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        Calories
        333
        Fat
        12.6g
        Protein
        19.1g
        Carbs
        39.2g
        Sugars
        3.7g
        • Calories
          333
        • Fat
          12.6g
        • Protein
          19.1g
        • Carbs
          39.2g
        • Sugars
          3.7g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          333
        • Fat
          12.6g
        • Protein
          19.1g
        • Carbs
          39.2g
        • Sugars
          3.7g

        British

        Individual holiday pies

        • Prep Time
          35 Mins
        • Cook Time
          30 Mins
        • Serves
          4

        About

        All your favourite seasonal flavours in mini portions, perfect for large dinner parties

        Ingredients

        Order Ingredients

        Method

        1. Gently fry the leeks in the butter until softened. 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.
        2. Stir in the potato for two minutes, followed by the lentils, chestnuts and cream. Cook for two minutes more, then take off the heat and stir in the cranberries.
        3. To make the pastry, put the flour and suet in a food processor with a teaspoon of salt. Whizz together until you can’t see any big suet lumps, then keep pulsing while you add the milk, a spoon at a time, until the pastry comes together.
        4. Roll out a quarter of the pastry on a lightly floured surface, then use four individual pie dishes to cut four pastry lids. Use a small star cutter to cut out a star from each lid, then keep stars and lids covered with cling film.
        5. Cut four strips of baking parchment and use a little butter to stick one in each pie dish, so the ends of the strips stick out each side to help you remove the pies when baked. Gather lid scraps with the remaining pastry and divide into four equal pieces. Roll out each to 1/2cm thickness and use to line each pie dish with an overhang. Divide the filling between the dishes.
        6. Top each with a lid, and roll down the overhang to meet the lid. Use a fork to press and seal edges. The pies can now be covered and chilled for up to 24 hours before baking.
        7. Heat oven to 200°C. Brush each pie with beaten egg and bake for 30 minutes. Lift pies from dishes and sit directly onto a baking sheet.
        8. Mix 20 cranberries with the redcurrant jelly and divide between the star holes on top. 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 minutes, until pies and stars are golden and crisp. Top each pie with a star and serve.
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