Vegetarian Christmas Pies

00h 20
00h 40

Packed full of winter greens and veggies, these delicious vegetarian pies are so good that even meat eaters will enjoy!

Makes 2-6 pies depending on size.

Ingredients and Method


  • 100g Leeks, thinly chopped
  • 150g Brussel Sprouts, chopped
  • 1 1/2 tsp Ground Nutmeg
  • 100g Chestnut Mushrooms
  • 5 Thyme Leaves
  • 100g Potatoes, thinly chopped
  • 100g Lentils, rinsed and drained
  • 80g Cooked Chestnuts, finely chopped
  • 150ml Double Cream
  • 2 tbsp Cranberry Jam
  • 1 Egg, beaten to glaze
  • 500g Shortcrust Pastry


  1. Pre-heat the oven to 190C, then fry the leeks and brussel sprouts until softened.
  2. Add the mushrooms, nutmeg and thyme and allow the mushrooms to soften. Stir in the potatoes, followed by the lentils and chestnuts. Cook the mixture for 2 minutes then add the double cream. Take off the heat and stir in the cranberry jam.
  3. Roll out the pastry and line each pie dish with pastry, then add filling to each pie dish until full.
  4. Using the remaining pastry – cut out a pastry lid and place this on the top of each pie.
  5. Cut the top of the pastry lid and wash each pie with the beaten egg to glaze.
  6. Bake for 20-25 minutes or until golden brown. Serve immediately.