Individual Christmas pies
- Good Food team
Save recipe
Makes 4
More effort
Prep: 1 hr
Cook: 1 hr
A star rating of 4.7 out of 5.24 ratingsRate
loading...
This recipe for a stunning vegetarian Christmas alternative, can easily be reduced or increased to make as many as you need
Freezable (Freeze once cooked)
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Cauliflower cheese
A star rating of 4.7 out of 5.500 ratings
Vegetarian gravy
A star rating of 4 out of 5.57 ratings
Learn how to make your own homemade suet pastry for this recipe.
Ingredients
Nutrition
Units:
MetricUS
-
200g leek
thinly sliced
-
25g butter
plus a knob
-
100g mushroom
finely chopped
-
4 good pinches ground mace
-
4 good pinches thyme leaves
plus a few extra small sprigs to decorate
-
100g potato
grated
-
100g Puy or green lentil
from a can, rinsed and drained
-
100g cooked chestnut
finely chopped
-
8 tbsp double cream
-
4 tbsp cranberry
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal742
-
fat42g
-
saturates21g
-
carbs78g
-
sugars8g
-
fibre7g
-
protein17g
-
salt1.48g
low
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 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 TIPS
TIP
This recipe makes four pies, but all the quantities are easily quartered or halved, which means it’s just as easy to make one pie, or two – or as many as you want.
Recipe from Good Food magazine, December 2011
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.24 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...