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


Chestnut pate

  • 4 oz (115g) dried chestnuts and 2 1/2 pint (1.5l) water - enough to cover the chestnuts by 2 inches. Alternatively, use pre-cooked
  • 3 fl oz (90ml) vegetable oil
  • 6 oz (170g) onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 fl oz (30ml) soya sauce
  • 1/2 fl oz (15ml) 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 pint (285ml) vegan red wine


Chestnut pate

  1. Soak chestnuts in water overnight unless pre-cooked in packet.Chestnuts
  2. Place soaked chestnuts in pot and bring to boil. Reduce heat and simmer until tender. Remove liquid. (Ignore step 1 and 2 if usng pre-cooked chestnuts).
  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.


  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.
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