Vegan ‘Turkey’ Christmas Pie

The ultimate festive pie. We add crispy shredded mushrooms to a rich creamy sauce and encase everything in flakey puff pastry.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F and line a large tray with baking paper. Put the king oyster mushrooms on the tray, season with salt and pepper and drizzle with vegetable oil. Combine with your hands, then bake for 30 minutes.

   
2. 2

   Heat a drizzle of vegetable oil in a frying pan on a medium heat. Add the onion, leek and carrots and fry for 10 minutes.

   
3. 3

   Add the garlic and thyme leaves to the pan and fry for 4 minutes. Add the wine and simmer for 4 minutes.

   
4. 4

   Crumble the stock cube into the pan, then add the flour, plant-based milk and nutritional yeast and stir to combine.

   
5. 5

   Add the Brussels sprouts to the pan along with the mushrooms (leave the oven on for later). Season to taste with salt and pepper, stir to combine, then remove the pan from the heat.

   
6. 6

   Grease a pie dish with vegetable oil and line the dish with a sheet of pastry. Add the filling and even the top out with the back of a spoon. Spoon the cranberry sauce on top and spread it out evenly. Place the second sheet of pastry over the top, trim the edges to remove any excess, then crimp the edges. Make 3 incisions in the top of the pastry to allow the steam to escape and use any excess pastry to decorate the top.

   
7. 7

   Brush the pie with vegetable oil and bake for 30–40 minutes or until the pastry is golden brown.