Place one cup of lentils on the stove with 2 ¾ cups Vegetable Stock and ¾ cup water. Bring to a boil and then reduce to a simmer. Place a lid, tilted, over the top of keep some steam in and release some. Cook until lentil reaches desired texture (I like mine to be soft), about 30 minutes.

Pre-heat oven to 400° Fahrenheit.

In a large pan, heat the oil and then add onions and garlic. Cook for about 3 minutes. Add in mushrooms and cook for five minutes. Keep the pan uncovered and stir regularly.

Add 1 ¼ Cup Vegetable stock, corn, and lentils. Bring to a boil and let simmer for about 15 minutes. The stock should thicken to a gravy-like consistency. Let cool.

Whisk together salt and flour, set aside.

In a small pot, combine water and butter. Bring to a boil while making sure that the butter melts.

Pour the butter mixture into the flour mixture. Using a wooden spoon, combine the ingredients until the dough is not hot to the touch. Knead to bring the dough together.

Line 12 8-inch pie pans with the dough at 3mm thickness. Cover and set aside. There should be about half the dough remaining

Spoon 2-3 tablespoons of filling into each pie dish. Use remaining dough, create lids for each pie. Pinch the lids and base together. Brush each pastry with egg,

Bake for 25 to 30 minutes.