Winter Roast Vegetable Pithivier
Have a merry plant based Christmas this year
and try out this impressive veggie packed
dinner that's as tasty as it is sustainable.
Lily Higgins
Lily Higgins
Recipe - Bagenalstown - Connolly's
Winter Roast Vegetable Pithivier
Prep Time30 Minutes
Servings4
Cook Time70 Minutes
Ingredients
1 butternut squash, halved and seeded
2 red peppers
2 red onions
1 tablespoon butter
400g mushrooms, finely chopped
2 cloves garlic, crushed
2 teaspoons mixed herbs
15g flat-leaf parsley, finely chopped
200g baby spinach leaves
200g vegan goat's cheese or plant-based cheese
Olive oil
Sea salt
black pepper
4 sheets ready plant-based puff pastry
1 egg, whisked or plant-based milk
Directions
- Preheat oven to 200°C / gas mark 4.
- Cut the butternut squash into 1cm slices and drizzle with olive oil. Season with salt and pepper.
- Rub olive oil on the red peppers and cut red onions into quarters, keeping the stem intact. Rub with olive oil.
- Place the all of the above on a baking tray and roast for 30 minutes, or until tender.
- Remove the red peppers from the oven after 30 minutes and let them cool. Remove the skin.
- For the mushroom duxelles: Heat butter in a frying pan over medium heat and cook the mushrooms and garlic until softened.
- Add mixed herbs and season with salt and pepper. Remove from heat and stir in parsley.
- Blanch spinach leaves in boiling water. Drain and pat dry with paper towels.
- Assemble the pithivier: Cut four circles of puff pastry using a small plate. Place the circles on a baking tray.
- Cut four slightly larger circles of puff pastry for the top. Divide the mushroom duxelles among the pastry bases.
- Layer with red onion, spinach, vegan goat's cheese, butternut squash, and red pepper slices.
- Place the top layer of pastry on and seal the edges.
- Brush with egg wash and score the top.
- Bake for 30-35 minutes, or until puffed up and golden. Cool slightly before serving.
30 minutes
Prep Time
70 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Butternut Squash Loose (1 Piece)
€1.19
Not Available
Not Available
SuperValu Irish Creamery Butter (227 g)
€2.19€9.65/kg
SuperValu Closed Cup Mushrooms (250 g)
Only 79c
€0.79€3.16/kg
Gia Garlic Puree (90 g)
€1.65€18.33/kg
Funky Soul Mixed Herbs (15 g)
€0.49€32.67/kg
SuperValu Growing Parsley (1 Piece)
€1.79
SuperValu Spinach (250 g)
€1.39€5.56/kg
Not Available
SuperValu Extra Virgin Olive Oil (250 ml)
€2.99€11.96/l
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Jus-Rol Puff Pastry Sheets (320 g)
€3.99€12.47/kg
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
Directions
- Preheat oven to 200°C / gas mark 4.
- Cut the butternut squash into 1cm slices and drizzle with olive oil. Season with salt and pepper.
- Rub olive oil on the red peppers and cut red onions into quarters, keeping the stem intact. Rub with olive oil.
- Place the all of the above on a baking tray and roast for 30 minutes, or until tender.
- Remove the red peppers from the oven after 30 minutes and let them cool. Remove the skin.
- For the mushroom duxelles: Heat butter in a frying pan over medium heat and cook the mushrooms and garlic until softened.
- Add mixed herbs and season with salt and pepper. Remove from heat and stir in parsley.
- Blanch spinach leaves in boiling water. Drain and pat dry with paper towels.
- Assemble the pithivier: Cut four circles of puff pastry using a small plate. Place the circles on a baking tray.
- Cut four slightly larger circles of puff pastry for the top. Divide the mushroom duxelles among the pastry bases.
- Layer with red onion, spinach, vegan goat's cheese, butternut squash, and red pepper slices.
- Place the top layer of pastry on and seal the edges.
- Brush with egg wash and score the top.
- Bake for 30-35 minutes, or until puffed up and golden. Cool slightly before serving.