This is a recipe from Miguel Barclay’s book ‘Vegan one pound meals’ and like all of his recipes it’s beautifully simple and easy to make. I love the way he creates tasty food with a small list of ingredients and all his recipes are for one, so you just multiply quantities for more people. I decided to make three pies – one a bit larger than the other two, to eat another time.

It does look more like an ordinary pie than a Wellington but served with a flourish at a dinner party as an individual portion it would definitely have the wow factor.

I’ve been working my way through this book for a while, looking for ways to include more vegan recipes in my repertoire.

Here I’ve amended the recipe slightly, including a couple of finely chopped shallots and a clove of garlic.

Serves one.

Ingredients

• 1 shallot, finely chopped
• 1 clove of garlic, chopped
• Handful of mushrooms, sliced
• Handful of spinach
• Handful of pine nuts
• 20cm x 20cm puff pastry
• Olive oil
• Salt and pepper

Method

1. Season the mushrooms and pan fry in olive oil over a gentle heat for 5 minutes.
2. Add the spinach and pine nuts and cook until the spinach is wilted. Season and leave to cool.
3. Pre-heat the oven to 190C and line a baking tray with greaseproof paper.
4. Cut out two circles of pastry 10cm in diameter. Place the cooled filling on one disc leaving an edge of 1 cm. Cover with the other disc and press down at the edge to seal.
5. Bake in the oven for about 20 minutes or until golden brown.