HH Cookshop Recipes (2017) - Christmas Pie

a recipe for success

Vegetarian Christmas Pies Delicious pies that even meat eaters will enjoy!

Prep Time: 30minutes Cooking Time: 20-25minutes Oven temp: 190°C/170°C Fan/4-5 Gas

Pre-heat oven then fry the leeks and brussel sprouts until softened. Add the mushrooms, nutmeg and thyme and allow the mushrooms to soften. Stir in the potatoes, followed by the lentils and chestnuts. Cook the mixture for 2 minutes then add the double cream. Take off the heat and stir in the cranberry jam. Roll out the pastry and line each pie dish with the pastry (we suggest 12cm pie dishes), then add filling to each pie dish until full. Using the remaining pastry – cut out a pastry lid and place this on the top of each pie. Cut the top of the pastry lid and wash each pie with the beaten egg to glaze.

Ingredients 100g leeks (thinly chopped) 150g brussel sprouts (chopped) 1½ tsp ground nutmeg 100g chestnut mushrooms 5 thyme leaves 100g potatoes (thinly chopped)

100g green lentils (rinsed and drained) 80g cooked chestnuts (finely chopped)

Bake for 20-25 minutes or until golden brown. Serve immediately.

150ml double cream 2 tbsp cranberry jam 1 egg (beaten, to glaze) 500g shortcrust pastry

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