Add 1 cup of TVP to a bowl with 1 cup of boiling water, stir and set aside.

Grate the cheese.

To a pan add a little oil and the rehydrated TVP, stir fry for a minute.

Add the gravy granules, onion powder, garlic powder and a little water.

Cook on low heat adding water little by little until a thick consistency is reached. If the filling is too runny- in a separate bowl add 1 tsp cornflour and 1 tbsp of water to a small bowl mix well and add to the mix and cook until thickened.

Taste the mix to see if it needs any salt and pepper.

Take off the heat and leave to cool.

Use the pie dish to trace around for the shortcrust pie bottoms and again for the puff pastry lid (see pictures in blog post).

Add the TVP mix and 30g of the grated cheese, add the lid and brush with soy milk.

Bake on 180C/350F for 30 minutes