The perfect pie for a Christmas Festive Main. Full of delicious vegan ingredients.
Add all the squash ingredients into a large baking tray and roast on a medium heat (Gas Mark 6/ 200C) until soft and a little browned
Roughly mash the roasted squash with a masher
Add all pesto ingredients into a blender or food processor and blend until a chunky paste. Add more oil or salt if needed.
Add all the mushrooms & garlic into a large pan with the olive oil
Gently fry until the mushrooms shrink, add the wine & herbs
Cook until the liquid mostly evaporates.
Open out the packet of filo pastry & cut the filo pastry into thin triangles (as pictured) - You can cut all the layers together.
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.
Assemble layers of pastry in the base of the pan - Lay the larger end of the triangle on the outside edge, the pointy side facing the 'hole', The pastry should be wide enough to go over the edges of the tin. (This will help form the lid of the pie later)
Keep layering until the whole pan has 2-3 layers of pastry over it. Add extra oil on some layers if they are a bit dry.
Now, fill the 'wreath' with the fillings.
First, smear a thick layer of Kale Pesto
Then add a layer of the mashed butternut squash
Add the mushrooms, and 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.
Finally, brush with extra oil & bake in the oven until crispy and golden. About 20 minutes. (Gas Mark 6/200C).
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 mins 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!