Vegetarian Chicken & Stuffing Festive Pie

1. Heat a non-stick saucepan over a medium heat. Add a drizzle of olive oil and sauté leeks and garlic for 5 minutes.
2. Add the Quorn Pieces and stock to the pan. Bring the stock to a simmer and cook for 10 minutes. Remove from the heat. Add the crème fraiche and mustard and mix to combine.
3. Slice 2 of the Quorn Smoky Ham Free Slices into lardons (reserving the final slice to decorate the pie). Add to the pan and mix well.
4. Spoon the prepared filling into a 22cm round pie dish. Crumble the stuffing over the filling. Set aside to allowing to cool for 20 minutes.
5. Preheat the oven to 200°C (fan)/220°C electric/Gas Mark 7.
6. Brush the lip of the pie dish with beaten egg. Unroll the puff pastry and place over the cooled pie filling. Trim away the excess pastry. Using a fork press lightly around the edge of the pie tin to decorate.
7. Slice the remaining Quorn Vegan Ham Slice into 6 strips. Wrap each Quorn Cocktail Sausage with a strip of Quorn Vegan Ham and secure with a cocktail stick to make your veggie pigs in blankets.
8. Brush the pastry pie top with beaten egg and arrange the veggie pigs in blankets on top of the pie.
9. Bake in a preheated oven for 20 minutes or until the pastry is golden brown and the filling piping hot.

Tip: This is a great recipe for Boxing Day - use leftover stuffing and Quorn pigs in blankets from Christmas day to make a delicious festive pie.