Beetroot & chickpea pies

A show-stopping meat-free main course that’s vegetarian and vegan-friendly.

Makes 4. Ready in 1hr 45 mins, plus chilling 2 onions, chopped 1tbsp oil 300g (10oz) pack cooked beetroot, chopped 400g (14oz) can chickpeas, drained 1tbsp ras el hanout spice 200g (7oz) fresh spinach 1tbsp tomato puree 150g (5oz) chestnut mushrooms 2 garlic cloves, chopped 1tbsp vegetarian soy sauce 100g (3½oz) cooked Puy lentils Handful of parsley, chopped 325g (11oz) vegan puff pastry (Jus Rol standard pastry is vegan)

1 Fry the onions in the oil for 5 mins. Add the beetroot, chickpeas and ras el hanout and cook for 10 mins. Add the spinach and tomato puree and cook for a further 5 mins. Allow to cool, roll into four balls and chill for 30 mins.

2 While the mixture is chilling, fry the mushrooms for 5 mins, then add the garlic, soy and lentils and cook for a further 5 mins. Blend in a food processor with the parsley, season and leave to cool.

3 Heat the oven to 180C/Gas 4. Roll the pastry and cut out eight 12cm (4¾in) circles. Spread a layer of the mushroom mixture on each circle. Put a ball of the filling onto four of the circles, brush a little beaten egg around the edge and top with the remaining circles, pressing around the edge to seal. Crimp the edges with a fork and chill for 30 mins. Place the pies on a baking tray, brush the pastry tops with the glaze and bake for 40 mins until the pastry is golden and risen and the filling is hot.

Per serving: 591 cals, 29g fat,

13g sat fat, 59g carbs. >>

TIP Make ahead and freeze before baking. Defrost overnight in the fridge, then bake