Posted in Vegan Recipes

Seitan, Mushroom & Thyme Pie

Seitan, Mushroom & Thyme Pie Posted on 22/05/20122 Comments
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

Dearest vegan chums, this pie is what’s been missing from your life. BUT REALLY.

Last night I staged a full on spicy chili assault on my cold, and today I was feeling much better. However, I didn’t want to stop feeding my cold just yet, oh no. Better safe than sorry!

For some reason, today I was mostly thinking about pie. Splendid crumbly pastry pie with a hearty, ‘meaty’ filling. Then I thought about the remaining seitan roulade sitting in my fridge, and it all started to come together.

You don’t have to make your own pastry, but if you have an extra 15 mins available, give it a go! Otherwise, get down to your local supermarket and get some Jus Rol in. This pastry recipe should be enough for a 8”-9” pie tin……and you’ll need to get the scales out for this one I’m afraid!

Ingredients – Pastry

  • 400g plain flour
  • 100g margarine (e.g. Pure or Vitalite)
  • 100g vegetable shortening (Trex)
  • Pinch of salt
  • Cold water


Sift the flour into a bowl. Rub in the margarine and shortening and add the salt. Rub until the mixture is like breadcrumbs. Add a little water at a time until you have a pastry dough (a few drops at a time if you’re nervous about putting too much in). Roll out the pastry.

Ingredients – Pie Filling

  • 1 recipe shortcrust pastry (or ready rolled)
  • Leftover seitan (or fresh seitan!) sliced and enough to line the bottom of a 8”-9” pie tin
  • 1/2 cup chopped chestnut mushrooms
  • 1 small onion, finely chopped
  • 1 tsp thyme
  • 1/2 pint gravy made up with 5 tsp Bisto onion or vegetable gravy granules and 1/2 tsp marmite (it should be very thick)


Pre-heat the oven to 200°C.

Rub a little margarine in the base of your pie tin before lining with half of the rolled out shortcrust pastry. Use a knife to trim off any overhang! Place your sliced seitan in the bottom of the pie tin.

Sauté the chopped onion, mushrooms and thyme in a little olive oil for around 5 minutes. Spread over the seitan, and then add the thick gravy.

Top the pie with the remainder of the pastry. Decorate as you see fit! Brush the top with a little soya milk before baking.

Bake for around 30 minutes at 200 degrees, or until nicely browned.

Serve with some roasted new potatoes and veg. Or mash. Or whatever you fancy!

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