No Panic Vegan Christmas Pitivier in a few easy steps:
- Steam a thick cauliflower steak and slap on a basting sauce made from @pesto_princess harissa paste and a tablespoon of oil.
- Grill, pan-fry or stick it in the airfryer and cool down when done.
- Sautée half a chopped onion, a few cloves of garlic and a punnet of mushrooms broken or chopped into small chunks – season to taste with herbs and spices and cool down.
- A punnet of @woolworths_sa PlantLove Grabouw sausages and mash down with a fork.
- Sauteéd and seasoned baby spinach.
- 2 x 400g rolls of vegan puff pastry.
- Plant milk with a knifepoint of turmeric to baste.
ASSEMBLY:
1. Line a breakfast or soup bowl with a large sheet of clingwrap. I used the plastic film from the pastry.
2. Press the mushroom mix into the bottom and up the first 2cm of sides.
3. Add the Grabouw sausage meat and layer with rest of mushroom mix.
4. Top with spinach and place cauli steak on top.
5. Cover with the plastic film or clingwrap and place in refrigerator overnight.
6. Next day, unfold 1 sheet of pastry on a floured surface and cut a round that is 2 cm larger than the unmoulded filling.
7. Unmould the filling on top of the pastry disc, and moisten the exposed pastry sides with milk or water.
8. Place the other pastry sheet on top of the filling mound and shape tightly against the filling.
9. Trim and crimp. You are now almost done.
10. Score lines lightly down the sides taking care not to cut through the pastry. Make a steam escape hole on top with a skewer or chopstick.
11. Place in fridge and cover lightly until ready to cook.
12. Preheat oven to 170°C fan or 180°C. Baste pitivier with plant milk, and bake for 1hour.
12. Cool down for 5 minutes before cutting.
13. Serve with a vegan gravy and roasties.
ENJOY! 😁
by Heartbeet_Kitchen