Don’t know what to make for Christmas? No fear we have some amazing vegan recipes like the Christmas pie that will tickle any bodies fancy these holidays!
Vegan Christmas Pie
For the filling
- 2 Onions finely chopped
- 130 grams Leek finely chopped
- 1 tbsp Olive Oil
- 1 Garlic Cloves crushed
- 225 grams Mushroom sliced
- 25 grams Dried Cranberries
- 340 grams Butter Beans chopped
- 250 grams Can Cooked Chestnuts sliced
- 50 grams Hazelnuts chopped
- 2 tsp Fresh Thyme chopped
- 1 tsp English Mustard
- 1 tbsp Cranberry Taste
- Salt and Pepper to taste
For the Hot Water Pastry
- 150 mls Water
- 115 grams Vegetable Suet alternatively use vegetable shortening
- 330 grams Flour
- 1/2 tsp Salt
- Gently fry the onions and leeks in the oil for 5 minutes.
- Add the garlic, mushrooms, the cranberries, butter beans, chestnuts, hazelnuts, thyme and mustard. Continue to cook for 10 minutes – the mixture should be fairly dry. Season with salt and pepper, then add the remaining mushrooms and remove from the heat.
- Preheat the oven to 180ºC
- Heat the water in a saucepan. When boiled, add the suet and stir vigorously. Remove from the heat.
- Place the flour into a large bowl and stir in the salt. Add the water and suet mixture.
- Carefully gather the mixture into a ball, turn onto a work surface and knead the pastry for 5 minutes.
- Lightly grease a 20cm loose-bottomed deep pie dish.
- Take three-quarters of the pastry and roll it out. You should not need to dust your work surface with flour. Carefully line your pie dish.
- Spread the cranberry sauce over the pastry base and add your pie filling. Fold excess pastry over towards the centre of the pie. Trim excess pastry, leaving a lip of 3cm.
- Roll out the remaining pastry to make a lid. Place it on the top of your pie, trim the excess pastry, then pinch the two layers of pastry together to seal in the filling. Brush the top with a little soya milk and place in the oven for 1 hour, or until the pastry is golden brown.
- Carefully release the catch on the pie dish and lift onto a serving dish.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.