Individual Christmas pies

Individual Christmas pies

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

Prep: 1 hr Cook: 1 hr

More effort

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

  • Freeze once cooked
  • Vegetarian

Nutrition: per serving

  • kcal742
  • fat42g
  • saturates21g
  • carbs78g
  • sugars8g
  • fibre7g
  • protein17g
  • salt1.48g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g leek, thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 25g butter, plus a knob



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g mushroom, finely chopped



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 4 good pinches ground mace
  • 4 good pinches thyme leaf, plus a few extra small sprigs to decorate
  • 100g potato, grated



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g Puy or green lentil, from a can, rinsed and drained



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 100g cooked chestnut, finely chopped



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 8 tbsp double cream
  • 4 tbsp cranberry, plus about 20 to decorate


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 1 egg, beaten, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp redcurrant jelly

For the pastry

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



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

Ads by Google

Comments, questions and tips

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

Comments (29)

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

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

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

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.

hurra03's picture

Great - NOW it's grammes with decimal points. Bring back ounces - I live in USA!

hurra03's picture

Great - NOW it's grammes with decimal points. Bring back ounces - I live in USA!

bingylala72's picture

This sounds delicious. If I froze them, would I defrost them before heating on the day?

w1lmington's picture

Absolutely delicious and a big hit with all the family. I also added half a vegetable stock cube to the mix.
I was a bit dubious about the cranberries but they worked nicely and don't forget the little star on top or the cranberries, they looked very festive.

scaryjane's picture

Just about to make the pastry! I made the filling last night. I hope the pastry tastes as good as the filling as its lovely. I'll rate once its all made and eaten :)


Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…