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Vegetarian Christmas pie with onion gravy


vegetarian christmas pie with onion gravy

Ingredients 21
Servings 6-8
Time 50 mins

Ingredients

  • For the pie:
  • 500
    g
    pumpkin - chopped
  • olive oil - for drizzling
  • 2
    large black mushrooms - cooked
  • 1
    can
    lentils - drained
  • 1
    can
    chickpeas - drained
  • 250
    ml
    kale - shredded
  • 45
    ml
    basil pesto
  • 10
    ml
    salt
  • pinch
    black pepper
  • 200
    g
    chevin goats cheese
  • 800
    g
    short crust pastry - thawed
  • 1
    large egg - whisked
  • For the onion gravy:
  • 30
    ml
    butter
  • 1
    large onion - diced
  • 30
    ml
    water
  • 15
    ml
    cake flour
  • 1
    cloves
    garlic - crushed
  • 250
    ml
    vegetable stock
  • 125
    ml
    milk
 

Method

1 hour 40 mins
 

For the pie, pre heat the oven to 200°C and lightly grease a loaf tin with non-stick cooking spray.

 

Place the pumpkin on a roasting tray, drizzle with a splash of oil and roast until tender, 20-30 mins.

 

Turn the oven down to 180°C.

 

Dice the cooked mushrooms and combine it with the pumpkin, lentils, chickpeas, kale, pesto, salt and pepper.

 

Break the chevin into chunks and lightly stir it into the vegetable mixture.

 

Line the greased loaf tin with the pastry making sure it is slightly bigger than the tin, add the filling and place a pastry lid on top.

 

Seal the edges with your fingers and cut away any excess pastry.

 

Wash the top of the pie with the whisked egg.

 

Prick the top of the pie with a fork, this will release some moisture during the cooking and ensure a crisp outer crust.

 

Cut out shapes from the leftover pastry and decorate the top of the pie.

 

 

Brush the egg wash over the decorations and bake until golden, crisp and cooked through, 35-45 mins.

 

For the onion gravy, melt half of the butter in a small saucepan over medium heat.

 

Add the onions and fry, 1 minute.

 

Stir in the water and allow the onions to soften, 10 mins.

 

Whisk in the cake flour and garlic and cook, 1 min.

 

Add the stock and milk and simmer until lightly thickened, 6-8 mins.

 

Whisk in the remaining butter, blend until smooth and season to taste.

 

TIP: For a cold alternative of the gravy, simply serve the pie with dollops of crème friache or double cream yoghurt.

 

Read more on: vegetarian  |  pie  |  food24  |  recipes  |  christmas
 

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