Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Fry the shallot and bacon in a little butter, until the shallot is soft but not browned, add the potatoes and stock and bring to a simmer. Cook for 5 minutes, or until the potato is tender, then stir in the cream and mussels and cook for 2 minutes. Add the prawns and chives and season well. Divide between 3 individual ovenproof bowls/tins.
Heat the oven to 200C/fan 180C/gas 6. Cut 3 pieces out of the pastry, that will fit over the tops of the bowls. Brush around the edge of each bowl/tin with the egg and put the pastry on top, trimming it around the rim, using a fork to press it on. Brush the tops of the pies with egg and make a small slit in the centre of each. Decorate the tops with pastry offcuts if you like. Cook for 20 minutes, or until the pastry is browned and puffed.