Miso Mushroom Pasties

Mushroom pasties are flaky, baked hand pies filled with a hearty mushroom filling.

These ones have miso in them for an extra umami kick.

The key to flaky pastry is to keep it super cold and to handle it as little as possible.

I made these as part of the Great British Bakeoff Vegan challenge I’m doing, recreating all the GBBO recipes with plant-based variations.

For pastry week of season one, the technical challenge was to make Cornish pasties, which traditionally have meat and potatoes in them. I made a version with mushrooms, greens, and fragrant herbs and spices.

I used ice-cold water to make the pastry, and it came out lovely and flaky!

I hope you enjoy these as much as we did.

Great British Bakeoff Vegan: Season 1, Episode 5, Technical Challenge



  • 3 cups all-purpose flour
  • 1 tsp salt
  • ¾ cup plant-based butter, very cold, diced
  • ½ cup ice cold water (may need a bit more)


  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ tsp smoked paprika (optional)
  • 1 tsp fresh thyme, chopped (or 1/2 tsp dry)
  • 1 Tbsp fresh sage, chopped (or 1 tsp dry)
  • Salt and pepper to taste
  • 1 pound cremini mushrooms, minced
  • 1 Tbsp nutritional yeast
  • 1 Tbsp white miso
  • 1 Tbsp soy sauce
  • 6 leaves of your favorite greens (I used kohlrabi)


Make the pastry
Mix the flour and salt in a large bowl. Use a knife to cut the cold butter into the flour until the butter chunks are very small – you can use your fingers to break the butter up into the flour but don’t warm it up too much.

Once it looks like the texture of small crumbs, stir in the ice cold water, starting with 1/2 cup, until it comes together into a nice ball of dough. Do not knead or overwork the dough, or it will lose its flakiness and become tough.

Wrap the dough in cling wrap and chill in the fridge for about 1/2 hour while you make the filling.

Make the filling
In a large pan, heat the olive oil over medium heat, then saute the onions for about 5 minutes until they start to soften and brown. Add the garlic, paprika, thyme, sage, salt and pepper, and stirfry for 1-2 more minutes to wake up the spices.

Next, add the mushrooms, and cook them down to remove most of the water. Then add the nutritional yeast, miso, soy sauce, and greens, and mix it all in well.

Turn off the heat once the mixture is fairly dry. Set aside to cool while you roll out the crust.

Assemble and bake
Remove the dough from the fridge and cut it into 6 equal pieces. Keep the other pieces cold as you work.

Roll each one out to a thin 8” circle, fill it with 1/6 of the filling, fold the pastry over the filling and crimp the sides to seal the filling in.

Brush each pasty with a bit of soy milk. Bake 400F for 15 mins, then turn the heat down to 350F for 25-40 mins until they are nice and golden.

Cool for 5 minutes, then tuck in! They are also fantastic as portable lunches the next day.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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