Vegan mushroom, chestnut and thyme pithivier

8
1 hour 30 minutes

Ingredients

  • 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

Method

1
Preheat the oven to 220°C/gas mark 7. Line a large round baking tray such as a pizza sheet
2
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
3
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
4
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
5
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
6
Serve the Pithivier pie immediately, cut into wedges, with vegetables and vegan trimmings