Portobello, chickpea & ale pies

A satisfying pie filled with veggies is hard to beat on a chilly Autumn evening! 

Vegan portobello, chickpea & ale pies

vegan ale pie

By Alexander Willow-Harvey 


For the filling:

  • 1/4 cup (60ml) olive oil
  • 3 medium onions, diced
  • 1 stalk of celery, minced
  • 1 carrot, peeled and finely diced
  • 4-5 cups (225g) chunky diced portobello mushrooms
  • 2 cloves garlic, minced
  • 4 Tbsp plain flour
  • 1/2 pint (285ml) of strong ale
  • 2 Tbsp mushroom ketchup
  • 2 tsp tamari
  • 1/2 cup (120ml) stock
  • 2 tsp fresh thyme
  • 2 bay leaves
  • 1 tin chickpeas, drained and rinsed
  • Salt and pepper to taste

For the pastry:

  • 2 1/2 cup (300g) plain flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/8 tsp black pepper
  • 1 cup (227g) chilled vegan margarine
  • Up too 1/2 cup (118ml) soy milk


  1. To make the filling: Heat the oil in a pan and add the onion, carrot and celery with a pinch o’ salt, sauté until slightly softened then add the mushrooms and cook until they have cooked down and absorbed some of the oil.
  2. Add the garlic and cook for a further 2-3 minutes until fragrant, stir through the plain flour, stirring well to coat the veggies. Slowly poor in the ale whilst stirring.
  3. Bring the heat up and add the tamari, mushroom ketchup, stock and herbs. Bring to a gentle simmer and add the chickpeas.
  4. Pop the lid on and leave for 10 minutes, giving a little stir every now and then.
  5. Turn off the heat and taste for seasoning. I like to leave this with the lid on to cool on the side in the kitchen whilst I make the dough and such. This lets all the flavours meld together.
  6. To make the pastry: whisk together the salt, pepper, flour and baking powder in a bowl and gently crumb in the fat until the mix resembles crumbs. Add enough soy milk to form a dough, grease a muffin tray ready.
  7. Roll the dough out, and using 4 inch round cookie cutter, cut the dough multiple times. Press the rounds gently into muffin tray. Fill the pastry cases about 2/3 full with the filling.
  8. Brush the top edges of the pie cases with water and re-roll out your dough.
  9. Using a smaller cookie cutter, cut circles out for the top of the pies. Place on top and seal the edges with a fork and pierce a couple of air holes in the top.
  10. Brush with soy milk and place in a preheated oven at 180c/350f for about 20-30 minutes until lightly browned and golden on top.
  11. Gently remove from the muffin tray using oven gloves and serve with any extra filling poured over the top and your favourite veggies.

About the author

in vegetables we trust

Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people  how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty!

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