Festive Vegan Pithivier (French- Style Pie) 節慶法式素菜餡餅

This magnificent puff pastry pie stuffed full of roasted and sautéd seasonal vegetables, makes a show stopping festive dinner centre piece.

這一個華麗的酥皮餡餅，裡面塞滿了烤和炒的時令蔬菜，會是節日晚餐中令人驚艷的一道主菜。

Serve it for a special occasion such as a Thanksgiving or Christmas dinner; along with roasted or mashed potatoes, fresh vegetables, gravy and all the trimmings. Your family or guests will not fail to be impressed when you bring this beautiful looking dish to the table. Not to mention how incredibly delicious this luxury pie really is.

Surprisingly simple to make, you do not want to miss out from having such a crowd-pleasing, stunning and time saving item on your festive dinner menu.

為感恩節或聖誕聚餐等特殊場合增添令人垂涎的吸引力； 佐以烤馬鈴薯或土豆泥、新鮮蔬菜、烤汁和所有旁菜等等。 當您將這道充滿節慶色彩的菜式端上餐桌時，一定會給你的家人或客人帶來嘩然的驚喜。 更不用說這個豪華餡餅是有多美味的了。

製作起來非常簡單，你絕對不想錯過在你的節日菜單上有這道令人喜悦、讚嘆卻又為你省時的一道精美主菜。

(中文食譜在下)

Festive Vegan Pithivier (French- Style Pie) 

節慶法式素菜餡餅

Ingredients:

(Serves 8)

Pan-fry:

100g fennel bulb (you can use onions instead)

200g brussel sprouts

100g celery

1 sweet red pointed pepper

200g savoy cabbage 

200g ready cooked chestnuts

1 tbsp oil 

Seasoning for the pan-fry

½ tsp salt

½ tsp ground black pepper

1 tsp sugar

½ tsp nutmeg

1 tbsp light soy sauce

1 tbsp wine

Oven-roast:

600g pumpkin

250g swede

250g carrots

Seasoning for the oven-roast:

2 tbsp oil 

1 tsp salt

1 tsp ground black pepper

1 tsp mixed herbs

1 organic vegetable stock cube

For the Pithivier:

2 pack of 500g ready-made puff pastry (not ready rolled)

120g vegan cream cheese (I used the plant based Philadelphia brand)
100g grated vegan cheddar cheese ( I used the Cathedral brand )

3 - 4 tbsp toasted pine nuts (optional)

Oat milk for brushing

You will need a 8 inch (20cm) spring form baking tin, just use the rim without the base

Method:

