Festive Pie
Posted on December 5, 2016 by The Gourmet Vegan - No Comments
Festive Pie
If you have been looking for the most perfect Christmas or Boxing Day treat, then look no further than this delicious Festive Pie. Packed full of flavour and texture, this is a dish that the whole family will absolutely adore. The savoury filling of nuts, quinoa and kale surrounds a divine tofu center which is encased by a mouthwatering hot water crust pastry. This is true Christmas decadence and will be a show stopper to your table over the Christmas holidays. Enjoy x
 Read Recipe |
 Serves 4-6 |
 ? kcal per serving |
INGREDIENTS
For the pie filling
1 medium onion ( 160 g ), finely chopped
1 medium carrot, peeled and finely chopped
1 large stick celery, finely chopped
Pinch salt
2 cloves garlic, minced
1 large potato ( 230 g ), steamed and mashed
100 g kale ( 4 oz ) , steamed and chopped
200 g ( 7 oz ) hazelnuts, finely chopped or processed
170 g ( 1 cup ) quinoa
500 ml ( 1 pint ) vegetable stock – I used kallo organic stock cubes
1 teaspoon black pepper
1 tablespoon fresh chopped sage
1 teaspoon dried thyme
½ teaspoon sea salt
½ teaspoon ground ginger
1 teaspoon ground corriander
1 tablespoon vegan spread, I use Vitalite
1 tablespoon nutritional yeast
1 teaspoon English mustard
1 teaspoon sherry vinegar
2 tablespoons chickpea flour
1 small can chestnut purée
For the tofu ballotine
250 g ( 9 oz ) firm tofu, drained
2 heaped tablespoons nutritional yeast
3 tablespoons soy sauce
½ teaspoon turmeric
½ teaspoon sea salt
5 tablespoons chickpea flour
For the pastry
500 g ( 1 lb, 2 oz ) plain flour
½ teaspoon sea salt
200 g ( 7 oz ) vegetable lard, I used Trex
200 ml ( 1/3 pint ) water
METHOD
Prepare the quinoa by putting into a pan with the stock and bringing to the boil. Reduce the heat and simmer for about 10 minutes. Take off of the heat and cover with a lid allowing for the quinoa to soak up the rest of the liquid and become fluffy. If there is still a little liquid left, place on a low heat and cook until the liquid has evaporated. Leave to one side.
Fry the onions, carrot, celery and garlic, with a pinch of salt, over a medium heat until the vegetables have softened and caramelised.
Put the vegetable mixture into a bowl with the quinoa and all other filling ingredients and using your hands, mash everything together well.
When well mixed, put to one side, cover and prepare the ballotine.
Place all of the ballotine ingredients into a processor and process until smooth and creamy.
Take a large sheet of food-grade film (or parchment) and place the mixture in a long line about one third up on the sheet and then roll to form a sausage shape. You will need to twist the ends of film or parchment to allow it to come into the shape of a sausage and then you need to tie the ends. Place another layer of film around this to keep it watertight and again, tie the ends. You will be left with something that looks like a sausage.
Boil a pan of water, and place the ballotine in the water. Simmer for 30 minutes.
Now, prepare the pastry whilst you are waiting for the ballotine to cool slightly.
Put the flour in a large bowl and add the salt.
In a saucepan, add the water and the vegetable lard and bring to a boil. Pour the liquid slowly onto the flour and bring together into a dough with a wooden spoon. Cut one third and put aside to use as the top for the pie. Place the rest of the dough on a floured surface and roll into a large sheet that is large enough to line the bottom and sides of the pie, with a slight hang over.
Grease the tin, and line with the pastry.
Preheat the oven to 200 degrees Celsius ( 400 F, Gas Mark 6 )
TIP : I like to put a couple of lengths of parchment on the bottom of the tin so it makes it easier to life the pie out when cooked and cooled.
Place half of the filling mixture into the lined dish and be sure to get the mixture into the corners. Unwrap the ballotine and place along the top of the filling. Now, cover with the rest of the filling mixture. Roll out the pie top and place onto the pie. Gather up the sides and crimp them to keep the pie together. Make a small hole into the pie lid and brush with soya milk.
Bake for 30 minutes at 200 degrees Celsius ( 400 F, Gas Mark 6 ) before reducing the heat to 160 degrees Celsius ( 320 F, Gas Mark 3 ) and cooking for 1 hour until the pastry is a deep and golden brown.
Allow the pie to cool completely before lifting out of the tin. Wrap in cling film and foil and then leave in the fridge for at least 24 hours before cutting and serving.
Serve as cold slices with pickles and chutneys or warm slices in the oven to serve hot with gravy and vegetables.
RECIPE NOTES
Read through the recipe once, twice and once again. Take notes as you go along ( you can use the print button at the bottom of the page ) and mark down your notes. A LOT of the preparation needs to be done in advance so that this can be simply put together.
RECIPE TIPS
Make sure this is chilled for at least 24 hours before serving and slicing.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
