These delicious Mushroom & Lentil Pot Pies from Dani Venn are full of flavour & sure to satisfy.
- Place a large saucepan over medium – high heat, add 20g/1 tablespoon of butter then onion, cook for 2 minutes then add garlic and sage leaves cook for a further minute. Increase heat to high then add red wine, allow wine to reduce to almost no liquid.
- Add remaining butter then add mushrooms, thyme and cook for a further 5-10 minutes. Add carrots and stock, reduce heat to a medium simmer and allow mixture to cook for 30 minutes, stirring occasionally.
- Preheat fan-forced oven to 200 degrees. Remove puff pastry from freezer to thaw about 15 minutes prior to baking.
- Mix the corn flour together with a few tablespoons of water until there are no lumps of flour. Add this to the mixture together with the lentils. Stir well and season with salt and pepper.
- Divide mixture between 1-cup capacity ovenproof ramekins. Cut out a circle of pastry for each ramekin ensuring that the circle is slightly larger than the rim of your ramekin. Dip a pastry brush into the egg and brush each ramekin rim with egg wash. Carefully place the pastry on top of the ramekin to create a lid, pinch the edges with your fingers and brush egg wash all over the pastry to secure it.
- Place ramekins in oven and bake for around 20 – 25 minutes. Remove from oven and serve pot pies warm.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set