All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Chestnut, Mushroom & Red Wine Pithivier

gluten free
wheat free
freezable
2 spoon difficulty rating

75

Serves: 8

Chestnut, Mushroom & Red Wine Pithivier

Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if you're feeling fancy on a Sunday! Pithivier is named after the French town of Pithiviers, where the dish is commonly assumed to originate.

Ingredients: 

  • 640g puff pastry (2 x sheets eg Jus-Rol) (use GF if necessary)
  • Vegan butter/spread for frying
  • 1 red onion, finely diced
  • 2 leeks, ends removed and finely sliced
  • 400g/5 cups button mushrooms, halved
  • 3 cloves garlic, finely chopped
  • ½ tsp cayenne pepper 
  • 50g/4½ tbsp plain flour (use GF if necessary)
  • 2 tbsp tomato puree
  • 200g/1¾ cups vacuum packed chestnuts, roughly chopped
  • 3 tomatoes, roughly chopped
  • 10 sundried tomatoes, finely chopped
  • 1 tbsp dried or fresh thyme, finely chopped
  • ½ tbsp dried or fresh rosemary, finely chopped
  • 1 tbsp balsamic vinegar
  • 175ml/¾ cup vegan red wine (use 1 tbsp red miso and 175ml boiling water if doing alcohol-free version)
  • 500ml/2 cups vegan stock
  • 1 tbsp soft brown sugar
  • 150g/1 cup pre-cooked quinoa or lentils (add this at the end)
  • 2 tbsp soya milk for brushing 

Method: 

  1. Preheat the oven to 190ºC (fan)/375ºF/Gas Mark 5 and line a large baking tray with parchment. 
  2. Using a large dinner plate and on a floured surface, cut one of the pastry sheets around the shape of the plate. 
  3. Take the next pastry sheet and again cut around the shape of the plate but this time leave 2cm of extra pastry around the edge. 
  4. Place the smaller circle on the lined baking tray and set aside. 
  5. Fry the onions in a little vegan butter until soft and golden. 
  6. Add the leeks and fry for a further 5 minutes. 
  7. Add the mushrooms and fry for another 5 minutes. 
  8. Add the garlic and the cayenne pepper and fry for a minute. 
  9. Remove from the heat and stir through the flour until all the vegetables have been covered. 
  10. Place back onto the heat and then stir through the tomato puree and add all of the other ingredients apart from the pre-cooked quinoa/lentils and soya milk. 
  11. Allow the mixture to simmer, stirring regularly, for around 15-20 minutes. 
  12. Add the quinoa or lentils to the mix and stir through. The consistency should be thick but not too thick. Add a little more stock if necessary (you don't want it to be runny though).
  13. Transfer the mixture onto the bottom layer of pastry and leave a good couple of inches of pastry free around the edge. 
  14. Cover with the bigger circle of pastry and seal the edges with your fingers. Brush the edges with some oil. 
  15. Brush the pastry with soya milk. 
  16. To create the sun pattern, make a tiny hole in the centre and then score wavy lines from the centre to the outer edge of the pastry using a sharp knife. 
  17. Place in the oven and bake for 25-30 minutes or until crisp and golden. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Chilli Hotpot with Black Beans, Lentils & Chocolate
This is a simple, hearty dish that lends itself to bulk cooking. We've used tinned beans and lentils for speed...See recipe »
One Pot 'Chicken' Jambalaya
Try our version of a New Orleans favourite! It's only one pot too so save time on the dreaded washing...See recipe »
Classic Carrot Cake
Wow your friends and family with this deliciously moist carrot cake! It's really simple to make and perfect with a...See recipe »
Hot Cross Buns With Marmalade Glaze
Not just for Easter, these buns make a perfect breakfast or snack anytime of the year. Toast, spread with dairyfree...See recipe »
Artichoke Fish Cakes with Dill Mayo
You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for...See recipe »
Quick & Easy Filet-No-Fish
This is our super easy version of a filet-no-fish! Grab a slice of tofu, mix up a paste and fry...See recipe »
No-bake Light & Fluffy Vanilla Cheesecake (no cashews)
This is our version of the new Frankie & Benny's vegan vanilla Oreo cheesecake. It's so quick to make and...See recipe »
THIS Isn't Chicken Vietnamese Curry
This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy...See recipe »
Cheesecake Brownies
Take two of the best desserts ever, mix them together and what have you got... a decadent and outrageously delicious...See recipe »
Creamy Squash Pasta
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!See recipe »
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »