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Mummy Mini Vegetarian Chicken Pies

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Two mini vegetarian chicken pies with candy eyes served in green pots one with a spoon poking out.
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These mini Mummy Vegetarian Chicken Pies are the perfect meat-free Halloween dinner recipe to feed your spooky little trick-or-treaters before they head out! Featuring Quorn Vegetarian Chicken Pieces they are super easy to make, these individual pot pies are fun, tasty and guaranteed to please your ghosts and goblins this Halloween!

We’ve used shop-bought pastry for a quick and easy dinner, but you can also use homemade if you prefer. Serve with a side of veggies for a filling dinner winner, or if you wanted to pack more veggies into your mini vegetarian chicken pies, simply add peas and carrots to the filling mix too!

Vegan & Vegetarian Fillets & Pieces Recipes Halloween Food Ideas Kids Recipes Pie & Pastry Recipes

Serves 10

60 mins

A Little Effort

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

  • 300g Quorn Vegetarian Chicken Pieces
  • 2 tbsp rapeseed oil
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 6 - 8 mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 2 tsp fresh thyme, finely chopped
  • ¼ tsp each salt and pepper (or seasoned to taste)
  • 4 tsp plain flour
  • 1 cup vegetable stock
  • 1 tbsp Dijon mustard
  • 1 sheet ready rolled shortcrust pastry
  • Mini edible candy eyes to decorate

Method

  1. Preheat oven to 190°C. Heat your oil in large pan over medium-high heat and add the onion, celery, mushrooms, garlic, thyme, salt and pepper and cook for around 5 minutes or until the onion is slightly softened.
  2. Next, add the Quorn Vegetarian Chicken Pieces and cook for 2 minutes. Sprinkle a little flour over the top of the mixture and cook this off, whilst stirring for 1 minute.
  3. Slowly stir in the vegetable stock and bring to the boil, then reduce the heat to medium-low and continue to cook, stirring often, for around 8 to 10 minutes or until the sauce thickens slightly. Stir in the Dijon mustard and then allow the mixture the cool a little.
  4. Meanwhile, on a lightly floured work surface, cut out your pastry rounds (we’ve used 6 inch rounds) and repeat to make 10 rounds. Place each pastry round in a greased muffin tin, firmly pressing the pastry into the bottom and up the side of each muffin cup.
  5. Use the remaining pastry scraps to cut out 4-inch strips for the top crusts.
  6. Spoon the pie filling evenly into each pastry round and arrange the dough strips on top, overlapping some of these in random patterns to create a mummy-looking bandage on top. Be sure to leave a space slightly open between some strips for the googly eyes.
  7. Bake for 18 to 20 minutes or until the pies are golden brown on top and the filling is bubbling. Remove from the oven to cool slightly before decorating with candy eyes peeking through the bandages and serving.

Chefs tip

If you prefer not to make individual pot pies you can use a large 9-inch pie dish to make one family sized Halloween pie for sharing. You can also make the pie filling a day or two in advance and store in the fridge until you are ready to assemble and bake!

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