Serves 2 – 3
1 sheet shortcrust pastry
1 small onion, chopped
50g sage and onion stuffing mix
300ml vegetable stock
200g vegetarian mince
2tbsp milk
2tbsp olive oil
Preheat oven to 180C/ Gas4
Heat oil in a pan and fry onion until just turning brown.
Add mince and stock.
Add dry stuffing mix and stir well until mixture thickens. Remove from the heat.
Lay out pastry in a rectangle and place the mixture down the middle.
Cut strips, going from the outside of the pastry towards the mixture in the centre (but keeping all the pastry in one piece).
Take a strip of pastry from one side and fold it over the mince mixture. Repeat from the other side, crossing the first strip.
Continue all the way along, creating a plait effect.
Place on a baking sheet and glaze with milk
Cook in oven for 25-30 minutes.
