Vegetarian Pie

Method

Step one

Make the McDougalls Pastry Mix as per the instructions on pack, cover and rest for at least 15 minutes before using (you can also make this the day before).

Step two

Gently fry the leeks and mushrooms in the butter until softened. Add the nutmeg and thyme. Stir in the potato, followed by the lentils, chestnuts and cream, heat and cook for 4 minutes, then take off the heat and stir in the cranberries.

Step three

Butter and flour 10 baking rings or similar, then place onto a non-stick baking tray and line each ring with the pastry (rolled to approximately 4 mm). Fill each pie base with the mixture, then cover with a pastry lid and seal (decorate the tops with any pastry trimmings).

Step four

Brush on a little egg wash and then place in the fridge to chill the pies before baking. Heat the oven to 180°C, 350°F, gas mark 4 and bake for approximately 30 minutes, until golden brown and crisp. Carefully lift pies from the rings and serve with Bisto Vegetarian Gravy and seasonal vegetables.