Individual Christmas pies

Individual Christmas pies

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 1 hr Cook: 1 hr

Skill level

Moderately easy

Servings

Makes 4

This recipe for a stunning vegetarian Christmas alternative, can easily be reduced or increased to make as many as you need

Nutrition and extra info

Additional info

  • Freeze once cooked
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
742
protein
17g
carbs
78g
fat
42g
saturates
21g
fibre
7g
sugar
8g
salt
1.48g

Ingredients

  • 200g leeks, thinly sliced
  • 25g butter, plus a knob
  • 100g mushrooms, finely chopped
  • 4 good pinches ground mace
  • 4 good pinches thyme leaves, plus a few extra small sprigs to decorate
  • 100g potatoes, grated
  • 100g Puy or green lentils, from a can, rinsed and drained
  • 100g cooked chestnuts, finely chopped
  • 8 tbsp double cream
  • 4 tbsp cranberries, plus about 20 to decorate
  • 1 egg, beaten, to glaze
  • 2 tsp redcurrant jelly

For the pastry

  • 200g plain flour, plus a little extra
  • 100g light vegetarian suet
  • 8 tbsp milk

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Gently fry the leeks in the butter until softened. Add the mushrooms, mace and thyme, and turn up the heat a bit to soften the mushrooms and drive off any liquid that comes out of them. Stir in the potato for 2 mins, followed by the lentils, chestnuts and cream. Cook for 2 mins more, then take off the heat and stir in the 4 tbsp cranberries.
  2. To make the pastry, put the flour and suet in a food processor with 1 tsp salt. Whizz together until you can’t see any big suet lumps, then keep pulsing while you add the milk, a spoon at a time, until the pastry comes together.
  3. Roll out a quarter of the pastry on a lightly floured surface, then use 4 individual pie dishes to cut 4 pastry lids – we used 4 x 250ml ramekins. Use a small star cutter to cut out a star from each lid, then keep stars and lids covered with cling film.
  4. Cut 4 strips of baking parchment and use a little butter to stick one in each pie dish, so the ends of the strips stick outeach side to help you remove the pies when baked. Gather lid scraps with the remaining pastry and divide into 4 equal pieces. Roll out each to £1 coin thickness and use to line each pie dish with an overhang. Divide the filling between the dishes. Top each with a lid, and roll down the overhang to meet the lid. Use a fork’s prongs to press and seal edges. The pies can now be covered and chilled for up to 24 hrs before baking.
  5. To bake, heat oven to 220C/200C fan/ gas 7. Brush each pie with beaten egg and bake for 30 mins. Lift pies from dishes and sit directly onto a baking sheet. Mix 20 cranberries with the redcurrant jelly and divide between the star holes on top. Brush pastry stars with beaten egg, add a small thyme sprig to each, then add to the pie baking sheet and put back in the oven for 5-10 mins, until pies and stars are golden and crisp. Top each pie with a star and serve.

Recipe from Good Food magazine, December 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rhapsodyinc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I added extra of all the seasonings as the chestnuts edge towards bland and they turned out great! I'll be making this again, but creating the individual pies was such a hassle that I'll make one larger one to share. I love the cut out star in the lid, such a beautiful finish!

Arlandria's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found these pies to be visually beautiful, but flavour-wise, thoroughly mediocre. They weren't bad per se, but they certainly aren't good enough to grace a Christmas table.

The pastry is simple and pleasant, and the kind you would expect of a Victorian-esque Christmas pie, which is exactly what I was hoping for.

The filling smelled fantastic as it was cooking, and the end result coming out of the oven looked just lovely. I cut out holly leaf shapes rather than stars and arranged the cranberries at the base. They looked wonderfully festive.

A bite of filling and pie crust without a cranberry in it is bland, mushy, and has a glue-like texture that's rather unpleasant. With a cranberry, you get an initial pop of sweet fruit breaking through the stodge, and it's wonderful - until you swallow and get the acidic bite and wish you hadn't bothered.

I found that a bite of filling, pastry, no cranberries, and a little redcurrant jelly was most pleasant - so perhaps I can modify the filling to incorporate redcurrant jelly instead of the cranberries.

