Method

Tips * The gluten free plant-based pastry in this recipe is our version of Filo pastry, it does not behave exactly like regular Filo pastry but is a great alternative for those who cannot eat gluten.You can also use your own choice of ready-made pastry that suits your own dietary requirements.

Ready made Filo or puff pastry will work best. If using puff pastry, you do not need to use a baking tin.

* You can make the fillings a day a head and store in the fridge overnight. Bring up to room temperature before baking in the pie*

* You can substitute another plant-based cheese for the blue cheese if preferred. A smoked plant-based cheese would also work well for example*

 *We used a square 20cm loose based cake tin*

Preheat the oven to 180°c/350°F/Gas Mark 4.

Wash and peel the sweet potatoes and butternut squash. Chop into small bitesize cubes and put both into a large roasting pan. Add 2tbs of olive oil, 2tbs chopped thyme, 1tbs mixed dried herbs and season with sea salt (approx. 1tsp). Using your hands, mix well.

Put into the oven (top middle shelf for approx. 30 minutes, the butternut squash and sweet potatoes should be tender/cooked through. Using a fork, gently mash a little so that there is some mashed sweet potato/butternut squash and still some bite sizes pieces. Check the seasoning, then add 50g chopped dried cranberries. Mix gently, set aside.

Finely chop the red onions, 10 sage leaves,1tbs of thyme and garlic, add to frying pan with 3tbs of olive oil and season with sea salt. Sauté until the onion is soft. Set aside.

In a small bowl add 2tbs of ground linseeds and add 4tbs of cold water, mix well set aside.

In a large bowl add the breadcrumbs, chopped cooked chestnuts, chopped walnuts, chopped dried cranberries, nutmeg, lemon zest, 5 chopped sage leaves, plant-based blue cheese, salt and add the linseed mixture. Mix well until all the ingredients are distributed evenly. Then add the red onion mixture and mix well again. If making ahead of time, cover and store both the stuffing mixture and the sweet potato/butternut squash mixture in the fridge.

Next, sauté the spinach. In a pan, warm 1 tbs of plant-based butter, then add the spinach. It will cook very quickly, about 1-2 minutes. Check for seasoning, add some freshly grated nutmeg.

Empty the spinach into a sieve over the pan and using the back of a spoon push out as much liquid as you can from the spinach. Set aside, leaving the spinach in the sieve.

For the pastry; If using ready made pastry, follow the baking instructions on the packet.

Otherwise set the oven to 200°c/400°F/Gas Mark 6. Put a baking tray into the oven top middle shelf.

Measure out all the dry ingredients and add to a large mixing bowl or food processor.

In a small bowl add the apple cider vinegar to the plant-based yogurt and stir.

Next add the water and yogurt mixture to the dry ingredients, blend in the food processor or mix well by hand until the pastry comes together. Turn out onto a floured board and divide the dough into 4. Then divide each quarter into 4 again. Keep all the dough in a freezer bag or wrapped in clingfilm.

Using one small portion of dough at a time, roll out using plenty of GF flour. Roll out into long rectangle strips and roll as thin as possible. Make each strip long enough to cover the base and sides of tin, and for extra to hang out over the tin, this will cover the top of the pie once the filling has been added.

The dough will stick if not enough flour is used on the board and rolling pin. Using a knife, trim to make neat strips. Keep the strips of dough in between two sheets of baking paper and then cover with a damp tea towel to help prevent the pastry drying out.

Make enough strips to cover the entire tin. We used a 20cm square loose based tin. We used approx. 12 filo pastry strips for the pie crust  and 4 extra pastry strips for cutting into stars. Line the tin with baking paper (stick the paper down with melted plant-based butter).

When lining the tin with the “Filo” be sure to brush the pastry with plenty of melted butter. Prick the pastry base with a fork.

Working quickly, next add the butternut squash and sweet potato filling, press the filling down and then add a layer of the spinach. Finally add a layer of stuffing. Cover the top of the pie with pastry left hanging over the tin, bush with butter as you go. Do not worry if the pastry tears or looks a little untidy. It can all be hidden. Brush the top of the pastry with more melted butter and cover the top in “Filo” stars. Be sure to use generous amounts of melted butter to stick down the stars.

Glaze the top of the stars with more melted butter. *Tip* you can add a little maple syrup (1 tsp) to the butter to help the pie brown.

Put into the oven, on top of the pre-heated baking tray and bake for approx. 45 minutes.

Check the pie after 30 minutes and if the top is already brown and crisp, loosely put a sheet of tinfoil over the top and bake for the further 15/20 minutes.

Once out of the oven, leave to cool for approx. 15-20 minutes before removing the pie from the tin to serve.

Celebrate this holiday season plant-based style with a delicious home-made filo starry pie. Packed full of fresh vibrant veggies, nuts, and herbs and crammed full of the taste of Christmas, this pie makes a fabulous centrepiece for Christmas day lunch or dinner.

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*