Vegan Christmas Pies (Wild Mushroom and Chestnut)
These festive Vegan Christmas Pies feature a rich wild mushroom, chestnut, and cranberry filling encased in golden puff pastry. Perfect for a hassle-free Christmas Day, they can be prepared in advance and baked on the day.
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Serves: 6 pies
Calories: 929kcal
Ingredients
- 40 g dried mushrooms (we used porcini)
- 200 ml vegetable stock
- 2 tbsp olive oil
- 100 g onion (approx 1 onion, diced)
- 4 cloves garlic (approx 4 tsp, minced)
- 3 tsp fresh thyme leaves (chopped)
- 300 g baby mushrooms (sliced)
- 1 tbsp vegan Worcestershire sauce (*see notes for recommendation)
- 50 g dried cranberries
- 50 ml port
- 100 g chestnuts (ready roasted and peeled, roughly chopped)
- 2 tbsp fresh parsley (chopped)
- 300 g cranberry sauce
- 750 g puff pastry (ready rolled, approx 2 x 375g packs, **see notes for tip)
- 2 tbsp dairy free milk (for glazing)
- 2 tbsp sesame and poppy seeds (for decoration)
Instructions
Prep the pie filling:
- SOAK THE DRIED MUSHROOMS in 200ml of hot vegetable stock for 30 minutes to rehydrate them.40 g dried mushrooms, 200 ml vegetable stock
- MICROWAVE THE CRANBERRIES IN THE PORT for around 1 minute 40 seconds (at 900W), or until the cranberries have soaked up all the port and are nice and juicy. Set aside to cool.50 g dried cranberries, 50 ml port
- CHOP THE MUSHROOMS. Once the dried mushrooms have rehydrated, you’re ready to start cooking your pie filling. Once the dried mushrooms have rehydrated, drain off the liquid (but reserve it, you’ll need it later) and roughly chop them.
- FRY. Using a large frying pan (at least 30cm/12"), fry the diced onion, garlic and thyme leaves in olive oil for 3 minutes.2 tbsp olive oil, 100 g onion, 4 cloves garlic, 3 tsp fresh thyme leaves
- Add the rehydrated mushrooms to the pan along with their soaking water, sliced fresh mushrooms and vegan Worcestershire sauce. The fresh mushrooms will release some water whilst cooking; cook until the all of the liquid has evaporated, which will be around 15 minutes on a medium-high heat. Set aside off the heat to cool.300 g baby mushrooms, 1 tbsp vegan Worcestershire sauce
- STIR TOGETHER THE PIE FILLING. Once the fried mushroom mixture has cooled to room temperature, add the port-soaked cranberries, chopped chestnuts and parsley to the pan and stir together. Season to taste.100 g chestnuts, 2 tbsp fresh parsley
Make the pies:
- PREHEAT THE OVEN to 190°C fan (210°C conventional / 425°F / gas mark 7) and line a large baking tray with non-stick baking paper.
- CUT OUT THE PASTRY. Using your ready rolled puff pastry cut out 12 x 12cm (5") circles.750 g puff pastry
- ADD CRANBERRY SAUCE. Spread a heaped teaspoon of cranberry sauce on each of the 12 pastry circles, leaving a clean 1cm (1/2") border around the edge.300 g cranberry sauce
- FILL THE PIES. Add 2 tbsp of the mushroom mixture into the centre of one of your pastry circles, on top of the cranberry sauce. Repeat this so that you have six pastry circles with filling (the remaining six will just have cranberry sauce on them).
- Take each of the six remaining pastry circles, flip them over so the cranberry sauce is underneath and place on top of the filling to create the pie lid.
- CRIMP THE PIES. Using a fork, press around the edge of each of the pies to crimp and seal them. Brush with dairy free milk and sprinkling with seeds. Stab them with a fork or knife a couple of times to create small air holes.NOTE: For added decoration you can gently score a criss-cross pattern into the top of the pastry before baking, just be careful not to cut all the way through to the filling (see the recipe video for a demonstration)2 tbsp dairy free milk, 2 tbsp sesame and poppy seeds
- Bake for 20-25 minutes until golden.NOTE: If you'd like to prepare these pies in advance, part-bake them for 15 minutes until they’ve puffed up and are just starting to colour before taking them out of the oven. On Christmas Day, bake them again for 15-20 minutes until golden and hot through.
Video
Notes
Vegan / Dairy Free / Egg Free
* Worcestershire sauce - Biona make a wonderful vegan 'Worcester Sauce' that is packed full of flavour; it’s perfect for this recipe.
** Puff pastry - In the UK the Tesco own-brand ready rolled puff pastry is labelled vegan. 2 packs (375g each) will make six round pies when cutting out 2 x 12cm circles of pastry per pie (a top and a base) as long as you’re careful and cut right to the edge of the pastry.
If you opt for the Tesco ready rolled pastry, use it straight from the fridge because it’s easier to handle when it’s cold. Don’t opt for the ‘light’ version, it can be very sticky.
Recipe inspired by: United Kingdom
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 929kcal | Carbohydrates: 102g | Protein: 12g | Fat: 54g | Saturated Fat: 13g | Sodium: 501mg | Fiber: 5g | Sugar: 28g | Net Carbohydrates: 97g
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