A Mummy Too

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Mini vegetarian lasagne pies in buttery shortcrust pastry

Published on 26 October, 2018 by 27 Comments

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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

  • 200 g butter
  • 400 g plain flour
  • 2 free-range medium eggs
  • 2 tbsp cold water

For the tomato sauce

  • 1 tbsp olive oil
  • 800 g 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 whole milk
  • 1 tbsp plain flour
  • 40 g butter
  • 100 g cheddar cheese grated
  • pinch salt
  • pinch pepper
  • 250g 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). 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

Vegetarian lasagne pie

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 mini lasagnes
Author: Emily Leary
This lasagne pie is exactly what you'd expect it to be: a single-serving lasagne in a pasty case. It's easy to make and delicious.
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Metric - Ounces

Ingredients

For the pastry

  • 200 g butter
  • 400 g plain flour
  • 2 free range medium eggs
  • 2 tbsp cold water

For the tomato sauce

  • 1 tbsp olive oil
  • 800 g 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 whole milk
  • 1 tbsp plain flour
  • 40 g butter
  • 100 g cheddar cheese grated
  • pinch salt
  • pinch pepper
  • 250g 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). 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

Calories: 944kcal | Carbohydrates: 80g | Protein: 25g | Fat: 59g | Saturated Fat: 34g | Cholesterol: 248mg | Sodium: 866mg | Potassium: 1161mg | Fiber: 7g | Sugar: 20g | Vitamin A: 100.4% | Vitamin C: 166.5% | Calcium: 42.4% | Iron: 38%
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Lunches and quick-cook meals
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Comments

  5. This recipe sounds luscious – I love lasagne but I’d never thought about putting it in a pie. Much easier for husband’s lunch and picnics in the summer.

    Reply

  13. genius idea, looks lovely – I have the perfect sized tin…just a shame I don’t have a few more for the rest of the family….I will have to give it a try.

    Reply