Leftover Vegetable Christmas Pie

Leftover Vegetable Christmas Pie

“This simple Leftover Vegetable Christmas Pie makes use of any leftover vegetables from your roast dinner, making sure no food goes to waste. Around a third of all food worldwide is wasted, and this will only increase during the festive period as quite literally millions of tons of food will be thrown in the bin. Nothing needs to go into the bin when it can easily be used in another tasty meal. And it’s easy as pie!” – Madeleine Olivia

Servings: 4

Servings: 4




(Servings: 4)

  • 0.5 0.5 onions
  • 0.75 0.75 garlic cloves
  • 0.5 0.5 bay leaves
  • 0.25 0.25 tsp cumin
  • 0.125 0.125 tsp cinnamon
  • 100 100 g (or enough to fill the dish you’re using) mix of leftover cooked veg
  • 0.25 0.25 tbsp flour
  • 0.25 0.25 tbsp tomato puree
  • 0.25 0.25 tsp miso paste
  • 100 100 ml leftover vegetable gravy or veg stock
  • Salt and pepper (to taste)
  • 0.5 0.5 ready rolled puff pastry sheets
  • Non-dairy milk (for brushing)


  1. Preheat your oven to 180C (350F).

  2. Chop your onions, and heat up some oil in a pan over medium heat. Add the onions and fry until softened.

  3. Mince/finely chop the garlic and add to the pan with the bay leaves, frying for a couple more minutes.

  4. Next add in the spices and vegetables, stirring everything through. Fry until the vegetables have softened and started to golden.

  5. Add in your flour, tomato puree, miso paste and vegetable stock/gravy. Bring to a boil and then turn down to simmer until the mixture has thickened.

  6. Taste and season with salt and pepper. Remove from the heat and leave to fully cool.

  1. Now it’s time to assemble your pie! In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray.

  2. Fill the dish with the leftover vegetable pie filling. Brush some non-dairy milk along the edges of the pastry.

  3. Cover your filling with the other sheet of puff pastry and seal the edges together.

  4. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape.

  5. Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. Something like two berries and two holly leaves works perfectly for this festive season, but get creative!

  6. Brush the top with non-dairy milk and bake in the oven for 25-30 minutes until golden brown. Serve and enjoy!

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

This recipe was created by Madeleine as part of Buyagift’s Sustainable Christmas Campaign, which is all about encouraging the public to make better choices that will benefit the planet this festive season.


For more sustainable Christmas tips and ideas visit www.buyagift.co.uk/wastefreechristmas. 

Written by

Madeleine Olivia


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