When I was planning my Christmas Dinner I wasn’t really sure what main to make. Most Vegetarian or Vegan Christmas recipes are all about nut roasts or some variation of toad in the hole, neither which I’m particularly crazy about. I had never made a pie before Christmas Day, but I am really glad I took the plunge because it turned out really well. I was a little concerned about the egg factor as pretty much every pie recipe calls for at least one egg, but it turns out warm butter works fine, and even though I had some moments of doubt here and there it turned out to be one of the easiest things I have ever made.
What you need: A rolling pin, a flat chopping or bread board, a pack of frozen puff pastry, a few dollops of salted butter, about five big handfuls of fresh kale and spinach, a few chopped mushrooms, two chopped chillies, garlic paste, olive oil, cashew nuts, one small onion, cheddar cheese (optional) a few baked potatoes (optional), a few small muffin tins (optional, you can make this as a long pie or small pies)
Spices: Salt, Pepper, Chilli flakes, a few sprinkles of thyme and oregano
1: Prepare the filling. Heat olive oil in a medium sauce pan and add a spoonful or two of garlic paste and the chopped chillies. After a minute or two, add chopped onions and fry until the onions are translucent (around 5-7 minutes). Add the mushrooms, cashews and potatoes (if using) and sauté for a 2/3 more minutes, then add the kale, spinach, salt, pepper and spices and cook on a medium/low heat for a further few minutes.
2: Defrost the pastry in the fridge the night before cooking, then on the day remove from its packaging and if completely defrosted roll out with a rolling pin. If making small pies, use the pie tins to cut the pastry into circles, or if not just roll out until flat
3: Heat butter in a small sauce pan and when melted coat both sides of the pastry. Then bake the pies in the oven for five minutes or until they are starting to puff
4: Add the filing and place pies in the oven on a medium heat (around 150/gas mark 5/6) for 10-12 minutes. If adding cheese add it after this time and then bake for a further 30 minutes or until the pastry is starting to brown and is sufficiently puffed.
5: For best results enjoy with my roast potatoes and some onion gravy