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    Home » Christmas Mains

    Chestnut, Mushroom & Squash Christmas Filo Wreath Pie

    Published: Nov 18, 2018 · Modified: Dec 1, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 36 Comments

    Jump to Recipe Jump to Video

    Just because we're vegan, doesn't mean we EVER miss out on all the delicious and fun food over Christmas and the Holiday period. This is where a show-stopping, party dish like this Vegan Chestnut, Mushroom & Squash Christmas Filo Wreath Pie comes in! Seriously, we're proud to say that everyone has gone mad for our wreath pie (including us!), which we just adore serving up to our vegan and non-vegan friends and family. You must of course serve these with my AMAZING Crispy Roast Potatoes.

    vegan christmas wreath pie with potatoes and gravy this recipe
    Jump to:
    • 🥣Equipment
    • 🍄Ingredients
    • 👩🏽‍🍳How To
    • ❓FAQs
    • 🍽️Serving
    • 📖 Recipe
    • 💬 Comments

    This recipe does take a little bit of prep, but that's kind of the point of Christmas food, you take care over it, then bear it triumphantly to the table, to ooohs and ahhhs... before cutting into the masterpiece you have made and sharing it around. The centrepiece of the show needs to be pretty, and impressive.

    🥣Equipment

    Some key equipment to mention for this Christmas Pie are:

    The tin - if you have a bundt tin, or one of those tins with a middle insert, you can use that to create the wreath shape. We didn't, so we improvised with a spring-form 24cm/9 inch cake tin & a little bowl in the middle, which worked perfectly well. These loose bottom (i.e. springform tins) are really great for easily getting pies and cakes out, so we highly recommend them for other recipes.

    Food processor - for the pesto. It doesn't have to be state of the art, but I love my MagiMix food processor.

    Pastry brush - this really does make life so much easier when slicking oil on the pastry.

    🍄Ingredients

    Here's what you'll need for this gorgeous vegan Christmas pie recipe:

    Filo pastry - the best pastry in my opinion, as it's cheap, always vegan, and can go in the freezer.

    Cranberries - a typical festive ingredient. You can use fresh or frozen. They can be quite tart, so leave them out if you're not a cranberry fan. Alternatively choose to use sweeter dried cranberries or dollops of cranberry sauce.

    Cooked chestnuts - these can be bought in long-life packets. While they're a festive ingredient, we love them all year round!

    Chestnut Mushrooms - these form a substantial part of the pie. Chestnut mushrooms have an almost meaty texture, and a good umami (savoury) flavour.

    White wine - adds a delicious flavour to the mushrooms. Make sure your wine is vegan - Promise we won't judge you if you drink some during the cooking process!

    Olive oil - featured in several of the layers of this vegan Christmas pie, but key for slicking on the filo pastry for that crunch!

    Garlic - because all pies must have garlic!

    Kale Or Spinach- for the pesto layer. This could be made with other leaves instead, such as basil. Not everyone likes kale or finds it bitter so choose what you like best. -- Alternatively use store bought pesto.

    Pine Nuts - traditionally in pesto, but you could use another nut if you don't have or don't like pinenuts. I really like walnuts or pumpkin seeds as a substitute.

    Nutritional Yeast - to create the cheesy taste of the pesto.

    Butternut Squash - gives lovely body and colour to this Christmas Pie! It's also a filling and festive ingredient.

    Smoked paprika - to give a little smokiness to the butternut squash.

    Thyme - a great herb for giving your mushrooms extra flavour.

    Christmas Dinner Pie Wreath with a slice taken out

    👩🏽‍🍳How To

    This vegan Christmas Pie full of mushrooms, squash and other festive ingredients needs to have each layer made separately, and then the masterpiece can be assembled. Here's how to do it.

    Prepare the mushroom, squash and pesto layers:

    • Sautee your mushrooms with the garlic, thyme and white wine.
    • Roast the butternut squash with the smoked paprika, olive oil and salt. Once done, mash it a bit with a fork or potato masher.
    • Make the pesto by blending kale or spinach leaves, pine nuts, nutritional yeast, salt, olive oil and garlic.
    mushrooms being cut up
    Cut up the chestnut mushrooms
    mushrooms being fried in a pan
    Cook the mushrooms with garlic, white wine and thyme
    squash cut up on a baking tray
    Cut up the squash
    cooked cut up squash on a tray
    Roast with smoked paprika and salt
    kale in a food processor
    Take your kale leaves and add to food processor
    ingredients for kale pesto for the christmas pie in a food processor
    Blend up kale leaves with the rest of the pesto ingredients

    Prepare the pastry and the tin:

    • Put a ramekin in the middle of your tin.
    • Cut the filo pastry into long triangles, and slick with olive oil.
    • Place the triangles of pastry in the tin, with the larger ends on the outside. You can slick with pastry before or after they go in the tin.
    springform tin with ramekin in the middle for vegan christmas pie
    Place a ramekin in the middle of the tin
    Filo Pastry cut into triangles
    Cut triangle pieces of filo pastry
    tin with triangles of pastry over them
    Start layering these on with the large part of the traingle on the outside

