Makes 41 Quorn RoastSage and onion Stuffing

Makes 4

1 Quorn Roast
Sage and onion Stuffing mix
425ml boiling water
2 sheets of ready rolled puff pastry
3 tsp cranberry sauce
1 egg beaten

Preheat the oven to 220C
Remove the Quorn Roast from the box and pierce the film cover several times before placing in a roasting tin. Cook to packet instructions.
Whilst the Roast is cooking place the sage and onion stuffing mix in a bowl, add the boiling water and give it a good stir.
Remove the Quorn Roast from the oven, discard the film cover and cut 4 slices of 1cm thickness. Leave to cool.
Turn the oven temperature down to 180C.
Roll out one of the sheets of puff pastry and place the Quorn Roast evenly spaced across the pastry. Cut out circles around the Roast, roughly 2cm bigger than the roast slice.
Use an ice cream scoop to add a scoop of stuffing to the top of each Roast slice. Press it down with a spoon until level.
Add 1 teaspoon of cranberry sauce to the top of the stuffing and spread until even.
Unroll the second sheet of pastry. Roll it out a little sideways, so the sheet is around 3cm wider.
Cut out 4 circle shapes roughly 2-3 cm bigger than the base circles.
Place the pastry tops over the filling and press the top and bottom pastry edges firmly together.
Use fork prongs to make indents around the join and trim to neaten.
Cut out 4 small star shapes from the leftover pastry. Use the beaten egg to stick one to the top of each pie.
Brush the top of the pie with beaten egg. Place them on a lined baking tray. Bake in the oven for 25-30 (or the airfryer at 180C for 12-15 mins) or until golden brown and cooked through.

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