Healthier vegetable and Quorn pie

1 Combine the polenta and flour in a large bowl. Add the spread and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add the egg and enough cold water to bind. Turn the pastry out on to a lightly floured surface and knead for a few min, then wrap in cling film and chill for 30 min.

2 While the pastry is chilling, heat the oven to 180ºC/fan 160°C/gas 4. Grease a 22cm round pie dish and a large non-stick frying pan with spray oil. Set the frying pan over a medium-high heat, then fry the carrots and onion for 5 min or until softened. Add the mushrooms and herbs and cook for 6–8 min, then add the passata and Quorn and cook for a further 5 min. Transfer to the pie dish.

3 Roll out the chilled pastry on a lightly floured surface to the thickness of a pound coin. Lay over the filling, trim, then use any leftovers to decorate the top. Prick the pastry several times with a sharp knife, then bake for 25–30 min until golden. Serve with a mixture of steamed vegetables, such as broccoli, carrots and sugar snap peas.