Instructions for the pastry

Start one day in advance

• Place butter, flours and salt into a food processor and blend until the mixture looks like breadcrumbs.
• Add parmesan and milk and mix until ingredients come together. 
• Cover with cling film or baking paper and place in the fridge to rest overnight. 
• Once ready, roll out the dough into a large circle, setting aside about 1/4 - 1/3 of the dough for the top. 
• Place the dough into a pie dish, trimming the edges to even. You can either make one medium sized pie or 5 single pies. 
• Using a fork, prick the base a few times, then top with baking paper and top with rice dry beans.
• Bake for 20 minutes, remove from the oven and set aside. You can also freeze until ready to use.

Instructions for the filling

• Combine stock cube and water and set asie.
• Heat oil in a frying pan for 30 seconds over a low heat.
• Add garlic, onion, herbs and seasoning and mix to coat in oil.
• Cook for 5 minutes, or until onion starts to soften.
• Add carrot, celery, fennel and mushrooms and cook for a further few minutes.
• Add stock, cover and leave to simmer for 5 minutes over a high heat.
• Add nuts and sour cream, mix to combine and cook for a further 5 minutes or until mixture starts to thicken. 
• Spoon mixture into pastry case(s), and roll out remaining pastry. 
• Cover each one with tops, adding decorations and sesame seeds if desired. You can also brush with melted vegan butter.
• Bake each one for a further 20 minutes on high, or until brown on top.
• Serve warm with extra sour cream.