Easy Vegan Keema Meat Pies

Filled with a spiced vegan mince, caramelized onions, and aromatic spices, these Vegan Keema Meat Pies are a delicious fusion of bold Indian flavors and flaky, golden puff pastry. Easy to make and bursting with flavor, they’re sure to impress at your next holiday feast.

Vegan Keema Meat Pies are a flavorful, plant-based twist on a classic favorite. Keema is a popular dish eaten in North India, Pakistan, and Bangladesh that features spiced mince meat. It’s warm, hearty, and the perfect comfort food. What I’ve done is taken this filling and wrapped it in flaky puff pastry and baked it to golden perfection. Genius, right?

These pies are the perfect combination of hearty and indulgent. I hope you find them at your holiday table. They are the perfect side dish that’s sure to satisfy vegans and non-vegans alike!

Ingredients for Vegan Keema Meat Pies

For the Vegan Keema Meat Pie Filling

• Meat substitute: Use vegan minced meat if it’s available to you, or alternatively, crumbled tofu, soy crumbles, a mix of lentils, mushrooms, and walnuts. Alternatively, jackfruit works great, as it soaks up the spices beautifully and mimics the texture of meat.
• Aromatics: Onion, ginger, garlic, and chili peppers create a flavorful base for the filling that will also enhance its depth and complexity.
• Herbs and Spices: Garam masala will add a warmth to the filling, while the cilantro will give them a burst of freshness.

For the Pastry

• Vegan Store-Bought Puff Pastry: Alternatively, use phyllo dough, for a lighter, crispier alternative to puff pastry. Pie crust has a denser, crumbly texture as opposed to the flaky layers in puff pastry if that’s your thing, while biscuit dough is softer and fluffier. Just make sure the doughs you use are vegan (many brands make a naturally egg- and dairy-free option).
• Soy milk: This is a great plant-based alternative for egg wash, to brush on top of the pies for that crispy golden look, but use olive oil or butter if you don’t have any soy milk.

How to Make Vegan Keema Meat Pies

Prepare the Filling

• Heat oil in a skillet over medium heat. Add the diced onion, minced ginger, garlic, and chili peppers.
• Stir in the spices, then cook for 30 seconds on low heat to toast the spices.
• Add the tomato puree and vegan minced meat. Cook until the mixture thickens and the flavors meld.
• Remove from heat and stir in the minced coriander leaves. Set aside to cool slightly.

Prepare the Pastry

• Grease a muffin tin to prevent the pies from sticking while you preheat your oven.
• Roll out the puff pastry and cut it into squares or circles.
• Press the pastry into the muffin tin, letting the edges overhang slightly. Then fill each cup with 2–3 tablespoons of the vegan keema mixture.

Bake and Serve

• Cover the filling by either folding the edges over or adding strips of puff pastry in a lattice pattern and press down gently to seal.
• Brush the tops with soy milk for a golden finish. Bake for 20 minutes, brushing with soy milk halfway through for extra shine and color.
• Let the pies cool for a few minutes before carefully removing them from the muffin tin. Serve warm with mint-cilantro chutney, a side salad, or mashed potatoes.

Tips for the Best Vegan Keema Meat Pies

• Spice Level: Adjust the number of chili peppers for milder or spicier pies.
• Make Ahead: The filling can be made a day in advance and stored in the refrigerator.
• Puff Pastry Tips: Work quickly with puff pastry to keep it cold, which ensures flakiness.

Ways to Serve Vegan Keema Meat Pies

Serving these while entertaining, during the holidays, or just feeling a little extra and indulgent? Here are some options to serve alongside these amazing vegan meat pies:

1. Zesty Mint Coriander Chutney: This tangy dip will complement the the savory, warm filling of the pies with a brightness and zingyness.
2. Roasted Cauliflower Soup With Sage Chili Oil: This soup also pairs really well with the pies for a filling and hearty meal.
3. Vegan Biryani Mughalai Style: This biryani hails from the same part of the Indian subcontinent, so the flavors work together magically to create the perfect pairing.
4. Easy Pav Bhaji: This dish has a ton of vegetables to eat with the pies for a healthy and balanced plate.
5. Swiss Chard Chana Saag: This recipe is one of my favorite go-to’s for easy weeknight dinners, and it goes so well with the decadent vegan keema meat pies.
6. Easy Spinach Daal: This is one of the best comfort foods that you can make for yourself, and will fill you up so that you don’t have to eat too many pies!

Simliar to Vegan Keema Meat Pies

• The BEST Tomato Leak Puff Pastry Pie
• Crispy Tofu Galette
• Deconstructed Samosa Salad
• Plant Based on a Budget’s Spinach and Mushrooms Pockets

Vegan Keema Meat Pies

These savory vegan keema meat pies are a fusion of hearty flavors encased in flaky, golden puff pastry. Perfect as a snack, appetizer, or part of a main meal, they're filled with a spiced vegan mince mixture and baked to perfection. Serve with mint-cilantro chutney, a fresh salad, or creamy mashed potatoes for a satisfying treat!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Brunch, Dinner, Lunch

Cuisine Indian

Servings 6

Calories 180 kcal

Ingredients

  

1x2x3x

For the Keema Filling:

• 300 g 10.5 oz vegan minced meat (or substitute with crumbled tofu or soy crumbles)
• 1 tbsp oil
• 1 large onion diced
• 1- inch piece of ginger minced
• 3 –4 garlic cloves minced
• 2 –3 chili peppers minced (adjust to taste)
• ½ cup 120 ml tomato puree
• 1 tsp Kashmiri red chili powder
• ¼ tsp turmeric powder
• 1 tsp garam masala
• 3 –4 stalks fresh coriander cilantro leaves, minced

For the Pastry:

• Store-bought puff pastry thawed if frozen
• Soy milk for brushing

Instructions

 

Prepare the Keema Filling:

• Heat oil in a skillet over medium heat. Add the diced onion and cook until golden and caramelized, about 5–7 minutes.
• Add the minced ginger, garlic, and chili peppers. Sauté for 2–3 minutes until the raw smell disappears.
• Stir in the Kashmiri chili powder, turmeric, and garam masala. Cook for 30 seconds on low heat to toast the spices.
• Add the tomato puree and vegan minced meat. Cook for 8–10 minutes, stirring occasionally, until the mixture thickens and the flavors meld.
• Remove from heat and stir in the minced coriander leaves. Set aside to cool slightly.

Prepare the Pastry:

• Preheat your oven to 400°F (200°C). Grease a muffin tin to prevent sticking.
• Roll out the puff pastry on a floured surface. Cut it into squares or circles, ensuring they’re large enough to line the muffin tin cups.
• Press the pastry into the muffin tin, letting the edges overhang slightly. Fill each cup with 2–3 tablespoons of the vegan keema mixture.

Top and Bake:

• Cover the filling by either folding the edges over or adding strips of puff pastry in a lattice pattern. Press down gently to seal.
• Brush the tops with soy milk for a golden finish. Bake for 20 minutes, brushing with soy milk halfway through for extra shine and color.

Serve:

• Let the pies cool for a few minutes before carefully removing them from the muffin tin. Serve warm with mint-cilantro chutney, a side salad, or mashed potatoes.

Nutrition

Serving: 6gCalories: 180kcalCarbohydrates: 14gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 34mgPotassium: 391mgFiber: 3gSugar: 6gVitamin A: 842IUVitamin C: 52mgCalcium: 155mgIron: 3mg

Keyword easy vegan appetizer, plant-based keema, vegan keema puff pies, vegan meat pastries, vegan pastries

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