Chestnut, Mushroom & Squash Christmas Filo Wreath Pie

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.

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.

👩🏽‍🍳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.

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.

Assemble the pie with its layers:

• Add the pesto.
• Add the mushroom layer.
• Add in the butternut squash.
• Sprinkle on the chestnuts and cranberries.

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.

❓FAQs

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

🍽️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

📖 Recipe