A fabulous vegan centrepiece which will be the talk of the festive table this Christmas. Roasted herb and truffle oil infused root vegetables are layered with baby spinach, beetroot and lentils, which are encased in golden puff pastry. This impressive pie is served with traditional vegetable accompaniments, such as Brussels sprouts, carrot, parsnips, spiced red cabbage and roast potatoes, alongside vegetable gravy and cranberry sauce.
Top Tips
The filling can be prepared and cooked the day before, and then it’s just a quick assembly job on Christmas Day morning, or whenever you plan to serve this delectable pie.
Vegan Roasted Vegetable & Lentil Pithivier Recipe
Prep: 1 hour
Cook: 1 hour 15 minutes
Serves: 6
Ingredients
- 650g butternut squash, peeled and diced
- 6 shallots, peeled and diced
- 4 garlic cloves, peeled and minced
- 2 sprigs of thyme or lemon thyme
- 4 tablespoons truffle oil
- 225g baby spinach
- 450g cooked beetroot, sliced
- 415g tin lentils, drained
- Salt and pepper, to taste
- 2 x 320g pack Ready Rolled Puff pastry (Karen used Jus-Rol)
- 25g dairy-free spread, melted
Method
- Pre-heat oven to 220C/200C fan/400F/Gas mark 7.
- Put the butternut squash, shallots and garlic into a large oven-proof dish and drizzle the truffle oil over the vegetables. Cook in pre-heated oven for 30 minutes. Remove and allow to cool, then remove the thyme sprigs.
- Meanwhile, cook the spinach in a little water until wilted, then drain thoroughly, using your hands to squeeze out any excess water once it’s cooled. Season the spinach and tinned lentils with salt and pepper.
- To assemble the pithivier, line a large baking tray with baking parchment. Unroll 1 sheet of pastry and cut out a 23cm (9”) circle.
- Transfer to the lined baking tray. Spoon the cooled spinach over the pastry circle and spread to an even layer, leaving a 2cm (1”) border of pastry around the edge.
- Arrange the sliced beetroot in an even layer over the spinach, then gently spread the drained lentils over the beetroot.
- Finally add the roasted butternut squash mixture, again spreading over the lentil layer evenly.
- Brush the pastry border with some of the melted spread.
- Unroll the second sheet of pastry and roll out further until it’s large enough to cover the filling. Lay over the filling and press firmly on the edges to seal.
- Trim excess pastry, leaving a 2cm (1”) border. Crimp edges and brush all over with melted spread. Chill in the fridge for 30 minutes.
- Pre-heat the oven to 220C/200C fan/400F/Gas mark 7.
- With a sharp knife, score curved lines from the centre of the top to the edges of the pastry, and bake for 30 to 40 minutes or until the pastry is golden brown and puffed up.
- Allow to cool for 5 minutes before serving in slices with traditional vegetable accompaniments, gravy and cranberry sauce.
- Karen has plated this delicious meal on our iconic Blue Asiatic Pheasants collection.
Browse our other blogs to find more recipes from Karen or see more from Lavender & Lovage on her Instagram and website.
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