In a large pot, heat the olive oil.
Add the onion and garlic and fry until translucent.
Add the diced carrot, celery and butternut and sauté for 10 minutes.
Add the mushrooms and the Knorr Tomato Base dry cook-in-sauce together with 2 – 3 cups of water, the Worcestershire sauce and the chutney.
Simmer until vegetables are tender and the sauce has thickened, 20 - 25 minutes.
Add the frozen peas and cook for another 5 minutes. Remove from the heat and set aside.
Preheat the oven to 180°C.
Roll out the pastry using a rolling pin and flour.
Use the top of an enamel mug to cut out discs of puff pastry and set aside. Pour the vegetable stew evenly into the mugs. Place a pastry disc on top of each enamel mug and egg-wash.
Bake in the oven for 20–30 minutes, or until the pastry is golden.
Serve hot out of the oven with a sprinkling of fresh parsley and ENJOY!