Celebrate Christmas with our 100% vegan turkey pie that's rich, creamy, and encased in perfectly golden puff pastry. This delicious dish serves 4-6 and is cruelty-free, perfect for a festive gathering.
1: Preheat oven to 200°C / 392°F and line a large tray with baking paper. Add mushrooms to the tray, season with salt and pepper, and drizzle with vegetable oil. Mix then bake for 30 minutes.
2: Heat a drizzle of vegetable oil in a frying pan on medium heat, then add the onion, leek, and carrots. Fry for 10 minutes.
3: Add garlic and thyme to the pan and fry for 4 minutes. Add wine and simmer for 4 minutes.
4: Crumble the stock cube into the pan and add the flour, plant-based milk, and nutritional yeast. Stir to combine.
5: Add the Brussels sprouts to the pan along with the mushrooms from the oven. Season to taste with salt and pepper, stir to combine, then remove the pan from the heat.
6: Grease a pie dish with vegetable oil, then line the dish with a sheet of pastry. Add the filling inside and spoon the cranberry sauce on top and spread it out evenly. Place the second roll of pastry over the top, trim the edges to remove any excess pastry and then crimp the edges. Make 3 incisions in the top of the pastry and use any excess pastry to decorate the top.
7: Brush the pie with vegetable oil, then bake for 30-40 minutes or until the pastry is golden brown.
