Ingredients

• 1 medium onion, roughly diced
• 2 tablespoons finely diced garlic
• 800g (5 cups) portabella mushrooms, roughly diced
• 1 teaspoon fresh thyme or dried thyme, finely chopped
• 4 baby carrots, roughly diced
• 1/2 cup red wine
• 2 cups vegetable stock
• 2 teaspoons cornflour
• 1 x 400g can lentils, drained and rinsed
• 2 sheets ready-made frozen puff pastry
• 1 egg, lightly beaten
• 80g or 4 tablespoons butter
• 1 tablespoon roughly chopped fresh sage leaves

Method

• Step 1 Place a large saucepan over medium – high heat, add 20g/1 tablespoon of butter then onion, cook for 2 minutes then add garlic and sage leaves cook for a further minute. Increase heat to high then add red wine, allow wine to reduce to almost no liquid.
• Step 2 Add remaining butter then add mushrooms, thyme and cook for a further 5-10 minutes. Add carrots and stock, reduce heat to a medium simmer and allow mixture to cook for 30 minutes, stirring occasionally.
• Step 3 Preheat fan-forced oven to 200 degrees. Remove puff pastry from freezer to thaw about 15 minutes prior to baking.
• Step 4 Mix the corn flour together with a few tablespoons of water until there are no lumps of flour. Add this to the mixture together with the lentils. Stir well and season with salt and pepper.
• Step 5 Divide mixture between 1-cup capacity ovenproof ramekins. Cut out a circle of pastry for each ramekin ensuring that the circle is slightly larger than the rim of your ramekin. Dip a pastry brush into the egg and brush each ramekin rim with egg wash. Carefully place the pastry on top of the ramekin to create a lid, pinch the edges with your fingers and brush egg wash all over the pastry to secure it.
• Step 6 Place ramekins in oven and bake for around 20 – 25 minutes. Remove from oven and serve pot pies warm.