Mushroom & Lentil Pot Pies
- 2 teaspoons cornflour
- 400 g lentils, rinsed and drained
- 1 medium onion, roughly diced
- 750 g portobello mushrooms, roughly diced
- 2 tablespoons finely diced garlic
- freshly ground black pepper
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- 4 tablespoons butter
- 2 carrots, peeled and roughly diced
- 1 tablespoon fresh thyme leaves, finely chopped
- 1/2 cup red wine
- 2 cups vegetable stock
Place a large pan over a medium-high heat, add 1 tablespoon of the butter, add the onion and cook for 2 minutes. Add the garlic and sage and cook for a further minute. Increase heat to high and add red wine. Cook to reduce the wine until there is almost no liquid.
Add the remaining butter, the mushrooms and thyme and cook for a further 5-10 minutes. Add the carrots and stock, reduce heat to a medium simmer and cook mixture for 30 minutes, stirring occasionally.
Preheat the oven to 200ºC fanbake. Mix the cornflour together with a few tablespoons of water until there are no lumps of flour. Add this to the mixture together with the lentils. Stir well and season with salt and pepper.
Divide the mixture between 4-6 ovenproof ramekins, depending on the size of the ramekins. Cut out a round of pastry for each ramekin ensuring that the round is slightly bigger than the diameter of the ramekins. Dip a pastry brush into the egg and brush each ramekin rim with egg wash. Carefully place the pastry on top of the ramekin to create a lid, pinch the edges with your fingers and brush egg wash all over the pastry to secure it.
Place the ramekins in oven and bake for 20-25 minutes. Remove from the oven and serve the pot pies warm.