    Assemble the pie with its layers:

    • Add the pesto.
    • Add the mushroom layer.
    • Add in the butternut squash.
    • Sprinkle on the chestnuts and cranberries.
    Add the layer of kale pesto
    adding the chestnut mushrooms to the pie
    Add the mushoom layer
    adding the butternut squash to the pie
    Add the butternut squash
    adding the cranberries and chestnuts to the pie
    Add the cranberries and chestnuts

    Finish your Christmas Pie with a pastry top:

    • Fold down the pieces of pastry on the ramekin in the middle of the Christmas Pie.
    • Add more pastry layers to the top so the pie is fully covered. Scrunch some up with olive oil so it has a nice ruffled top.
    • Put in the oven for 25-30 minutes. If it's not nice and crispy it can go in for a bit longer.
    • Once cooked, take off the outer part of the tin, and serve up with the best vegan roast potatoes and gravy.
    folding over the middle pieces of pastry into the pie
    Fold down the pieces of pastry in the middle
    adding extra scruched up pastry to the top of the pie
    Add more strips of pastry to the top, scrunched up
    putting the Christmas pie in the oven
    Put the pie in the oven
    taking off the outer part of the tin once the pie is cooked
    Once cooked, remove the outer part of the tin
    vegan christmas wreath pie with potatoes and gravy
    Serve up with delicious side dishes!

    ❓FAQs

    Some questions it might be helpful to answer on this delicious vegan Christmas pie!

    Is this nut free?

    It can be. Pine nuts (which are in the pesto layer) are technically seeds. If anyone has an allergy to pine nuts, just make the pesto with any other nut or seed, such as walnuts or pumpkin seeds. Chestnuts, however, are considered tree nuts, so leave these out if you or anyone else has an allergy.

    Can this Christmas Pie be made ahead of time?

    Yes. It reheats really well, so make it all ahead of time (up to 2 days!) and cook it through, but don't let it get too crispy on top. Keep it in the fridge in its tin, then reheat for about 15 minutes or until golden on top. You can even freeze this recipe and cook from frozen. It will take about 20 minutes to cook from frozen.

    Where do I get nutritional yeast?

    Healthfood stores (and even supermarkets) will sell this. I generally get mine online. It's a real staple for vegans so you'll certainly use it for lots of recipes.

    🍽️Serving

    Well, we just have ALL the ideas and recipes for what you can serve with this amazing vegan Christmas mushroom, squash and chestnut pie! Here are our favourite side dishes:

    Vegan Christmas Tempeh 'Sausage' Stuffing Balls

    Vegan Cauliflower Cheese 'Christmas Trees'

    Cranberry, Chestnut and Tofu Facon Brussel Sprouts

    The Best Vegan Crispy Roast Potatoes

    The Best Vegan Gravy Recipe

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    vegan christmas mushoom pie

    Chestnut, Mushroom & Squash Christmas Filo Wreath Pie

    Louise-Claire Cayzer
    The perfect vegan pie for a Christmas Festive Main. Full of delicious vegan ingredients. A show stopper for all your guests!
    4.84 from 12 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 1 hour hr 30 minutes mins
    Cook Time 25 minutes mins
    Total Time 1 hour hr 55 minutes mins
    Course Main Course
    Cuisine Christmas, Vegan
    Servings 6
    Calories 441 kcal

    Equipment

    • Round 24cm/9 inch spring form cake tin (or a bundt tin)
    • Pastry brush
    • food processor
    • Ramekin / small bowl (to create the centre of the wreath, if you don't have a bundt tin)
    • Baking Tray

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    To Assemble the pie

    • 250 g (8 ⅞ oz) filo pastry (about 1 pack or 7 sheets)
    • 4 tablespoon olive oil
    • 100 g (1 cup) whole, fresh cranberries (frozen or dried is also fine)
    • 100 g (¾ cup) cooked chestnuts (roughly chopped)

    For the Mushroom layer

    • 500 g (5¼ cups) chestnut mushrooms (sliced)
    • 2 cloves garlic (finely minced)
    • 1 teaspoon olive oil
    • 80 ml (⅓ cup) vegan white wine
    • 1 teaspoon thyme
    • pinch salt

    For the Pesto Layer

    • 250 g (3¾ cups) kale OR spinach OR basil (leaves only: NB- make sure to choose your green according to your own tastes. Not everyone loves kale pesto, spinach is much milder. )
    • 50 g (½ cup) pine nuts
    • 1 clove garlic
    • 2 tablespoon olive oil
    • 3 tablespoon nutritional yeast
    • pinch salt

    For the Squash Layer

    • 1 medium butternut squash (peeled, seeds taken out and chopped into cubes)
    • 1 tablespoon olive oil
    • 1 teaspoon smoked paprika
    • pinch salt

    Instructions

    For the Butternut Squash

    • Add all the squash ingredients into a large baking tray and roast on a medium heat (200°C / 400°F / Gas Mark 6) until soft and a little browned.
    • Roughly mash the roasted squash with a masher.

    For the Pesto

    • Add all pesto ingredients into a blender or food processor and blend until you have a chunky paste. Add more oil or salt if needed.