1. Cut above the fennel bulb to remove the stalks, cut off the root end, cut it in half from the stalk to the root end; slice the fennel half in half again to form quarters, then slice the quarters finely crosswise.
2. Trim the Brussel sprouts, cut the sprouts in half and place the cut side on the cutting board, slice finely crosswise.
3. Cut celery, red pepper into about 1/2cm small dices, roughly chop the cabbages into about 1 inch squares. Roughly chop the chestnuts into big chunks. Place to one side.
4. Preheat oven to 200°C/ 180°C fan. Cut the pumpkin, swede and carrot into 1cm cubes. Put them into a large bowl, add the oil, salt, black pepper, mixed herbs, crumbled vegetable stock cube and mix everything well together. Lay the vegetables out onto a baking tray in a single layer, roast for 20-30 minutes until soft and golden.
5. Heat 1tbsp oil in a large frying pan over medium/high heat before adding the vegetables in for pan-frying. Sauté until slightly browned on the edges. Mix the seasoning in a small bowl and add into the pan before adding the chestnuts, continue frying until the vegetables are cooked through and then transfer into a large mixing bowl.
6. Take the roasted vegetables out of the oven once they are ready, empty them into the large mixing bowl with the pan-fried vegetables, and stir in the vegan cream cheese, vegan cheddar cheese and pine nuts into the mixture. Combine everything together, taste to adjust the seasoning then leave to one side to cool. This is the filling for the pie.
7. Take the puff pastry out form the fridge and let it come to room temperature for 20 minutes before rolling. Oil and line a baking sheet with baking paper, then brush a thin layer of oil on top of the baking paper as well.
8. Roll out one pack of the puff pastry wide enough to cover a 24cm round using the spring form baking tin rim to measure. Transfer dough to a lightly oiled lined baking sheet, and put it in the fridge to keep chilled.
9. Roll out the other pack of pastry wide enough to cover a round about 30cm in diameter as the top. Roll it up with your rolling pin and put it to one side. 
10. Take the pastry out from the fridge and put it on the work top, gently place the outside rim of your round springform tin on top of the pastry and use this to help keep your filling in place as you pile the filling in the centre of the tin to create a dome shape. Press the mixture in firmly then carefully remove the baking tin rim once the dome is formed.
11. Drape the pastry top over the filling, use the side of your hands to press firmly all around the dome, to cover and to secure the shape with the bottom pastry. Place a small pastry cutter upside down in the centre to make a mark and a large hole to let out the steam. Then use a knife or sccisors to tidy and trim off the edges leaving about 1.5 cm around as the boarder. Use your thumb and forefinger to crimp all around and seal it. 
12. Brush the oat milk wash all over the pastry. Using a blunt knife, score from the centre to the edges in a semicircle, continue all the way around. When finish, put the pie in the fridge to chill for at least 30 minutes.
13. When you are ready to cook, preheat the oven to 220°C/ 200°C fan. Cook the pithivier for 15 minutes, then turn the oven down to 200°C/180°C fan and cook another 30 - 40 minutes. When insert a food thermometer into the centre of the pie to check, if the temperature reached between 79 - 85C, then it’s done. Half way through the cooking, if you see the pastry getting brown, use a large piece of foil to cover the pie loosely, to prevent it from getting too dark or burned during the rest of the cooking time.
14. Let the pithivier rest for 20 minutes, then transfer it to a serving board prior to slicing. Serve with hot gravy, mashed potatoes and steamed vegetables. Bon appétit!

Tips: 

1. You can use onions instead of the fennel bulb.
2. The pie must be put in the fridge to chill for at least 30 minutes before baking.
3. If you want the pastry really crunchy and puffy, you can keep the oven temperature on 220°C/ 200°C fan longer before turning it down to 200°C/180°C fan, just keep an eye and not let the pie get too burn.

材料：

(8人份）

鍋炒：

茴香球莖 100g (你可以用洋蔥代替)

球芽甘藍 20g

芹菜 100g

甜紅尖椒 1 個

捲心菜 200g

熟粟子 200g

油 1 大匙

鍋炒調味料：

鹽 ½ 小匙

黑胡椒末 ½ 小匙

糖 1 小匙

肉荳蔻粉 ½ 小匙

生抽 1 大匙

酒 1 大匙

烤烘 :

南瓜 600g

瑞典蕪菁 250g

紅蘿蔔 250g

烤烘調味料：

油 2 大匙

鹽 1 小匙

黑胡椒末 1 小匙

混合香草 1 小匙

有機蔬菜高湯塊 1 塊

法式派 :

500g 現成的市售酥皮 2 包（未卷好的）

純素奶油芝士 120g ( 我用 PHILADELPHIA 牌子的 PLANT BASED creamy )

磨碎的純素切達芝士 100g ( 我用 Cathedral 牌子 )

烤松子 3 - 4 大匙 (可以不用)

刷派皮用的燕麥奶

你將需要一個 8 吋（20 cm）的彈簧烤模，只需使用不帶底座的外緣即可

做法 :

