Veggie Chicken & Cheese Pies

Name: Veggie Chicken & Cheese Pies
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 150g Quorn Pieces; [https://quorn.anything.agency/products/chicken-style-pieces]; 1tsp olive oil; 65g finely sliced shallots; 1 tsp paprika; 100g garlic & herb soft cheese; 75ml vegetable stock; 40g grated cheddar cheese; 30g fresh spinach, coarsely chopped; 2 sheets ready rolled puff pastry; 1 egg beaten; Salt and ground black pepper

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A Veggie Chicken & Cheese Pie in a white bowl with peppers, tomatoes and roasted vegetables.

Nothing quite delivers Autumn vibes like a pie does and believe us when we say that these ones are creamy, cheesy and ridiculously delicious.

Easy to prep in the morning and enjoy in the evening with a side of roasted veg. Or, if you're in full roast dinner mode, have them with roasties, vegetables and maybe a cheeky Yorkshire pudding on the side!

Made by Amy Shepperd

Quorn Chicken Pieces & Fillets Recipes Vegetarian Autumn Recipes Pie & Pastry Recipes Meat Free Monday

Serves 4

40 mins

A Little Effort

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

150g Quorn Pieces
1tsp olive oil
65g finely sliced shallots
1 tsp paprika
100g garlic & herb soft cheese
75ml vegetable stock
40g grated cheddar cheese
30g fresh spinach, coarsely chopped
2 sheets ready rolled puff pastry
1 egg beaten
Salt and ground black pepper

Method

Heat the olive oil in a large non-stick pan. Add the shallots and fry for 5 minutes on a medium heat until soft. Stir in the paprika.
Add the soft cheese, stock, Quorn Pieces, cheddar and spinach. Season with salt and pepper and give it a good stir.
Bring the mixture to the boil, before simmering for 5 minutes then setting aside to cool.
Heat your oven to 200C fan. Cut 6 pastry circles, 10cm wide from the puff pastry sheet.
Cut another 6 (you may need to gather and roll out the pastry to do this) Roll these 6 circles out a little widthways and lengthways so they’re a couple of centimetres bigger than the first 6.
Place a dessert spoon of filling in the middle of each of the first 6 pastry circles. Place the slightly larger pastry circles over the top and press the edges together. Use the prongs of a fork to make indents around the joined edge. Trim to neaten.
Place the pies on a baking tray and brush with beaten egg. Bake for around 25 minutes or until golden then enjoy!