Puy Lentil and Mushroom Pies

These tasty little pies are a magnificent vegetarian treat. The filling is rich and savoury and will win over even lentil-skeptics. Perfect for weekend lunches or shared feasts.


  • 70 min
  • Makes 14
  • Easy


1 onion, diced

3 garlic cloves, finely diced

1 tablespoon finely diced fresh rosemary or 1 teaspoon dried

350g Swiss Brown or Portobello mushrooms, sliced

¾ cup Puy Lentils

2 cups stock (vegetable or beef )

1 tablespoon balsamic vinegar

½ cup fresh cream (or coconut cream for dairy free)

2 teaspoons cornflour

5 sheets flaky puff pastry

Milk to brush pastry

Sesame seeds to garnish pies

Sea salt and cracked black pepper



Heat a glug of oil in a saucepan over medium heat. Add the onion and cook until tender and translucent. Add the garlic, rosemary, and mushrooms. Cook for a few more minutes.


Add the lentils and stock. Bring to a boil and then simmer, with a lid slightly ajar, for around 20 minutes, until the lentils are tender.


Add the balsamic and cream. Cook for 5 more minutes.


Combine the cornflour with a little water to create a paste. Stir this into the lentils and cook for 2 minutes until thickened. Taste and season well. Leave the lentils to cool completely in the fridge before assembling the pies.


Preheat oven to 200 degrees Celsius. Thaw pastry for 5 minutes. Use an 11cm round pastry cutter to cut out circles of pastry. If you don’t have a pastry cutter, you can trace around a small plate of approximately that size.


Place a heaped tablespoon of filling in the centre of each piece of pastry. Fold the dough over to meet the opposite edge and use a fork to press down and secure the seam. Prick the top of the pie a couple of times also. Brush with milk and sprinkle sesame seeds over the top.


Place on a lined oven-proof tray. Bake for approximately 25 minutes until golden and the filling is hot.

Created for the CareFillery by Kelly Gibney