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Layered Vegan Burger Pies

These layered veggie burger pies are perfect for a family dinner. Golden puff pastry with a creamy base, well-cooked burgers and a piquant sauce.

Vegan burger pies on a wooden board, one cut open showing the layers.

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Layered Veggie Burger Pies

I've made these layered veggie burger pies before and they were so good I couldn't resist making them again and sharing them with you this time. 

Believe me, you are going to thank me for it.

As with all my recipes these are super simple to make a real family pleaser. 

They will suit the vegetarians and vegans in your family.

2024 UPDATE 

Shrinkflation has hit. Ready rolled puff pastry used to be a standard 375g across big brands and supermarket own brands.

It's now shrunk to 320g (Jusrol, Tesco & Asda, maybe other supermarkets too) which can make a big difference (you end up with too much filling).

So be aware you may need extra pastry or you will have leftover filling (don't try and add it all to these smaller sheets of pastry).

Is puff pastry suitable for vegans?

Quite a few brands of shop-bought puff pastry are suitable for vegans. 

Avoid the ones that say all butter and check the ingredient list on the back. 

Jus Roll pastry is suitable for vegetarians and vegans.

How thick should you roll puff pastry?

You generally should roll puff pastry to about 6 mm (1/4 inch thick), but most of the time I buy ready-rolled puff pastry as it's much quicker to use and has no rolling.

Ready Rolled Puff Pastry

Take the ready-rolled pastry out of the fridge 10-15 minutes before you need to use it for best results.

For more delicious puff pastry recipes, check out 50 BEST Plant-Based Puff Pastry Recipes for Vegans.

Pie Fillings

These puff pastry pies are filled with a layer of wholegrain mustard, well-cooked veggie burgers, and a layer of cream cheese mixed with finely chopped chives and seasoned with black pepper.

You can go dairy or dairy free with the cream cheese. 

I think the best dairy cream cheese is Phiadelphia and the best vegan cream cheese is from Violife.

Check out some of my favourite puff pastry pies in my post 25 Awesome Puff Pastry Recipes for Vegans and my Butternut, Red Pepper and Potato Puff Pastry Plait, which is perfect for Sunday dinner.

A simple layered puff pastry pie filled with well cooked veggie burgers, cream cheese (veggie or vegan), mustard and herbs. A real family pleaser.

I topped these pies with little leaves, which is my go-to pastry topper. 

Yes, I'm a creature of habit, although I do seem to remember once adding little pastry people to the top of my cheesey vegetable pie and they were rather cute. 

I can only think I must have used a pastry cutter

I prefer serving the pies just warm or cold. 

The cream cheese filling works better this way. 

Serve them with potato salad and apple and red onion chutney or with potato wedges, carrots, mangetout and fine beans. 

Any vegetables you fancy. 

Or you could serve them with roast potatoes, vegetables and gravy the way I serve my Mushroom, Lentil and Nut Wellington.

Shop-bought veggie burgers or homemade veggie burgers?

I used shop-bought veggie burgers for this recipe, but you can make your own burgers

Bought ones seem to work well in these pastries as the flavours and textures don't overwhelm the other layers in these fabulous pies and they are quick time-wise.

When you make these pies, use your veggie favourite burgers.

Then bite through golden crispy pastry into a layer of herby cream cheese, into a well cooked burger and hit the mustard before you get to that last layer or pastry. 


Oh they are good. 
vegan pies, puff pastry pies, burger pies, savoury pastries, vegan puff pastry pies
British, vegan
Yield: 4
Author: Jacqueline Meldrum
Layered Vegan Burger Pies

Layered Vegan Burger Pies

These layered veggie burger pies are perfect for a family dinner. Golden puff pastry with a creamy base, well-cooked burgers and a piquant sauce.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min


