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Lentil Wellington Hand Pies


Do you have plant-based guests coming for Thanksgiving? Well, look no further. Lentil Wellington hand pies are packed with savory Thanksgiving flavors and are a great main dish option for your holiday meals. Smokey mushrooms and lentils are combined with carrots and leeks and seasoned with sage, rosemary, and thyme for all of the holiday flavors you love. Everything is then encased in a salty, buttery vegan puff pastry crust. The best part is that many stores carry puff pastry that is plant-based. Check the label to make sure there are no dairy products because sometimes it won’t be labeled as vegan.

The first time I ever had lentil Wellington was when my family spent Christmas in Berlin. Cashewbert put on a popup store and served vegan Christmas brunch. It was one of the most amazing vegan culinary experiences of my life. If you are into making vegan cheese Cashewbert has incredible cultures to get you started. If you ever get a chance to try their vegan cheeses take advantage. The fermenting process that they use makes you think you are eating the real thing!

Lentil Wellington Hand Pies

Lentil Wellington hand pies are an individual serving of the full roast. This recipe is full of all the Thanksgiving savory goodness and is perfect for your plant-based guests.
Servings 4 people
Prep Time 20 minutes
Cook Time 1 hour 10 minutes


  • cutting board
  • Chef's Knife
  • Skillet
  • Mixing bowls


Wellington Ingredients

  • 2 vegan puff pastry sheets
  • 1 Tbsp chia seeds
  • 3 Tbsp water
  • 1 ½ cups cooked brown or green lentils
  • 1 tsp olive oil
  • 1 leek chopped
  • 4 cloves garlic minced
  • ¾ cup walnuts chopped
  • 10 shiitaki mushrooms chopped
  • ½ cup carrots chopped
  • ¼ cup peas
  • 1 tsp ground sage
  • 1 tsp thyme
  • 1 tsp rosemary
  • ½ Tbsp Worcestershire sauce
  • ½ Tbsp dijon mustard
  • 3 Tbsp tomato paste
  • Salt and pepper to taste
  • Crispy sage leaves for serving

Glaze Ingredients

  • ¼ cup plain unsweetened non-dairy milk
  • 2 Tbsp olive oil
  • Pinch of salt

Dijon Sauce Ingredients

  • ¼ cup dijon mustard
  • 1 Tbsp tahini
  • 1 Tbsp maple syrup
  • 1 tsp Worcestershire sauce
  • 1 tsp ground sage
  • tsp ground black pepper
  • Water to thin as needed


  • Defrost puff pastry sheets
    cut vegetables
  • In a small bowl combine chia seeds and water and let sit
    chia egg
  • Cook lentils per instructions on package and set aside
  • Heat oil in a medium sized skillet over medium heat
  • Once oil is hot add leek, garlic, and a pinch of salt and cook until golden; about 5 – 7 minutes
    leeks and garlic
  • Add walnuts to the skillet and cook for 2 – 3 minutes
    Lentil Wellington Hand Pie
  • Add mushrooms, carrots, and another pinch of salt and cook for 5 – 7 minutes
    Lentil Wellington Hand Pie
  • Add peas, sage, thyme, rosemary, and salt and pepper to taste and cook for a minute until herbs are fragrant
    Lentil Wellington Hand Pie
  • Add lentils, Worcestershire sauce, dijon mustard, and tomato paste and stir until heated through
  • Taste mixture and adjust seasoning as needed
  • Remove from heat and stir in the chia mixture
    Lentil Wellington Hand Pie
  • Preheat oven to 400°F
  • Mix together the glaze ingredients in a small mixing bowl
  • Rollout both sheets of pastry dough into an 11 inch square
  • Cut both sheets of pastry dough in half vertically and horizontally to create eight total squares
    puff pastry squares
  • Spoon about ⅓ cup of lentil mixture onto the pastry square
    Lentil Wellington Hand Pie
  • Brush the edges of the pastry with the glaze mixture and cover mixture with another pastry square
  • Use a fork to crimp the edges of the pastry closed
    Lentil Wellington Hand Pie
  • Cut three small vents into the top of the pie
    Lentil Wellington Hand Pie
  • Repeat process with the remaining three pies and brush all the pies with the remaining glaze mixture
    Lentil Wellington Hand Pie
  • Bake for 30 – 35 minutes until golden
  • Prepare the dijon sauce by mixing all of the ingredients together in a small bowl
  • When finished baking transfer to a wire rack to cool slightly
    Lentil Wellington Hand Pies
  • Serve with dijon sauce for dipping
    Lentil Wellington Hand Pie


You can use extra pastry dough to make decorations for your pie if desired. Adhere the decorations to the pie with the glaze. Reheat leftover pies in the oven for 10 – 15 minutes at 400°F.
Course: Main Course
Cuisine: American, Plant-based, vegan
Keyword: fall recipe, holiday recipe, Thanksgiving, vegan, vegan recipes

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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