Posted in Recipes

Vegetarian Christmas pie

I know christmas is over, but this pie is delicious and has its own gravy. It can be eaten hot, cold with pickles and freezes well.

It easily serves 8 if not 10 best tin is a 9in spring form cake tin.

The pastry is hot water pastry which is ridiculously easy to make.

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INGREDIENTS

The filling

Olive oil

4 finely sliced leeks

3 garlic cloves

250g mushrooms (chestnut are best)

450g mixed nuts (I used pecanGs, cashew walnut’s)

150g vacuum packed chestnut’s

3 eggsG

150g cheese gruyere grated

100g fresh cranberries

150g dried cranberries

Fresh sage Rosemary thyme

PASTRY

100ml water

80g butter

275g plain flour (plus extra to roll out)

Pinch salt

1 egg and 1 to glaze

4 Tbs cranberry sauce to glaze

GRAVY

2tbs butter

1tbs tomato puree

1tsp marmite

Plain flour

Rosemary

500ml vegetable stock

Pinch brown sugar

METHOD

Fry the leeks in hot oil with the garlic rosemary and thyme. For 4 to 5 mins. Add mushrooms , fresh cranberries and sage for another couple of minute’s. Reserve a couple of Tbs for the gravy. Then set aside.

Toast the nuts in the oven for about 10mins at 200c. Then blend them in a food processor until they are a coarse powder.

Blend the chestnuts until coarse.

Add nuts,chestnuts and cheese to the leeks and stir in eggs until well combined. Season with salt and pepper.

For the pastry heat water and butter until the butter melts and the water boils.

Mix the flour salt and egg together then add the hot water mix quickly. Shape into a ball and leave to chill for 5mins.

Keep about 1/5 pastry to one side roll out the rest and line the cake tin, lava the pastry so its about 1n too big all round.

Put half the filling in then a layer of dried cranberries , finish with the rest of the filling.

Roll the remainder of the pastry into a lid place on the top, lift up the spare inch wrapover and crimp the edges together. Cut a slit in the middle to let out the steam.

Bake in the oven at 200c for about 40mins take out carefully remove from tin, brush with beaten egg and top with cranberry sauce, put back in the oven for 10mins.

For the gravy, melt butter and add reserved mixture and tomato puree cook on low heat for 3 mins add marmite flour Rosemary.

Gradually add stock and pinch of sugar season with salt pepper simmer 15mins till thickened.