  • 1 tablespoon rapeseed oil (or olive oil)
  • 4 vegan burgers
  • 500g (18 oz) ready rolled puff pastry
  • 6 tablespoons wholegrain mustard
  • 120g (4 1/2 oz) cream cheese (dairy or vegan)
  • a handful of fresh chives, finely chopped
  • a grinding of black pepper
  • 2 tablespoons milk (dairy or oat, depending on your diet), for brushing the pastry


  1. Preheat the oven to 220c / 200c fan / 425f / gas mark 7.
  2. Gently fry the burgers in the oil for a few minutes on each side until well cooked.
  3. Mix the cream cheese with the herbs and season with black pepper.
  4. Cut eight circles of puff pastry. Use a saucer or small bowl. It needs to be a bit bigger than the burgers, a bit more than 1 cm all round so the filling will fit in.
  5. Put the pastry circles on a baking sheet and spread four of the circles with mustard (leaving a border) and rest with a thick layer of soft cheese (leaving a border again).
  6. Top the mustard with a burger then dampen around the edge of the pastry with a little water to help it bind. Add a pastry lid, cheese side down and seal the pastry using the prongs of a fork. Cut a couple of slits in the top to let out steam.
  7. Cut shapes from the leftover pastry to decorate the top of the pies and stick on with a little water (optional).
  8. Brush each pie with a little milk and bake for 15-20 minutes until the pastry is golden.
  9. Serve and enjoy!


  • If you don't like mustard, you could add a tomato relish
  • Serve these warm or cold
  • Chill 2-3 days (they will lose crispness in the fridge)
  • To freeze, make the pies and freeze before they are baked, then bake from frozen.

Nutrition Facts



Fat (grams)

46.01 g

Sat. Fat (grams)

14.71 g

Carbs (grams)

25.8 g

Fiber (grams)

1.75 g

Net carbs

24.07 g

Sugar (grams)

2.2 g

Protein (grams)

35.04 g

Sodium (milligrams)

603.89 mg

Cholesterol (grams)

139.04 mg


  1. What a great way to jazz up a ready made veggie burger! Loving it! Bet they'd be great for Autumn picnics too.

  2. These look wonderful and I will definitely try them. May I ask what kind of veggie burger you use? There are so many different types, from meat substitute ones to those that are basically mashed veggies and breadcrumbs...

    1. I used tesco meat free for Cooper and I and I had one Gosh Mushroom & Butterbean burger for Graham. I was using up what I had in the freezer. Linda McCartney Mushroom & Spinach burgers are suitable for vegans and work well in this too, although as I said you can make your own, but this is really a quickly pulled together use what I have in the freezer and fridge type of meal.

  3. At first sight I thought this looked rather tricky to do, but buying the veggie burgers ready made saves a boat load of time. Love the addition of the cream cheese!

    1. Oh heck no, super easy, mind you homemade veggie burgers are easy to make too, but the shop bought work better for this recipe.

  4. Those look great, perfect for little kids and big kids!

  5. Ooh, I do love a good pie. What a super idea. Love the layers and inclusion of cream cheese and mustard.

    1. Thanks Choclette, it all works really well together.

  6. Genius idea Jacs, these veggie burger pies sound like something my family would love:-)

    1. Thanks Camilla and yes they make the perfect weeknight quick meal.

  7. such a brilliant idea... my god, The Viking would love this... veggie burgers, in pastry! It's like the king of meals! I need to make some puff pastry too so I think these will be made one day very soon

    1. You must make them. But there is something wrong with your sentence. "I need to make some puff pastry", sorry that doesn't compute. You have way too much time on your hands lol!

  8. Love the look of these, I have some veggie burgers in the freezer and these would be perfect to jazz them up!

  9. What a great idea! I bet this dish is really comforting for this time of year too.

    1. I am always happy to eat some puff pastry at any time of year ;)

  10. These look superb, and such a great change from burgers in a bun! Because, y'know, pastry! Yummy!

  11. vegie burger in pastry is just so great (I have been laughing to myself about them deep frying them in batter to make a perfect scottish treat) - definitely will be keeping this idea in mind (and using cutters to make shapes for pie toppers)


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x