John's Christmas festive veggie pie
Move over nut roast there’s a new alternative in town!
If you’re looking for a delicious meat-free option this Christmas then look no further. Not only does John Torode’s posh veggie pie look amazing, it tastes amazing too!
Made with delicious seasonal vegetables, it’s packed full of flavour.
Christmas Pithivier
Serves 8
Ingredients
2 tbsp olive oil
½ butternut squash
60g butter
3 small leeks, sliced in large rounds
20 leaves of sage chopped
½ teaspoon of nutmeg
A few sprigs of fresh thyme
½ teaspoon of paprika
100g vacuum pack chestnuts, chopped
120ml creme fraiche, beaten
80-100g gorgonzola cheese, or any cheese of your choice e.g. Cheddar, brie, blue,
800g ready-made puff pastry (not ready rolled)
1 egg, beaten
Method
1. Preheat the oven to 200C/180C fan/gas 6. Place the butternut squash in a roasting tin, skin side facing up, and rub oil over the skin. Cook in the oven for about 45 minutes, or until the flesh is tender. Allow to cool, then scoop out the flesh and keep in large chunks.
2. Meanwhile, melt the butter in a large pan and add the leeks along with the nutmeg, thyme and the paprika. When the leeks are soft, add the chopped sage and cook for a minute until fragrant and then add the chestnuts. Next, add the cooked squash and mix well. Season with salt and pepper, then remove from the heat and cool.
3. Now add the creme fraiche and the cheese and mix well - it wants to be a little chunky.
4. Beat the egg yolk with a little salt. Divide the puff pastry into two then roll out one half into a 30cm round (the dough will be very thin). Transfer to a lightly buttered pizza tin or lined baking sheet and brush egg wash over. Pile the filling in the centre, leaving a 2.5cm margin all around.
5. Roll out the remaining pastry into a round about 33cm in diameter.
6. Place the pastry lid over the top and use a fork or your thumb and forefinger to crimp all around and seal it. Brush the egg wash all over the pastry and then decorate.
7. Start by making a star in the centre. Using a blunt knife, score from the centre top to the bottom in a semicircle. Continue all the way around as if you are drawing a Catherine wheel, then put it in the fridge. Chill for at least 20 minutes or 24 hours if need be.
8. When you are ready to cook, preheat the oven to 200C / 180C fan / gas 6. Cook the Pithivier for 35-40 minutes, or until risen and golden brown.
Note: Pithivier means Catherine Wheel so it should be scored as to tradition, however it could also always be decorated with stars and leaves.