If you're looking for a really easy, tasty veggie main to have with your Christmas dinner – these Mini Festive Vegetarian Pies need to be at the top of the list! Chunks of Quorn Roast with leek and cabbage in a creamy sauce, thickened with sage and onion stuffing mix and topped with a golden, flaky pastry! You can make these ahead and there will even be some leftover veggie roast to use in your Boxing Day sandwiches!
Serves 4
80 mins
A Little Effort
Cook the Quorn Roast to pack instructions.
In the meantime, melt the butter in a large non-stick frying pan. Add the cabbage and leek and fry on a medium heat for 5 minutes until soft.
Make up the vegetable stock with boiling water and stir in the stuffing mix. Leave to sit for 5 minutes.
Add the stock and the cream to the vegetable pan along with the finely chopped rosemary. Season with salt and pepper.
When the Quorn Roast is cooked cut it in half. The other half can be stored in the fridge for picky bits and sandwiches! Cut the roast into thick slices and then into 2cm cubes. Add the roast cubes to the pan and give it a stir. Divide the mixture between 4 individual pie dishes.
Heat the oven to 200C fan. Cut out the pastry circles big enough to fit on top of the pie dishes, with around 1 cm excess to hang over the edge. Cut another smaller Christmas pastry shape (I use a snowflake!) that will fit in the middle of the pastry circle.
Gently press the shapes together and pace it on top of each of the pies. Fold over the edges and press them firmly into the pie dish, crimping it a little with your thumb and forefinger.
Brush the tops with beaten egg and bake in the oven for 20-25 minutes, or until the top is puffed and golden brown.
Tip: Fancy a change? Swap out the Quorn Roast for Quorn Ham Roast or Quorn Beef Roast!
