Make sure the Puff Pastry is fully unfrosted:

1. Heat the butter and oil in a Dutch oven until foaming.

2. Add the onions, sprinkle with salt and cook on medium/low for about 10-15 minutes until just turning golden. Add the carrots, celery, leek, garlic, potato and butternut squash. Combine.

3. Add the Herbes de Provence and black pepper. Combine. Add the wine if using. Allow the liquid to bubble away for a couple of minutes. Add the parsley and Dijon mustard.

4. Pour in the vegetable stock and unsweetened almond milk. Bring the mixture to a boil then turn down to a simmer.

5. In a small bowl mix 2 tablespoons of vegan butter into 2 tablespoons of cornstarch to make a paste. Take a couple of tablespoons of the cooking liquid, add to the cornstarch mixture. Combine, then pour the cornstarch mixture back into the pan. Stir well.

6. Add the peas. Allow the mixture to simmer for about 5 minutes stirring often, it will thicken from the cornstarch.

7. Fill individual bowls or one large dish 3/4 quarters full.

8. Brush the rims of the bowls with a little melted vegan butter.

For the Pastry:

9. Unfold the puff pastry and cut into a square or circle depending on the shape of your bowls. The pastry should be a little larger than the top of the dish. Lay a layer of the pastry over the top of the dish.

10. Brush the top of the pastry with some melted butter, sprinkle over black pepper, sea salt and Herbes de Provence. Make a couple of slits in the pastry to allow the steam to escape.

11. Place in the oven and bake for approximately 35-45 minutes (depending on the size of the dish) or until the pastry is risen and golden and the filling is bubbling hot.