For a lighter, meat-free meal, try this wintery pie. It’s not cream-based and it’s low-cal. Tuck in! PICTRE: PxHere

For a lighter, meat-free meal, try this wintery pie. It’s not cream-based and it’s low-cal. Tuck in!

Ingredients

250g of chestnut mushrooms, sliced

250g sachet of puy lentils

1 white onion, diced

2 cloves of garlic, minced

150g peas

2 big handfuls of chopped kale

200g feta

Cupful of fresh vegetable stock

Bunch of fresh thyme, chopped

Ready-rolled puff pastry sheet

Rapeseed oil

Method

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.