Vegetarian Chick'n Pie with Vegetables

Rub the lurpak butter or trex through the flour until it resembles breadcrumbs

Add a little cold water to bring the pastry together and form a dough

Chill the pastry in the fridge to firm up

Roll out the pastry and use it to line a small pie tin

Shred the tasteandglory roast tenderstrips and fry them until cooked

Add water, Bisto spicy American style gravy, and half an oxo meat free chicken flavour stock cube to the fried tenderstrips, then allow the mixture to cool

Place the cooled filling into the pastry-lined tin and top with the jus_rol puff pastry

Bake the pie for 17 minutes until golden

Boil the mini roasties, baby carrots, and tender stem broccoli until tender

Drain the vegetables and coat them in butter

Use trex instead of lurpak if you prefer less buttery pastry

This recipe is vegetarian and can be adapted with different meat-free products