1tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, finely chopped
125g mushrooms, roughly chopped
400g butternut squash, peeled and cut into 1 inch cubes
125g cooked chestnuts, roughly chopped
125g dried puy or green lentils
1 litre water
125g baby spinach
25g dried cranberries
3 sage leaves, finely chopped
1tbsp tomato puree
50ml vermouth (optional)
1/4tsp ground black pepper
½ a mushroom or veg stock cube
1tsp yeast spread or dark miso
2 gluten-free ready made puff pastry
1tbsp plant milk
A great recipe for a Christmas canape, starter or main. These pies are lovely either piping hot with lashings of gravy or at room temperature with a dollop of cranberry sauce on top.
Makes 8 small pies
Prep Time: 10 minutes
Cooking Time: 70 minutes
In a large frying pan heat the oil on a medium heat. Once hot, add the onions, cook for 10-15 minutes until translucent. Add the garlic and mushrooms, cook for a further 5-10 minutes until the mushrooms are browned.
Add the squash, chestnuts, lentils, water, spinach, cranberries, sage, tomato puree, vermouth, salt, pepper, stock cube and yeast spread to the pan. Simmer for 20-30 minutes until the lentils are soft.
Heat your oven to 180c/360f/GM4. Roll the pastry out until it is thin. Cut 8 circles and place in small tart tins making sure the dough goes up the sides. Prick the bases with a fork. Bake for 8-10 minutes until the pastry has cooked and is starting to turn golden brown.
Divide the lentil mixture between the tart bases. Cut star shapes from the remaining dough and place on top of each tart. Brush a little milk on the pastry as a glaze. Bake for a further 10 minutes until the filling is cooked through and the star pastry is golden.
Did you enjoy this dish? Discover even more vegan pie recipes.
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