Individual Mushroom, Lentil and Root Veggie Pies

Makes 4 individual pies

For the filling:

30ml olive oil

125g onion, finely chopped

250g leek, washed

120g carrots, finely chopped

1 garlic clove, peeled and finely chopped

15g thyme

15g rosemary

Salt and black pepper

200g mushrooms, chopped

400g green lentils

15g soy sauce

400g tin of chopped tomatoes

250ml vegetable stock

150ml red wine

For the pastry lids:

200g puff pastry, sheet

1 egg, beaten (or use soya milk for vegan version)

10g sesame seeds

1. To make the filling, heat the oil in a large pan over a medium heat and cook the onion, leek and carrots for 4-5 minutes. Add the garlic and herbs, season with salt and pepper and cook for one minute.
2. Turn the heat to high, add the mushrooms and cook for five minutes, stirring frequently.
3. Add the lentils, soy sauce and chopped tomatoes. Pour in the stock and red wine and simmer for 20 minutes.
4. Remove from the heat, taste and adjust seasoning if needed.
5. To make the pastry lids, brush the pastry sheet with egg wash or soya milk and sprinkle with sesame seeds. Cut out circular shapes approximately 1cm larger than the individual pie dishes. Bake the pastry sheet until golden, allow to cool and set these aside for service.
6. For service, add the pie filling to the individual dishes and bake for 15 minutes. Top with the pastry lid before serving.
   

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