Vegan Cheese & Red Pepper Filo Hand Pies

 These easy little vegan cheese and red pepper filo hand pies are perfect in lunch boxes when you want something different, but they would also be good served hot for dinner with potatoes and veg.

Vegan cheese and red pepper filo hand pie


I'm so excited to share this recipe with you.

It was a bit of an experiment to see if I could make an indulgent savoury pie without eggs.

I wanted to make some small hand pies for my husband to enjoy for lunch.

He works so hard. I really wanted to give him and treat, plus it was a chance to get some salad into him as he is prone to just eat toast or a toasted bagel at lunchtime.

They were a roaring success.

He loved them!

Squares of filo pastry


I used filo pastry for these cute little pies.

Filo is super thin layers of pastry that crisp up beautifully and add pie covering and crunch.

It's also known as phyllo, depending on where you live.

You may think this pastry is too thin to hold a filling but 3 or 4 layers and it's pretty strong.

My pack of filo had long, rectangular sheets, which I cut it into half lengthways, then in thirds to make squares.

The squares are a good bit larger than the muffin tray cups, so when they are pressed into the cup there is a good overhang.


  1. If your filo pastry is frozen, defrost it in the fridge overnight. Leave it in it's packaging until you want to use it.
  2. Prepare your filling first. Filo pastry doesn't like to sit about.
  3. Preheat your oven and have your baking sheet ready before you start working with the pastry.
  4. Work quickly with the filo, don't leave it to go off and do anything else.
  5. Cover the filo you haven't started using yet with a clean, damp tea towel to keep it from drying out.
  6. Filo is traditionally brushed with melted butter between the layers, this helps to crisp it up. You can use melted vegan butter or margarine instead.
  7. Instead of melted butter, I like to use a spray oil, either rapeseed oil or olive oil in a spray bottle. I got this tip from Nadiya Hussain (from The Great British Bake Off). I do love Nadia!

smal jar of red pepper paste


These cheesy pies have a layer of unctuous sauce in the bottom under the cheesy vegetable layer.

It really makes these little pies a bit special.

You should be able to find some in your local supermarket or health food shop.


If you have trouble finding red pepper paste (mine is from M&S) you could use sundried tomato paste or even tomato puree.

If you are using tomato puree you could mix it with some dried herbs, but add a little less tomato puree than pepper paste as the flavour is quite intense.

Ingredients to make vegan cheese and red pepper hand pies


  1. FILO PASTRY - Chilled or frozen, if it is frozen defrost in the packet in the fridge overnight.
  2. RED PEPPER - Any colour of pepper you have in the fridge.
  3. VEGAN CREAM CHEESE - I like Violife original cream cheese, but use your favourite.
  4. RED PEPPER PASTE - You could use sundried tomato paste or tomato puree (add less if you are using tomato puree).
  5. GRATED VEGAN CHEDDAR -  I use Violife, but you could use your favourite.
  6. SPRING ONION - Also known as scallion.  If you don't have spring onion you could use some finely chopped red onion.
  7. SWEETCORN - I used tinned sweetcorn which is already cooked, but you could cook fresh or frozen corn lightly.
  8. CHERRY TOMATOES - Or any other small tomato to decorate the top of the tarts. Alternatively you could add one slice of a larger tomato to each pie.
  9. NUTRITIONAL YEAST - This gives that real cheese flavour as vegan cheddar can be quite mild. You could use grated vegan parmesan, but I like to add nutritional yeast, as it is what is says on the box, nutritional. I use Engevita nutritional yeast which has extra B12 added. B12 can be hard to get in a vegan diet and it''s important, so this wee tub of yeast is a must-have item in 


Nutritional yeast, also called nooch is a deactivated yeast that comes in yellow flakes.

It melts well and can be used it dishes to give a cheese flavour.

It's a nutrient powerhouse and is full of vitamin B12 and other B vitamins, zinc and folic acid.

It's also gluten-free.

Vegan Cheese & Red Pepper Hand Pies on a white plate with salad


These fabulous little pies can be served hot or cold.

LUNCH BOX - They can be added to lunch boxes cold with a bit of salad. You do lose a bit of the crunch after they have been in the fridge, but they are still tasty.

SALAD - Cold with salad and a drizzle of balsamic glaze.

DINNER - Serve them warm for dinner with baby potatoes and vegetables.

SNACK - You could enjoy one of these pies on it's own, hot or cold for a hearty snack.

PICNIC - These pies would be perfect to serve cold at a picnic with some crunchy vegetable sticks.

Serve with Vegan Lemon & Chive Dip for dunking

cheese and red pepper pies in a muffin tray


These little pies are best served fresh, once they have been in the fridge they lose their crispness.

You can store them in the fridge for 2-3 days in an airtight container.

I've not tried freezing them, so I won't recommend that to you,

These are more of a make and serve dish. They really don't take long to make.

This recipe makes 5-6 pies. 


If you have some mixture left, it's fab on a toastie. In fact, make this filling especially for toasties or quesadillas.


  • They are super easy to make.
  • They don't take long to make.
  • They are really cheesy.
  • The combination of the red pepper sauce and the cheesy vegetable layer with the crisp pastry case works really well.
  • They are great for lunch or dinner.

cheese and red pepper pies on a plate with salad



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Vegan Cheese & Red Pepper Filo Hand Pies

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Scroll down for step-by-step photos followed by a printable recipe. If you don't have a printer, hit the print button on the recipe card and save as a PDF.

