1 potato, peeled and chopped 1/2 onion, chopped 2 tbsp oil/butter 200g Quorn Chicken style pieces 250g mixed vegetables: corn, carrots, and peas 200ml vegetable gravy to cover 2 ready-to-bake puff pastry sheets 1 egg, slightly beaten

On days when the weather is cold, there is nothing nicer to tuck into than a warming pie. These pies are the perfect comfort food when served with mashed potatoes. Preheat the oven to 100ºC. Remove the two puff pastries sheets from their package. If frozen, lay them on the counter to thaw. After 10 minutes, unroll the puff pastry sheets and continue to thaw. Once they have thawed, cut 4 circles the same size of the ramekins - if you don?t have a cutter, draw around the pot you plan to use. Set to the side. In a large pot or frying pan on medium heat, fry the cubed potato and chopped onions in butter for 10 minutes, until the onions are soft and translucent. Add the mixed vegetables and Quorn Chicken pieces, and stir. Continue to cook for 5 more minutes, until the chicken pieces and vegetables have begun to cook. Add the gravy to the vegetables and stir. Simmer on medium heat until the sauce has thickened. Remove from the heat and fill the dish or dishes to a point a few centimetres from the top. Layer the puff pastry circles on top. Brush the pastry tops with the egg wash, and then place the ramekins onto a baking tray. Place the baking tray into the middle of the oven. Bake for 20 minutes or until golden brown on top. Remove from the oven and allow to cool for 10 minutes. Serve warm. Once covered, the pot pies can be stored in the fridge for a couple of days. You can also store them in the freezer for up to 3 months. If preparing the pies for the freezer, after cooking the filling, let it cool, place the puff pastry on top and then freeze. Remove from the freezer when ready to bake. Additional time will be need if cooking from frozen.

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