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Head on photo of a fork digging into a savory vegetarian pie with puff pastry crust and walnut and mushroom filling. There is a jar of peas in the background along with another pie in a white ramekin.

Walnut and Mushroom Stout Pie

Terrence Roche
This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat and simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts!
4.28 from 11 votes
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Vegan Dinner Recipes
Servings 5 mini pies
Calories 466 kcal

Ingredients
  

For the walnut meat:

  • 2 cups raw California walnuts soaked in hot water 20 minutes
  • 2 cloves garlic minced
  • 1/4 cup soy sauce
  • 2 Tbsp nutritional yeast
  • 1 Tbsp dried thyme
  • 2 tsp ground cumin
  • 1 tsp ground mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

For the filling:

  • 4 Tbsp vegan butter
  • 1/2 cup yellow onion diced small
  • 1/2 cup carrot diced small
  • 1 cup mushrooms diced small
  • 2 Tbsp + 1 tsp all-purpose flour
  • 1 cup stout beer

For the crust:

  • One sheet vegan-friendly puff pastry - thaw according to package directions

Instructions
 

  • PREP THE INGREDIENTS: Soak the California walnuts in hot water for 20 minutes, preheat your oven to 400F, and chop the garlic, onion, carrots, and mushrooms. 
  • MAKE THE WALNUT MEAT: Once your California walnuts are soaked, drain the water, rinse them, and add them to your food processor. Add the rest of the walnut meat ingredients and pulse until the mixture achieves a fine-ground meat texture - stopping to scrape the sides as needed.
  • MAKE THE FILLING: Melt the vegan butter on medium-high heat and saute the onions and carrots for about 3-4 minutes. Add the mushrooms and walnut meat and saute for another 2 minutes. Then, add the flour and stir to create a light roux. Add the stout beer, turn the heat to medium low, and cover for 5 minutes. Finally, uncover and allow the filling to cool and thicken a bit while you roll out the pastry.
  • ROLL OUT THE PASTRY: Roll the defrosted puff pastry to ¼ inch thickness and cut it into 8 equal pieces if you’re using 4 ramekins or 2 pieces for a large 8x8 baking dish.
  • ASSEMBLE AND BAKE: Line the bottom of each ramekin (or 1 8x8 baking dish) with a piece of the rolled out puff pastry. Then, top that with the walnut filling to just below the top of the dish. Top this with another piece of puff pastry and bake at 400℉ for 15-20 minutes until the pastry crust is golden brown and flaky.

Video

Nutrition

Serving: 1mini pieCalories: 466kcalCarbohydrates: 18gProtein: 11gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 33gTrans Fat: 2gSodium: 735mgFiber: 6gSugar: 4g
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