Festive Feast

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This is a great centrepiece to your special occasion table whether for Christmas day, New Year's day or just in place of a Sunday roast.

Serves 6

Ingredients

Chestnut pate

  • 4 oz / 115g dried chestnuts
  • 2 1/2 pt / 1.5 litres - enough to cover the chestnuts by 2 inches
  • 3 floz / 90 ml vegetable oil
  • 6 oz / 170g onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 floz soya sauce
  • 1/2 floz / 15 ml vegan brandy
  • Salt
  • Pepper
  • Soya cream
  • 4 oz / 115g fresh breadcrumbs
  • 2 oz / 55g ground hazelnuts

Puff pastry

  • 1 lb / 455g puff pastry
  • Sprinkling of flour for rolling pastry
  • Sesame seeds

Mushroom ragout

  • 1 lb / 455g mushrooms
  • 1/2 pt / 285ml vegan red wine

Method

Chestnut pate

  1. Soak chestnuts in water overnight.Chestnuts
  2. Place in pot and bring to boil. Reduce heat and simmer until tender. Remove liquid.
  3. Saute onions and garlic in oil until soft. Stir in herbs, season and add soya sauce and brandy then bring to boil.
  4. Stir in breadcrumbs, hazelnuts and chestnuts (saving 12 whole chestnuts) and cook for 5 minutes. Remove from heat and allow to cool.
  5. Blend to rough puree and add cream to taste. Work into rectangular block.

Mushroom ragout

  1. Place mushrooms in pan with the wine and simmer until most of the liquid is gone.

Feast

  1. Pre-heat oven to 200C/400F/gas mark 6.
  2. Sprinkle surface with flour and roll out puff pastry into a rough rectangle, saving some of the pastry to cut out leaves for decoration. 
  3. Place mushroom ragout on centre of pastry and place chestnut pate on top. Place row of whole chestnuts onto the pate.
  4. Fold pastry over, cutting off the extra edges, seal by brushing edges with soya milk, decorate with pastry leaves and sprinkle with sesame seeds, place on well oiled tray.
  5. Put in oven for 40 minutes (30 minutes in a fan assisted oven). Slice and serve on bed of mixed leaves.