Giant Savoury Mince Pie

We’ve taken inspiration from the sweet festive favourite for this veggie showstopper. Swap the sage for fresh thyme, if you like.

By The Good Housekeeping Cookery TeamPublished: 22 December 2021

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best vegetarian christmas recipes giant savoury mince pie

This is a fantastic vegetarian alternative this Christmas Day.

Cooking notes: plus chilling and cooling

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Yields:

6 serving(s)

Prep Time:

45 mins

Cook Time:

55 mins

Total Time:

1 hr 40 mins

Cal/Serv:

503

Ingredients

For the pastry

225 g
plain flour, plus extra to dust
115 g
unsalted butter, chilled and chopped
25 g
Parmesan, finely grated, plus extra grated to sprinkle

For the filling

1 Tbsp.
olive oil
2
onions, finely sliced
1
garlic clove, crushed
Small handful fresh sage leaves, roughly chopped
250 g
chestnut mushrooms, finely sliced
180 g
pack cooked chestnuts, roughly chopped
50 g
dried cranberries
50 g
sultanas
50 g
pistachios, roughly chopped
2
medium eggs, beaten
75 g
full-fat cream cheese

Directions

1. Step 1First, make the pastry. Using a food processor, pulse the flour, butter, Parmesan and a pinch of salt until mixture resembles fine breadcrumbs. Alternatively, rub butter into the flour mixture using your fingers. Add 1tbsp ice-cold water and pulse/mix until pastry just comes together (add a little more water if mixture looks dry). Tip on to a work surface, shape into a disc, wrap and chill for 30min.
2. Step 2Meanwhile, make the filling. Heat the oil in a large frying pan over medium heat and cook the onions for 10min, stirring occasionally, until softened. Add the garlic and sage and cook for 2min, until fragrant. Turn up the heat to high, add the mushrooms and fry until golden and any liquid in the pan has evaporated, about 5min. Tip into a large bowl; cool.
3. Step 3Lightly flour a work surface. Slice off 2/3 of the pastry (keep the rest wrapped and chilled). Roll out and use to line a 20.5cm round, 3.5cm deep fluted tart tin. Trim excess pastry and prick base all over with a fork. Chill for 10min. Preheat oven to 190°C (170°C fan) mark 5.
4. Step 4Add chestnuts, dried fruit, pistachios, 1 egg, the cream cheese and plenty of seasoning to the onion bowl and mix to combine. Spoon into the chilled pastry case and level. On a lightly floured surface roll out the remaining pastry to a rough 20.5cm circle. Using a small sharp knife, cut out a large star (See GH Tip). Using the base of a cake tin or palette knife, lift up the star and place on top of the filling. Brush with a little of the remaining beaten egg to glaze, then sprinkle over some extra cheese.
5. Step 5Cook for 35min, or until the pastry is golden brown. Leave to cool in the tin for 10min before transferring to a serving plate or board. Serve in slices.