Vegetable and hummus pie


Vegetable and hummus pie


This lovely and very easy to make pie is the one we made in my cookery group this week. I found the recipe in Delicious, but have changed it a bit. Very flexible and very delicious, doesn’t take very long and is vegan too for those that want to know. I’ve checked on mySupermarket, the Jus-Rol pastry specifically says that it is suitable for vegans, other brands don’t specify either way. If you don’t want vegan, get a good buttery puff pastry. Read the label as it often has palm oil in.

This is my version, I’ve changed the vegetables around a bit, and made the hummus, and this resulted in the price halving.

Vegetable and Hummus Pie

An onion, 5p
100g broccoli, 360g/50p, 14p
150g parsnip, 59p/500g pack, 18p
150g carrot, 45p/kg, 7p
Tblsp olive oil, 1p
200g swede, sliced thinly, 50p/half swede, 100

tin baked beans, sauce rinsed off, 23p
tsp garlic granules, 59p/60g, 5p
Tblsp tahini, 300g/£2.10, 10p
60ml olive oil, £3.60/litre, 22p
Finely grated zest and juice of half a lemon, 15p

375g puff pastry, 500g/£1, 75p
An egg or milk to glaze, vegan milk if relevant

Total cost £2.05, 51p a portion

Serves 4

Total nutrition, 2568 calories, 240g carbs, 159g fat, 44g protein
per portion, 642 calories, 60g carbs, 40g fat, 11g protein

carrots and broccoli cooking

Chop the vegetables, except the swede, toss with the oil and saute until cooked through. Leave to cool. Season well. We forgot to do this in the cookery group and it really noticed.

Whizz the hummus ingredients until nicely homogenised. Once the vegetables are cooked and cooled a little, mix with the hummus. Ensure it is all seasoned well.

Put the swede slices in a microwaveable dish and cook for 3 minutes until softened. Or saute them.

Cut the pastry in half, roll out one half and place on a large baking sheet. Arrange the swede on the pastry, top with the hummus mixture.


I used a few bottled mushrooms in this version

Roll out the 2nd piece of pastry and drape over the filling. Egg wash the top and cut a few ventilation holes.

Bake at 220c/200 fan/gas 7 for about 25 minutes until golden brown. Serve immediately with a dressed salad.


A wonderful pie, quick and easy to make. A great option for any vegetarian or vegan visitors if you are not either of those yourself. Can be made and kept in the freezer.

Although the full pie looked great, I think I would make individual ones next time.



Having made this, I would recommend chopping the veg up really quite small and sautéing them until cooked through. They don’t really cook all that much more when in the pie.

Any kind of hummus could be used, or any bean paté. Have a look at this post for lots of ideas for bean pâtés made with baked beans that have been rinsed.

Other vegetables that can be used include mushrooms, well cooked to get rid of the water; any combination of things that would go, so say, carrot, onion and spinach; mushroom, chestnut and walnut; swede, turnip and mushroom. Anything that you think would taste good, about 400g in total.

Replace the swede with white or sweet potato, carrot, turnip or celeriac. Or a combination.

Add some cumin, curry powder, tandoori spice, garam masala, ground coriander or any other spice.

Add some chopped herbs, any fresh herbs that you have available.

Add chilli if you want it.

Change the hummus to rinsed baked beans, any flavour hummus, very soft butter beans, green or brown lentils, or whole chickpeas.

Whatever you use, make sure it is all seasoned very well. Lots of salt and pepper, and maybe some of that Aleppo pepper I’ve been using recently, it’s lovely!

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