Celebration Dishes, Vegan, Vegan Main Dishes, Vegan Snacks

Mushroom and Chive Pithivier.

Here is a simple recipe for a holiday pie, that’s great hot, warm or cold.

Pithivier is a pie that originates in France.  It can be sweet or savoury,  but often has a sweet almond filling, and with cherries or plums.

The pie can be made as lots of individual pies, or one big one.

It’s hard to open a French cookery book without coming upon oodles of cream, lashings of butter, endless cheese, an infinite number of eggs and slabs of meat…..

So to redress the balance just a little, here’s a veganised recipe for a savoury pie, that has to be a crowd-pleaser.

French in style, peaceful in ingredients.

Mushrooms and chives in a savoury bechamel sauce, encased in flaky puff pastry.

Perfect for a picnic too……


mushroom and chive pithivier, decorated with the sun the moon and the stars….


For 4-6

This pie can be made hours in advance, and left to chill in the fridge until ready to bake.


chop up the mushrooms, slice the spring onions, finely chop the chives and crush the garlic
  • 500gms. puff pastry ( shop-bought or home-made)
  • 500gms. mushrooms
  • 100gms. spring onions
  • 15gms. chives
  • 1 small stick of celery (30gms.?)
  • 4 large garlic cloves
  • 3 tbs. olive oil
  • 300ml.non-dairy milk – I used oat milk
  • 2 tbs. plain all-purpose white flour
  • 1 tsp.vegetable stock
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • A few tbs. of olive oil + oat milk for basting


  • Keep pastry chilled until ready to use.
  • Dice the mushrooms quite small.
  • Wash, trim and finely slice the spring onions.
  • Wash the celery and cut into four or five strips lengthwise, and then dice.
  • Finely chop the chives.


  • In a deep-sided pan, on a medium heat, add 1 tbs. olive oil.
  • Heat gently.
  • Add 2 tbs. flour to the oil, and combine to form a smooth paste.
  • Heat gently for 2-3 mins.
  • Remove from heat, and whisk in 300ml. non-dairy milk.
  • Make sure there are no lumps and then return to the heat.
  • Bring to a gentle bubbling simmer, stirring constantly.
  • Whisk in 1 tsp. vegetable stock, 1 tsp. salt and 1 tsp. ground black pepper.
  • When the sauce thickens, continue to heat gently for a few minutes.
  • Remove from heat.


  • In a wide pan, on a medium-high heat, add 2 tbs. oil.
  • When hot, add diced mushrooms, and sauté for 15 mins, turning from time to time.
  • Add crushed garlic.  Stir in to combine.  Saute 3 mins.
  • Add chopped celery.  Saute for 2 mins.
  • Add chives, stir to combine and remove from heat.
  • Return the sauce to a low heat, and add sautéed mushroom mix.
  • Stir in and heat gently for 8-10 mins.
  • Remove from heat and allow to cool.

Bring it altogether:

  • On a lightly floured surface, cut pastry in half.
  • Roll 1/2 pastry to an approximate square about 25cm x 25 cm. (to fit baking tray)
  • Using a dinner plate as a template, cut out a circle about 24cm. in diameter.
  • Place the circle on a greased baking tray, lined with greased baking parchment.
  • Baste lightly with oil/non-dairy milk, mixed together in a bowl.
  • Particularly baste the edges.
  • Roll out the second piece of pastry, and cut a circle the same size.
  • If you wish, use excess pastry to cut out shapes….I made a sun, a moon and some stars 🙂
  • When the mushroom mix is cool, pile it in the centre of the pastry base, leaving an edge of about 2-3 cm.
  • The mushroom mix should be in a mound, rather than spread out.
  • Lay the second circle of pastry over the mound.
  • Seal the edges very well: by pulling the lower edge slightly over the top edge, I made a scalloped edge which is traditional to Pithivier.
  • Make a small hole in the centre of the top of the pie.
  • Decorate the pastry.
  • Often they used swirls.  Make patterns with a knife, being careful not to cut right through the pastry.
  • Baste the pastry surface with oil/milk mix.
  • Adorn the pie with any cut-out decorations, if desired!
  • Chill the pie in the fridge for at least an hour.
  • This pie can be made well in advance, and left in the fridge all day or overnight.
  • In a pre-heated oven Gas Mk. 7/ 220C. Bake the pie for 25-30mins. Until golden.

Serve hot, warm or cold, with green veg. or a salad.

Or a great lunch to go…



Bon Appetit


La Paix


Happy Holidays




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