Vegan Pasties with mushrooms, lentils & red wine

Heat the oil in a large, lidded saucepan or casserole dish, and fry the onion and carrot for 3 minutes until starting to soften.
Add the garlic and mushrooms and cook on a medium heat until the mushrooms have released their juices.
Add the potato, lentils, red wine and water, stock powder and thyme.
Bring to the boil, then reduce to a simmer, cover with a lid and cook for 30-35 minutes until the potatoes and lentils are cooked through.
Taste and add salt as necessary. Remove from the heat and set aside to cool slightly.
Preheat the oven to 190°C / 375°F / Gas Mark 5.
Roll out the pastry to roughly the thickness of a £1 coin, then use a small-ish plate as a template to cut 4 circles of pastry roughly 20cm in diameter. If necessary, re-roll the offcuts and cut again until you have enough circles.
Brush a little water around the edge of each circle.
Divide the filling between the four pasties. Don't over-fill or the filling will explode out during cooking!
Bring together the edges of the pastry to form a firm seal, and use a fork to crimp and seal the pasties firmly.
Brush the pasties with a little plant milk and cook for 20-25 minutes until golden brown and crisp all over.