Recipe: Mushroom & Merlot Posh Pasties

Mushroom & Merlot Posh Pasties

This is a sponsored post

In preparation for National Vegetarian Week (16th – 22nd May), Cranks challenged me to come up with a recipe suitable for Sunday Lunch – something comforting, tasty and filling, which could be served alongside roast potatoes, lots of veggies and lashings of gravy.

For me, a vegetarian option for Sunday Lunch should be big, bold, tasty, and enough of a ‘showstopper’ to make the meat-eaters insanely jealous.  Let’s just say that I’ve never found a nut roast recipe which has ticked all of those boxes.  So instead, here are my ‘posh pasties’ – posh in that they contain merlot, flat-cap mushrooms, puy lentils and thyme, all wrapped in a layer of fabulous, (hopefully homemade), pastry.

I made my own spelt rough-puff pastry for these – from my go-to recipe in Dan Lepard’s Short and Sweet.  There are plenty of recipes online for rough puff or flaky pastry, either of which are an absolute treat for homemade pasties, but if you haven’t the time or inclination to make your own, ready-rolled puff pastry from the supermarket will also do a great job here.

If you’re making these pasties vegan, a good dairy-free block margarine, (I like Stork or Tomor), is ideal for pastry making in place of butter.

Mushroom & Merlot Posh Pasties


4.86 from 7 votes
Mushroom & Merlot Posh Pasties
Mushroom & Merlot Posh Pasties
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hrs 5 mins
Course: Main
Cuisine: British
Servings: 4 large pasties
Author: Kate Ford | The Veg Space
  • 2 tbsp olive or rapeseed oil
  • 1 onion, peeled and finely chopped
  • 2 carrots, peeled and roughly chopped into 1cm cubes
  • 2 garlic cloves, peeled and crushed
  • 4 large flat-cap mushrooms, roughly chopped into 1cm cubes
  • 1 large potato, peeled and roughly chopped into 1cm cubes
  • 50 g puy lentils
  • 250 ml red wine (merlot works well!)
  • 300 ml water
  • 1 tsp vegetable stock powder
  • leaves of 2 stalks fresh thyme
  • 400 g puff, rough puff or flaky pastry - homemade or ready-rolled
  • a little milk or soya milk to glaze
  1. Heat the oil in a large, lidded saucepan or casserole dish, and fry the onion and carrot for 3 minutes until starting to soften, then add the garlic and mushrooms and cook on a medium heat until the mushrooms have released their juices.
  2. Add the potato, lentils, red wine and water, stock powder and thyme, bring to the boil, then reduce to a simmer, cover with a lid and cook for 30-35 minutes until the potatoes and lentils are cooked through. Taste and add salt as necessary. Remove from the heat and set aside to cool slightly.
  3. Preheat the oven to 190°C / 375°F / Gas Mark 5.
  4. Roll out the pastry to roughly the thickness of a £1 coin, then use a small-ish plate as a template to cut 4 circles of pastry roughly 20cm in diameter. Brush a little water around the edge of each circle, and divide the filling between the four pasties.
  5. Bring up the sides of the pastry to form a firm seal along the top of the pasty, and use your fingers to crimp a wavy line along the seal. Brush the pasties with a little milk or soya milk and cook for 20-25 minutes until golden brown and crisp all over.


Here are a few more vegetarian pasty recipes from blogging friends:

Mushroom & Merlot Posh Pasties


Tower PinFor more Sunday Lunch ideas for vegetarians and vegans, hop over to my post 34 Vegetarian Sunday Lunch Recipes You Need to Know About
Vegetarian Sunday Lunch Recipes










Don’t forget to pin the recipe for later, or to share with friends → → → → →

Vegan in 15 Cover | Kate FordThere are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look.  Thanks for your support!

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Disclosure: This post was sponsored by Cranks, in support of The Vegetarian Society’s National Vegetarian Week.  All opinions are my own.  Amazon link above is an affiliate link – I will earn a small commission if you order the book via this link, at no extra cost to you.  Thanks for your support!


  1. Oh my, those pasties of yours sound absolutely fabulous Kate, especially with roast potatoes, veggies and lashings of gravy. Although I have to say I am very fond of a good nut roast too 😉

    I’m getting quite excited to see so many recipes coming up for National Vegetarian Week already. Looking forward to seeing some more.
    Choclette recently posted…Asparagus Tarts with a Pesto Surprise aka Asparagoose TartsMy Profile

  2. Oh, those sound and look amazing. Puy lentils and mushrooms must be a delicious combo!
    Thank you for mentioning my Jamaican patties.
    Margot recently posted…Cinnamon Doughnuts – Baked not FriedMy Profile

  3. Merlot in pasties? Now you’re talkin! These sound fantastic.

  4. These pasties look delicious and I love the sounds of the filling, mushrooms and merlot are right up my street! This does sound like an ideal veggie main dish which is both big and bold.
    Lucy @ BakingQueen74 recently posted…Mini Baked Oats with Blueberries and CinnamonMy Profile

  5. These are lovely Kate, I’d love one for my lunch.

    Am I the only one that cannot see Merlot written down and not think if it in an American accent as in Sideways?
    Helen @ Fuss Free Flavours recently posted…Review HP Envy 5540 Wireless Printer with Instant InkMy Profile

  6. I’m very impressed you made your own pastry for these gorgeous looking and gorgeous sounding little handpies. Very lovely, Kate. I’ve shared around. 🙂

    1. Ah thanks Kellie, I love making rough puff – so satisfying and really not too much work at all!

  7. Loving the sound of wine with mushroom. Your pastry looks fabulous!

    1. Thanks Sarah! Wine with anything is pretty good in my book….

  8. Gorgeous Pictures… And I loved the way you have put together Mushroom and Merlot!!

    1. Thanks Sandhya!

  9. Oh Yum! What else is there to say? I love pasties and can’t wait to give these a go, and also check out the others you’ve linked in to.
    deborah recently posted…Winter, Spring, and Tomatoes ~~~My Profile

    1. Thanks Deborah, yes me too – a bit of a pasty fiend!!

  10. These sound fantastic. Lovely for Sunday lunch but I’m also thinking picnic. I’ve been saying I’ll meet my partner from work for lunch with a picnic now the sun’s come out – I think he’d love me forever if I took him these!
    Lucy recently posted…Tomato And Halloumi SaladMy Profile

    1. Oh what a great idea – perfect picnic food too!

  11. The pasties look delicious. I love the perfect shape. I can never crimp mine so well.

    1. Thanks Mina – the crimping is easier than it looks!

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