Hobbit Pantry Pies: Vegan Chicken, Leek & Bacon Mini Pies
- Sam
- Sep 24
- 3 min read
If there’s one thing hobbits know, it’s the importance of a well-stocked pantry and the comfort of a good pie. Golden, flaky, and just the right size for second breakfast or a snack before supper, these vegan chicken, leek, and bacon mini pies are exactly the sort of fare you might find cooling on the windowsill of a hobbit hole.
They’re hearty enough for a gardener coming in from the fields, yet dainty enough to tuck into a picnic basket under a Party Tree. And since they’re baked in a muffin tin, you can make a half-dozen at once—perfect for keeping your larder well supplied in case of a surprise visit from some dwarves!
Ingredients (makes 6 pantry pies)
475g shortcrust pastry (store-bought or homemade—most are hobbit-friendly and vegan)
1 leek, finely sliced
125g vegan chicken pieces
4 rashers vegan bacon, chopped
1 tbsp wholegrain mustard
1 clove garlic, minced
1 tsp dried thyme
1 tsp nutritional yeast (optional, but adds a lovely savoury note)
1 meat-free chicken stock cube (Oxo works nicely)
125ml Oatly oat cream
A splash of water, as needed
Salt and black pepper, to taste
A little olive oil for frying
Method
Preheat your oven to 200°C (180°C fan) / 400°F. Grease a 6-hole muffin tin—think of it as your pie pan for hobbit-sized portions.
Warm a little oil in your frying pan. First, fry the vegan bacon and chicken until it changes colour. Then stir in the leek and garlic, letting them soften and fill the kitchen with a sweet, savoury aroma.
Pour in the oat cream, swirl in the mustard, add the thyme, nutritional yeast and crumble in the stock cube. and stir until you have a creamy, comforting mixture. Loosen with a splash of water if needed, and season well. Take it off the heat and let it rest. The mixture must be cold before you put it into the pastry.
Unroll your sheet of shortcrust pastry and gently lay it over the muffin tin. With patient fingers, ease the pastry into each hollow, letting it fold and overlap naturally. Snip the pastry in between the muffin cups, then fold the extra pastry over itself to form a rustic lid.
Spoon the creamy filling into each pastry case. The overlapping pastry will act as the lid—press it down gently so it hugs the filling. Snip the pastry in between the muffin cups, then fold the extra pastry over itself to form a rustic lid.
From the trimmings, cut out a few little leaf shapes to decorate the tops. Brush everything with melted vegan butter for a golden finish. Don’t worry if there are gaps the steam needs to escape!
Bake for 20–25 minutes, until the tops are golden and crisp. Let them cool just enough so you can handle them—hobbits are not known for their patience when pies are involved.
How to Serve (The Hobbit Way)
With a hunk of crusty bread and a mug of ale for luncheon
Alongside roasted taters and garden peas for a simple supper
Packed into a basket for a walk “there and back again”
Or simply kept in the pantry, ready for whichever meal strikes your fancy (breakfast, second breakfast, elevenses… you get the idea).
VVitch Tips
For extra comfort: Add a splash of white wine while softening the leeks—it makes the filling richer.
For the journey: These pies travel well wrapped in cloth or paper. Perfect for picnics, hikes, or sneaky midnight snacks.
For the future: Bake a batch, cool them fully, and freeze. A hobbit with pies in the larder is never without cheer.
With these mini pies at hand, your pantry will be the pride of the Shire. They’re just the sort of thing you’d expect to find on a hobbit’s well-laden table—simple, satisfying, and full of heart.
Blessed be,
