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Christmas vegetable and Stilton pies recipe

Christmas vegetable and Stilton pies recipe

35 ratings

If you're having Christmas for two this year, swap out the turkey for these Christmas vegetable and Stilton pies. These festive pies make a perfect vegetarian Christmas main for a smaller Christmas, loaded with carrots, parsnips and melting cheese. See method

  • Serves 2
  • 25 mins to prepare and 45 mins to cook
  • 726 calories / serving
  • Vegetarian

Ingredients

  • 2 tbsp olive oil
  • 1 small carrot, peeled and finely chopped
  • 1 small parsnip, peeled and finely chopped
  • 1 small red onion, finely chopped
  • 200g button mushrooms, sliced
  • 1 garlic clove, crushed
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp plain flour
  • 100ml red wine
  • 1 tbsp cranberry sauce or redcurrant jelly
  • 50g chestnuts, roughly chopped
  • 100g cooked green lentils
  • 40g Tesco Finest aged blue Stilton, crumbled
  • 320g sheet Tesco Finest puff pastry
  • 1 egg, beaten
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3025kj
    726kcal     36%

  • Fat

    43g 62%

  • Saturates

    18g 91%

  • Sugars

    14g 15%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 55.9g Protein 19.9g Fibre 9.2g

Method

  1. Heat the olive oil in a large saucepan over a medium heat. Add the carrot, parsnip, onions and mushrooms and fry for 10 mins until soft but not coloured. Add the garlic and rosemary and fry for 1 min. Stir in the plain flour and cook for 2 mins.
  2. Pour in 200ml of water, the red wine and the cranberry sauce and bring to the boil. Stir until the mixture has thickened. Remove from the heat and allow to cool.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Stir the chestnuts, green lentils and Stilton into the cooled mixture and divide between the pie dishes.
  4. For the pie lids, unroll the puff pastry and cut 2 discs slightly bigger than 2 individual 500ml pie dishes. Brush the rim of each dish with beaten egg and position the pie lids. Press the edges with a fork to seal and trim off any excess; you can use the offcuts to decorate. Make a slit in the top of each pie and brush with the beaten egg. Bake for 30-35 mins or until the pastry is golden and crisp. Serve immediately.

 See more Christmas recipes to serve two

 

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