FOR THE SEITAN

Mix the dry ingredients together in a bowl and combine the wet ingredients in a jug. Create a well in the centre of the dry mixture and pour in the wet ingredients plus 1.5 litres of water. Bring together and knead for 5 minutes until the gluten has activated and a smooth and glossy dough has formed.

Place the dough into a baking tray lined with greaseproof paper and bake in the oven at 180°C for 1 hour. Then leave to cool completely. Cut the seitan into 1cm cubes ready for use.

FOR THE RED WINE GRAVY

Finely chop all the vegetables while you heat the oil in a large saucepan. Sauté the onion, garlic, carrot and celery. Add the flour and cook out for 1 minute.

Whisky in the red wine, Henderson’s Relish and stock, ensuring there are no lumps. Bring the gravy up to the boil and then reduce to a simmer for 10 minutes. Add some chopped herbs with a pinch of salt and pepper to taste. Stir the seitan cubes into the gravy and cool the pie filling completely in the fridge.

Set out six 11½ cm enamel pie pans and roll out the pastry. Cut out rectangles large enough to line the individual pans and six slightly smaller rectangles to use as lids. Press the pastry bases firmly into the corners of the pans and along the rims.

Remove the red wine gravy mix from the fridge and fill each pie to the brim, but make sure you leave enough space to seal the lids to the bases. Brush the edges of the pastry with a little water, lay the lid over the pie and use your thumb or a fork to gently crimp the pastry together.

Brush each pie with a little soy milk to glaze, then bake in the oven at 200°C for 30 minutes, or until golden brown and piping hot throughout.

Preparation time: 2 hours

Cooking time: 1 hour 45 minutes