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Vegetarian Christmas Pies

Delicious pies that even meat eaters will enjoy!


  • 100g leeks, thinly chopped
  • 150g brussel sprouts, chopped
  • 1 ½ 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

Step 1

Pre-heat the oven to 190C, then fry the leeks and brussel sprouts until softened.

Step 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.

Step 3

Roll out the pastry and line each pie dish with pastry, then add filling to each pie dish until full.

Step 4

Using the remaining pastry – cut out a pastry lid and place this on the top of each pie.

Step 5

Cut the top of the pastry lid and wash each pie with the beaten egg to glaze.

Step 6

Bake for 20-25 minutes or until golden brown. Serve immediately.