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Miso Pie


The miso pie is a recipe I have developed which is a mix of Asian food and British.
The British parts of this dish is the suet pastry from a Jam Roly Poly, whereas the Asian part of the dish is the Miso broth and the vegetables used in the broth are a mix of both cuisines.

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Rate this recipe 4.1/5 (23 Votes)


  • For the Pastry
  • 250g plain flour
  • with extra for rolling
  • 125g vegetarian Suet
  • Water
  • For the Miso
  • 1 litre of water
  • 4tbsp of Miso paste
  • 1 cubed carrot
  • 1/4 cup of peas
  • 1/4 cup of kidney beans
  • 1 cup of sweet potato


servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget


Step 1

Whizz the flour, suet and 1 tsp of salt in a food processor until there are no lumps form the suet left.

Step 2

Keeping the motor running, dribble in 1 tbsp of water at a time until the mixture forms into a dough, then tip onto a lightly floured surface and bring together with your hands.

Step 3

Roll out half the pastry and use the dough to form your pies, they can either be small ones or big ones, or even a mixture of both.

Step 4

Put the pie bases to one side.

Step 5

Bring water to boil in a saucepan, stir in the miso paste until it has dissolved, then turn it down into a simmer.

Step 6

Miso Pie - Step 6

Put the vegetables into a food processor and blitz/pulse until it is in a smooth paste. Add a few drops of water if necessary to form the paste.

Step 7

Miso Pie - Step 7

Stir the paste into the simmering broth and cook for a few minutes. Blanch then take off the heat.

Step 8

Spoon the broth into the pastry and roll out the other half of the dough to create the lids for the pies.

Step 9

Crimp the edges of the pies together making sure the edges are sealed.

Step 10

Place in the oven for 20 - 30 minutes until pies are a golden brown. Leave to cool and serve with either salad or noodles.


If you want a crispy texture on your pie brush the lids with egg wash before placing them in the oven.

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