Cheese & Red Pepper Hand Pies - Step 1 (filling)


Preheat the oven.

Add the cream cheese to a bowl and mash with a fork to soften it.

Add the grated vegan cheddar and nutritional yeast. Season with salt and pepper and give it a good mix.

Add the chopped spring onion.

Cheese & Red Pepper Hand Pies - Step 2 (Veg added to filling and muffin tray prepared)


Add the sweetcorn and chopped pepper and mix in.

Prepare the muffin tin by greasing it with oil or vegan butter.

Cut 2-3 sheets of filo pastry into squares. (I cut my rectangular pastry sheets in half lengthways, then cut that into thirds to make squares bigger than the muffin cups)

If you are using the rest of the filo, cover it with a damp tea towel to keep it from drying out. 

If you aren't using it, wrap it firmly in clingfilm and then in a tightly sealed freezer bag and keep it in the fridge for a few days.

Cheese & Red Pepper Hand Pies - Step 3 (layering the pies)


To make the pie cases, ease one sheet of filo into each muffin cup.

Spray or brush with oil or melted vegan butter and add another layer at a different angle. You turn them each time you add a layer so the points of the spare a filling the areas around the cup.

You want 3 or 4 layers. I used 3 but 4 will definitely make the cases more substantial.

Add a generous spoonful of red pepper paste (see above for substitutes).

Top with a large scoop of cheesy filling, then sprinkle a little extra grated cheese on top and finish with slices of tomato.

Cheese & Red Pepper Hand Pies - Step 4 (baked pies in tray then served on a plate with salad)


Bake the pies until the cheese has melted and the pastry is golden and crisp.

Allow to cool in the muffin tray for a few minutes before removing.

A dessert spoon is useful for teasing the pies out of the muffin tray.

Serve warm or allow to finish cooling on a baking rack.


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Yield: 5 - 6
Author: Jacqueline Meldrum
Vegan Cheese & Red Pepper Filo Hand Pies

Vegan Cheese & Red Pepper Filo Hand Pies

These easy vegan cheese and red pepper filo hand pies are perfect in lunch boxes when you want something different, but are also good served hot for dinner with potatoes and veg.
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min


  • 200g/7oz vegan cream cheese
  • 8 tbsp grated vegan cheddar
  • 2 tbsp nutritional yeast
  • salt and pepper
  • 1 large or two medium spring onions, finely sliced
  • ½ red pepper, finely diced
  • 3 tbsp cooked sweetcorn
  • 3 sheets filo pastry, cut into squares
  • 6 cherry tomatoes
  • spray oil


  1. Preheat the oven to 180c/160c fan/350f/gas mark 4.
  2. Grease a muffin tray.
  3. In a mixing bowl, mash the cream cheese to soften it, then add 6 tablespoons of grated cheddar and the nutritional yeast. Season with salt and pepper and mix well.
  4. Add the chopped spring onion, red pepper and sweetcorn and mix again.
  5. Add a square of pastry to 5 muffin cups (you may have enough pastry for 6) and brush or spray with a little oil.
  6. Add another 2 or 3 layers (I used 3 layers altogether), at a slightly different angle each time so you are creating a frill around the muffin cup with a spray of oil between each layer.
  7. Add a scant tablespoon of red pepper paste to the bottom of each pie, then top with a big scoop (2-3 tbsp) of the cheese mix.
  8. Top each with a sprinkle of the reserved cheese and slices of cherry tomato.
  9. Bake for 20 minutes until the pastry is crisp and golden and the cheese has melted.
  10. Leave to cool in the muffin tray for a few minutes then serve warm or move to a baking rack to continue cooling. A spoon will help to ease the pies out the tray.
  11. Enjoy!


You may use spay oil or melt some vegan butter or spread to coat the pastry between layers.

If you don't have red pepper paste, sundried tomato paste is good. you can use tomato puree and stir in some dried herbs, but use less.

Leftover filo can be covered with a damp tea towel if you are using it for another dish after making these or making a double batch.

If you want to use the leftover pastry another day, wrap it firmly in cling film then place in a firmly sealed freezer bag and keep it in the fridge for a few days until you need it.

These pies are best served the same day, hot or cold, while they are at their crispest. They can be chilled in an airtight container for a few days. They are still tasty but not crisp.



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Created using The Recipes Generator


  1. Bintu | Recipes From A Pantry13 December 2020 at 13:45

    My kids would love to see these in their lunchbox - they sound so delicious! I love the idea of having them for dinner, I might have to give them a try one evening this week!

  2. These hand pies look so so tasty! I see myself eating a couple, would make perfect appetizers! Thanks for sharing!

  3. I really like how easy these fabulous looking hand pies are to make. I canr wait to try them.

    1. Oh yes the are so easy to make and great results.

  4. These look so delicious and I can't wait to make them.

  5. I love filo pies and love that these are suitable for my dairy free lifestyle. They look extremely tempting, I just wanna dig in!

  6. These look healthy, delicious and I love that they are vegan! I can't wait to give this a go, yum and yes please!

  7. Those look tasty and healthy! Can't wait to give these a try.

  8. These look so good! I can't wait to make them again. Absolutely yum

  9. Love how this is vegan and reminded me of pizza! All of the ingredients came together perfectly and made a delicious lunch!

  10. These look so amazing. My kids would love this for their lunch boxes during the school season. I love how simple and easy it is to make.


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