Vegan Festive Pie
A delicious addition to your Christmas table, this Festive Pie features flavour packed ingredients encased in a homemade hot water crust pastry.
How long will it take?
2 hours
What’s the serving size?
Serves 6-8
What do I need?
For the pastry
- 150ml water
- 115g vegetable suet
- 330g plain flour
- ½ tsp salt
For the filling
- 2 brown onions, finely chopped
- 1 large leek, finely chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 250g button mushrooms, sliced
- 400g tin cannellini beans, drained
- 400g tin red kidney beans, drained
- 25g dried cranberries
- 50g hazelnuts, chopped
- 2 tsp thyme, chopped
- 1 tsp Dijon mustard
- 1 tsp cranberry sauce
- Salt and pepper
How do I make it?
- Heat olive oil in a large frying pan over medium-high heat. Add onions and leeks and cook for 5 minutes, or until they have softened. Add garlic, 150g mushrooms, beans, hazelnuts, cranberries, thyme and mustard. Cook for 10 minutes, season and then add remaining mushrooms.
- Preheat oven to 180C.
- Make pastry by bringing the water to a boil in a saucepan. When it is boiling add the suet and stir. Remove from heat. Place flour in a large bowl and add salt. Add water and suet and stir. Bring the mixture together into a ball and turn out onto a floured surface. Knead pastry for 5 minutes. Take three-quarters of the pastry and roll it out with a rolling pin.
- Grease a 20 centimetre pie dish. Line pie dish base and sides with pastry, trimming any excess. Spread base with cranberry sauce, then add the filling. Roll out remaining pastry for the top of the pie. Place it on the pie, trimming excess pastry. Pinch top and sides together to seal. Brush top with plant-based milk and cook in oven for 1 hour, or until the pastry is thoroughly cooked and golden brown.
