Chestnut, Mushroom & Red Wine Pithivier - Vegan Recipe Club

Ingredients

• Filling
• 1 red onion, finely diced
• 2 leeks, ends removed and finely sliced
• 400g/14 oz button mushrooms, halved
• 3 cloves garlic, finely chopped
• ½ tsp cayenne pepper
• 50g/¼ cup plain flour
• 2 tbsp tomato purée (or use harissa paste for a bit of spice)
• 200g/1½ cups vacuum-packed chestnuts, roughly chopped
• 2 tomatoes, roughly chopped
• 10 sundried tomatoes, finely chopped
• 1 tbsp dried or fresh thyme, stalks removed and finely chopped
• ½ tbsp dried or fresh rosemary or oregano, stalks removed and finely chopped
• 2 tbsp balsamic vinegar
• 175ml/¾ cup vegan red wine (use alcohol-free if preferred or mix 1 tbsp red miso paste with 175ml boiling water)
• 250ml/1 cup vegan stock
• 1 tbsp soft brown sugar
• 250g/1½ cups pre-cooked quinoa or lentils
• Salt and pepper, to taste
• Pastry
• 640g/22.5 oz vegan ready-to-use puff pastry sheets
• 2 tbsp unsweetened plant milk mixed with 1 tbsp syrup (eg maple or agave) for brushing