BEETROOT, FENNEL, PISTACHIO AND CRANBERRY PITHIVIER RECIPE
This vegan and vegetarian Pithivier dish is a great alternative to a traditional nut roast for Christmas Day. You can use different fillings and it is also a fantastic dessert with sweet fillings
A Pithivier is is a round enclosed pie, a traditional French dish hailing from the town of Pithivier and dating back to the 17th Century.
1 block of vegan puff pastry 500g (jus-rol is vegan)
1 beetroot medium
1 medium red onion
1 head of fennel
1 sweet potato
50g unsalted pistachios chopped
50 dried cranberries
sprig of thyme
Dice the red onion, beetroot, fennel and sweet potato in to 3mm dice.
Sweat off in a little coconut oil until just soft, then roast in a hot oven (180oc) for about 10 minutes.
Remove from the oven and stir in the sun dried cranberries and pistachios. Season.
ASSEMBLING YOUR PIES
Line 4 coffee cups with cling film, and divide the mix evenly between them. Push the mix down and place in the freezer for an hour to set.
Roll out the puff pastry until 1mm thick. Cut 4 large discs, a side plate is about the right size, then cut 4 smaller ones about 9cm.
Place the chilled filling in the middle of the smaller disc, and using a little coconut milk brush the edge.
Now place the larger disc on top and push down, make sure you don’t rip the pastry or wrinkle it.
Using a fluted cutter cut the excess off leaving a 1cm rim. Brush the whole thing with coconut milk and chill for an hour.
Remove from the fridge and using a small knife make the top of the dome with a spiral pattern.
Bake the pithivier at 180oC for 20 minutes or until golden brown and piping hot.
Served with lovely winter vegetables.