Individual Christmas pies

Name: Individual Christmas pies
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 200 grams leek, thinly sliced; 25 grams butter, plus a knob; 100 grams mushroom, finely chopped; 4 pinches good pinches ground mace; 4 pinches good pinches thyme leaves, plus 3 extra small sprigs to decorate; 100 grams potato, grated; 100 grams cooked chestnut, finely chopped; 8 Tbsps double cream; 4 Tbsps cranberry, plus about 20 to decorate; 1 egg, beaten, to glaze; 2 teaspoons redcurrant jelly; 200 grams plain flour, plus a little extra; 100 grams light vegetarian suet; 8 Tbsps milk; 100 grams Puy or green lentil, from a can, rinsed and drained

The recipe Individual Christmas pies can be made in around 2 hours. One portion of this dish contains roughly 11g of protein, 43g of fat, and It can be enjoyed any time, but it is especially good for Christmas. If you have leek, butter, ground mace, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Individual Whole Peach Pies, Individual Pecan Pies, and Individual Chicken Pies.

Instructions

Gently fry the leeks in the butter until softened.

Ingredients you will need

Butter

Leek

Add the mushrooms, mace and thyme, and turn up the heat a bit to soften the mushrooms and drive off any liquid that comes out of them. Stir in the potato for 2 mins, followed by the lentils, chestnuts and cream. Cook for 2 mins more, then take off the heat and stir in the 4 tbsp cranberries.

Ingredients you will need

Cranberries

Chestnuts

Mushrooms

Lentils

Potato

Cream

Thyme

Ground Mace

To make the pastry, put the flour and suet in a food processor with 1 tsp salt. Whizz together until you cant see any big suet lumps, then keep pulsing while you add the milk, a spoon at a time, until the pastry comes together.

Ingredients you will need

All Purpose Flour

Milk

Salt

Suet

Equipment you will use

Food Processor

Roll out a quarter of the pastry on a lightly floured surface, then use 4 individual pie dishes to cut 4 pastry lids we used 4 x 250ml ramekins. Use a small star cutter to cut out a star from each lid, then keep stars and lids covered with cling film.

Ingredients you will need

Roll

Equipment you will use

Ramekin

Cut 4 strips of baking parchment and use a little butter to stick one in each pie dish, so the ends of the strips stick outeach side to help you remove the pies when baked. Gather lid scraps with the remaining pastry and divide into 4 equal pieces.

Ingredients you will need

Butter

Equipment you will use

Pie Form

Roll out each to 1 coin thickness and use to line each pie dish with an overhang. Divide the filling between the dishes. Top each with a lid, and roll down the overhang to meet the lid. Use a forks prongs to press and seal edges. The pies can now be covered and chilled for up to 24 hrs before baking.

Ingredients you will need

Roll

Equipment you will use

Pie Form

To bake, heat oven to 220C/200C fan/ gas

Equipment you will use

Oven

Brush each pie with beaten egg and bake for 30 mins. Lift pies from dishes and sit directly onto a baking sheet.

Ingredients you will need

Egg

Equipment you will use

Baking Sheet

Oven

Mix 20 cranberries with the redcurrant jelly and divide between the star holes on top.

Ingredients you will need

Cranberries

Jelly

Brush pastry stars with beaten egg, add a small thyme sprig to each, then add to the pie baking sheet and put back in the oven for 5-10 mins, until pies and stars are golden and crisp. Top each pie with a star and serve.

Ingredients you will need

Thyme

Egg

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

200grams

leek, thinly sliced 25grams

butter, plus a knob 100grams

mushroom, finely chopped 4pinches

good pinches ground mace 4pinches

good pinches thyme leaves, plus 3 extra small sprigs to decorate 100grams

potato, grated 100grams

cooked chestnut, finely chopped 8Tbsps

double cream 4Tbsps

cranberry, plus about 20 to decorate 1

egg, beaten, to glaze 2teaspoons

redcurrant jelly 200grams

plain flour, plus a little extra 100grams

light vegetarian suet 8Tbsps

milk 100grams

Puy or green lentil, from a can, rinsed and drained

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Pie can be paired with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Vineyards Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.