Vegetarian "Chicken" & Leek Mini Pies Recipe

To make the pastry, in a large bowl rub together the plain flour, salt and butter with your fingertips until it looks like breadcrumbs. You can also use a fork, a pastry blender or make the pastry in a food processor.

Add the eggs and form it into a dough, being careful not to knead it or over work it, shape it into a flattened disc shape, then wrap it in cling film and put it in the fridge to chill for 30 minutes.

To make the filling heat up the vegetable oil in a pan on a low-medium heat, fry the leeks and garlic until soft.

Add the Quorn pieces, and let them cook for 2-3 minutes.

Pour in the double cream, dried thyme, dried rosemary and salt, crumble in the vegetable stock cube too, mix everything together and let it cook for 5 minutes.

Take the mixture off the heat and set aside.

Pre-heat your oven to 200C Fan/425F/Gas Mark 7, grease a cupcake tin lightly with butter and line with strips of baking paper.

Roll about two thirds of the pastry out onto a floured surface to a thickness of around 2mm, and cut out the pie bases using a 10cm round cutter. You will need to re-roll the off cuts to get enough bases.

Place the pastry bases into the muffin tray, use your fingers to press them against the bottom and sides.

Roll out the remaining dough and cut out the pie lids using a 7.5cm round cutter. You will need to re-roll the off cuts to get enough lids.

Fill the pastry bases with the filling, then brush the beaten egg around the edge and stick the lids on, pressing them around the sides to seal the edges, and using a fork to crimp the edges. Then use a knife to cut two small slits in the top.

Brush more beaten egg over the tops of all of the pies.

Bake them for 20-25 minutes until they are golden and bubbling. Remove them from the tray using the strips of baking paper to help you, and either serve immediately or let them cool and serve them cold.

Store leftovers in the fridge for 2-3 days or in the freezer for up to 3 months.

Equipment Needed

Spice Level:

Dietary

Allergens