• 450g butternut squash, in 2cm cubes
• 2 carrots, peeled and cut into 2cm cubes
• 2 shallots, diced
• 2 garlic cloves
• 2 tbsps olive oil
• 3 tbsps fresh thyme, chopped
• 1 tbsp sumac
• 250g pouch ready-to-eat lentils
• 180g pack whole cooked chestnut, roughly chopped
• 100g kale
• 1 pack ready roll puff pastry

For the roux

• 30g plant butter
• 30g plain flour
• 100-150ml vegetable cooking water

Note: Allergens highlighted in bold

1. Place the oil in the pan, sauté the onion and garlic.

2. Wash and peel the butternut squash and carrots, dice into 2cm cubes.

3. Place the carrots and butternut squash into the pan and bring to the boil, cook until just starting to soften.

4. Once cooked remove vegetables from the pan, keep the cooking water.

5. Add the carrot, butternut squash, lentils and sumac to the pan with the onion and garlic and season to taste with salt and pepper.

6. In a small pan melt the butter, then add the flour and continuously whisk adding the vegetable water to make a thick sauce.

7. Add the thickened sauce to the vegetable filling; stir to fully coat the vegetables. Now add the kale and leave to simmer for a few minutes. If needed add some more of the vegetable water.

8. Transfer the filling to a pie dish and leave to cool.

9. Once cooled, lay the pastry over the veg filling and crimp the sides. Brush the top with melted plant butter.

10. Place in the oven 4D hotAir 180 ° C for 30-45 minutes until pastry cooked and filling piping hot.