Vegan mushroom, chestnut and thyme pithivier recipe

1 hour 30 minutes


  • 640g of puff pastry, vegan, ready-rolled
  • 400g of mixed seasonal wild mushrooms
  • 12 cooked chestnuts
  • 4 shallots, peeled and finely diced
  • 2 garlic cloves, peeled and minced
  • 2 tbsp of thyme leaves, fresh
  • 2 tbsp of Madeira, or sherry
  • 300g of silken tofu, cut into small cubes
  • salt
  • black pepper


Preheat the oven to 220°C/gas mark 7. Line a large round baking tray such as a pizza sheet
Place all the filling ingredients into a large wok or pan with a lid and cook with the lid on over a low to medium heat until the tofu has melted and all the filling ingredients have cooked down to a thick sauce type texture – see photos – this will take about 10 to 15 minutes. Allow to cool for 5 minutes
Cut out two large discs to fit the baking tray from the rolled pastry, keeping the trimmings for other baking tray, and place one disc onto the lined baking sheet
Pile the filling ingredients into the middle of the pastry disc and then sit the other pastry circle on top of the filling, crimping the edges with your forefinger and a knife to make an attractive pattern
With a sharp knife make a sunbeam type pattern on the pastry lid – see photo - and then bake for 15 to 20 minutes until the pastry is a deep golden brown and is puffed up
Serve the Pithivier pie immediately, cut into wedges, with vegetables and vegan trimmings