Spiced Vegan Christmas Pies

I don't want to be bah humbug, but for those of you who know me now through blogging will know why I am feeling this way, And it to those of you who have taken the time to leave a  warm comment; and for those of you who have e mailed me too that I would like to Thank with all my  heart.  Your words have given me much comfort.  Thank you so much.  I remain heart-broken and it will be fair to say that any good spirit that I had for Christmas has now been overshadowed by this unhappiness and my heart and mind is just not into joyful blogging.  

However, I do have a backlog of Christmas recipes and now is the time to show them, so the posts in the next few days may remain simple and to the point.  

This pastry pie is filled with carrots, parsnips, Brussels sprouts that are well disguised as they have been thoroughly minced, chickpeas and spices.  

As with any Christmas vegetarian plate, all you need on the side are some roasted potatoes, maybe doused with a little cayenne pepper, mile high Yorkshire puddings and stuffing. 

Spiced Vegan Christmas Pies
Makes 6 - 8 pies depending on the size of your individual tins
Ingredients
4 medium medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
100g Brussels sprouts, minced
1 x 400g cooked tinned chickpeas, drained and rinsed
1 medium onion, finely sliced
2 tablespoons olive or vegetable oil
1 tablespoon garam masala or to taste
1 red or green chilli, sliced (remove seeds if you wish)
Salt to taste
Method
In a wide pan, slowly fry the onion in the oil, until soft and caramelised – this will take about 10 minutes. Halfway through the process, add the spices, sliced chilli and cook for a couple of minutes.  Then stir in the minced Brussels sprouts and the chopped vegetables  and cook until tender.  When the vegetables are tender, stir in the cooked chickpeas.  Season with salt to taste.  Heat through for a few minutes, then turn off the heat to allow it to cool down. 
Now make the pastry
You have three choices for the pastry.
For ease, you can use shop bought puff pastry or shortcrust pastry.
Or you can make your own shortcrust pastry. For recipe follow here.
Or You can make you own hot water crust pastry. Follow here for the recipe. 
For individual pies, see here.
Preheat the oven to gas mark 5.
Fill the pastry and top with lid.
Bake for 25 - 35 minutes depending on the size of your shortcrust or hot water crust pastry pie(s). Allow to cool, before serving.