Recipe: Vegetarian Pie for Christmas Eve

Comme tout le monde ne consomme pas de viande, aussi bien prévoir au moins quelques plats pour les invités végétariens. Voici donc une excellente recette végétarienne pour agrémenter votre table des Fêtes.

Vegetarian pie for 8-10 people

Ingredients for the filling:

250 grams of defrosted and drained spinach

275 grams of mushrooms of your choice

400 grams of cooked and tender chestnuts

2 shallots, chopped

½ tsp dried coriander

½ tsp ground cinnamon

1 pinch of thyme

2 tbsp honey

2 tbsp cooking olive oil

20 grams of butter

1 beaten egg

Phyllo-type puff pastry rolls

Ingredients for the sauce:

3 small garlic cloves, 1 small can of diced tomatoes, 1 tsp caster sugar, 2 tbsp olive oil, 2 tbsp balsamic or sherry vinegar

Preparation :

In a large skillet, sauté the sliced shallots in hot but not smoking oil until caramelized. Add the sliced mushrooms and spices. Season with salt and pepper to taste.

Let everything brown, then (off the heat) add the spinach, drained well, the honey, and then the chestnuts, crushed into small pieces. Mix well and let cool.

Meanwhile, brown the chopped garlic in olive oil (1-2 minutes), add the sugar, vinegar or sherry, and then the tomatoes. Let it reduce for 15 minutes. Blend until smooth.

In an oven preheated to 180°C, line a mold with 2-3 sheets of puff pastry and moisten the base and sides with a little butter and oil. Place the filling and dot it with a few pieces of butter. Cover with two sheets of puff pastry and then lightly coat the top pastry with beaten egg.

Bake for 30 to 40 minutes until golden brown. Serve piping hot with the warmed coulis and a colorful salad as a starter.