Quorn Roast Festive Vegetarian Pie
There’s nothing more impressive than a Festive Vegetarian Pie and we have a true showstopper for you! Quorn Roast Festive Vegetarian Pie!
This delicious, golden pastry topped pie is the essence of Christmas, full of flavours that everyone will adore. Layered with a Quorn Sausage stuffing, creamy veggies, Quorn Roast and cranberry sauce (oh and a sneaky bit of sherry) this pie will bring all the festive cheer!
40.7 g fat
- 1 pack of Quorn Roast
- 2 Quorn Brilliant Bangers sausages
- 2 tbsp olive oil
- 2 leeks washed and sliced
- 300g butternut squash peeled and cut into 1cm cubes
- 100g brussel sprouts
- 150ml white wine
- 400ml vegetable stock
- 250ml oat cream
- 2 tbsp Dijon mustard
- Handful of fresh thyme sprigs leaves picked
- 150g fresh white breadcrumbs
- 1 brown onion finely diced
- 2 tsp dried sage
- 2 tsp dried thyme
- 100ml sweet sherry
- 50g dried cranberries
- 750g ready made shortcrust pastry
- 1 large egg
- 150g cranberry sauce
- Preheat a fan oven to 200 degrees C and cook the Quorn Roast according to the packet instructions.
- For the pie filling, heat a deep pan and add 1 tbsp of the olive oil then add your leeks, butternut squash and fresh thyme leaves.
- Cook for 10 mins stirring occasionally then add your white wine and 200ml of the vegetable stock. Cook for 15 mins until it has reduced a little and the vegetables have softened then add your Dijon mustard and oat cream. Season with salt and pepper to taste. Finely slice the brussel sprouts then add to the pan to soften slightly – they don’t want to be over cooked.
- Reduce the heat and simmer gently for 15 mins until the sauce has thickened. Transfer to a bowl and allow to cool completely.
- To make the stuffing, heat a frying pan and add the remaining olive oil and chopped onions. Fry for a few minutes until softened then chop up the Quorn Brilliant Bangers and add to the pan. Fry until lightly golden.
- Add your breadcrumbs, dried thyme, dried sage, salt and pepper, sherry, and the remaining vegetable stock. Mix well then stir in your dried cranberries and put into a bowl to cool completely.
- Once your fillings have cooled and the Quorn Roast is cooked, take a square tin or baking dish approximately 23cm x 23cm, grease with oil and line with greaseproof paper.
- Roll out 2/3 of your pastry on a clean surface dusted with flour. Roll into a square large enough to line your tin. Fold the pastry over your rolling pin and gently lift and place into your tin. Gently press the pastry into the sides and base.
- To fill your pie, press in your stuffing mix. Then cut the Quorn roast into cubes and add on top. Next pour in your creamy vegetable filling smoothing the top. Finish with dollops of the cranberry sauce.
- Roll out your remaining pastry in a square large enough to cover your pie. Whisk your egg to make a glaze, then brush the rim of your pie with the glaze to help the lid stick. Carefully lift your pastry lid and place on top of your pie then crimp the edges, pinching the pastry with your fingers to seal.
- Brush the top of the pie with your glaze then cut a little cross in the centre of the top to allow steam to escape whilst cooking. If you like you can decorate the top of your pie with festive pastry shapes such as ribbon and stars.
- Put your pie in the fridge to chill for 20 mins. Whilst your pie is chilling preheat your oven to 180 degrees C.
- Place the pie on a baking tray then bake in the oven for around 1 hour until golden on top.
- Allow to cool slightly before removing from the tin and serve.
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