or to pop in a microwave for a few minutes.

If you can't get hold of spring greens you can use other white or green cabbage for these pies.

PUFF PASTRY

Puff pastry is wonderful stuff, I think you'll agree.

You can make your own if you like. As a matter of fact I learned to make it from scratch at school.

Of course it does take a lot of time and shop-bought pastry is such good quality, it seems mad to make it yourself unless you have a lot of time on your hands.

Ready made puff pastry can be bought in blocks or ready rolled. The blocks are good if you want a thicker pastry as you can roll it as thin or thick as you like.

I like ready-rolled puff pastry. It's very evenly rolled into a precide rectangle which I can never seem to achieve when I roll it myself.

You can choose the option you prefer when making these pies.

IS PUFF PASTRY SUITABLE FOR VEGANS?

Nearly all shop-bought puff pastry is suitable for vegans. Both big well-known brands and supermarket own brands.

The only thing to look out for is 'all butter' pastry, which is exactly that and definitely not suitable for vegans.

If you're not sure, do check the back of the pack.

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

GETTING THAT GOLDEN FINISH ON PUFF PASTRY

Traditionally the golden finish on puff pastry is achieved by brushing it with an egg wash or milk, but neither of these are suitable for vegans.

For a golden finish to the pastry that's suitable for vegans, brush with either a dairy-free milk or with olive oil.

Both will give a good colour to the pastry and stop them looking peely wally. 

By the way peely wally is a Scottish phrase that means very pale. You pronounce wally as if it rhymes with rally. There you go, you learned some Scots today, now go away and use it! It's very satisfying and descriptive.

also try Vegan Cheese & Red Pepper Filo Hand Pies or Best Red Lentil Sausage Rolls

HOW TO SERVE RUMBLEDETHUMP PIES

• Warm from the oven as they are for lunch
• Hot for lunch with baked beans
• Cold in your lunch box with a side salad
• Hot for dinner with mashed potatoes and green veg
• Hot for dinner with roast potatoes, vegetables and gravy

serve with -  Vegan Carrot & Dill Coleslaw or Easy Homemade Rhubarb Chutney

HOW LONG WILL THESE PIES KEEP

These delicious pies, once cool, can be kept in an airtight container in the fridge for 3-4 days.

They can be served cold or warmed in the oven or the microwave.

CAN THESE PIES BE FROZEN?

For best results, freeze these pies on a tray, when they are assembled, but before they are glazed or baked.

They can be frozen for 3-4 months.

If you flash freeze them on a tray, you can them pop them in one or more freezer bags and take them out as you need them.

You can then bake them from frozen until hot and golden.

also try - Vegan Squash, Leek & Sausage Pie

MORE HAND PIES TO TRY

Hand pies like these rumbledethumps are perfect for lunch or eating on the go. Here are a few more you might like to try.

• Chickpea & Vegetable Hand Pies
• Easy Harissa Vegetable Tarts
• Mini Falafel Onion Pies
• Layered Veggie Burger Pies
• Mini Spinach & Cream Cheese Parcels
• Mushroom & Chestnut Sausage Rolls
• Scottish Tattie Puffs
• Veggie Haggis & Potato Pasties

Make your own Easy Vegan Haggis

AND FOR SOMETHING SWEET

Hand pies can be a sweet treat too.

• Caramel Banana Filo Hand Pies
• Easy Filo Apple Crumble Pies
• Mini Blueberry Hand Pies
• Peach Hand Pies

pin it for later

HOW TO MAKE SCOTTISH RUMBLEDETHUMP PIES

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then choose save as PDF.

STEP 1

Preheat the oven and take the pastry out of the fridge to bring it to room temperature.

In a large bowl add your cooked spring greens and seasoned mashed potatoes.

STEP 2

Add grated cheddar (vegetarian or vegan), then season with salt and pepper and mix well.

STEP 3

Use a small bowl to cut six circles from your puff pastry sheet. There should be enough left to re-roll and make one or two more circles.

If you don't have a bowl the right size look around for a jar or something else circular, you can wash and use as a template.

Add a generous amount of filling to the lower half of each circle, leaving a border.

Dampen the border with a little water. I just use a clean finger to rub on the water.

Slightly stretch the empty half of pastry and pull over the filling.

STEP 4

Use a fork around the edge of the pie to seal the pastry and cut a couple of slits on top to let out steam.

Brush with milk or olive oil and bake until golden.

Enjoy!

vegan pie, vegan pasty, vegan pastry, vegan puff pastry, Scottish pie, rumbledethumps, potato and cabbage pie, hand pies, vegan hand pies

lunch

Scottish, vegan

Yield: 6-8

Author: Jacqueline Meldrum

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Scottish Rumbledethump Pies

A simple recipe for Scottish rumbledethump pies made with cabbage, potatoes and veggie or vegan cheese.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients:

• 375g/15 oz puff pastry
• 250g/10 oz potatoes, cooked and mashed
• 1 tbsp dairy-free spread (for the mash)
• 50g/2 oz spring greens or cabbage, shredded and cooked
• 25g/1 oz grated cheddar (veggie or vegan)
• salt and pepper
• milk or oil for brushing

Instructions:

1. Preheat the oven to 180c/160c fan/350f/gas mark 4.
2. Take the pastry out of the fridge to allow it to come to room temperature.
3. Prep your veg.  Mash the potato with dairy-free spread and season with salt and pepper.
4. In a large bowl mix the veg with grated cheese and season with salt and pepper.
5. Unroll your pastry or if you have a block, roll it to a large rectangle.
6. Cut out circles using a small bowl. You should manage 6-8. 
7. Leave it on the greaseproof paper it comes on or place it on non-stick baking paper on a baking sheet.
8. Scoop a generous dollop of the filling on half of each circle, leaving a border.
9. Rub a little water around the edge of the circle to help seal the pastry, then slightly stretch the half of the pastry that has no filling over the filling and press down around the edge. Use a fork to press around the edges and complete the seal.
10. Cut a couple of slits in the pies and brush with milk or oil, then bake for 20 minutes until golden.
11. Enjoy!

Notes:

You can use leftover mash and cabbage to make these pies. For more flavour you can spread mustard on half the pastry circle, leaving a border before adding the filling. You can use milk or oil to glaze the pastry before baking. These pastries will keep in an airtight container in the fridge for 3-4 days. These pastries can be frozen. Flash freeze them before you bake them, on a tray then move to freezer bags. Bake from frozen.

Calories

398.6

Fat (grams)

25.73

Sat. Fat (grams)

4.35

Carbs (grams)

37.99

Fiber (grams)

2.03

Net carbs

35.95

Sugar (grams)

1.05

Protein (grams)

6.94

Sodium (milligrams)

246.21

Cholesterol (grams)

4.68

Created using The Recipes Generator