This hearty Christmas pie from the Vegetarian Society is loaded with flavour and is served with a sumptuous homemade gravy

Serves 6 – 8


christmas pie



Pie filling

  • 2 onions, finely chopped
  • 130g (1 ½ cups) leeks, finely chopped
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 225g (3 cups) mushrooms, sliced
  • 25g (¼ cup) dried cranberries
  • 340g (2 ¼ cups) butter beans, chopped (tinned)
  • 250g (1 ½ cups) tinned cooked chestnuts, sliced
  • 50g (1/2 cup) hazelnuts, chopped
  • 2 tsp fresh thyme, chopped
  • 1 tsp English mustard
  • Salt and pepper, to taste
  • 1 tbsp cranberry sauce

Hot water crust pastry

  • 150ml (½ cup) water
  • 115g (1 cup) vegetable suet
  • 330g (3 ½ cups) plain white flour
  • ½ tsp salt


  • 40g (¼ cup) vegan margarine
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 3 bay leaves
  • 1 tsp English mustard
  • 2 tsp fresh thyme, chopped
  • 1 tsp yeast extract
  • 1 tsp vegan Worcestershire sauce
  • 600ml (2 ½ cups) vegetable stock
  • 2 tsp cranberry sauce
  • 2 tbsp vegan port or red wine
  • Black pepper
  • 1 tbsp wholemeal flour, mixed with 3 tbsp water



  1. Filling: Gently fry the onions and leeks in the oil for 5 minutes.
  2. Add the garlic, 150g of the mushrooms, dried cranberries, butter beans, chestnuts, hazelnuts, thyme and mustard. Continue to cook for 10 minutes, the mixture should be fairly dry.
  3. Season with salt and pepper, then add the remaining mushrooms and remove from the heat.
  4. Pastry: Preheat the oven to 180C/Gas 4. (350 F )
  5. Heat the water in a saucepan. When boiled add the suet and stir vigorously. Remove from the heat.
  6. Place the flour into a large bowl and stir in the salt. Add the water and suet mixture.
  7. Carefully gather the mixture into a ball, turn onto a work surface and knead the pastry for five minutes.
  8. Lightly grease a 20cm spring loaded or loose bottomed deep pie case.
  9. Take approximately ¾ of the pastry and roll it out. You should not need to dust your work surface with flour. Carefully line your pie case.
  10. Spread the cranberry sauce over the pastry base and add your pie filling. Fold excess pastry over towards the centre of the pie. Trim excess pastry, leaving a lip of 3cm.
  11. Roll out the remaining pastry to make a lid. Place it on the top of your pie, trim excess pastry, then using your fingertips pinch the two layers of pastry together to seal in the filling. Brush the top with a little soya milk and place in the preheated oven for 1 hour, or until the pastry is golden brown.
  12. To serve, carefully release the catch on the pie case and lift onto a serving dish. Serve with ‘Sumptuous homemade gravy’ and a selection of vegetables.
  13. Gravy: Heat the margarine and then gently fry the onion and celery for 5 minutes. Add all of the remaining ingredients except the flour and water mix. Bring the gravy mixture to the boil then add the flour and water mix, stirring vigorously until the gravy thickens. Simmer for 10 minutes.
  14. Remove the bay leaves, then blend. Reheat when required.


Recipe and image from The Vegetarian Society


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