Individual Christmas pies

Individual Christmas pies

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(16 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
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  • 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 leaves, 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.

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Comments, questions and tips

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Alison Braine's picture
Alison Braine
18th Dec, 2013
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.
29th Nov, 2013
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.
17th Nov, 2013
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!
20th Oct, 2013
Do these freeze and reheat well?
12th Dec, 2012
Has anyone tried freezing these and re-heating?
9th Dec, 2012
What can I substitute for mushrooms as we are not big fans?
3rd Nov, 2012
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!
8th Jan, 2012
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!
27th Dec, 2011
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.
25th Dec, 2011
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.


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