Vegetable and Lentil Pot Pies with Tomato Chutney
Everyone loves a pot-pie, but when you are vegetarian, you often miss out on the protein. These little vegetable pies have lentils which slightly break up into the creamy sauce adding a lovely, velvety background warmth to the filling. You can use either shot-crust pastry or puff pastry for the lids, we have tried both and both are delicious! The tomato chutney on the side is really flavourful and adds a fruity, tangy tomato contrast to the pies - and you will want to keep the rest in the freezer for another day!
Makes 3 main course ones or 4 small starter portions.