Mini Savoury Mince Pies (veggie)

Ingredients

• 1 large carrots finely chopped
• 1 tbsp cornflour 
• 1 large flat mushroom chopped
• 1 tbsp olive oil 
• 1  onion finely chopped
• 10 servings salt & pepper freshly ground to taste
• 1  block shortcrust pastry 
• 0.5  pint/ 1 cup vegetable stock (1 cube)
• 100 g veggie mince frozen
• 3 tbsp vegetarian worcestershire sauce 
• 0.3  pint 

Equipment

• oven
• muffin tray

Directions

1. Preheat the oven to 200C/gas 6/fan 180C.
2. Saute the onion and garlic in the olive oil until soft and translucent.
3. Add the carrot and cook gently for a few minutes until starting to soften.
4. Add the mushrooms and cook for another couple of minutes.
5. Add the veggie mince and stir well.
6. Mix the cornflour with a little of the stock and mix in.
7. Add the rest of the stock and the wine. Simmer gently for 15 to 20 minutes until the gravy has thickened. Season and set aside to cool.
8. Roll out the pastry and cut out 24 circles. Line a muffin tin with 12 of the circles and fill with mince filling. Wet the edge of the pastry and top with another pastry circle. Pinch together to seal. Make a little cut in the top of each to let out steam.
9. Brush each pie with milk or egg wash and bake in the oven for 20-25 minutes until golden.