1. 從茴香球上方切去莖蒂部，再切掉根端，從莖到根端切成兩半； 再將其中一半切成四份，然後橫切成薄片。
2. 將球芽甘藍修理乾淨整齊，切成兩半，將切好的一面放在砧板上，橫向切細。
3. 將芹菜、紅紅椒切成 ½ cm 左右的小丁，捲心菜大致切成 1寸左右的方塊。 將栗子粗切成大塊。 放在一旁備用。
4. 將烤箱預熱至 200°C/180°C fan。 將南瓜、瑞典蕪菁和紅蘿蔔切成 1 cm 左右的方塊。 把它們放進一個大碗裡，加入油、鹽、黑胡椒、混合香草、搗碎的蔬菜湯塊，把所有東西混合在一起。 將蔬菜單層鋪在烤盤上，烤 20 - 30 分鐘，直到變軟變金黄。
5. 用中/大火加熱炒鍋，下油 1 大匙，將鍋炒的蔬菜放入， 炒至邊緣微微焦黃。 將調味料在一個小碗裡混合，放入鍋中，然後加入栗子，繼續炒至蔬菜香軟，然後倒入到一個大碗中。
6. 烤好的蔬菜後從烤箱中取出，倒入裝有炒菜的大碗中，然後加入純素奶油芝士、純素切達芝士和烤松子。 將所有東西混合在一起，品嚐以調整調味料，然後放在一邊冷卻。 這是餡餅的餡料。
7. 把酥皮從冰箱裡取出，在擀皮前讓它在室溫回暖 20 分鐘。 在烤盤上刷了油，鋪上烘焙紙，再刷一層薄油。
8. 將一包酥皮擀開，寬度足以覆蓋一個 24 cm 的圓形，用彈簧形式的烤盤外緣測量。 將麵皮轉移到塗了少許油的烤盤上，放入冰箱冷藏。
9. 擀開另一包酥皮，其寬度足以覆蓋一個直徑約 30 cm 的圓形作為頂部。 用擀麵杖把它捲起來，放在一邊。
10. 把冰箱的酥皮拿出放在工作台上，輕輕地將圓形彈簧烤模的外緣放在酥皮上，把餡料堆在中間，用它來幫助保持餡料定位並建造一個圓頂形狀。 將餡料稍為用力壓入，然後在圓頂形成後小心地取下烤盤外緣。
11. 將做頂部的酥皮覆蓋在餡料上，用雙手按壓圓頂周圍，和底部的酥皮邊緣並固定形狀。 將一個小糕點切模倒置在頂部中心做一個標記和穿入形成一個大孔以釋放蒸汽。 然後用刀子或剪刀整理和修剪麵皮，留下約 1.5 cm 作為邊緣。 用拇指和食指將週按捏並密封。 
12. 在整個餡餅外刷上燕麥奶。然後用一把小鈍刀，從中心到下週邊緣劃出一個半圓，然後繼續劃完整個餡餅面。 完成後，將餡餅放入冰箱冷藏至少 30 分鐘。
13. 準備烤烘時，將烤箱預熱至 220°C/200°C fan。 把饀餅放進先烤 15 分鐘，然後將烤箱調低至 200°C/180°C fan，再烤 30 - 40 分鐘。 將食物溫度計插入餡餅中心檢查，如果溫度達到 79 - 85C 之間，則完成。 在烤烘期間，如果你看到餡餅皮開始呈焦黄色，用一大塊箔紙將餡餅蓋著，以防止在餘下的時間變得太黑或被燒焦。
14. 讓烤好的法式素菜餡餅放涼 20 分鐘，然後轉移到切板上才切開。 與熱烤汁、馬鈴薯泥和灼熟新鲜蔬菜一起盛盤。 趁熱享用！

提示 :

1. 你可以用洋蔥代替茴香球莖。
2. 餡餅在烘烤前必須放入冰箱冷藏至少 30 分鐘。
3. 如果你想讓餡餅酥皮非常鬆脆蓬鬆，你可以將烤箱溫度保持在 220°C / 200°C fan 的時間長一點才降低至 200°C/180°C fan，只要看緊和留意不要讓餡餅烤得太焦。