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Mushroom & lentil pot pies
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Satisfying Mushroom & Lentil Pot Pies bursting with flavor by Dani Venn.
Ingredients:
  • 1 medium onion, roughly diced
  • 40.00 ml finely diced garlic
  • 800g (5 cups) portabella mushrooms, roughly diced
  • 1 tsp fresh thyme or dried thyme, finely chopped
  • 4 baby carrots, roughly diced
  • 123.75 gm red wine
  • 510.00 gm vegetable stock
  • 5.00 gm cornflour
  • 1 x 400g can lentils, drained and rinsed
  • 2 sheets ready-made frozen puff pastry
  • 1 egg, lightly beaten
  • 80g or 4 tbsp butter
  • 20.00 ml roughly chopped fresh sage leaves
Instructions:
  • Begin by heating a large saucepan over medium-high heat. Add 20g/1 tablespoon of butter followed by the onion. Cook for 2 minutes before adding the garlic and sage leaves. Cook for an additional minute. Increase the heat to high and pour in the red wine, allowing it to reduce nearly to no liquid.
  • Incorporate the remaining butter followed by adding mushrooms and thyme. Sauté for an additional 5-10 minutes. Introduce carrots and stock, then simmer gently over medium heat for 30 minutes, stirring occasionally.
  • Preheat your fan-forced oven to 200 degrees and allow the puff pastry to thaw at room temperature for about 15 minutes before baking.
  • Combine the corn flour with a splash of water until smooth. Incorporate it into the mixture along with the lentils, stirring thoroughly. Season generously with salt and pepper.
  • Transfer mixture evenly into 1-cup capacity ovenproof ramekins. Cut pastry into circles slightly larger than the ramekin rims. Brush rims with egg wash using a pastry brush. Place pastry on top, pinch edges, and brush entire pastry with egg wash to seal.
  • Bake the ramekins in the oven for 20-25 minutes. Serve the pot pies warm after removing from the oven.

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