Crisp, perfect shortcrust pastry encases these perfect little lasagne pies, made in mini-cake tins.
They’re utterly delicious and easily customised, so you could add or switch any ingredient you like to make the tomato filling perfect for your tastes. How about carrot, spinach, or your favourite protein – anything goes!
This recipe makes four pies – enough for 4-8 people, depening on how hungry you are!
Ingredients
For the pastry
- 200g (7 oz) butter
- 400g (14 oz) plain flour
- 2 free-range medium eggs
- 2 tbsp cold water
For the tomato sauce
- 1 tbsp olive oil
- 800g (1.8 lbs) tinned chopped tomatoes
- 4 cloves of garlic finely chopped
- 2 small onions finely chopped
- 1.5 tsp dried mixed herbs
- 3 red pepper diced
- pinch salt
For the white sauce
- 400 ml (13.5 fl oz) whole milk
- 1 tbsp plain flour
- 40g (1.4 oz) butter
- 100g (3.5 oz) cheddar cheese grated
- pinch salt
- pinch pepper
- 250g (8.8 oz) fresh egg lasagne sheets
Instructions
To make the pastry, pulse the flour and butter in a food processor until it’s like breadcrumbs.
Add the egg yolks and water and blend until it comes together as a dough. Wrap and chill in the fridge for 15 minutes.
Preheat the oven to 160C (140C fan, 320F). Cut the dough into four and roll out each piece large enough to line your 12cm springform tins.
Place the pastry in the tins. If the pastry breaks, just patch it up as you go. As long as there are no holes, you’re fine.
Line with greaseproof and fill with baking beans.
Bake for 15 mins then take out of the oven and remove the paper and beans. Return to the oven for a further 10-15 minutes until just turning golden and totally dry at the bottom. Trim off any excess and allow to cool.
Warm the olive oil in a large non-stick pan over a medium heat.
Add the onion, garlic and pepper and fry gently for 10 minutes until soft.
Add the oregano, tomatoes, salt and pepper and simmer for 5 minutes until slightly thickened. Allow to cool.
Out the butter, flour and milk in a non-stick pan and place over a medium-low heat.
Whisk continually until the sauce is completely smooth and slightly thickened.
Take off the heat, add the cheese and stir through until combined.
Soak the lasagne sheets in a little boiling water for 3 minutes. Pick a cookie cutter slightly smaller than the tin and use to cut rounds out of each of the sheets. lasagne sheet rounds.
Now it’s time to fill your pies. Starting a scant layer of tomato sauce, followed by a lasagne round.
Repeat until your final lasagne round almost reaches the top. Top with the white sauce.
Bake for 30-35 minutes until browned and bubbling on top. Enjoy hot or cold
Here’s the recipe for these vegetarian lasagne pies in an easy to print format – just hit PRINT!
Mini vegetarian lasagne pies
Ingredients
For the pastry
- 200 g (7.05 oz) butter
- 400 g (14.11 oz) plain flour
- 2 free range medium eggs
- 2 tbsp cold water
For the tomato sauce
- 1 tbsp olive oil
- 800 g (1.76 lb) tinned chopped tomatoes
- 4 cloves of garlic finely chopped
- 2 small onions finely chopped
- 1.5 tsp dried mixed herbs
- 3 red pepper diced
- pinch (NaN pinch) salt
For the white sauce
- 400 ml (13.53 floz) whole milk
- 1 tbsp plain flour
- 40 g (1.41 oz) butter
- 100 g (3.53 oz) cheddar cheese grated
- pinch (NaN pinch) salt
- pinch (NaN pinch) pepper
- 250g (250 ) fresh egg lasagne sheets
Instructions
To make the pastry
- To make the pastry, pulse the flour and butter in a food processor until it’s like breadcrumbs.
- Add the egg yolks and water and blend until it comes together as a dough. Wrap and chill in the fridge for 15 minutes.
- Preheat the oven to 160C (140C fan, 320F). Cut the dough into four and roll out each piece large enough to line your 12cm springform tins.
- Place the pastry in the tins. If the pastry breaks, just patch it up as you go. As long as there are no holes, you're fine. Line with greaseproof and fill with baking beans.
- Bake for 15 mins then take out of the oven and remove the paper and beans. Return to the oven for a further 10-15 minutes until just turning golden and totally dry at the bottom. Trim off any excess and allow to cool.
To make the tomato sauce
- Warm the olive oil in a large non-stick pan over a medium heat.
- Add the onion, garlic and pepper and fry gently for 10 minutes until soft.
- Add the oregano, tomatoes, salt and pepper and simmer for 5 minutes until slightly thickened. Allow to cool.
To make the white sauce
- Out the butter, flour and milk in a non-stick pan and place over a medium-low heat.
- Whisk continually until the sauce is completely smooth and slightly thickened.
- Take off the heat, add the cheese and stir through until combined.
To assemble
- Soak the lasagne sheets in a little boiling water for 3 minutes.
- Pick a cookie cutter slightly smaller than the tin and use to cut rounds out of each of the sheets. lasagne sheet rounds.
- Now it's time to fill your pies. Starting a scant layer of tomato sauce, followed by a lasagne round. Repeat until your final lasagne round almost reaches the top. Top with the white sauce.
- Bake for 30-35 minutes until browned and bubbling on top. Enjoy hot or cold.
Nutrition
What did you think of these mini lasagne pies?
Pin for later
For another delicious vegetarian main, try this vegetarian lentil shepherds pie next.
kallee says
What a unique way to fix lasagna. I know I would love to devour that short crust! It looks so yummy.
Emily Leary says
Thank you! I hope you give these mini vegetarian lasagne pies a try, they’re really yummy!