Individual Christmas pies

Individual Christmas pies requires roughly 2 hours from start to finish. For $1.57 per serving, you get a main course that serves 4. One portion of this dish contains around 18g of protein, 43g of fat, and a total of 788 calories. It will be a hit at your Christmas event. This recipe from BBC Good Food has 377 fans. Head to the store and pick up dried green lentils, thyme leaves, suet, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is super. Individual Rhubarb Pies, Individual Tamale Pies, and Individual Blueberry Pies are very similar to this recipe.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 60 minutes

 

Ingredients:

25g butter, plus a knob

100g cooked chestnuts, finely chopped

4 tbsp cranberries, plus about 20 to decorate

8 tbsp double cream

100g Puy or green lentils, from a can, rinsed and drained

1 egg, beaten, to glaze

4 good pinches ground mace

2 tsp redcurrant jelly

200g leeks, thinly sliced

8 tbsp milk

100g mushrooms, finely chopped

200g plain flour, plus a little extra

100g potatoes, grated

100g light vegetarian suet

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

Equipment:

food processor

ramekin

pie form

oven

baking sheet

Cooking instruction summary:

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. 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.To make the pastry, put the flour and suet in a food processor with 1 tsp 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.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.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. 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 fork’s prongs to press and seal edges. The pies can now be covered and chilled for up to 24 hrs before baking.To bake, heat oven to 220C/200C fan/ gas 7. Brush each pie with beaten egg and bake for 30 mins. Lift pies from dishes and sit directly onto a baking sheet. 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 mins, until pies and stars are golden and crisp. Top each pie with a star and serve.

 

Step by step:


1. Gently fry the leeks in the butter until softened.

2. 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.To make the pastry, put the flour and suet in a food processor with 1 tsp 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.

3. 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.

4. 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.

5. 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 fork’s prongs to press and seal edges. The pies can now be covered and chilled for up to 24 hrs before baking.To bake, heat oven to 220C/200C fan/ gas

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

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

8. 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.


Nutrition Information:

Quickview
685k Calories
10g Protein
43g Total Fat
64g Carbs
12% Health Score
Limit These
Calories
685k
34%

Fat
43g
66%

  Saturated Fat
24g
152%

Carbohydrates
64g
21%

  Sugar
7g
9%

Cholesterol
115mg
38%

Sodium
101mg
4%

Get Enough Of These
Protein
10g
21%

Folate
152µg
38%

Manganese
0.72mg
36%

Selenium
24µg
35%

Vitamin B1
0.51mg
34%

Vitamin A
1607IU
32%

Vitamin B2
0.52mg
31%

Vitamin K
26µg
26%

Vitamin C
20mg
25%

Iron
4mg
24%

Vitamin B3
4mg
22%

Copper
0.38mg
19%

Phosphorus
178mg
18%

Vitamin B6
0.31mg
16%

Potassium
451mg
13%

Vitamin B5
1mg
12%

Fiber
2g
12%

Magnesium
45mg
11%

Calcium
112mg
11%

Vitamin E
1mg
11%

Zinc
1mg
7%

Vitamin D
0.96µg
6%

Vitamin B12
0.38µg
6%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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