15m prep 1h 10m cook 4 servings
These delicious Mushroom & Lentil Pot Pies from Dani Venn are full of flavour & sure to satisfy.
1 medium onion, roughly diced
2 tbsp finely diced garlic
800g (5 cups) portabella mushrooms, roughly diced
1 tsp fresh thyme or dried thyme, finely chopped
4 baby carrots, roughly diced
1/2 cup red wine
2 cups vegetable stock
2 tsp cornflour
1 x 400g can lentils, drained and rinsed
2 sheets ready-made frozen puff pastry
1 egg, lightly beaten
80g or 4 tbsp butter
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.