Veggie Meals

Chestnut mushroom and leek pies
1. 

2 tbsp sunflower oil
200g chestnut mushrooms, wiped and finely chopped
300g leeks, trimmed and thinly sliced
200g cooked chestnuts, peeled and roughly mashed
2 cloves garlic
1 tsp chopped rosemary
3 tbsp creme fraiche
450g Jus-Rol Puff Pastry
Beaten egg to glaze

Preheat the oven to 200 deg C

Gently fry the mushrooms and leeks in the oil until softened. Add the garloc, rosemary and chestnuts. Heat and then mix in the creme fraiche. Season to taste.

Roll out the pastry on a lightly floured surface and stamp out 12 x 9 cm discs. Dampen the edges of 6 pastry discs wath a little beaten egg then spoon equal amounts of the filling onto each one.

Press a pastry disc over the top of each filled disc and press the edges down well to seal. Using a small, sharp knife, make a pattern around each top and lift the pies onto a baking sheet.

Brush the pies with beaten egg and bake for 30 mins until the pastry is well risen and a lovely golden colour.

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