I will definitely make this pastry and use this presentation method again, but the filling needs some serious work.

goodbyebread's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Every single Christmas it's the same story. The meat eaters are treated to a buffet of shining glazed meats and delicious stuffings. And what do the vegetarians get? Boiled vegetables. Yay.

I decided to put a stop to this and made these Christmas pies, not knowing what to expect. The end product - savoury, creamy, nicely seasoned, with a fantastic texture from the chestnuts. It was filling and so much more exciting than veggies. Even my mother, who hates everything, liked this. We have since made it a bunch more times for friends who all seemed to enjoy it! A new Christmas staple in our home.

londonblonde's picture

I made these pies for Christmas 2013 for my Mum and myself as we are both veggies. They went down very well and even my meat-loving husband enjoyed them! Definitely worth the time they take to prepare.

hanneke2000's picture

Made three larger pies (only had larger, 350ml Ikea ramekins), and they turned out very tasty. Approved by my man, who had asked for pie expecting the steak and ale variety. I made them for Sunday lunch, so didn't have all the Christmas trimmings, and the slightly larger size was probably a better portion in this case. The pastry is lovely, the filling has a nice blend of flavours (was careful with the mace at first following comments, but added an extra sprinkling later and was more generous with the thyme). Made as per recipe, except I didn't put the cranberries and red currant jellies on top for the last 5 minutes, but just served the jelly on the side, which added a bit of freshness to the flavour.

Alison Braine's picture

I made these pies last Christmas for my veggie step-daughter, she loved them and so did the non veggie family members. I'm making them again for a non meat meal after Christmas. Really delicious although does take a long time to prepare.

workingmum's picture

I made one pie with a few sheets of filo pastry instead of suet, which seemed a little too filling. My veggie sister-in-law said it was delicious.

sharalou's picture

Made these last year as my Christmas veggie main and was pleasantly surprised. They were so delicious that I'll be making them again this year but will make in advance and freeze - bonus!

lizzo1111's picture

Do these freeze and reheat well?

ellysetchell's picture

Has anyone tried freezing these and re-heating?

handyandy76's picture

What can I substitute for mushrooms as we are not big fans?

frupett's picture

Once you have made the pies,is it possible to freeze them? With living in Norway our main feast is Christmas eve,and due to working,dont have much time to make fresh on the day.........mann thanks!

carrotcustard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Filling pies but the mace was a bit overpowering, we couldn't taste the mushrooms, chestnuts or leeks at all. Will try to vary the seasoning next time. The stars cut out are genius, I do that with all pies now!

merrimum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous pastry. However, next time, the filling ingredients need to be a bit more exciting so next time I'll adjust them to give it more flavour. Also, need more than a single strip of baking parchment in order to remove each pie intact.
Made extra pies which worked well cold the next day.

rosycheeks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had these for my Christmas dinner today. I halved the recipe, apart from adding an extra few nuts and lentils. We didn't have the herbs specified so I used dried sage, coriander leaf and fresh parsley. Added the fresh cranberries to the mix but didn't put the berries and jelly in. I also used bought shortcrust pastry for ease! They looked very pretty and tasted good.

genie3957's picture

Hey, I'm planning on making these pies for the feast tommorow, I was just wondering what is the best way to cook the chestnuts: roast or boil? Thanks. Genie

genie3957's picture

Hey, I'm planning on making these pies for the feast tommorow, I was just wondering what is the best way to cook the chestnuts: roast or boil? Thanks. Genie

sarahyeoh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This worked well for me. I used short crust pastry premade from the shops. I will try using a bit of stock powder next time and better quality mushrooms and the filling lacked a bit of flavour. Also, found it useful to use a rubber band to hold the bits of paper in place and once the pie has been constructed I just removed the rubber band.

jahane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really yummy, but wouldn't bother putting the cranberries in the main part of the pie as they're a little bitter (cranberry sauce on top is great though) and I didn't find the greaseproof paper handles worked - they just broke up so I had to bake the pies in the ramekins (not a big problem).

numberonegoat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was very good but they don't sell Mace in switzerland so i used nutmeg instead (should have used more) and also i think it needed more salt and pepper - but overall it was excellent - and served with pancetta brussels sprouts was most delicious.

Pages

Questions

Tips