Christmas is a tough time to be a veggie, especially if you’re new to the game. It’s hard to not feel like you’re missing out on the main event when the turkey comes rolling out. But whether you’re vegetarian yourself, or your sons veggie girlfriend is joining your table this year- this Pithivier is a perfect alternative to the turkey.

Our Pithivier recipe

Ingredients: 

• 4 large portobello mushrooms
• 1 garlic clove
• 400g spinach leaves
• 5g fresh thyme
• 500g all butter puff pastry
• 200g vegetarian stuffing
• cranberry sauce
• 1 egg
• flour
• olive oil

Method:

1. Heat the oven to220°C/ 200°C (fan)/ gas 7. Heat a large, wide-based pan (preferably non-stick) with a large glug of olive oil on a medium-high heat and remove the stalks from the mushrooms while it’s warming up
2. Add the mushrooms to the hot pan and cook for 3-4 mins on each side, or until they start to turn golden. When ready, remove the mushrooms and place them on some kitchen paper to soak up the liquid
3. Return the same pan to the heat and add another glug of oil. Add the garlic and cook for 1 minute, then add the spinach and cook over a medium-high heat for a further 2-3 mins, or until the spinach has wilted completely. Add a pinch of salt and pepper, then transfer the spinach to a sieve to drain
4. Sprinkle a little flour onto a clean surface and roll out the pastry on top with a rolling pin, to about the thickness of a £1 coin. Using a saucer, cut out 4 circles a little wider than the mushrooms, then with a larger saucer or plate cut another 4 circles about 10cm wider than the mushrooms
5. Put the 4 smaller circles on a baking tray and spread a couple of teaspoons of cranberry sauce on top of each with the back of a spoon, leaving a little space around the edge of the pastry. The place 1/4 of the spinach in the centre of each circle, and top with a mushroom cup filled with vegetarian stuffing, stuffing side facing down
6. Brush the edge of the pastry circle with a little whisked egg, then carefully place one larger circle of pastry on top of each pile and pat it into place, making sure you trap as little air as possible in each. Once in place, use a fork to  press the edges of the top and bottom pastry circles together
7. Brush the outside of each pithivier with all of the remaining whisked egg. Sprinkle the top with some fresh thyme leaves, then place in the oven for 40 minutes or until the pastry is golden
8. Serve, alongside your favourite Christmas sides!

Let us know what you think of this recipe in the comments! Looking for some other Christmas recipe ideas? Take a look at some of our other festive posts:

• Chocolate Christmas Pudding
• Snowman Panna Cotta
• Christmas Ice Cubes
• Christmas Flavour Combinations Table
• White Hot Chocolate Snowstorm Drink
• Hot Chocolate On A Stick