Veggie Chicken & Cheese Pies

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!

Serves 4

40 mins

A Little Effort

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

  1. 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.
  2. Add the soft cheese, stock, Quorn Pieces, cheddar and spinach. Season with salt and pepper and give it a good stir.
  3. Bring the mixture to the boil, before simmering for 5 minutes then setting aside to cool.
  4. Heat your oven to 200C fan. Cut 6 pastry circles, 10cm wide from the puff pastry sheet.
  5. 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.
  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.
  7. Place the pies on a baking tray and brush with beaten egg. Bake for around 25 minutes or until golden then enjoy!