Chestnut, Mushroom & Red Wine Pithivier

Name: Chestnut, Mushroom & Red Wine Pithivier
Ingredients: 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; pepper; 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

www.veganrecipeclub.org.uk

This traditional French dish, with its sunbeam pastry, is a feast for the eyes, rich, tasty, easy to create and makes for the perfect Christmas centrepiece or any time you're...

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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Ingredients

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
pepper
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