    For the Mushrooms

    • Add all the mushrooms & garlic into a large pan with the olive oil.
    • Gently fry until the mushrooms shrink. Then add the wine & herbs.
    • Cook until the liquid mostly evaporates. 

    To Assemble the Pie:

    • Open out the packet of filo pastry & cut the filo pastry into thin triangles (as pictured). You can cut all the layers together. 
      Filo Pastry cut into triangles
    • Slick the layers of filo pastry with olive oil and oil the tin. If you are using a little ramekin or bowl to create the centre of the wreath, oil that too. It is much easier if you use something to create your centre.
    • Assemble layers of pastry in the base of the dish: lay the larger end of the triangle on the outside edge, the pointy side facing the 'hole'. The pastry should be long enough to go over the edges of the tin. (This will help form the lid of the pie later)
      How to Assemble the pastry for the wreath pie
    • Keep layering until the whole pan has 2-3 layers of pastry over it. Add extra oil on some layers if they're a bit dry. 
    • Now, fill the 'wreath' with the fillings.
    • First, smear your kale pesto on the pastry.
    • Add the mushrooms layer.  
    • Then add your layer of the mashed butternut squash.
    • Sprinkle over the chestnuts and cranberries.
    • Finally, carefully close the all the edges of the filo pastry over the filling. You will need to do this bit by bit.
    • If there are any gaps in the top of the pie, add some strips of extra pastry. You can also add a few more pieces of pastry ruffled up with a little oil for that crucnhy wreath topping!
    • Finally, brush with extra oil & bake in the oven until crispy and golden. About 20 minutes at around 200°C / 400°F / Gas Mark 6.

    To Serve

    • Remove the outer ring from the wreath & take the ramekin or inner bowl out from the middle.
    • If the pastry is looking a little soggy, add the wreath back into the oven for 5 minutes or so to crisp up. 
    • Put the whole wreath (bottom of tin and all) onto a pretty plate. Decorate with rosemary sprigs and serve as part of a festive meal! 

    Video

    Notes

    Please Note: Not everyone likes Kale Pesto, and some kale is more bitter than others, so choose Spinach or Basil pesto if you don't love kale as much as I do.  

    Nutrition

    Calories: 441kcalCarbohydrates: 50gProtein: 11gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gSodium: 229mgPotassium: 1213mgFiber: 6gSugar: 5gVitamin A: 17643IUVitamin C: 80mgCalcium: 151mgIron: 4mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
    Vegan Christmas Wreath Pie for Pinterest

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    Reader Interactions

    Comments

      4.84 from 12 votes (5 ratings without comment)

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    1. Kate says

      November 21, 2023 at 2:53 am

      5 stars
      Hello - if i wanted to make this ahead and freeze - would it be best to freeze it before or after baking?

      Reply
      • Louise-Claire Cayzer says

        November 21, 2023 at 9:13 am

        HI, I would go ahead and bake it, but not bake until golden, just enough for the pastry layers to stiffen up a bit. Wrap it up really well in foil, then freeze. Bake it from frozen, covered in foil until the last 10 minutes, then brush with a little extra olive oil and finish baking.

        Reply
    2. Georgia says

      December 26, 2022 at 10:44 am

      5 stars
      Me and my guests loved it, all the ingredients combine perfectly, such a different dish. Thank you. Happy holidays.

      Reply
    3. Julie Lush says

      December 23, 2022 at 7:01 pm

      Fairly easy to make but I am really worried about the cranberries. The raw fresh ones are not sweet. Will they even cook in 20 minutes? I am in UK and paranoid that you have sweetened cranberries somehow in USA. I guess I will find out on Christmas day!! I will let you know.

      Reply
      • Louise-Claire Cayzer says

        December 30, 2022 at 2:41 pm

        I hope this turned out ok for you. I'm also in the UK and used unsweetened cranberries in this dish. They are quite tart, and they do cook in time, but I like the pop of tangy flavour. You can leave the cranberries out if you wish, or use dried sweetened ones instead.

        Reply
    4. Sally Hayes says

      November 23, 2022 at 7:57 am

      Hi there, I love this Christmas wreath pie with filo pastry. Would you mind if I used it in our December newsletter? Fully credited of course with a link to your page. I run a small vegan wholefood shop and we stock all the ingredients so it would be ideal for us. I'm thinking I might do it myself for Christmas as well but it would be good to be able to use one of your excellent photos. Thank you!

      Reply
      • Louise-Claire Cayzer says

        November 23, 2022 at 5:01 pm

        Hi Sally,
        Absolutely, I would love you to use it in your newsletter! I hope your customers love the recipe! I'll pop you an email
        x Louise

        Reply
    5. Claudia Lamascolo says

      December 03, 2021 at 4:55 pm

      5 stars
      What a wonderful and festive presentation this is a must make so beautiful!

      Reply
    6. MJ says

      December 03, 2021 at 4:53 pm

      5 stars
      This is such a delicious and gorgeous dish for the holidays! Your step-by-step assembly and cooking tips were super helpful too - thanks!

      Reply
    « Older Comments

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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