Well, someone had to mention Christmas. It's my favourite excuse to eat chestnuts till they come out of my ears. Here's my favourite veggie pie (but vegetarians should get to the table FAST because the meat-eaters always want some of this as well as their bit of dead bird):
The day before you want to serve it, roast 1 red onion, 1 red pepper, 1 yellow pepper, 2 potatoes and 1 large carrot, cut into chunks, in some olive oil, adding some chopped root ginger & cinnamon. Should take about 30 mins to turn the veg golden. Cool, then add a packet of ready-prepared chestnuts & a small jar of aubergines in oil. (I know it sounds heavy on the oil, but trust me.) Chill the mixture. Cut a pack of filo pastry into 3 lengths, spread it with tomato puree & roll it up into a swiss roll shape. Prepare another pack in the same way but without the puree. Wrap & chill them overnight.
The next day, roll the flavoured pastry into a 12½” circle. Roll the unflavoured pastry to a 12” circle. Lay the unflavoured circle on a baking tray, pile the vegetables in the middle & top with the larger circle. Seal well, brush with egg & bake at 200C for 25 mins.
It sounds like a lot of work, but it's Christmas. And no innocent bird dies.
My favourite Christmas pie
Moderators: KG Steve, Chantal, Tigger, peter
I'm not veggie, but I love veggie dishes every bit as much and thought you may like to add this variation to your repertoire:
Instead of Tom Puree, try ground walnuts...
Then for the filling, substitute pumpkin, onion, garlic and a cheese of your choice (if lacto).
Mmmm....
Instead of Tom Puree, try ground walnuts...
Then for the filling, substitute pumpkin, onion, garlic and a cheese of your choice (if lacto).
Mmmm....