Puy Lentil and Mushroom Pies

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.