British Pie Week – Vegan Mini Strawberry and Rhubarb Pies

These vegan desserts are perfect mini treat for anyone with a sweet tooth!

Serves 6


200g rhubarb, chopped
170g strawberry jam
1 pinch ground cinnamon
1 quantity shortcrust pastry dough (see p. 244)


  • Cook the rhubarb in a little water until soft and jam-like.
  • Add the strawberry jam and cinnamon and reduce over low heat until the mixture is no longer very liquid.
  • Roll out the dough and cut out 6 medium-sized discs and 6 small ones. Line a muffin tin with the large discs.
  • Pour the strawberry-rhubarb mixture into the tin and place a small disc on each pie.
  • Seal them well by folding the edges inwards and pressing lightly with the tines of a fork.
  • Prick the tops 4 times with the tip of a knife. Bake at 180°C (Gas mark 4) for 25 minutes.


Find this recipe and more from Marie Laforet in her book:

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