For a lighter, meat-free meal, try this wintery pie. It’s not cream-based and it’s low-cal. Tuck in!
250g of chestnut mushrooms, sliced
250g sachet of puy lentils
1 white onion, diced
2 cloves of garlic, minced
2 big handfuls of chopped kale
Cupful of fresh vegetable stock
Bunch of fresh thyme, chopped
Ready-rolled puff pastry sheet
Preheat oven to 180C (gas mark 4).
Using oil, fry off onions, garlic, mushrooms and kale.
Put this and all other ingredients in a bowl and mix well.
Fill a baking dish (23cm x 36cm) with the mixture and cover with a puff pastry lid brushed with milk or egg.
Cook for 25 minutes until the pastry is brown and flaky. Leave to rest for 10 minutes, serve.