Ingredients

• Ingredients 1tbsp sunflower oil 1 onion, finely chopped 1 garlic clove, finely chopped 125g mushrooms, roughly chopped 400g butternut squash, peeled and cut into 1 inch cubes 125g cooked chestnuts, roughly chopped 125g dried puy or green lentils 1 litre water 125g baby spinach 25g dried cranberries 3 sage leaves, finely chopped 1tbsp tomato puree 50ml vermouth (optional) 1/2tsp salt 1/4tsp ground black pepper ½ a mushroom or veg stock cube 1tsp yeast spread or dark miso 2 gluten free ready made puff pastry 1tbsp plant milk

Preparation

• Method In a large frying pan heat the oil on a medium heat. Once hot, add the onions, cook for 10-15 minutes until translucent. Add the garlic and mushrooms, cook for a further 5-10 minutes until the mushrooms are browned. Add the squash, chestnuts, lentils, water, spinach, cranberries, sage, tomato puree, vermouth, salt, pepper, stock cube and yeast spread to the pan. Simmer for 20-30 minutes until the lentils are soft. Heat your oven to 180c/360f/GM4. Roll the pastry out until it is thin. Cut 8 circles and place in small tart tins making sure the dough goes up the sides. Prick the bases with a fork. Bake for 8-10 minutes until the pastry has cooked and is starting to turn golden brown. Divide the lentil mixture between the tart bases. Cut star shapes from the remaining dough and place on top of each tart. Brush a little milk on the pastry as a glaze. Bake for a further 10 minutes until the filling is cooked through and the star pastry is golden.