Meat-free snacks guaranteed to be a Grand Final Day winner

Your snack game will be best on ground this Grand Final Day with these crowd-pleasing plant-based party pies and cheeseburger rolls.  

Mincy pies

You don’t have to be footy mad to be a fan of these mincy mushroom pies.


2 tbsp extra virgin olive oil

¼ cup salted butter

1 brown onion, finely chopped

3 garlic cloves, finely chopped

400g each white cup and Swiss brown mushrooms

2 tbsp plain flour

2/3 cup dried porcini, soaked in 1 cup boiling water

½ cup crushed walnuts

1¼ cups beef-style stock

1 tsp balsamic vinegar

¼ cup single (pure) cream

5 square sheets frozen shortcrust pastry and 4 square sheets frozen puff pastry

1 egg, whisked with 1 tbsp water



Step 1. 

Heat the oil and half the butter in a large non-stick saucepan over medium-high heat until bubbling.

Step 2. 

Sauté the onion for 3 minutes, then add the garlic and fresh mushrooms.

Cook for 2 minutes, then reduce the heat to medium and cook for a further 8 minutes, stirring often.

Add the remaining butter and the flour and stir well.

Step 3.

Add the porcini, ¼ cup of the reserved porcini water and the walnuts to the pan. Stir to combine well.

Slowly add the stock, vinegar and cream, stirring as you do.

Cook until thickened, around 10 minutes, then allow to cool.

Yields 2½ cups filling.

Step 4. 

Preheat the oven to 200C fan-forced.

Grease a standard 12-hole muffin tin (5 cm base x 2.5 cm deep).

Step 5. 

Cut out four 11–12 cm circles of shortcrust pastry per sheet for the pie bases then cut out 7 cm circles of puff pastry for the pie tops.

Step 6

Line the muffin holes with the shortcrust pastry.

Fill each hole with 2 tablespoons of the cooled filling.

Press the edges together with a fork.

Prick the top and brush with egg wash.

Bake until golden and puffy, around 15 minutes.

Makes 20. 

Plant-based cheeseburger rolls

Move over sausage rolls. These flaky, cheeseburger rolls are guaranteed to be a half-time hit. 


300g sweet potatoes, coarsely chopped

150g carrots, coarsely chopped

300g potatoes, coarsely chopped

200g cauliflower, coarsely chopped

1 tsp beef-style stock powder

1 tsp dried oregano

1 tsp tomato paste

1 tsp Vegemite

½ cup panko breadcrumbs

1 egg, whisked, plus an extra egg, whisked together with 1 tbsp water, for glazing

1 small white onion, finely chopped

½ cup finely diced dill pickles

¼ cup tomato sauce

1 tbsp American mustard

4 square sheets frozen puff pastry

125 g mozzarella, cut into sticks 5 mm wide

1 tbsp sesame seeds




Step 1. 

Preheat the oven to 220C fan-forced. Line a baking tray with baking paper.

Step 2. 

In a food processor, blend the sweet potato, carrot, potato and cauliflower until finely chopped.

Add the stock powder, oregano, tomato paste and Vegemite, and pulse. Place on the baking tray and bake for 15 minutes.

Allow to cool, then transfer to a large bowl and stir through the panko, egg, onion, pickles, tomato sauce and mustard.

Yields 3 cups filling.

Step 3. 

Reduce the oven temperature to 200C. Line a baking tray with baking paper.

Step 4.

Cut the puff pastry in half so you have two strips 10 cm wide.

Brush one long side and both ends with egg wash.

Place the filling down the centre of the pastry, leaving a 1 cm edge at the short ends.

The filling should be 5 cm wide and 1 cm thick.

Place a row of cheese down the centre, then top with more filling.

Step 5. 

Stretch the pastry up and over the filling and roll it down onto the egg-washed edge.

Pinch the short ends of the roll together to trap the cheese.

Brush with egg wash, sprinkle with sesame seeds and score the pastry at 4 cm  intervals (cut and separate the rolls after cooking).

Bake for 15 minutes, or until golden.

Makes 40 mini rolls. 


Pie images and edited extract from Every Night of the Week Veg by Lucy Tweed, photography by Lucy Tweed. Murdoch Books RRP $39.99.